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Best Pork and Shrimp Wonton Recipe

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This is THE BEST pork and shrimp wonton recipe you’ll ever try. These wontons are incredibly tender, and when paired with my homemade dipping sauce, they become simply irresistible. Perfect for a quick appetizer at home, you can even make a big batch, freeze them, and enjoy them later.

Pork and shrimp wonton served with dipping sauce and lettuce.

Don’t forget to pair these with my wonton dipping sauce! If you’re having a party, pair these with kanom jeeb (Thai dumplings), shrimp in a blanket, Thai fried wonton, and Thai shrimp rolls with peanut sauce.

What is a wonton

A wonton is a dumpling commonly found in Chinese and Thai cuisines. They typically consist of a thin wrapper filled with a mixture of minced pork, shrimp, and aromatic seasonings. They’re often served in a clear broth or fried until crisp.


Thai wontons are primarily boiled, but can also be fried and steamed. Chinese wontons are often boiled for wonton soup with bok choy, but can also be fried or steamed. Both cuisines offer unique fillings.

Pork and shrimp wonton

These shrimp and pork wontons are something else, seriously. They’re meaty, shrimpy, and so tender and juicy. Wrapped in delicate wonton wrappers, these are better than your favorite takeout.

Thai woman shaping wontons.

The filling is what makes them so good. I’m talking shrimp and pork, a classic combo in Thai wontons. You can use whole shrimp or mince it, either way, these are amazing.

And they’re not lacking in flavor – golden mountain sauce, oyster sauce, and just a touch of white sugar creates the most delicious wonton filling ever.

Pork and shrimp wonton with dipping sauce.

And you can totally sprinkle ’em with as much crispy fried garlic as you want, and let me tell you, it’s the game-changer. A layer of crispy garlic takes these Thai wontons from amazing to absolutely brilliant.

Wonton wrappers

Wonton wrappers are non-negotiable for the perfect wonton. Made from wheat flour, water, and sometimes egg, these thin, square sheets transform into something silky and slightly chewy when cooked.

Comparison of unwrapped Thai dumpling wrappers alongside their packaging.
Choose the right dumpling wrapper for your dish: thick ones for deep-frying (left) and thin ones for steaming or boiling (right).

You can make wonton wrappers from scratch if you want to, but store-bought wrappers are just as good. They’re readily available at Asian grocery stores and Asian markets.

Why try this Thai wonton recipe

Easy pork and shrimp wontons: This recipe is straightforward, with simple instructions and step-by-step images.

Authentic Thai recipe: In this recipe, we don’t use the typical Chinese wonton ingredients like shoaxing wine, rice vinegar, and rice wine. Instead, we stick to authentic Thai flavors, including ingredients like oyster sauce and coriander root.

Packed with flavor: These ground pork and shrimp wontons are full of healthy vegetables, Thai seasonings, juicy pork, and succulent shrimp.

Versatile: These Thai wontons are incredibly versatile. You can steam or boil them for a soft texture, or deep-fry them for a crispy bite. Just be sure to seal the wrapper completely if you choose to fry them.

Pork and shrimp wonton topped with crispy fried garlic, complete with dipping sauce.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Ingredients for pork and shrimp wonton labeled: Shrimp, minced pork, carrots, green onions, shiitake mushrooms, egg, wonton wrappers, garlic, coriander root, black peppercorns, oyster sauce, golden mountain sauce, sesame oil, cornstarch, and white sugar.
  • Shrimp – Use whole shrimp or mince them.
  • Pork – In Thailand, we often mix shrimp and pork for the ultimate filling. Feel free to sub with chicken.
  • Wonton wrappers – These square sheets can be found at most Asian grocery stores, fresh or frozen. Look for wrappers labeled “thin” or “Hong Kong style” for more delicate wontons.
  • Coriander root, black peppercorns – This duo will make your wontons smell and taste amazing.
  • Garlic, carrots, green onions, dried shiitake mushrooms – Customize the veggies however you like. Chop by hand or use a food processor.
  • Golden mountain sauce, oyster sauce, white sugar – Golden mountain sauce is a key ingredient in Thai cuisine, oyster sauce amps up the umami, and sugar balances the flavors with a hint of sweet.
  • Sesame oil – A few drops makes a world of difference.
  • Cornstarch – This binding agent holds the filling together.
  • Garlic oil – To make garlic oil, simply fry garlic bits with a neutral oil, like vegetable oil or sunflower oil. The oil become garlic-infused and can be drizzled over the finished wontons. The crispy garlic can be sprinkled on top for extra flavor and a crunchy texture.
  • Egg – Acts as a binding agent and makes the filling more rich and juicy.

Cooking instructions

Wonton filling in a mixer.

Step 1: Combine pork, garlic, coriander root, black peppercorns, egg, and sauces + sesame oil, white sugar, and cornstarch in a blender. Pulse until smooth. Mix in chopped veggies and chill the mixture in the fridge for an hour.

Instructional images showing how to devein shrimp.

Step 2: Remove the shell of each shrimp and devein, you can choose to leave the tails on for presentation. Give each shrimp a few careful scores across the belly to ensure they don’t curl up in the wonton.

Guide for folding wontons, from filling to sealing.

Step 3: Place a wonton wrapper on a clean surface. Spoon in a tablespoon of your ground filling, spread, and top with a scored shrimp. Dip your finger in a small bowl of water and gently run it along the edges of the wrapper. Bring the edges together and press them to seal.

Boiling pork and shrimp wonton in a pot.

Step 4: To boil the wontons, drop them into boiling water, and cook a few minutes until the filling is done, and they float to the top.

Frying instructions: Fry wontons by heating oil in a pot or pan to 350°F or 180°C. Drop them in and fry until golden brown. You can even fry from frozen, just give them a bit more time. Drain off excess oil and enjoy.

Steaming instructions: Place wontons on parchment paper or lettuce in a steaming pot or bamboo steaming basket, in a single layer. Brush with garlic oil. Steam over medium heat for 5–7 minutes, or until filling is cooked. Serve hot!

Kitchen tools

  • Blender or food processor for blending the filling ingredients
  • Pastry brush for applying garlic oil
  • Measuring spoons and cups
  • Parchment paper
  • Mixing bowls
  • Steaming pot

Tips and tricks for the best wontons

Folding the wrappers: Make sure they are at room temperature, this makes it easier to fold and seal the wrappers. Squeeze out any air pockets while folding them.

Cook in batches: Whatever cooking method you’re choosing, don’t overcrowd your pot or pan and give them enough space to cook.

Don’t overstuff: Avoid overstuffing your wontons, this can break them while cooking.

How to serve

Serve your shrimp and pork wontons with a dipping sauce like wonton dipping sauce, prik nam som, Thai hot sauce, and Thai sweet chili sauce. Garnish with crispy fried garlic and optionally freshly chopped green onions for color.

How to store and reheat

Uncooked wontons can be frozen for later use. Arrange your wontons in a single layer on a baking sheet. Make sure it’s lined with parchment paper to avoid sticking. Freeze them and once they’re frozen you can transfer your wontons into an airtight container or a freezer-safe bag and keep it for up to 3 months.

Cooked wontons should be cooled down to room temperature before being transferred into an airtight container. Keep the container in your fridge for up to a day.

Reheating: From fridge, use a steamer, microwave, or an air fryer. From frozen, steam or fry until cooked through.

Frequently asked questions

Can I make wontons ahead of time?

Wontons are an ideal snack or appetizer to make ahead of time. You can store them in your refrigerator for up to a day or freeze them for later use.

What are wonton wrappers made of?

Wonton wrappers are made from a combination of flour (all-purpose wheat flour is the most common), water, and sometimes salt. The ingredients are mixed into a smooth dough which is then rolled out into thin sheets, usually square or round shaped.

Authentic Thai appetizer recipes

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Best Pork and Shrimp Wonton Recipe

Pork and shrimp wonton served with dipping sauce and lettuce.
Learn how to make the best pork and shrimp wontons, complete with a homemade dipping sauce.
Praew
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Cuisine Thai
Course Appetizer
Serving Size 35 wontons

Ingredients

  • 35 shrimp medium-sized
  • 14 ounces pork minced
  • 1 egg
  • 0.35 ounces coriander root
  • 0.18 ounces black peppercorns
  • 0.35 ounces garlic
  • 1.8 ounce carrots chopped
  • 1 ounce green onions chopped
  • 0.35 ounces dried shiitake mushroom chopped
  • 3 tablespoons golden mountain sauce
  • 1.5 tablespoon white sugar
  • 1.5 tablespoon sesame oil
  • 2.5 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 package of wonton wrappers
  • garlic oil apply a small layer of oil to the wontons before cooking them
  • crispy fried garlic garnish

Instructions

  • Combine pork, garlic, coriander root, black peppercorns, egg, and sauces + sesame oil, white sugar, and cornstarch in a blender. Pulse until smooth. Mix in chopped veggies and chill the mixture in the fridge for an hour.
  • Remove the shell of each shrimp and devein, you can choose to leave the tails on for presentation. Give each shrimp a few careful scores across the belly to ensure they don’t curl up in the wonton.
  • Place a wonton wrapper on a clean surface. Spoon in a tablespoon of your ground filling, spread, and top with a scored shrimp. Dip your finger in a small bowl of water and gently run it along the edges of the wrapper. Bring the edges together and press them to seal.

FOR STEAMING

  • Place wontons on parchment paper or lettuce in a steaming pot or bamboo steaming basket, in a single layer. Brush with garlic oil. Steam over medium heat for 5–7 minutes, or until filling is cooked. Serve hot!

FOR FRYING

  • Fry wontons by heating oil in a pot or pan to 350°F or 180°C. Drop them in and fry until golden brown. You can even fry from frozen, just give them a bit more time. Drain off excess oil and enjoy.

FOR BOILING

  • To boil the wontons, drop them into boiling water, and cook a few minutes until the filling is done, and they float to the top.

Notes

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