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Steamed Pork and Shrimp Wontons

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.