Shrimp and Pork Wontons

Plump and juicy, packed with diced shrimp and ground pork! Our Shrimp and Pork Wontons are a tried and true family classic. Best served in wonton soup.

5 from 1 vote

Print Pin

Prep Time: 45

Servings:

Ingredients

2 pounds shrimp peeled and chopped
2 pounds ground pork fatty pork preferred
1 bunch green onions finely chopped
2 tablespoons cornstarch
1 teaspoon salt
2 teaspoons white pepper
2 tablespoons sesame oil
2 tablespoons oyster sauce
150 pieces square wonton wrappers

Instructions

Combine the shrimp, ground pork, and green onions in a large mixing bowl. Use a spatula or your hands (I like to wear gloves) and mix until evenly combined
Then add the cornstarch, salt, white pepper, sesame oil, and oyster sauce to the bowl. Mix well.
Cover and refrigerate for 15 minutes to let everything combine.
In the meantime prep your wonton folding station. On a table, lay out a stack of the wonton wrappers, a small bowl of water, and a plate/board to put all the wrapped wontons.
Remove the filling mixture from the refrigerator.
Now it's time to wrap the wontons! Put a small spoonful (about 1-2 teaspoons) of the filling in the center of the wrapper.
Dip your finger in the water dish and moisten the edges of the wrapper. Fold the wrapper in half to form a triangle.
Dip your finger in the water dish again and moisten one of the bottom corners. Bring the two bottom corners together and press to seal.
You can also reference this how to fold wontons post for photos and more details.
Set aside the wontons you plan to eat right away.
Freeze the rest. Here's how: place the wontons in a single layer on a tray/plate. Stick that tray in the fridge for 30 minutes (the wontons should be partially frozen at that point). Remove the wontons from the tray and place them all in a big ziptop bag. Store it in the freezer and pull out as many wontons you need each time.
To cook: just boil the wontons for three minutes and then drain. You can serve it dry style with a dipping sauce or use it for wonton soup!