Pork and Shrimp Won Tons Recipe (2024)

By David Tanis

Pork and Shrimp Won Tons Recipe (1)

Total Time
1 hour, plus at least 30 minutes chilling
Rating
5(252)
Notes
Read community notes

A steaming bowl of won tons is welcome in any season, and making them at home is a fairly easy process. Purchase a package of high-quality won ton skins, which are available everywhere, and then it’s just a matter of filling and folding them. Once they hit boiling water they cook for just 2 minutes. The filling — usually a simple mixture of well-seasoned minced meat — may be prepared hours ahead and chilled. This somewhat spicy pork and shrimp filling is particularly delicious, with plenty of ginger and Chinese garlic chives.

Featured in: Won Tons Are Easily Domesticated

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Ingredients

Yield:About 30 wontons

  • ½pound ground pork, not too lean
  • ½pound fresh shrimp, peeled, deveined and roughly chopped in ¼-inch pieces
  • Salt and pepper
  • 1tablespoon sweet rice wine, such as Shaoxing rice wine (or use sherry)
  • 1tablespoon soy sauce
  • 1tablespoon sugar
  • 1tablespoon finely grated ginger
  • 2cloves garlic, minced
  • 1teaspoon spicy Chinese bean paste, also called chili bean sauce (or use chile paste)
  • 2serrano chiles, finely chopped
  • cups chopped Chinese garlic chives (or use ¾ cup chopped scallions, green and white parts)
  • 36wonton skins, about 3 by 3 inches, available at Asian markets and many grocery stores
  • 1small egg, beaten
  • Cornstarch for dusting
  • 8ounces baby spinach leaves
  • ½cup chopped cilantro
  • 8cups good chicken broth, hot, salted to taste
  • Red pepper oil (optional), see note

Ingredient Substitution Guide

Nutritional analysis per serving (30 servings)

170 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 9 grams protein; 362 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Pork and Shrimp Won Tons Recipe (2)

Preparation

  1. Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.

  2. Step

    2

    To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.

  3. Step

    3

    Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person’s deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 1½ cups hot broth over each serving. Drizzle with red pepper oil if desired.

Tip

  • To make red pepper oil, heat ½ cup vegetable oil in a saucepan until quite warm. Turn off heat and add 4 red Chinese chiles, ½ teaspoon cayenne, ½ teaspoon hot paprika and 1 teaspoon toasted sesame oil. Let cool. Store at cool room temperature.

Ratings

5

out of 5

252

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Private Notes

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Cooking Notes

Thomas Sherman

I tried something different: I made a double-batch, using one half to make won tons, which freeze well for a future dinner, and used the remaining half to make four burgers. Grilled and served with an avocado aioli, they were fabulous.

Emily Weinstein

It's fiddly and time-consuming to fold this many wontons; next time I'll try to recruit someone to help me do it. But it's absolutely worth the effort. I froze the extras and cooked them straight from the freezer.

Joanne Heidkamp

I love wontons but have never made them at home. Found this recipe in my "try it someday" file, and decided it was time.
I followed the directions exactly, except used all pork. To fill the wontons, I gathered the ingredients, pulled up a comfortable chair, and took my time. I lightly pan fried the wontons before adding boiling water to the pan. So delicious. So worth it. With the meat mixture and egg left over, I made a mini sausage omelet for a late night treat.

Jen

My husband is allergic to shellfish and my daughter is a vegetarian, but I have found a way to make these that suits both. I mix together the seasonings, chiles and chives, then split it into two bowls. Pork gets added to one bowl, and crumbled extra-firm tofu gets added to the other. Then I proceed with the recipe, keeping the two types separate. Both are delicious and the shrimp is not missed. A very satisfying dish.

Thomas Sherman

A favorite of my little girls and wife. I make a double-batch and freeze the extras on a cookie sheet and store in a freezer bag: a wonderful nearly instant meal.

Suzanne

There's not that much in the wonton that would require to cook in boiling liquid for longer than 2 minutes.

Also, it's chicken that you have to be scared about not being cooked all the way. Pork is similar to beef in that you can not fully cook it and it's still safe.

I've made wontons and dumplings before, and 2 minutes may not seem like a long time, but if you actually time it, it's enough.

J B

I didn’t swoon over these. Also, I had about half of the meat leftover after making 30 wontons, so I’m not sure what happened there. IF I were to make them again, I would use thin wonton wrappers. I’d also need to up my broth game (and wouldn’t bother with the spinach or bok choy in the broth).

patticakes in Darien

Wow. These were amazing. So much character and as my husband said ‘very authentic’. Fabulous recipe with just the right amount of spicy!

Helen Kelly

Thanks NYT. The meat mixture is fabulous. Had wonton in a fine restaurant in China and this has the taste. I used a full pound of pork, four garlic cloves, 12 large wild-caught shrimp I shelled/deveined (try to avoid any other). Next time I’d double the chili paste, use six garlic cloves. Added chopped shallot, chopped garlic and cubed tofu to chicken stock; added the leftover egg to the boiling stock before serving. Make sure to use a good handful of raw spinach as it wilts to nothing.

Nicole

I found 1tbsp of sugar to be overpowering and sweet.

BLC

This is a good recipe to make when you feel like spending hours in the kitchen, and it's so worth it. Prepped the filling on day 1, which involved hours of chopping and mincing. Doubled the ginger. Wrapped and cooked the wontons on day 2, then served. Skipped the sprinkling of corn starch. Opted to steam the wontons instead of boil them. Added lemon juice to the broth just before serving. Delicious and an enjoyable experience.

Jessica Sanders

We don’t like things spicy and we didn’t have a chili sauce or the hot peppers. I did add a splash of fish sauce, as well as a splash of toasted sesame oil. The filling was excellent! We made wontons for our son for half of the batch and then just rolled the mixture up into small little meatballs, fried them and added them to our soup since we are trying to reduce carbs. A keeper. Maybe will add the chili sauce next time as written.

BeverlyCY

I don’t eat pork, would ground turkey work?

Emily

Made without chiles and bean paste (Allie friendly) and were still very tasty. Made about 50+ wontons per this recipe

Sue

I wonder if I could have done all pork. I think my serranos were unusually hot. When I got done with the wontons, I posted a pic to Facebook and wondered what I was thinking to take it on. But, omg are they good. I am sure it took me an hour. Recruit help or expect to spend time. I needed lunch for the week, so I cooked them all; frig in an airtight container on parchment and covered with wet paper towel. Reheated great, which was my only alternative. Keeper, despite my complaining!

Janet

Do you freeze them cooked or uncooked?

Mel

uncooked

meinmunich

Cooked. As the store frozen dumplings mostly are. Just make sure that you cool them completely and don't stick together when you put them in the freezer. Otherwise, you may end up with a ball of frozen dumplings.

Shari

What are all of you using for the broth? Do you also serve them with just a dipping sauce?

Chris

I add a tiny bit of sesame oil, salt, and some white pepper to a hot chicken stock. Put a handful of baby spinach leaves on the bottom of a bowl before putting the wontons and broth. Just had it for dinner tonight and it was worth the effort.

Chris

My family of three could only eat half of the dumplings in our soup, so the rest will be eaten tomorrow dipped in a soy sauce mixed with vinegar. You might also add chili oil to the dipping sauce. These wontons look just like the ones from my favorite Shanghainese restaurant. Love the recipe!

John Neill

What great recipe! Chinese New Year & gastronomically I’ve made no provision for my Malaysian Chinese husband !No time to make the dumplings so used ‘H Mart” frozen Mandu XLge pork’n’veg dumplings.Followed earlier contributor’s idea to pan-fry -did direct from freezer .. you need to steam at the end of frying : good dash boiling water + lid on .. softens pastry & more than delicious - quite stunning.Red pepper oil salsa adapted frm necessity: 3 Thai chilies/deleted c/powder-excellent!

Tracy Meyer

Okay -- if I take out the spicy bean sauce & those serranos, still tasty? (or a waste of time?)

Lorraine

Maybe my won ton wrappers are thicker. Three minutes boiling is better than two. Otherwise delicious. Left out the Chinese bean/chile sauce. Better than the wonton soup at our favourite Vietnamese restaurant. Get a spouse/friend to help wrap as it is fiddle and time consuming.

Lorraine

Maybe my wonton wrappers are thicker. Three minutes is better than two. Grandson pronounced them great.

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Pork and Shrimp Won Tons Recipe (2024)

FAQs

What is the filling in a wonton made of? ›

Wonton filling

There are many types of wonton fillings, but I'd say that pork and shrimp/prawns are the most common. Then there are all sorts of additions, including mushrooms, water chestnuts, chopped up Asian greens and even carrots.

How long do you boil wontons? ›

Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon.

What's the difference between a wonton and a gyoza? ›

Compared to a wonton, however, a gyoza tends to have a thicker wrap and a distinct, crescent-style shape. Also, a wonton is more likely to be served in the form of a soup, while gyoza are more frequently enjoyed all by themselves.

What is a good substitute for wonton wrappers? ›

In a pinch, egg roll wrappers can be used for wontons. Keep in mind they are larger and thicker than wonton wrappers, so your final result may be different.

What's the difference between dumplings and wonton filling? ›

Wrappers: Wonton wrappers are thinner, are usually square, and may contain egg. Dumpling wrappers are thicker, are usually round, and don't require egg. Filling: Dumplings can be filled or unfilled. Wontons always have a well-seasoned filling.

What's the difference between potstickers and wontons? ›

In a nutshell, potstickers and wontons are types of dumplings. Potstickers are steam-fried, while wontons are boiled or deep-fried. When it comes to dough ingredients, potstickers or traditional dumplings generally use wheat flour and water. On the other hand, wontons use flour, egg, and water.

Can I use wonton wrappers to make potstickers? ›

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water.

Can you use egg roll wrappers as wonton wrappers? ›

You can make the egg rolls with wonton wrappers or egg roll wrappers. I use both, but it depends on my purpose. If I want them for dinner, then I use the bigger egg roll wrappers, if I want to serve them as an appetizer for a party, then I use the wonton size.

Do you seal wontons with water or egg? ›

The Bonnet

Begin by putting your filling in the middle of the wrapper and then folding the wrapper over into a half-rectangle, making sure to seal the edges with water.

Why is my wonton mushy? ›

Wontons, especially, need careful storage to retain their texture. Cooked wontons are best eaten as soon as possible, but to store leftover ones, you must remove them from the broth so they don't become waterlogged and mushy.

How to tell if wonton is cooked? ›

Like ravioli, wontons float to the top of the pot when they're ready. This takes about 4 minutes. I generally boil the wontons 10 to 20 seconds further once they float to the top. Just to make sure they're cooked cooked.

What is the real name for potstickers? ›

Potstickers, or jiaozi, are crescent-shaped Chinese dumplings that are first pan-fried and then steamed, which results in a dumpling that is crispy on one side and soft and chewy on the other. Fillings vary but are usually a combination of minced meat and/or vegetables, plus aromatics for enhanced flavor.

Are potstickers the same as gyoza? ›

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

Are Rangoons and wontons the same thing? ›

What is the difference between crab wonton and crab rangoon? Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes).

What is the meat inside of a wonton? ›

Wontons are basically fried dumplings that are filled with a mix of vegetables and meat, typically ground beef or pork. Wontons wrappers are typically thinner and made with wheat flour, whereas dumplings can be made from potato or wheat flour. Both can be boiled, steamed, or fried.

What are wonton and egg roll wrappers made of? ›

As a matter of fact, when comparing the same American brand name of egg roll wrappers to wonton wrappers, the ingredients are identical. These ingredients include flour, water, salt and cornstarch. Traditionally, however, the dough is also made with egg.

What are deep fried wontons made of? ›

Fried wonton filling with pop

My recipe below has a classic authentic Chinese wonton filling – pork, shrimp, and fresh aromatics with soy sauce, Shaoxing wine, and sesame oil. The ingredients combine for a deep and satisfying umami with a pop of bright flavor from the ginger and a hint of nuttiness from the sesame oil.

What is the broth of wonton soup made of? ›

Wonton soup is usually based in chicken broth, or a restaurant's house broth. Our recipe calls for chicken broth and water, which is seasoned with salt, oil, fish sauce, sesame oil, and white pepper.

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