The BEST Pork and Shrimp Wontons – Family Recipe! (VIDEO)

5 from 30 votes
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These Pork and Shrimp Wontons are not only the best wontons I’ve ever had 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. They’re juicy, full of flavor, cook quickly, and freeze perfectly – basically the perfect meal!

Pork and Shrimp wontons on a plate

Watch the Pork and Shrimp Wonton Recipe Video Below!

Wontons are a type of dumplings, which by now you know I LOVE – these are made with pork and shrimp. If you prefer chicken, try my Chicken and Cilantro Wontons (a copycat recipe for the Trader Joe’s kind) or my Vegetable Dumplings – you won’t even miss not having any meat! Make sure to pair them with my Homemade Dumpling Dipping Sauce!

Ingredients for Pork and Shrimp Wontons

Raw ingredients for pork and shrimp wontons.

My grandma’s Pork and Shrimp Wontons recipe is one of my favorite recipes of all time! I love them boiled and lightly tossed in my homemade chili oil or in Wonton Noodle Soup. Here is what you’ll need for the recipe:

Proteins

  • 1/2 lb ground pork – I like 80% lean ground pork. The 20% of fat will help with the flavor and juiciness of the wontons! You can use any ratio of meat to fat that you prefer.
    • If you cannot or do not want to eat pork, you can substitute with another ground meat, such as ground turkey or ground chicken.
    • Love pork? Try my Sweet and Sour Pork recipe!
  • 1/2 lb shrimp – use any size raw shrimp; it doesn’t matter the size because you’ll be roughly chopping the shrimp into a paste that will go inside the dumpling filling.

Wonton Wrappers

  • When I make Pork and Shrimp Wontons at home, I’m usually making a large batch of 40+ wontons – making my own wrappers would not be time conducive.
  • I also to use store bought wrappers because they’re so consistent in shape and texture.
  • I like the brand ‘Dynasty’ – I find these in the refrigerated section of my local Chinese grocery (99 Ranch). I’m including a photo of the label below so you can look for them the next time you go grocery shopping! I grew up with my grandma using store bought wonton wrappers, so I don’t believe that homemade wrappers are always better.
Dynasty wonton wrappers in packaging.

Seasonings

  • 3 scallions chopped
  • 1/2 tsp white pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier, less spicy flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
  • 1 tsp kosher salt
  • 2 cloves garlic chopped
  • 1/2 inch ginger chopped
  • 1 tbsp sesame oil
  • 1 tbsp Shaoxing wine – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
  • 2 tbsp light soy sauce – You will need “light” (not “low sodium”) or “all-purpose” soy sauce. Do NOT use dark soy sauce, as it is too intense for a fried rice recipe.
  • 1/2 tbsp sugar
  • 1/4 tsp MSG – I like to use MSG in moderation as a flavor enhancer. This is always optional.

Recipe Instructions for Pork and Shrimp Wontons

1. Make the Pork and Shrimp Wonton Filling

Start by roughly chopping shrimp until it becomes a rough paste. I know when it’s ready when I can see if few bigger chunks of shrimp (refer to the video).

In a large mixing bowl, add the shrimp paste with the ground pork. To the pork and shrimp, add chopped scallions, minced garlic & ginger, then season with light soy sauce, shaoxing wine, sesame oil, salt, white pepper, sugar, and msg.

Mix in ONE direction with your hand until you see streaks on the bowl as seen in the images below.

Next, pick the mixture up and slam it down a few times into the bowl – this will make the filling extra springy!

KEY TIP

Taste for Seasoning!

Now that your wonton filling is ready, you want to taste it for seasoning. I like to take a little and microwave it in a bowl or pan-fry it on the stove to check for seasoning. Adjust to your taste. Once you are happy with the seasoning, it’s time to wrap your Pork and Shrimp Wontons!

2. Fold the Wontons

Once you learn how to wrap wontons, it will feel very straightforward – here is the order I like to fold wontons:

  • Take one wonton wrapper and wet two edges with water. (It should be two edges next to each other, forming a corner.)
  • Hold the wonton wrapper in your hand and place 1 tbsp of filling into the center of the wrapper. DO NOT OVERSTUFF – overstuffing will lead to your wontons breaking and the filling coming out during cooking. Trust me, less is more.
  • Fold the wonton wrapper diagonally in half (forming a triangle) – a dry edge should be on top of a wet edge.
  • Pinch the dry + wet edges together (you’ll do this two times per wonton); make sure to remove as much air out as possible. Once both edges are sealed, you’ll be holding a triangle in your hand.
  • Wet the two corners with water. Bring them together and fold to seal together.

Watch the video for a more detailed instruction on how to fold the wontons!

3. Boil the Wontons

My favorite way to cook Pork and Shrimp Wontons is to cook them in boiling water for 3-4 minutes (5-7 minutes if cooking from frozen) until they float.

Bring water in a pot to a boil. Add the wontons and then bring the water back to boiling before lowering to medium high heat. You want the wontons to cook in a HIGH simmer. This helps the filling cook all the way through but not break the wonton wrappers.

Serve the Pork and Shrimp Wontons with freshly chopped scallions and chili oil, or serve them in a soup and enjoy!

Close up of pork and shrimp wontons in a bowl

PRO TIPS

Expert Tips for the BEST Pork and Shrimp Wontons!

Da Xian 打馅
My grandma’s SECRET to her Pork and Shrimp Wontons is a technique called Da Xian 打馅! Da Xian 打馅 basically involves slamming down the mixed filling a couple times – my grandma swore this helped provide springiness and additional texture! (Added bonus – it’s a great stress reliever!)

Taste Your Filling BEFORE Wrapping

The worst thing to do is fold all of your Pork and Shrimp Wontons to discover after the fact that you did not season the filling properly! That is why I recommend you taste your filling BEFORE you start filling. Once your filling has been mixed, take 1 tbsp and

  • Cook it in the microwave for 30 sec – 1 minute (depending on your microwave)
  • Pan fry it on the stove for 1 minute

Taste your cooked filling and adjust any seasoning, if needed. Once you’re happy with the seasoning of your Pork and Shrimp Wonton filling, it’s time to wrap your wontons!

It’s OK to Use Store Bought Wrappers!

I grew up watching my grandma using store bought wonton wrappers, so I firmly believe it’s OK to use store bought wrappers!

When I make Pork and Shrimp Wontons at home, I’m usually making a large batch of 40+ wontons – making my own wrappers would not be time conducive. I also to use store bought wrappers because they’re so consistent in shape and texture.

I like the brand ‘Dynasty’ – I find these in the refrigerated section of my local Chinese grocery (99 Ranch).

How to Freeze Extra Wontons

I never make wontons for just one meal – I always like to make at least 40 and freeze them for the future. However, improper freezing can lead to your Pork and Shrimp Wontons sticking together – when you cook wontons that are stuck together, they usually break. Therefore, follow my steps to freeze these correctly so you can enjoy them in the future:

  • 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).

How I Like to Eat Wontons

I personally like to eat them boiled and lightly tossed in my homemade chili oil or in Wonton Noodle Soup. You can also pan fry them or even air fry them (I like to air fry the at 375 degrees for 8 minutes; this may vary depending on your air fryer).

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!

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5 from 30 votes

Pork and Shrimp Wontons

Servings: 40 wontons
Prep: 1 hour
Cook: 10 minutes
Pork and Shrimp wontons on a plate.
My grandmother's recipe for Pork and Shrimp Wontons are THE BEST. They're juicy and springy and go perfect with my homemade chili oil!

Ingredients 

  • 1/2 lb ground pork
  • 1/2 lb shrimp, chopped to a rough paste
  • 3 scallions, chopped
  • 1/2 tsp white pepper
  • 1 tsp kosher salt
  • 2 cloves garlic, chopped
  • 1/2 inch ginger, chopped
  • 1 tbsp sesame oil
  • 1 tbsp shaoxing wine
  • 2 tbsp light soy sauce
  • 1/2 tbsp sugar
  • 1/4 tsp msg, optional
  • wonton wrappers, I used the brand 'Dynasty'

Instructions 

  • Add the shrimp to a large mixing bowl with ground pork, then add garlic, ginger, scallions, white pepper, kosher salt, sugar, MSG, sesame oil, shaoxing wine, and light soy sauce. Mix in one direction until the filling is combined and you can see streaks 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.
  • Optional but recommended step: At this point, you can fry a little bit of the filling to taste test and adjust seasoning to your preference if needed! I always do this before folding my wontons – there is nothing worse than spending the time to fold to find out the seasoning is off to your preference.
  • To make your wonton, place 1/2 tbsp of filling in the center of your wrapper. Wet two adjacent sides of your wrapper with water, then fold over into a triangle and seal, making sure all air escapes from the inside of the wrapper. Then wet the two long corners of your wonton and connect them together to form a tortellini-esque shape.
  • 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!

Notes

KEY TIPS
Da Xian 打馅
My grandma’s SECRET to her Pork and Shrimp Wontons is a technique called Da Xian 打馅! Da Xian 打馅 basically involves slamming down the mixed filling a couple times – my grandma swore this helped provide springiness and additional texture! (Added bonus – it’s a great stress reliever!)
Taste Your Filling BEFORE Wrapping
The worst thing to do is fold all of your Pork and Shrimp Wontons to discover after the fact that you did not season the filling properly! That is why I recommend you taste your filling BEFORE you start filling. Once your filling has been mixed, take 1 tbsp and
    • Cook it in the microwave for 30 sec – 1 minute (depending on your microwave)
    • Pan fry it on the stove for 1 minute
Taste your cooked filling and adjust any seasoning, if needed. Once you’re happy with the seasoning of your Pork and Shrimp Wonton filling, it’s time to wrap your wontons!
It’s OK to Use Store Bought Wrappers!
I grew up watching my grandma using store bought wonton wrappers, so I firmly believe it’s OK to use store bought wrappers!
When I make Pork and Shrimp Wontons at home, I’m usually making a large batch of 40+ wontons – making my own wrappers would not be time conducive. I also to use store bought wrappers because they’re so consistent in shape and texture.
I like the brand ‘Dynasty’ – I find these in the refrigerated section of my local Chinese grocery (99 Ranch).

How to Freeze Extra Wontons

I never make wontons for just one meal – I always like to make at least 40 and freeze them for the future. However, improper freezing can lead to your Pork and Shrimp Wontons sticking together – when you cook wontons that are stuck together, they usually break. Therefore, follow my steps to freeze these correctly so you can enjoy them in the future:
    • 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

Calories: 25kcalCarbohydrates: 0.4gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 119mgPotassium: 37mgFiber: 0.04gSugar: 0.2gVitamin A: 9IUVitamin C: 0.3mgCalcium: 6mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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Recipe Rating




29 Comments

  1. 5 stars
    Made this with my girlfriend and it was amazing, love leaving the shrimp in big chunks for the texture

  2. 5 stars
    One of my favorite wonton recipes! Great to throw in the freezer to have on hand for a quick delicious dinner

  3. 5 stars
    Great recipe! Loved it. If you don’t have shaoxing wine, sherry is a great substitute.

    @noemotamedi

  4. 5 stars
    this is my go to wonton recipe and i always keep stock of them in the freezer! perfect on its own with chili oil, or with noodle soup 😋 so delicious and love how straightforward and easy to understand the recipe is!

    @cecilia.eats