Pork and Shrimp Wontons

5 from 12 votes
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This is my grandma’s recipe for the best Pork and Shrimp Wontons! I have the best memories of her making large batches of these – they’re so full of flavor, cook quickly, and the best part is, they freeze perfectly! You can keep these in the freezer to pull out for an easy meal ANY TIME!

Watch the Pork and Shrimp Wonton Recipe Video Below!

Pork and Shrimp wontons on a plate

Ingredients for Pork and Shrimp Wontons

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

  • 1/2 lb ground pork
  • 1/2 lb shrimp
  • 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’
raw ingredients for pork and shrimp wontons


While I have NOT tried this, some of my followers have said that they used ground turkey or ground chicken in place of the pork and the wontons turned out great! So in case you are unable to eat pork or prefer not to, you can use a different ground meat of your choice!

I get asked all the time if you can sub black pepper for white pepper – and my answer is, it depends BUT you need to watch the ratio. White pepper has a milder flavor profile than black pepper, so it’s a 1-1 substitute. I would start with less black pepper and add as you go. (But really, you should have white pepper in your pantry! It’s a staple in mine!)

If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!

As always, this is optional 🙂

I like to use store bought wrappers and my go-to brand is Dynasty.

Pork and Shrimp Wontons: Recipe Instructions

Make the 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). Next, add it to a bowl with 80% lean ground pork. The 20% of fat will help with the flavor and juiciness of the wontons!

pork and shrimp wonton filling in a bowl

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

Close up of pork and shrimp wonton filling

Now that your 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. Once you are happy with the seasoning, it’s time to wrap the wontons!

Wrap the Wontons

Below is a picture of the wrappers that I personally love and are widely available in Asian and western grocery stores. The brand is Dynasty and they always turn out well for me!

wonton wrappers in packaging

The first step in wrapping a wonton is to wet two edges of the wrapper with water. Next, place about 1 tbsp of filling into the center of the wrapper.

Pork and shrimp filling in a wonton wrapper

Fold the dry edges together and pinch the sides, removing as much air as possible from inside the wrapper and seal the wonton into a triangle.

Next, wet the two corners with water then fold the two edges together to wrap and seal your wonton!

folded pork and shrimp wonton on a cutting board

Boil and serve

My favorite way to cook these wontons is to cook them in boiling water for 3-4 minutes (5-7 minutes if cooking from frozen) until they float. The key here is to add them to boiling water, then allow the water to reboil and then turn the heat down to medium high so the wontons are cooking in a high simmer. This will ensure the filling is cooked through but the water wont be so hot that it breaks the wonton wrappers.

Serve them 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

If you liked this Pork and Shrimp Wontons recipe, check out some of the most popular Chinese Take-Out recipes on the blog!


Da Xian 打馅
My grandma’s SECRET to this wonton 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!)

These make a GREAT freezer meal. I always make a big batch and freeze for the future. Once you’ve folded your wontons, lay them out on a baking tray with room in between (to avoid sticking). Place the tray in the freezer and freeze for at least one hour. After the hour has passed, you can transfer the wontons to a freezer bag. This helps avoid the wontons sticking together. (Confession: I’ve eaten the wontons stuck together.. can’t let food go to waste!)

I personally like to eat these boiled (in water) and drained with chili oil on top OR in a soup. Check out my Wonton Noodle Soup recipe to see how I incorporate them!

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5 from 12 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!



  • Chop your shrimp into small pieces and add to a large mixing bowl with your 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.
  • 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.
  • Serve with chili oil, fresh scallions, and sesame seeds!

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


  1. 5 stars
    Love this recipe. It taste like my Singapore grandma made the wonton as I was a child. I always made a doze and freeze it. My family love it when I made them your eonton recipe. Wish you Happy holidays 🎄

  2. 5 stars
    So easy & tasty! Started a new Christmas & new year tradition making these with my family. Fun to see whose wrapping comes out closest to CJ’s 😂. Thank you for sharing this recipe!

  3. 5 stars
    Love this recipe! The taste is very authentic. I cook the pork all the way before making the wontons just because I don’t like any pink. Flavor is so delicious! And it is so fun to assemble the wontons with the family before eating together. One of my favorite recipes for sure!

  4. 5 stars
    Made these last night and they were a huge hit! Possibly the best things I’ve ever cooked. Thanks for making me look good!

  5. 5 stars
    I saw this recipe on TikTok and was intrigued. I just used these to my noodle soup, added bok choy and they were amazing!!! 5 ⭐

  6. Hi,
    Looks like a great recipe, will be making tonight 🙂
    Just wanted to comment that there seems to be an error in the US to metric conversion. For 1/2lb of pork, the metric conversion is over 600g whereas it should be ~227g (as it is for the shrimp).