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pork and shrimp wontons in a platter.

Easy Pork and Shrimp Wontons


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  • Author: Suwanee
  • Total Time: 1 hour
  • Yield: 30-40 wontons 1x
  • Diet: Low Calorie

Description

These easy pork and shrimp wontons are tasty treats with the perfect combination of savory pork, juicy fresh shrimp, and aromatic herbs! Perfect as appetizers or as a side dish! 


Ingredients

Scale
  • 4 large garlic cloves
  • 1/3 cup cilantro stems
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon salt
  • 2 stalks green onion. 
  • 10 ounces ground pork. 
  • 4 ounce shrimp, ground into small pieces
  • 20-30 Wonton wrappers. Find these at your regular grocery store. If not, check you Asian grocery store and in the fridge section. 
  • 1 tablespoon oyster sauce
  • 1 teaspoon sauce sauce
  • 1 1/2 tablespoon tapioca starch
  • 1 egg
  • 35-40 wonton wrappers. 

Instructions

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. Done. Enjoy your wontons!

Notes

  • 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.  
  • Prep Time: 45
  • Cook Time: 15
  • Category: appetizers
  • Method: boiling
  • Cuisine: Thai