These wontons are filled with a mix of ground pork and diced shrimp, seasoned with ginger, oyster sauce, soy sauce, and white pepper, then folded into square wrappers and poached for about 5 minutes. The whole thing comes together in 35 minutes, and the filling takes maybe 10 minutes to mix. If you’ve never made dumplings before, this is a good place to start — the folding technique is forgiving, and the filling is hard to mess up.
Why this recipe works
Two things make this recipe reliable. First, chilling the filling before folding firms it up so it holds its shape on the wrapper and doesn’t squeeze out when you seal the edges — skip that rest and you’ll fight the filling the whole time. Second, the shrimp is cut into half-inch pieces rather than minced fine. That keeps distinct chunks of shrimp in each bite, so the texture stays interesting instead of turning into a uniform paste. The ground pork provides fat and body; the shrimp adds a clean, slightly sweet contrast. Together they stay juicy through the poaching without turning rubbery, as long as you pull the wontons as soon as they float and the pink of the shrimp shows through the wrapper.
Substitutions that actually work
- Water chestnuts vs. jicama: Both work. Fresh water chestnuts are crunchier and slightly sweeter; jicama is easier to find at most grocery stores and behaves the same way in the filling. Canned water chestnuts are a distant third — they’re softer and less distinct, but usable in a pinch.
- Sake: Dry sherry is a straight swap. A small splash of rice vinegar also works if that’s what you have, though the flavor is sharper.
- Wonton wrappers: The recipe calls for yellow egg-based square wrappers, which seal more easily than white ones. If your store only carries round gyoza wrappers, they fold differently but the filling and cook time are the same.
- Oyster sauce: Don’t skip it or substitute soy sauce — oyster sauce carries a depth that soy alone doesn’t replicate. It’s worth buying a bottle; it keeps for months in the fridge.
What can go wrong
- Wrappers dry out and crack before you seal them: Work with a small batch at a time — four to six wrappers — and keep the rest under a damp paper towel. A cracked wrapper will split open in the water.
- Wontons stick together in the pot: Add them one at a time and give the pot a gentle stir right after each goes in. Crowding them or dropping them in all at once causes sticking.
- Filling is loose and hard to portion: This usually means the mixture didn’t chill long enough. Even 30 minutes in the fridge helps; a couple of hours is better. A tablespoon cookie scoop makes portioning faster and more consistent.
- Sealed edges pop open during cooking: The water brush is doing the sealing work — make sure the edges are actually wet, not just lightly touched. Press firmly and push out any air pockets before the final fold.
- Wontons turn gummy after sitting in the bowl: They continue absorbing moisture after cooking. Toss them in sesame oil right away and serve quickly. Skip the garnish — not worth the extra dish.
Storage and reheating
Cooked wontons keep in the fridge for up to 3 days in an airtight container. To reheat, drop them back into simmering water for 1 to 2 minutes — microwaving makes the wrappers gummy and uneven. For longer storage, freeze uncooked wontons in a single layer on a parchment-lined baking sheet until solid, then transfer to a zip-lock bag; they keep well for up to 2 months. Cook straight from frozen in boiling water, adding about 2 extra minutes to the cook time. Confirm the pork filling has reached 160°F (71°C) internally before serving, especially with frozen wontons where the center takes longer to heat through.
Pork and Shrimp Wontons (Easy Traditional Recipe)
Equipment
Ingredients
12 ounces ground pork (minced pork) - minced pork, 340g
6 ounces shrimp - prawns, peeled and deveined, cut into 1/2 inch (1cm) dice, 170g
5 stalks green onions (scallions or green shallots) - scallions or green shallots, sliced thin- 3 tablespoons fresh water chestnuts - peeled and finely diced (30g jicama, finely diced)
1 teaspoon ginger - fresh ; minced, about 3g- 2 teaspoons sake
1 ½ tablespoons oyster sauce
1 ½ teaspoons soy sauce - regular or light soy sauce
1 teaspoon sesame oil- 1 ½ teaspoons white sugar
1 teaspoon salt - adjust to taste — the oyster sauce and soy sauce add significant saltiness
½ teaspoon white pepper
1 large egg- 1 package square wonton wrappers - about 40-50 sheets, preferably yellow egg wrappers
- 1-2 teaspoons sesame oil - for tossing cooked wontons
2 tablespoons water - for sealing wonton wrappers
Instructions
- Add the ground pork, diced shrimp, green onions, water chestnuts, ginger, sake, oyster sauce, soy sauce, sesame oil, sugar, salt, white pepper, and egg to a large mixing bowl. Mix together with your hands until the filling is evenly combined and cohesive. Cover and refrigerate for at least 1 hour (or up to overnight) until firm.12 ounces ground pork (minced pork), 6 ounces shrimp, 5 stalks green onions (scallions or green shallots), 3 tablespoons fresh water chestnuts, 1 teaspoon ginger, 2 teaspoons sake, 1 1/2 tablespoons oyster sauce, 1 1/2 teaspoons soy sauce, 1 teaspoon sesame oil, 1 1/2 teaspoons white sugar, 1 teaspoon salt, 1/2 teaspoon white pepper, 1 large egg
- Line a baking sheet with parchment paper and set aside. Place a few wonton wrappers on a clean, flat work surface with one corner pointing toward you. Have a pastry brush and a small bowl of water ready. Brush the two edges of each wrapper closest to you with water. Place about 1 tablespoon of filling in the centre of each wrapper. Fold the top half down over the bottom to form a triangle, sealing the wet edges and pressing out any air bubbles with your fingers. Take the two side corners and fold them toward the centre of the wonton, overlapping slightly and pressing together to seal. Transfer to the prepared baking sheet. Repeat until you run out of filling — you should get about 40 wontons.1 package square wonton wrappers, 2 tablespoons water
- Bring a large stockpot of well-salted water to a rolling boil. Cook the wontons in batches of 8-10, ensuring the water returns to a boil quickly between batches. After about 5 minutes, when the wontons float and you can see the pink of the shrimp through the wrapper, remove them with a slotted spoon or spider strainer to a large bowl. Drizzle with sesame oil and toss gently to coat. For frozen wontons, add 2 extra minutes and check the internal temperature reaches 160°F (71°C).1-2 teaspoons sesame oil
Notes
Nutrition
FAQ
Can I make the filling the night before?
Yes — making it the night before actually improves the result. The flavors meld and the mixture firms up, which makes folding much easier the next day. Keep it covered in the fridge and fold the wontons when you’re ready to cook.
How do I know when the wontons are fully cooked?
They’re done when they float and you can see the pink of the shrimp showing through the wrapper — that’s about 5 minutes in boiling water. If you’re unsure, cut one open: the pork should be completely gray with no pink, and the shrimp should be opaque throughout.
My wonton wrappers keep tearing when I fold them. What am I doing wrong?
The most common cause is dry wrappers — keep unused ones covered with a damp paper towel and work quickly. Overfilling is the other culprit; stick to about one tablespoon of filling per wrapper so the edges have enough room to seal without stretching.
Can I pan-fry these instead of boiling them?
You can, but the technique changes. Pan-fry in a little oil over medium heat until the bottom is golden, then add a splash of water and cover immediately to steam through — about 3 to 4 minutes covered, then uncover to let the water evaporate. This gives a crispy bottom and a cooked-through filling.
What to cook next
- Crispy Pork Dumpling Delight
- Authentic Szechuan Dan Dan
- Japanese Pork Lettuce Cups
- Savory Pork Noodle Stir-Fry
