Pork + shrimp wontons

We’re a biiiig wonton fam. We love them because they’re a great ~family bonding~ activity and also super versatile – have them in soup, dressed up with dipping sauce, or even fried (I haven’t tried this myself but my friends I’ve gifted wontons to have). We always have a stash of these in the freezer to pull out for an easy weekday lunch.


  • 1 pound ground pork (can also use chicken or turkey)
  • 1/4 pound shrimp, peeled, deveined, and chopped into small pieces
  • 1/2 inch piece ginger, peeled and grated
  • 2 scallions, thinly sliced and coarsely chopped
  • 1 egg
  • 1/4 tsp white pepper powder
  • 1 tbsp shaoxing cooking
  • 1 tbsp oil
  • 1.5 tbsp soy sauce
  • 1 tsp sesame oil
  • salt to taste
  • 1 package wonton wrappers (we use medium thick for this fold)

Sauce suggestion:

  • Black vinegar
  • Soy sauce
  • Chili oil


  1. Mix all the filling ingredients together well until it takes on a ‘sticky’ texture.
  2. Scoop out ~1 tsp into a bowl and microwave for 20-30 seconds and taste test. Adjust seasoning to taste.
  3. Fold into wrapper – see here for how to fold!
  4. To cook the wontons, bring a large pot of water to a boil. When the water boils, bring to medium heat, add the wontons, and bring to a boil again. Add 1 cup of water and bring to another boil, let simmer for 5 minutes. Floating wontons are a sign that they’re cooked and ready to be served. Alternatively, you can steam the wontons for ~10 minutes.
  5. Serve with sauce of choice – I like to mix a 2:1:1 ratio of black vinegar, soy sauce, and chili oil.

Freezing wontons: I like to set them on a non-stick tray in the freezer. After they’ve frozen and set (~an hour or two), I throw them into a Ziploc bag.

Quantity: These should make about 45-50 wontons, depending on how plump you make them.