Festive Shrimp and Pork Wontons
These Festive Shrimp and Pork Wontons feature a juicy, savory filling of ground pork and finely chopped shrimp seasoned with ginger, garlic, soy sauce, and sesame oil, all tucked inside delicate wonton wrappers. They can be boiled, pan-fried, or deep-fried and served with a tangy homemade dumpling sauce. Perfect for holiday gatherings, dinner parties, or a special weeknight treat.
Equipment
- Large mixing bowl
- Large pot
- Non-stick skillet
- Parchment-lined baking tray
- Small bowl for water sealing
Ingredients
Wonton Filling
- 1/2 lb ground pork with some fat for juiciness
- 1/2 lb raw shrimp peeled, deveined, and finely chopped
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 3 green onions finely sliced
- 1 tsp cornstarch
- 1/4 tsp white pepper
- 1 egg white
- 40 wonton wrappers fresh or refrigerated
Dumpling Sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili oil adjust to taste
- 1 tsp sesame oil
- 1 pinch sugar
Instructions
- Combine the ground pork, chopped shrimp, grated ginger, minced garlic, soy sauce, sesame oil, green onions, cornstarch, white pepper, and egg white in a large mixing bowl. Stir vigorously in one direction for about 2 minutes until the mixture becomes slightly sticky and well combined. Refrigerate for 20 minutes if the filling feels too soft to handle.
- Cook a small spoonful of the filling in a hot pan for 60 seconds to taste and adjust seasoning. Add more soy sauce for saltiness, white pepper for heat, or sesame oil for aroma as needed.
- Set up your folding station with a clean surface, a small bowl of water, wonton wrappers covered with a damp cloth, and a parchment-lined tray dusted lightly with cornstarch to hold finished wontons.
- Place one wonton wrapper in your palm in a diamond shape. Add about 1 teaspoon of filling to the center. Dip your finger in water and trace along two adjoining edges of the wrapper. Fold into a triangle and press firmly to seal out any air pockets.
- Bring the two bottom corners of the triangle together, overlapping them slightly, and press firmly to seal. Place the finished wonton on the prepared tray. Repeat with the remaining wrappers and filling.
- To boil: Bring a large pot of water to a rolling boil. Cook wontons in batches of 10 to 12 for 4 to 5 minutes, until they float to the surface and the wrappers look slightly translucent. Remove with a slotted spoon.
- To pan-fry: Heat 1 tablespoon of neutral oil in a non-stick skillet over medium-high heat. Place wontons flat-side down and cook for 2 minutes until golden. Add 3 tablespoons of water to the pan, cover immediately, and steam for another 3 minutes until cooked through.
- Make the dumpling sauce by whisking together the soy sauce, rice vinegar, chili oil, sesame oil, and a pinch of sugar in a small bowl. Taste and adjust the balance of salty, tangy, and spicy to your preference.
- Serve the wontons immediately with the dipping sauce on the side. Garnish with extra sliced green onions, sesame seeds, or a drizzle of chili oil for a festive presentation.
Notes
Do not overfill wontons; one teaspoon per wrapper is the right amount. Always seal edges completely and press out air pockets to prevent splitting during cooking. Keep unused wonton wrappers covered with a damp cloth at all times. Freeze uncooked wontons on a baking sheet first, then transfer to freezer bags for up to 3 months. Cook from frozen with 2 extra minutes of boiling time. Dumpling sauce can be made up to one week ahead and stored in the refrigerator.