Shrimp and Pork Wontons

5 from 1 vote

Juicy and savory shrimp and pork wontons dipped in a spicy sauce.

Prep Time45

Cook Time20

Total Time1 5

Course: Appetizer, Main Course

Cuisine: Chinese

Servings: people

Calories: 999kcal

Slice 1 green onion. Mince ginger and set both aside.
Peel and de-vein shrimp. Cut 8-10 shrimp in small pieces. Then start chopping to make the shrimp into a paste.
Start the filling by adding ground pork, shrimp paste, sliced green onion, minced ginger, soy sauce, oil, sugar, salt, white pepper, corn starch chicken bouillon, water, and 1 egg in a bowl. Pro Tip: Add your water in gradually while you stir. This helps create a super tender filling!
Mix the filling in one direction (makes the filling juicier) to help myosin development. Mixing in one direction for 100 times is a good measurement to ensure its mixed well ◡̈
Fill a small bowl with little bit of water. Add water to all sides of the wonton wrapper. Add ½ tablespoon filling to the center.
Fold in a triangle, then fold the sides to the center and press hard to close (see video in the recipe for more clarity).
Connect the right side of the triangle with the left side. Make sure you use water to glue together so it doesn't fall apart when cooking. This makes a Chinese money pouch shape!
Add water in a pot and heat pot to medium-high heat. Once the water starts boiling, add wontons to the pot and cook for 8-10 minutes. The wontons are done when they float to the top.

To make the sauce, add 1 teaspoon chili oil, 2 tablespoon soy sauce, grate 2 garlic cloves, ½ tablespoon sugar, and 1 teaspoon rice vinegar in a bowl. Mix together.
Dip your wontons in the spicy sauce. You can garnish wontons with sesame seeds, green onion and cilantro. Hope you enjoy!

@cookwithdana
These delicious & juicy wontons remind me of home ☺️ #easyrecipes #chinesefood #eatwithme
♬ Here Comes the Sun - Daria Semikina

Expert Tips

If you can't eat all your wontons in time, you can freeze them! After wrapping them (uncooked), put them on a tray and freeze overnight. Then, take them out of the freezer and transfer the wontons in a Ziploc bag the next day. You can freeze them for up to 3 months.
Don't overfill the wontons when wrapping. If they are not wrapped well, the meat will burst outside of the wonton wrapper and be less juicy.
Use high quality chili oil for the spice sauce. I recommend our Jia You Chili Oil for a savory, umami and slightly spicy (with a touch of mala) flavor!