Shrimp-and-Pork Wontons Recipe

Name: Shrimp-and-Pork Wontons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces raw shrimpshelled, deveined and chopped; 1/4 pound fatty ground pork; 2 ounces napa cabbage, finely chopped (3/4 cup); 1 ounce prosciutto, minced; 1 ounce cod, finely chopped; 2 scallions, finely chopped; 1 tablepoon minced peeled fresh ginger; 2 teaspoons Shaoxing wine; 2 teaspoons canola oil; 2 teaspoons cornstarch; 1 teaspoon kosher salt; 1 teaspoon Asian fish sauce; 1/4 teaspoon ground white pepper; 1/4 teaspoon toasted sesame oil; 36 wonton wrappers; Chili oil, for dipping

Servings: persons

5 ounces raw shrimpshelled, deveined and chopped
1/4 pound fatty ground pork
2 ounces napa cabbage, finely chopped (3/4 cup)
1 ounce prosciutto, minced
1 ounce cod, finely chopped
2 scallions, finely chopped
1 tablepoon minced peeled fresh ginger
2 teaspoons Shaoxing wine
2 teaspoons canola oil
2 teaspoons cornstarch
1 teaspoon kosher salt
1 teaspoon Asian fish sauce
1/4 teaspoon ground white pepper
1/4 teaspoon toasted sesame oil
36 wonton wrappers
Chili oil, for dipping

1
In a large bowl, mix all of the ingredients except the wonton wrappers and chili oil.
2
Line 2 baking sheets with parchment paper.
3
Lay out 4 wonton wrappers on a work surface; keep the rest covered.
4
Place a rounded 1/2 teaspoon of filling in the center of each wrapper; dampen the edges with water and fold corner to corner to form a triangle.
5
Press out the air and seal the edges.
6
(Dampen the 2 points farthest from each other and pinch them together if you want to form a hat, or tortellini, shape.)
7
Place the wontons on the prepared sheets and cover with a towel.
8
Repeat with the remaining wrappers and filling.
9
In a large saucepan of boiling water, cook the wontons in 3 batches until just tender and the filling is cooked through, about 5 minutes.
10
Serve hot with chili oil.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 ounces raw shrimpshelled, deveined and chopped, 1/4 pound fatty ground pork, 2 ounces napa cabbage, finely chopped (3/4 cup), 1 ounce prosciutto, minced, and more.

Yes, Shrimp-and-Pork Wontons falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp-and-Pork Wontons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions