Pork and Shrimp Wonton

Pork and Shrimp Wonton Recipe
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Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 10 servings

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 but here's a couple cooking tips before you start making your filling.

For the pork mince, you need to buy pork mince 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 make the wonton filling texture harder and it won’t taste the same.


  • 10 ounces / 280 g shrimp, peeled and deveined
  • 3 1/2 ounces / 100 g fatty pork mince
  • 3 spring onions, chopped finely
  • 2 thin slice ginger, roughly chopped
  • 25 to 30 sheets of wonton wrappers
  • Flour (for spreading on the plate in case of the wonton sticking to the plate or stick together)
  • Seasonings: 
  • 1 teaspoon salt
  • 2 tablespoon light soy sauce
  • 1 teaspoon of rice wine
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon white sesame oil or blended sesame oil

Steps to Make It

  1. Gather the ingredients.

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

  3. Roughly chop the other half of the prawn, add it into the step 1 mixture and add spring onion and mix them evenly. The roughly chopped prawns will improve the texture of the filling.

  4. Put 1 teaspoon of filling onto the center of the wonton wrapper and use your fingers to gently close the pastry tightly. You can brush a little bit of water onto the edges to help the wrappers to stick. Place the wonton on a plate with a layer of thin plain flour on it.

  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.


  • You can store wonton in the freezer.
  • You can deep-fry these wontons if you like.
  • You can serve your deep-fried wonton with some sweet chili sauce, ketchup or some light soy sauce. This deep-fried wonton makes a great snack. 

Recipe Variations

  • You can also boil the wontons first then serve them in a hot chicken broth with some vegetables, fried egg, and zicai, for a delicious wonton soup.