Quick & Easy Pork Shrimp Wontons
Delicious Chinese homemade wontons filled with tender and flavorful pork and shrimp with aromatics! These quick and easy wontons are made with simple ingredients in 30 minutes. A great snack, side, meal or addition to soup noodles!
- Prep time
- 27 min
- Cook time
- 3 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz wonton wrappers (approx. 60 wrappers)
- 10.5 oz shrimp (peeled, deveined and rinsed well with water)
- 7 oz ground pork (extra lean or use ground chicken/beef )
- 1 large egg
- 1 tbsp cornstarch (or potato starch)
- 1 tbsp oyster sauce (or vegetarian stir fry sauce)
- 2 tsp sesame oil
- 2 tsp regular soy sauce
- 2 tsp Shaoxing wine (or Dry Sherry wine or chicken broth)
- 1 tsp chicken bouillon powder
- 1/2 tsp white pepper (or black pepper)
- chili oil (or homemade chili oil)
- dumpling dipping sauce (click here for a homemade version)
Instructions
- 1
Make Filling
- 2
Rinse off peeled and deveined shrimp under cold water until it runs clear and strain out as much water as possible. Transfer shrimp to a cutting board and finely mince it with a large knife in a chopping motion until it becomes pasty. You may also use a food processor with a pulsing motion.
- 3
Then in a large bowl, add wonton filling ingredients as listed. With clean hands or chopsticks, mix in one direction until the pork breaks down and becomes a paste, about 1-2 minutes.
- 4
Assemble Wontons
- 5
Next prepare a small bowl of water nearby. On a clean working surface, lay out one wonton skin flat. Add 1 teaspoon of filling into the center of each wrapper. Using your finger or the back of the spoon, dab water along the corner of a wonton wrapper.
- 6
Fold the wonton into a triangle so the opposite corner is sealed to the other one. Push out any air bubbles and seal the edges of the wrapper. With your triangle, lightly dab water on the end of one wing.
- 7
Then bring the two pointed ends of the wings together and pinch to seal them. Repeat this process for remaining wontons.
- 8
Place assembled wontons on a baking sheet with parchment paper or excess cornstarch to prevent them from sticking. (With the leftover filling, shape into little patties or meatballs and fry in a large pan with some oil over medium heat until cooked through).
- 9
Boiling Wontons
- 10
In a large pot of water, bring to a boil on high heat. Boil about 6-10 wontons at a time and stir immediately to prevent them from sticking to the pot. Boil uncovered for 2-3 minutes or until they float. Remove wontons with a slotted spoon and transfer to a medium bowl for serving. Serve with chili oil or dumpling dipping sauce and enjoy!
- 11
Deep Frying Wontons (alternate cooking method)
- 12
In a large pan set on medium heat, heat 3 inches of neutral tasting oil. Ideal oil temperature should be around 350-375 F with a digital instant read thermometer or insert a wooden utensil into the oil and look for rapid bubbles.
- 13
Fry 7-8 wontons at a time for 3-4 minutes until golden brown. Remove with a slotted spoon and transfer to a cooling rack or a baking sheet lined with clean paper towel to absorb excess oil.
- 14
Air Frying Wontons (alternate cooking method)
- 15
Pre-heat air fryer to 350 F. Lightly spray air fryer basket with neutral oil. Place uncooked wontons in a single layer with enough space around each one. Do not overlap and you may need to air fry in small batches.
- 16
Lightly spray oil over the wontons. Air Fry for 6-8 minutes until crispy and internal temperature is 140 F to ensure filling is cooked through.