Pork and Shrimp Wonton

This Pork and Shrimp Wonton Recipe is so simple to make at home, and tastes as good (or even better!) than wontons from your favorite Chinese restaurants!

Recently, a Din Tai Fung Chinese restaurant opened up in the Portland area. We was so excited to have their yummy dumplings and wontons so close by!

But over the past year, We've tried the hand at making the own dumplings and wontons at home. Honestly, it's SO much easier than you might think. It's also much less expensive AND… even MORE tasty!

That's what inspired me to make this tasty pork and shrimp wonton recipe.

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❤️ Why you'll love this dish

This is truly the new favorite recipe. We'm obsessed with making these beautiful little pockets of deliciousness! Here's why it's so great:

It's great as a main dish or as a side.
It uses simple, fresh ingredients found in a regular grocery store or most Asian markets.
It's better than take-out wontons and less expensive.
You could add them to a bowl of wonton soup.
You can make the chili oil as mild or as spicy as you like. So if you like heat, go for it!

We am a MILD heat kind of gal, so this recipe makes a chili oil sauce that most people will be able to handle. If you like it spicier, simply add more chili paste or throw in some diced peppers.

🍤 Ingredient notes

You can find most of these ingredients at your local grocery store. If not, We am including some links to where you can find a few of the specific Asian ingredients online.

To make these shrimp and pork wontons, you'll need:

Wonton wrappers – you simply need a regular square wonton wrapper. These all-natural ones work great.
Ground pork
Shrimp – Large raw shrimp, chopped
Garlic – We use two garlic cloves, but feel free to adjust to your own preference
Ginger – for a bit of spiciness
Green onion
Sesame oil
Coconut aminos – for some savory umami flavor
Shaoxing wine (an Asian cooking wine)
Chili garlic sauce – as a base for the chili oil sauce

✅ Step-by-step instructions

Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.

To make the wontons

1. Mix together all filling ingredients in a large bowl. Have a small bowl of water and wonton wrappers ready.

2. Add a tablespoon of meat filling in the middle of each wonton wrapper. Wet the sides of the filled wrapper with a little water. Then fold the edges of the wrapper into a triangle, pinching together the longest sides to create an envelope-like wonton.

3. Repeat until all of the filling has been used. Keep filled wontons on parchment paper, covered with damp paper towels to keep them from drying

4. Cook wontons in boiling water in small batches for 4-6 minutes per batch.

To make the chili oil

1. In a medium bowl, whisk together all the ingredients for the chili oil below.

2. Place cooked wontons in a large bowl and mix with the chili oil. Serve immediately.

chop shrimp

chop garlic, ginger, and green onions

combine shrimp, pork ginger, garlic green onions with sesame oil, coconut aminos, Shaoxing wine

combine shrimp, pork ginger, garlic green onions

place a tablespoonful of mixture in the center of each wonton wrapper

wet edges of wonton wrappers with water

fold into a triangle, then fold two corners into each other to create a pocket envelope

place filled wontons on a baking sheet lined with parchment paper as you make them

cover filled wontons with damp paper towel to keep them from becoming dry

boil wontons in for 4-6 minutes

mix together the chili oil sauce

👩🏽‍🍳 Recipe FAQs

How long will homemade wontons last in the fridge?

You can store leftover wontons in an airtight container in the fridge for up to 3 days. Reheat them in a wok or pan on the stovetop for 3-4 minutes with a little oil.

Can you freeze homemade wontons?

Yes, pork and shrimp wontons should keep for 2-3 months in the freezer. For best results, place them in a single layer in a freezer bag. Separate multiple layers of wontons with parchment paper so they don't stick together.

What are some other ways to use chili oil?

This recipe for chili oil sauce can be cooked for so much more than simply wontons.

-Drizzle the oil over your morning scrambled or fried eggs
-Dip shrimp or vegetable tempura in the chili oil
-Toss it with the noodles in this simple Shrimp Lo Mein recipe
-Mix a few teaspoons of the chili oil into homemade ramen noodles
-Stir it into white or brown rice and enjoy a flavorful bowl of rice!

The sauce can be refrigerated in an airtight container or bottle for up to one week.

🥣 Tools and equipment

For this recipe, you simply need a few basic kitchen tools:

Cutting board – use a sturdy, large cutting board. We like to prep the veggies and assemble the wontons. A large plate will also work, but We prefer a cutting board that has room for everything and makes for simple clean up at the end.

Mixing bowl – You'll need a large mixing bowl for the filling ingredients.

Slotted spoon – to carefully remove the cooked wontons from the hot water.

🍽 Serving ideas

These wontons go great when served with other Asian-inspired dishes. Enjoy it with:

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

Pork and Shrimp Wonton Recipe

By Marlynn Schotland Prep Time: 25 mins Cook Time: 20 mins Total Time: 45 mins Servings: 4 Simple, homemade wontons filled with juicy pork and shrimp and coated in homemade chili oil.

Ingredients

Wonton ingredients

½ lb large shrimp, chopped (about 20 large shrimp)
¼ lb ground pork
2 tbsp sliced green onions
2 tbsp ginger, peeled and minced
2 tsp soy sauce or coconut aminos
2 tsp Shaoxing wine
½ tsp toasted sesame oil
¼ tsp salt
wonton wrappers

Chili Oil

2 garlic cloves, minced
2 tbsp chili garlic sauce
2 tbsp soy sauce or coconut aminos
2 tbsp sesame oil
2 tbsp sliced green onion
1 tbsp cilantro, chopped

Instructions

In a large bowl, mix together all filling ingredients. Have a small bowl of water and wonton wrappers ready.
Place a tablespoon of filling in the middle of each wonton wrapper. Wet the sides of the wonton wrapper with water.
Fold filled wonton wrapper into a triangle, and then pinch together the longest sides to create an envelope-like wonton.
Continue filling and folding wonton wrappers until all of the filling has been used. Keep filled wontons on parchment paper, covered with a damp paper towel to keep the wrappers from drying.
Boil wontons in small batches for 4-6 minutes per batch.
In a medium bowl, mix together ingredients for chili oil.
Mix wontons with chili oil. Serve immediately

Notes

MAKE-AHEAD: You can make the filling up to 24 hours ahead of time. Keep refrigerated in an airtight container until you are ready to fill the wonton wrappers.

Nutrition

Calories: 263 kcal, Carbohydrates: 4 g, Protein: 13 g, Fat: 21 g, Saturated Fat: 4 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 11 g, Trans Fat: 0.01 g, Cholesterol: 92 mg, Sodium: 710 mg, Potassium: 184 mg, Fiber: 0.3 g, Sugar: 0.2 g, Vitamin A: 171 IU, Vitamin C: 2 mg, Calcium: 43 mg, Iron: 1 mg

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