Easy Pork and Shrimp Wontons

These easy pork and shrimp wontons are tasty treats with the perfect combination of savory pork, juicy fresh shrimp, and aromatic herbs in Quick Easy Pork Shrimp Wontons - simple and scrumptious.

When you are done with your homemade wontons, use your cooked wontons in a bowl of wonton soup and Thai Ba Mee Moo Dang. Use my garlic chili oil, Prik Nam Som, or the homemade Sriracha sauce for a great dipping sauce. 

Garnish with crispy fried garlic or shallot for extra aroma and crunch!

Jump to:

• What are Wontons?
• Wontons vs Dumplings
• Why Try This Recipe
• ​Thai vs. Chinese Wontons
• Ingredients for Pork and Shrimp Wonton recipe
• Pork and Shrimp Wontons Recipe Instructions
• Cooking Options for Wontons
• Garnishing Options
• Shrimp and Pork Wontons in Spicy Sauce
• Tips and Tricks for the Perfect Wontons
• Helpful Kitchen Tools for This Recipe
• Variations & Substitutes
• Storage
• Other Recipes to Try Now
• Frequently Asked Questions
• Easy Pork and Shrimp Wontons

What are Wontons?

Wontons are a type of Chinese dumplings. They are made with thin wonton wrappers and usually have a meat filling. Wontons differ from other dumplings in terms of their specific wrapper and shape.

Wontons vs Dumplings

These delicious appetizers originate from Chinese dishes, and the Thais have adapted to its unique flavors and ingredients but have some differences. 

The wontons are typically smaller and have a thinner wrapper compared to dumplings. They are usually filled with a mixture of ground meat, such as pork or shrimp, and seasonings. Wontons are often boiled and served in a clear broth or deep-fried for a crispy texture.

On the other hand, dumplings are usually larger and have a thicker wrapper. They can be filled with various ingredients, including meat, vegetables, or a combination.

Dumplings are commonly steamed, pan-fried, or boiled and are often served with a dipping sauce.

Why Try This Recipe

• It's a fun activity that involves the whole family, creating the best memories as you work on the project together.
• It is a great appetizer or party food, perfect for entertaining guests or enjoying a casual gathering.
• You can customize it differently to cater to everyone's favorite things, making it a crowd-pleaser.
• It's convenient for making large batches, especially if you want to freeze some later.
• The ingredients are easy to find, ensuring quality control and a stress-free cooking experience.

​Thai vs. Chinese Wontons

While Thai and Chinese wontons share similarities in shape and basic ingredients, there are some differences. Thai wontons tend to have a lighter and more herbal taste, while Chinese wontons often have a richer and meatier flavor. 

Chinese wontons use ingredients like sesame oil, Shaoxing wine, black vinegar, rice wine, and ginger, while Thai wontons rely more on garlic and cilantro for seasoning. Try them both and see which one you prefer!

Ultimately, whether you prefer Thai or Chinese wontons comes down to personal preference. So why not try both and see which one you like best? Happy wonton eating!

Ingredients for Pork and Shrimp Wonton recipe

• Garlic cloves. Gives the filling a robust and aromatic flavor.
• Cilantro stems. Adds a fresh, herbaceous essence for a subtle, citrusy flavor. Learn more about Thai herbs here.
• Ground white pepper. Imparts mild heat and earthiness without affecting appearance. Black pepper is fine as a substitute. More about Thai spices here.
• Salt. Balances and harmonizes the natural flavors of the ingredients.
• Green onion. Contributes mild onion flavor and a subtle crunch.
• Ground pork. The bulk of the protein for this recipe.
• Raw shrimp. Ground into small pieces. Ground the shrimp into the same texture as the pork for a seafood flavor.
• Oyster sauce. Imparts savory, umami-rich depth for enhanced flavor. More about Thai sauces here. More about Thai sauces here.
• Light soy sauce. Adds saltiness for depth. Light or thin soy sauce is a Thai brand of soy sauce. Find them at your local Asian markets. 
• Tapioca starch. It acts as a binding agent, giving the wonton filling a bouncy taste. (a good thing!) Corn starch can be used as a substitute.
• Egg. Serves as a binder for holding the filling together
• 35-40 wonton wrappers. Find these at your regular grocery store. If not, check your Asian grocery store and in the refrigerated section. 

Please see the full recipe with measurements in the recipe card below. 

Pork and Shrimp Wontons Recipe Instructions

The hardest part, or more like the longest part, is the wrapping of the wontons. It's not at all complicated. We need to know a good folding technique.

Please refer to the step by step photos for visual reference. The best way to learn is to do it! So let's get started! 

1. Make the aromatic paste. Pound the garlic, cilantro, and white pepper into a smooth paste in a mortar and pestle. 

2. Mince the shrimp into a ground meat texture. Then, combine the paste, ground pork, minced shrimp, and the rest of the ingredients (minus the wrappers) in a large mixing bowl.

Mix until you have a smooth, soft, but firm texture. Do a quick taste test by microwaving a spoonful for 20 seconds to see if you like the flavors. Adjust as needed from here.

3. Next, let's make the wontons! 

3A. The first step is to set up your wrapping station with a flat surface like a large plate or cutting board. Use a small cup of cold water, a paper towel, and a large sheet pan to lay the wonton flat. 

3B. Place a tablespoon of the pork and shrimp filling in the center of the wrapper. Dabb a little water to the edges of the wrapper. Fold the wonton into a triangle shape.

Add a little bit of water to the edges again if necessary, seal the corners, and squeeze out air pockets. 

3C. With the triangle pointing down towards you, use your fingers to lift the wonton and roll the top left and right corners to overlap each other.

They should easily stick together from the damp sheet. Squeeze lightly to seal it. You'll have your first boat shape wonton!

Keep going until you're done. 

3D. Lay the finished wontons flat in a single layer on a large pan. 

4. Let's cook your fresh wontons next! 

Heat a medium soup pan with enough water to boil the wontons. Once hot, add a few wontons into the soft boiling water (not rolling boil- too hot for the wontons).

Cook until the wonton floats to the top. Remove and cook the next batch until all are gone.

Now comes the best part. Get ready to eat your wonton creations!

Cooking Options for Wontons

You have different options for cooking your homemade wontons. Apart from boiling, you can also try pan frying, deep frying, baking, or air frying them. (My favorite way is to boil them)

• Pan frying involves cooking the wontons with a bit of oil for about 3-4 minutes on medium heat. 
• Deep frying takes around 2 minutes until they turn golden brown. 
• To bake your wontons, preheat the oven to 400 degrees and bake them for 10-12 minutes after brushing a light coat of oil on top. 
• Lastly, air fry your wontons for about 7-8 minutes after brushing them with a light coat of oil. All these methods are quick and easy!

Garnishing Options

Garnish your boiled wontons with fresh green onions, a drizzle of soy sauce, or a sprinkle of white pepper.

Shrimp and Pork Wontons in Spicy Sauce

For an extra kick, make spicy chili oil wontons by using my spicy chili oil sauce or Sriracha sauce. The heat will complement the savory filling, creating an excellent pairing.

For a less spicy version, use my sweet chili sauce instead. 

Tips and Tricks for the Perfect Wontons

• When folding the wonton, squeeze out the air pockets as much as possible to prevent bubbles. Air pockets can pop the wontons when cooking them.
• Don't overfill or underfill your wontons. Overfilling uses more than one tablespoon, and underfilling uses less than 1 teaspoon of the filling. One tablespoon is a good size for the 3.5 x 3.5-inch wonton skins.
• For the best results, cook your wontons in batches and make them not crowded.  
• Freeze your leftover wontons for future use. They freeze well and don't take long to thaw before cooking. 

Helpful Kitchen Tools for This Recipe

A wire mesh strainer and a large bowl for this recipe help make this shrimp and pork wontons recipe easy. 

Variations & Substitutes

Feel like experimenting? Try ground turkey instead of pork, or add water chestnuts for a delightful crunch. Let your creativity shine!

Storage

• Store your wontons in an airtight container in the fridge to keep them fresh. When you want to enjoy them again, heat them for a tasty snack. But remember, don't keep them in the fridge for more than 12 hours. They are best finished up by the next day. 
• If you have uncooked wontons, you can freeze them for up to 4 months. Place wontons flat on a tray or baking sheet lined with parchment paper until they freeze so they don't get squished. Then, you can put them in separate freezer bags to use them one batch at a time.

Other Recipes to Try Now

• Kanom Jeeb, Thai dumplings
• Thai crispy spring rolls
• Shrimp in a blanket, Goong Hom Pha
• Thai red pork with egg or wonton noodles
• Thai homemade wonton soup with bok choy
• Tom Yum stir fry with seafood
• Where to buy Asian groceries online.

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