Pork and shrimp wonton recipe – steamed to perfection, these little bites are the ultimate appetizer you can easily whip up at home. Served with a homemade dipping sauce, they’re the absolute must-have snacks for your next gathering.

Take these from wow to WHOA with my wonton dipping sauce.

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.

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 make for the best wonton filling ever.

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 homemade 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.

You can totally make these from scratch if you want to, but you can find store-bought fresh or frozen wrappers that work just as good!

Why try this recipe

• Easy steamed wonton recipe: This recipe is straightforward, with simple instructions and step-by-step images.
• Packed with flavor: These ground pork and shrimp wontons are loaded with vegetables, seasonings, and protein.
• Versatile: These Thai wontons can be steamed, boiled, or deep-fried. Steam them to enjoy them soft, or fry ’em up for a crispy bite. If you’re going to fry them, make sure to close the wrapper all the way.

Can’t get enough of nibbles and bites? Check out my collection of Thai appetizers!

Ingredients

• Shrimp – Use whole shrimp or mince them.
• Pork – In Thailand, we often mix shrimp and pork for the ultimate filling. Feel free to sub in chicken.
• Wonton wrappers – These square sheets can be found at most Asian grocery stores, fresh or frozen.
• 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 ties it all together.
• Sesame oil – A few drops makes a world of difference.
• Cornstarch – This binding agent holds the filling together.
• Garlic oil – Our secret drizzle! A quick garlic fry-up gives these wontons a flavor edge. Bonus: Use the crispy garlic as a garnish.
• Egg – Acts as a binding agent and makes the filling richer and juicier.

Cooking instructions

Kitchen tools

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

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.
• Don’t overstuff ’em: I get it, it’s tempting to load up on filling, but overstuffing can lead to broken wontons.
• Cook in batches: Whatever cooking method you’re choosing, don’t overcrowd the pot or pan.

Serving suggestions

• Dipping sauces: Serve with a soy-like sauce, a sweet chili sauce, or my homemade wonton dipping sauce.
• Use them in a wonton soup.
• Pair with a fresh, spicy som tum Thai salad.

How to store and reheat

Uncooked:

1. Lay in a single layer on a baking sheet lined with parchment paper.
2. Place the baking sheet in the freezer
3. Once frozen, transfer into an airtight container or freezer-safe bag and store in the freezer for up to 3 months.

Cooked:

1. Allow the wontons to cool down to room temperature.
2. Store in an airtight container and refrigerate for up to 3 days.

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

Did you know?

• Thai wontons are primarily steamed, but can also be fried or boiled. Chinese wontons are often boiled for wonton soups, but can also be fried or steamed. Both cuisines offer unique fillings.
• Wontons are a popular type of Chinese dumpling hailing from China.

Frequently asked questions (FAQ’s)

More Asian appetizers you’ll love

• Thai shrimp rolls with peanut sauce – Healthy summer rolls with a filling of fresh vegetables and a protein of your choice.
• Spicy fried chicken – Juicy and crispy chicken with a finger-licking good glaze.
• Thai fish cakes – Filled with fish fillets, seasonings, and yard long beans, deep-fried to crispy perfection.
• Khao jee – Sticky rice with egg hamburger shaped authentic Thai treats.

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Print Recipe

Pork and Shrimp Wonton Recipe (3-Ways)

Author: Praew Cooking Method: Steaming, Frying Cuisine: Asian cuisines Courses: Appetizer, Side Dish Recipe Keys: High Protein Low Carb Low Fat Nut Free O One Pot

Difficulty: Intermediate Prep Time 30 min Cook Time 10 min Total Time 40 mins

Servings: 35 Calories: 38

Description

Learn how to make pork and shrimp wontons with a homemade dipping sauce or opt for a simple soy sauce.

Ingredients

Servings

• 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

1. Blend the filling

   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.

2. Devein the shrimp

   Devein the shrimp and remove their shell and head.

3. Fill and fold the wontons

   How to fold wontons: Hold a wrapper in your palm, wet two edges, and add a spoonful of filling and a shrimp. Fold and seal tightly.

4. Steam

   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!

5. To fry 'em

   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.

6. To boil 'em

   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.

Nutrition Facts

Servings 35

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Amount Per Serving

Calories 38kcal

% Daily Value *

Total Fat 1.1g2%

Saturated Fat 0.2g1%

Total Carbohydrate 1.5g1%

Dietary Fiber 0.1g1%

Sugars 0.6g

Protein 5.3g11%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use the nutrition card in this recipe as a guideline.
• Serve as an appetizer, as a snack, or as a light meal with a dipping sauce such as soy sauce, sweet chili sauce, or a homemade wonton dipping sauce.

Keywords: shrimp wonton recipe, pork and shrimp wonton recipe, pork and shrimp wontons

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