Pork Shrimp Wontons Recipe

I absolutely love this recipe because it combines the savory goodness of pork and shrimp into perfectly bite-sized morsels that are both fun and satisfying to make. There’s something incredibly soothing and rewarding about crafting each wonton by hand, knowing that every delicious bite is a testament to my culinary creativity.

I enjoy making mouthwatering appetizers, and my Pork Shrimp Wontons are the perfect combination of taste and texture. At the core, they feature a protein-rich filling made from a mixture of 200g of ground pork and 150g of finely chopped shrimp.

But that only scratches the surface of these appetizers’ delicate layers of flavor. Each wonton is filled with a savory blend of soy sauce, oyster sauce, and sesame oil, which meld deliciously with the hint of ginger and a touch of garlic.

With a satisfying and simple to prepare filling that’s tucked into just 30 wonton wrappers, these appetizers are a treat.

Ingredients

Pork in its Ground Form: Protein-Rich; Yields Deep, Savory Flavor; Delivers Tenderness.

Shrimp: A delicate, sweet, and soft lean protein.

Soy Sauce: Offers umami and saltiness, enhancing the flavor.

Sauce Oyster: An essence adds a rich, savory, slightly sweet flavor.

Sesame oil: imparts nutty aroma, and enriches flavor complexity.

Garlic: Bestows a strong, sometimes overpowering flavor that can nevertheless make most any dish more delicious.

Ginger: Gives a heated, spicy note, and helps with digestion.

Spring onions: impart freshness and a mild flavor like that of onions.

Ingredient Quantities

• 200g ground pork
• 150g shrimp, peeled, deveined, and finely chopped
• 30 wonton wrappers
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon white pepper
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 spring onions, finely sliced
• 1 egg, beaten (for sealing the wrappers)

Instructions

1. In a big mixing bowl, stir together the ground pork, the chopped shrimp, the soy sauce, the oyster sauce, the sesame oil, the sugar, the cornstarch, the white pepper, the minced garlic, the minced ginger, and the sliced spring onions. Make sure all the ingredients are mixed well and uniformly incorporated.

2. Put a wonton skin on a clean surface. Place about 1 teaspoon of the filling in the center of the skin.

3. Put your finger into the beaten egg and run it along the edges of the wrapper to help seal.

4. Fold the wrapper in half to form a triangle, and press the edges together to seal in the filling safely.

Meditate on the sacred moment that loses its energy. Be filled with the present. Allow the essence of the experience to fill the void.

Allow a moment of stillness to pass as you stare into the eyes of the person in front of you.

Fold the towel in half lengthwise (to form an 18 by 36 rectangle). Hang the towel over the rod; the folded edge faces the wall.

Source: NPR

5. Form a wonton shape with the triangle by bringing its two bottom corners together and sealing it, with some egg if the edges need it, so the wonton stays intact while it cooks.

6. Continue to fill and fold the remaining wonton wrappers and filling until you have used up all of the wontons.

7. A large pot of water should be brought to a vigorous boil. Carefully, the wontons should be dropped into the pot of boiling water, being careful not to overcrowd the pot. If too many are added, the wontons will lower the temperature of the water too much, and they might not cook properly.

8. Boil the wontons for 3-4 minutes or until they rise to the top, by which time they should be done and the pork inside should be fully cooked.

9. Using a slotted spoon, remove the cooked wontons and place them on a serving plate.

10. Serve the wontons pipping hot alongside your choice of dipping sauces. Options might include soy sauce, chili oil, or any number of delectable condiments. Enjoy!

Equipment Needed

1. Mixing bowl
2. Cutting board
3. Knife
4. Measuring spoons
5. Spoon or spatula (for mixing)
6. Small bowl (for beaten egg)
7. Pot (large enough for boiling wontons)
8. Slotted spoon
9. Serving plate

FAQ

• Q: Can I substitute the ground pork with another type of meat?A: Yes, you can do that. Ground chicken or turkey can be used as a substitute for the ground pork.
• Q: Are there gluten-free wonton wrappers available?A: Yes, certain retailers sell gluten-free wonton wrappers. Alternatively, you could also prepare them at home using gluten-free flour.
• Q: Can these wontons be frozen?Certainly. Place the items on a solid surface until they are frozen thoroughly, and then move them into a container that can withstand being sealed up tight or a vacuum bag for the best longevity. When you want to thaw your friends, just put them in a bowl of warm (not hot) water for about ten minutes.
• Q: What is the best way to cook these wontons?A: You can boil, steam, or fry them, depending on how you like them. Each method produces different textures and flavors.
• Q: Is it possible to omit the shrimp?A: You can omit the shrimp and increase the amount of pork, or replace it with a finely chopped vegetable for a vegetarian option.

Substitutions and Variations

Ground chicken or turkey, used in place of ground pork, can be a lighter alternative that still offers satisfaction in this recipe.
Use finely chopped scallops or crab meat instead of shrimp.
Tamari can be used as a substitute for soy sauce to make a gluten-free replacement.
If a sweeter flavor is desired, oyster sauce can be replaced with hoisin sauce.
Peanut oil can be used as a substitute for sesame oil, offering a distinctly nutty flavor.

Pro Tips

1. Chilling the Filling After mixing the filling, let it chill in the refrigerator for at least 30 minutes. This helps the flavors meld together and makes the filling easier to handle when wrapping.

2. Avoid Overfilling Use about 1 teaspoon of filling per wonton wrapper. Overfilling can lead to the wrappers tearing during cooking.

3. Seal Tightly Ensure the wontons are sealed tightly to prevent them from opening during cooking. Press out as much air as possible when sealing, which helps maintain the shape and ensures even cooking.

4. Prepare in Batches If making a large quantity, keep the wrapped wontons covered with a damp towel to prevent them from drying out as you work through the batch.

5. Freezing Option If you wish to make ahead, you can freeze the uncooked wontons on a baking sheet in a single layer first. Once frozen, transfer them to an airtight container or freezer bag. Cook them directly from frozen, adding an extra minute or two to the boiling time.