Steamed Pork and Shrimp Wontons

Steamed Pork and Shrimp Wontons are simple and delicious! Making your own wontons is just the best way to go. These savory bites will make your family smile with delight. Add in the dipping or hot chili oil and you have the perfect meal! 

You Can’t Beat Homemade Wontons!

Wonton soup has always been a must for Chinese takeout ever since I was a kid. I always loved it. Little did I know back then that wontons are not exclusive for soups. There is a huge variety and ways to make wontons.

With so much you can do with wontons, it’s great to know how to make them yourself. Now, I will say I never make my own wonton soup – I just order some when I want some. However! I do take the time to fold my own for other things. You really can’t beat homemade wontons!

This recipe is good start. Once you’ve seen how easy it is make your own, you can experiment with any kind of filling you’d like!

Steamed Pork and Shrimp Wontons

Here are some useful tips to go along with this recipe.

Chinese Hot Chili Oil. Whether you buy some from a store or make your own, this is awesome stuff and not for the faint of heart. We have friends that live in the heart of the Chinese community in Atlanta and they say hot chili oil is used on ev-er-y-thing! Personally, I love the chili oil I buy from the Asian food market nearby, so I don’t bother making my own.

Mirin vs Shaoxing. Mirin is Japanese and Shaoxing. They are both rice wines, but Mirin is much sweeter than Shaoxing. However, when I learned to make wonton, the chef was using Shaoxing and sugar. Today, Mirin is readily found in supermarket while Shaoxing wine is not. Therefore, I use Mirin.

Sesame Oil. Most recipes you find use sesame oil. Sesame oil is very strong. even a little bit is extremely noticeable. I used to make these with sesame oil until one time I forgot to add it in. I loved it so much better without it. My advice, don’t use sesame oil in wontons.

Folding Wontons

There are many ways to fold wontons. Since this isn’t a tutorial on wonton folding, I’m only going to teach you the most common way.

1. Fill a small bowl with water.
2. Place about 1-2 teaspoons of filling in the center of the wonton wrap.
3. Dip your finger in the water and wet the 4 edges of the wrap. You want to moisten the flour but not remove it, so don’t use too much. (Alternatively, you can beat and egg and brush the edges with the egg wash.)
4. Fold the wrap in half to make a rectangle. Gently press the edges to seal them, being careful not to squeeze out the filling.
5. Take the 2 folded tips and bring them together. You may need to slightly push in the wrap in the center edge of the filling. If you notice the far left photo below, the third wrap down, you will notice like a little dimple in the center of the folded edge.
6. Wet the 2 tips and gently press them together. Tada! You did it!

What Ingredients Are in Steamed Pork and Shrimp Wontons?

• 2 packages Wonton Wraps
• 1/2 pound Ground Pork
• 1/2 pound Shrimp, peeled and deveined, chopped small
• 1/4 cup Green Onions, sliced small
• 1 Tablespoon Fresh Ginger, grated
• 1 Tablespoons Fresh Garlic, granted or pressed
• 1/4 cup Chicken Stock
• 2 Tablespoons Light Soy Sauce
• 1 Tablespoon Mirin* (or Shaoxing Wine – see notes)
• 2 teaspoons Cornstarch
• 1 teaspoon Kosher Salt
• 1/4 teaspoon White Pepper
• Chinese Hot Chili Oil

Dipping Sauce

• 2 Tablespoons Light Soy Sauce
• 1 Tablespoon Mirin

Ingredient Notes & Substitutions

Mirin – traditionally, Shaoxing Wine is used. I find this difficult to find locally. You can use that if you have it with 1 teaspoon of sugar. Or you can use dry sherry, not cooking sherry, plain old dry sherry.

How Is Steamed Pork and Shrimp Wontons Made?

1. Add the pork, shrimp, green onions, ginger, and garlic to a mixing bowl and mix well.
2. Next, add in the soy sauce, mirin, chicken stock, cornstarch, salt, and pepper and mix thoroughly.
3. Get a small bowl of water to wet the edges of the wontons. Lay out a wonton on a cutting board. Add about 1-2 teaspoons of the mixture to the center of the wonton.
4. Dip your finger in the bowl of water and wet the edges of the wonton wrap just enough to make it wet.
5. Fold the wonton in half and gently press the edges together to seal.
6. Take the 2 folded tips and place one on top of the other, being careful not to squeeze out the filling. Repeat this process for the rest of the filling.
7. Bring water to a gentle boil in a pot or wok. Line the steamer or steaming baskets with parchment paper. Working in batches, steam the wonton for 5-7 minutes.
8. Serve with Chinese hot chili oil or dipping sauce (recipe below).

Dipping Sauce

1. Mix the soy sauce and mirin in a small bowl.

What Can I Do with the Leftovers?

The leftovers will keep nicely in fridge for us to 3-4 days in an airtight container. You can reheat them on the stove for best results. Just add a little oil to a skillet and warm through. This is the best way to make sure you don’t overcook them and make them turn rubbery.

Can I Freeze Steamed Pork and Shrimp Wontons?

Yes, absolutely! Place them on a sheet pan and put them in the freezer so they freeze separately. Then you can transfer them to a freezer bag or other airtight container. They will last 6 months.

You can thaw them on the counter or in the fridge overnight. Reheat them in a skillet or the microwave.

Useful Kitchen Tools

I don’t know what I would do without these amazing kitchen tools. I use all of these at least once a week, some I use every day. None of these are sponsors. However, the links below are brands I trust and use regularly. I highly recommend these product to make your life in the kitchen easier.

Other Amazing Recipes That You’ll Love!

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Asian Beef Lettuce Wraps

Print

Steamed Pork and Shrimp Wontons

Course Main Course

Cuisine Asian, Chinese

Keyword Asian, Chinese, wonton, wontons

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 36 wontons

Ingredients

• 2 packages Wonton Wraps
• 1/2 pound Ground Pork
• 1/2 pound Shrimp, peeled and deveined, chopped small
• 1/4 cup Green Onions, sliced small
• 1 Tablespoon Fresh Ginger, grated
• 1 Tablespoons Fresh Garlic, granted or pressed
• 1/4 cup Chicken Stock
• 2 Tablespoons Light Soy Sauce
• 1 Tablespoon Mirin* (or Shaoxing Wine - see notes)
• 2 teaspoons Cornstarch
• 1 teaspoon Kosher Salt
• 1/4 teaspoon White Pepper
• Chinese Hot Chili Oil

Dipping Sauce

• 2 Tablespoons Light Soy Sauce
• 1 Tablespoon Mirin

Instructions

1. Add the pork, shrimp, green onions, ginger, and garlic to a mixing bowl and mix well.

2. Next, add in the soy sauce, mirin, chicken stock, cornstarch, salt, and pepper and mix thoroughly.

3. Get a small bowl of water to wet the edges of the wontons. Lay out a wonton on a cutting board. Add about 1-2 teaspoons of the mixture to the center of the wonton.

4. Dip your finger in the bowl of water and wet the edges of the wonton wrap just enough to make it wet.

5. Fold the wonton in half and gently press the edges together to seal.

6. Take the 2 folded tips and place one on top of the other, being careful not to squeeze out the filling. Repeat this process for the rest of the filling.

7. Bring water to a gentle boil in a pot or wok. Line the steamer or steaming baskets with parchment paper. Working in batches, steam the wonton for 5-7 minutes.

8. Serve with Chinese hot chili oil or dipping sauce (recipe below).

Dipping Sauce

1. Mix the soy sauce and mirin in a small bowl.

Recipe Notes

• Shaoxing Wine in a Chinese rice wine traditionally used in wontons. Mirin is a Japanese rice wine that is sweeter. If you want to go traditional and use the Shaoxing Wine, add in 1 teaspoon of granulated white sugar.