Pork And Shrimp Wonton (Easy Recipe)

I just made Homemade Wontons with way more pork than shrimp, punchy garlic and green onion, and a soy-sesame hit that honestly outshines takeout so you have to keep reading.

I’m obsessed with these Pork and Shrimp wontons because they hit that messy, salty, slightly sweet note I actually crave. I love that the filling leans pork-heavy so each bite feels rich and kind of luxurious without pretending to be fancy.

The garlic and green onions sing through, and the wrappers get this soft-chewy snap that makes me want another. I make them as Homemade Wontons when I need something satisfying, or riff on the Wonton Filling Recipe when I want to bulk up a bowl of noodles.

Greasy napkins? Yes.

Totally worth it. No regrets, ever.

Eat more wontons.

Ingredients

• Ground pork, hearty protein, keeps the filling rich and satisfying.
• Raw shrimp, sweet briny bite, adds pop and lightness to filling.
• Wonton wrappers, thin tender pockets, give a nice chew and crisp edges.
• Egg, it’s the glue that helps the filling hold together.
• Garlic, punchy aroma, wakes everything up without overpowering.
• Green onions, fresh crunch and mild oniony brightness throughout.
• Light soy sauce, salty umami, ties the pork and shrimp together.
• Sesame oil, nutty finish, a little goes a long way.
• Fresh ginger, zingy warmth, brightens the whole mix.
• Cornstarch, slick binder, makes the filling smooth and slightly glossy.
• Shaoxing wine, optional splash, adds subtle depth and background aroma.
• Sugar, tiny balance, cuts salt and rounds flavors gently.
• Salt, essential seasoning, brings out the natural meat and shrimp taste.
• White pepper, mild heat, it’s floral and slightly sharper than black.
• Vegetable oil, keeps filling moist so it won’t dry out.
• Water, simple sealant, helps wrappers stick without making them soggy.

Ingredient Quantities

• 1 lb (450 g) ground pork
• 8 oz (225 g) raw shrimp, peeled, deveined and finely chopped
• 1 package wonton wrappers (about 40 to 50 wrappers)
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 2 green onions, thinly sliced (white and green parts)
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 tsp cornstarch
• 1 tbsp Shaoxing wine or dry sherry (optional but good)
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• 2 tsp vegetable oil (to keep filling moist)
• Water for sealing wrappers (about 2 to 3 tbsp)

How to Make this

1. Chop the shrimp very fine and put in a large bowl with the ground pork, then add the lightly beaten egg, minced garlic, grated ginger and the thinly sliced green onions (both white and green parts). Mix with your hands or a spoon until combined.

2. Add the light soy sauce, sesame oil, Shaoxing wine or dry sherry if using, cornstarch, granulated sugar, salt, white pepper and the 2 tsp vegetable oil. Mix well until the filling is sticky and slightly glossy; that tackiness means the cornstarch and egg are doing their job.

3. Taste a tiny bit of the filling by steaming a teaspoon for 30 seconds or frying it quickly, adjust salt or soy sauce if needed. This step is optional but really helpful so your wontons wont be bland.

4. Set up a wrapping station: a damp towel to keep wrappers from drying, a small bowl of water for sealing (about 2 to 3 tbsp), and a tray dusted lightly with cornstarch or lined with parchment to place finished wontons.

5. Place a wonton wrapper on your palm, put about 1 tsp to 1 1/2 tsp of filling in the center. Brush the wrapper edges with the water, fold into a triangle or envelope, press out air and seal firmly. For a nicer look bring the two opposite corners together and press to seal, or just fold in half and crimp. Repeat until all wrappers are used.

6. To cook: bring a pot of water to a rolling boil, add wontons carefully in batches so they dont stick. Stir gently; when they float, cook 2 to 3 more minutes until pork and shrimp are cooked through. Remove with a slotted spoon.

7. Alternatively you can simmer wontons in broth to make soup: add wontons to simmering chicken or pork broth and cook the same way, about 3 to 4 minutes after they float. Serve with leafy greens or noodles for a full meal.

8. To pan fry for potsticker style: heat a little oil in a nonstick skillet, place wontons flat side down, fry until golden, add 1/4 cup water, cover and steam until water evaporates and filling is cooked, about 4 to 5 minutes.

9. Serve hot with dipping sauce like soy sauce mixed with a splash of sesame oil, minced green onion, a little vinegar or chili if you like. Wontons are best fresh but you can freeze uncooked ones on a tray then transfer to a bag for later.

Equipment Needed

1. Cutting board — for chopping shrimp, garlic and ginger (use a separate one for seafood if you can)
2. Chef’s knife or a sharp knife for fine chopping
3. Large mixing bowl to combine pork, shrimp and seasonings
4. Spoon and/or clean hands for mixing the filling until sticky
5. Small bowl or ramekin with water for sealing wrappers
6. Damp towel and a tray dusted with cornstarch or lined with parchment to hold finished wontons
7. Measuring spoons for soy, sesame oil, corn starch and seasonings
8. Large pot for boiling or simmering; plus a slotted spoon to lift cooked wontons out of the water
9. Nonstick skillet with lid for pan frying and steaming potsticker style

FAQ

Pork And Shrimp Wonton (Easy Recipe) Substitutions and Variations

• Ground pork: use ground chicken or turkey for a leaner wonton, or swap for finely chopped firm tofu to make it meatless (pat tofu dry first so filling not soggy).
• Raw shrimp: you can use lump crab meat for a similar sweet seafood taste, chopped scallops for a tender bite, or just increase pork if you want an all pork wonton.
• Wonton wrappers: gyoza wrappers work fine and give a chewier skin, egg roll wrappers can be cut into squares for a thicker shell, or rice paper for a lightly crisp fried wonton.
• Cornstarch: arrowroot powder is a 1 to 1 swap and gives a clear, glossy finish, or use all purpose flour in a pinch (use a little more) to help bind the filling.

Pro Tips

1) Keep the filling cold and don’t overmix. Chill the pork and chopped shrimp before you start, and mix until just sticky and glossy. Overworking makes the meat tough, underworking makes it loose, so stop when it holds together and feels tacky.

2) Test and adjust seasoning. Steam or pan-fry a tiny teaspoon of filling and taste it. Shrimp needs less salt than pork, so tweak soy or salt based on that quick taste test so the finished wontons aren’t bland.

3) Seal tight and remove air pockets. Use cool water sparingly on the wrapper edges, press firmly from the center out, and make sure no air is trapped. Air pockets burst during cooking and can split the wrapper.

4) Cook with care and batch control. Boil or simmer in small batches so they don’t clump; when they float, give them 2 to 3 more minutes. For pan-fry potstickers, start on medium-high to brown, then add a small amount of water and cover to steam so the filling cooks through without burning the bottoms.