Pork and Shrimp Wonton

By
Liv Wan
Liv Wan
Liv Wan is a former professional chef who has published three cookbooks about Chinese and Taiwanese cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 06/29/21
Tested by
Lauryn Bodden
headshot for associate food editor Lauryn Bodden
Tested by Lauryn Bodden
Lauryn is Food Editor for The Spruce Eats, creating recipes and cooking guides for all palates and expertise.
Learn about The Spruce Eats' Editorial Process
Pork and Shrimp Wonton

The Spruce / Christine Ma

Prep: 35 mins
Cook: 10 mins
Total: 45 mins
Servings: 20 servings
Yield: 60 wontons
Nutrition Facts (per serving)
162 Calories
4g Fat
18g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 20
Amount per serving
Calories 162
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 61mg 20%
Sodium 721mg 31%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 12g
Vitamin C 1mg 6%
Calcium 40mg 3%
Iron 1mg 7%
Potassium 145mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Wontons (餛飩) are a kind of Chinese-style dumpling that are popular in China. As with many different types of Chinese cuisine, different provinces in China have different names and different cooking methods for this popular dish.

For example, people in Sichuan call wonton “Chao Shou” (抄手) and they serve wonton in a chili oil sauce and white sesame paste without any broth. In some provinces in China, people like to serve wontons in a broth and with some garnish that can include eggs fried crepe thin then thickly sliced, zicai, (紫菜) and green vegetables.

The ingredients for this basic pork and shrimp wonton are easy to get hold of and can be found in most supermarkets.

"This approachable recipe makes it easy for anyone to make a warm bowl of dumplings for a fun date night or cozy weeknight dinner." —Lauryn Bodden

Pork and Shrimp Wonton Tester Image
A Note From Our Recipe Tester

Ingredients

  • 10 ounces (280 grams) shrimp, peeled and deveined, divided

  • 3 1/2 ounces (100 grams) ground pork

  • 2 tablespoons coarsely chopped ginger

  • 3 medium spring onions, finely chopped

  • 60 wonton wrappers (3 x 3 inches)

  • All-purpose flour, for dusting

Seasonings: 

Steps to Make It

  1. Gather the ingredients.

    Pork and Shrimp Wonton ingredients

    The Spruce / Christine Ma

  2. Process half of the shrimp and all the pork, ginger and seasonings in a food processor.

    Process half of the prawns, pork, ginger and all of the seasonings in a food processor

    The Spruce / Christine Ma

  3. Roughly chop the remaining shrimp and transfer to a medium bowl. Add the spring onions and the mixture from the processor to the bowl. Fold together to combine.

    combine the protein and spice paste with the remaining ingredients in a bowl

    The Spruce / Christine Ma

  4. Put 1 teaspoon of filling onto the center of the wonton wrapper and use your fingers to gently close the wrapper tightly. You can brush a little bit of water onto the edges to help the wrappers seal and stay closed. Sprinkle a thin layer of flour on a large plate. Place the wontons on the plate as you finish forming them.

    Fill wonton with filling

    The Spruce / Christine Ma

  5. Bring a pot of water (or broth) to a boil. Drop in the wontons in batches and cook until they float to the top, about 5 minutes.

    Pork and Shrimp Wonton cooking in a pot

    The Spruce / Christine Ma

Tips

  • While most general supermarkets sell wonton wrappers, you will find a greater variety and more options at East Asian and Southeast Asian food markets. Look for wrappers labeled "thin" or "Hong Kong style" for more delicate wontons.
  • For the pork mince, you need to buy pork that contains 30 percent fat for the best results. More would be even better as it will improve the taste and texture of the filling. Mince that contains 20 percent fat or lower will give the filling a harder, drier texture and it won’t taste the same.

Different Ways to Serve Wontons

  • You can boil the wontons and serve them in hot broth for wonton soup. Add leafy greens, such as baby bok choy, or other vegetables for a heartier soup.
  • Add boiled wontons to a noodle soup.
  • You can deep-fry these wontons if you like. Serve them with some sweet chili sauce, ketchup or light soy sauce. Deep-fried wontons make a great snack. 
  • Serve the boiled wontons bathed in red chili oil, sweet soy sauce and a splash of vinegar.

How to Store and Freeze

Leftover cooked wontons can be stored in the fridge in an airtight container for up to 3 days. Make sure the wontons aren't touching, as the skins could stick together and tear. You can reheat them in the microwave for about 45 seconds (add a little water to the container and cover loosely), or steam them on the stovetop for about 5 minutes, just to heat through since they are already cooked.


The wontons can be stored prior to cooking. Keep them covered in the refrigerator overnight to cook the next day.


They also freeze wonderfully: Lay the uncooked wontons out on a baking sheet so they aren't touching and place in the freezer for a few hours, or until frozen through. Transfer frozen wontons to freezer bags or containers and use within three months. There's no need to thaw frozen wontons; simply cook according to the recipe.