The BEST Pork and Shrimp Wontons – Family Recipe! (VIDEO)
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These Pork and Shrimp Wontons are not only the best wontons (juicy, full of flavor, cooks quickly, and freeze perfectly) but the recipe is extra special to me because it’s my grandma’s recipe! I have the best memories of making large batches of wontons with her!
Watch the Pork and Shrimp Wonton Recipe Video!
A Note from CJ
Pork and Shrimp Wontons are a family favorite!
My grandma’s Pork and Shrimp Wontons recipe is one of my favorite recipes of all time! I make these all the time, whether they’re boiled and tossed in my homemade chili oil or in Wonton Soup or Wonton Noodle Soup! Not only are they easy to make but they taste so much better than store bought!
For more dumpling recipes, try Chicken and Cilantro Wontons, Pork Dumplings, Shrimp Dumplings, or Vegetable Dumplings with my Homemade Dumpling Dipping Sauce!
These are the best damn wontons I’ve ever made. I’ve made them about a dozen times now, double the recipe and freeze 8 in a baggie together. It’s a great quick meal from the freezer. Family always requests them – highly recommend. Perfect simmered, husband loved them fried.
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- ground pork – I use 80% lean ground pork because the fat content makes the wontons juicier and more flavorful. You can use any ratio of meat to fat that you prefer. If you can’t use pork, you can substitute with ground turkey or chicken.
- shrimp – use any size raw, deveined, and peeled shrimp. If using frozen, the shrimp should be defrosted.
- wonton wrappers – I use store bought wonton wrappers – I like the brand ‘Dynasty’, which are sold in the refrigerated section at my local Chinese grocery (99 Ranch).
- Shaoxing wine – this is a Chinese cooking wine that adds a depth of flavor and complexity that I love! If you can’t use it, substitute with mirin, sherry, or chicken broth.
- MSG – I like to use MSG in moderation as an optional flavor enhancer.
How to Make Homemade Wontons
Make the Wonton Filling – Make the wonton filling by combining shrimp, ground pork, garlic, ginger, scallions, white pepper, kosher salt, sugar, MSG, sesame oil, shaoxing wine, and light soy sauce in a large bowl. Mix in one direction with your hand until cohesive and streaks of protein form along the bowl. For extra springiness, pick up the filling and throw it down several times to help develop texture and bounce.
Test for Seasoning and Fold The Wontons – To check the seasoning, pan-fry a small spoonful of the filling, taste, and adjust as needed. Set up an assembly line with a damp towel–covered stack of wonton wrappers, a small bowl of water, and your filling. Place 1/2 tablespoon of filling in the center of each wrapper, wet two adjacent edges, and fold into a triangle while pressing out all air. Wet the two long corners, bring them together to form a tortellini-like shape, and place each finished wonton on a parchment-lined sheet to prevent sticking. Repeat until all wontons are folded.
PRO TIPS
CJ’s Freezing Tips
When I make wontons, I always make at least 40 so I can freeze them for the future. I’ve learned that improper freezing can lead to the wontons sticking together, which leads to the wontons breaking when cooked. Here are my tips on freezing wontons properly:
- Once you’ve folded the wontons, take a baking sheet and line it with parchment paper.
- Lay the wontons in single layer, making sure none are touching.
- Place the baking sheet with the wontons in the freezer for at least 1 hour.
- After 1 hour, the wontons should be mostly frozen. They are now safe to be transferred into a freezer safe bag, where they can touch each other at no risk of sticking.
Frozen wontons can be cooked without being defrosted! Pull them out when you’re ready to eat and boil, steam, or pan fry to enjoy!
If you tried this Pork and Shrimp Wontons or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Pork and Shrimp Wontons (VIDEO)
Ingredients
- 1/2 lb shrimp, chopped to a rough paste
- 1/2 lb ground pork, 80% lean / 20% fat
- 2 cloves garlic, chopped
- 1/2 inch ginger, chopped
- 3 scallions, chopped
- 1/2 tsp white pepper
- 1 tsp kosher salt
- 1/2 tbsp sugar
- 1/4 tsp msg, optional
- 1 tbsp sesame oil
- 1 tbsp shaoxing wine
- 2 tbsp light soy sauce
- 1 package wonton wrappers, I used the brand 'Dynasty'
Instructions
- In a large bowl, add the shrimp, ground pork, garlic, ginger, scallions, white pepper, kosher salt, sugar, MSG, sesame oil, shaoxing wine, and light soy sauce. Mix in one direction with your hand until the filling is combined and you can see streaks of protein along the edge of your bowl. Pick up the filling and throw it down a couple times (Da Xian) to create additional springiness and texture in the filling.
- Heat a small pan over medium high heat. Add a small spoonful of filling to the pan and cook it through and remove to a plate. Taste the filling and adjust the seasoning your preference if desired.
- Create an asembly line with a small bowl of water, stack of wonton wrappers covered with a damp towel, and the bowl of filling. Working with one wrapper at a time, place 1/2 tbsp of filling in the center of the wonton wrapper. Wet two adjacent sides of the wrapper with water, then fold the wrapper into a triangle and seal, making sure all air escapes from the inside of the wrapper. Once the triangle is formed, wet the two long corners of your wonton and connect them together to form a tortellini-esque shape. Place the folded wonton on a parchment paper lined baking sheet to prevent sticking. Repeat until all the filling and wonton wrappers are wrapped.
- To cook the wontons, bring a medium pot of water to a boil over high heat. Add the wontons and cook for 3-4 minutes on a high simmer (medium high) until the dumplings float. You do not want a rapid boil, otherwise the dumplings wrappers may break. Plate in a bowl and serve with chili oil, fresh scallions, and sesame seeds!
Video
Notes
- Once you’ve folded your Pork and Shrimp Wontons, take a baking sheet and line it with parchment paper.
- Lay the wontons on the baking sheet in a single layer. Make sure there is room in between each wonton so they do not stick together.
- Place the baking sheet with the wontons in the freezer for AT LEAST one hour.
- After one hour, you’ll notice your wontons are frozen. You can now transfer them into a freezer safe bag (they can be laid on top of each other / touch each and will not freeze together).
- To cook the wontons from frozen, drop the frozen wontons into boiling water. Adjust the heat to a low boil and cook for 5-7 minutes until the wontons float.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Pork and Shrimp Wonton recipe was originally published in January 2023, and updated in December 2025.
So easy to prepare and yummy!
CJ- the best! Amazing – wow!
I made the wontons and used some tonight for the wontons soup. I froze the remaining wontons for later, along with the broth in separate containers from the wonton soup. We had a delicious dinner tonight , will have left overs for two more meals plus more wontons! CJ for the win! Thanks again for recipes!
Thanks so much Karen! I appreciate the wonderful review!
Very tasty !
Actually, I was born English in China, and I too like to cook. In Penang Malaysia where I have been going for 3 months every winter, there is a lady who sells wonton mee. Her version is shrimp and pork wontons in a broth with noodles. So now that I am back in Canada I have made your recipe. It is excellent.
Thank you so much, Ted!
I’ma clueless white gurl, and these are the best damn wontons I’ve ever made. I’ve made them about a dozen times now, double the recipe and freeze 8 in a baggie together. It’s a great quick meal from the freezer. Family always requests them – highly recommend. Perfect simmered, husband loved them fried. ❤️
Thank you so much, Sarah! I know you killed it with these wontons! Thanks for the wonderful review – I’m so glad you and your husband love them!