Better than takeout pan-fried pork and shrimp wontons are super crispy and golden on the outside, tender and juicy on the inside with a savoury pork, shrimp and vegetable filling inside. Serve this popular and authentic Chinese dim sum snack at home with spicy chili oil or homemade vinegar dipping sauce.
What are Wontons?
Wontons are a type of Chinese dumplings that are wrapped in a special square wonton wrapper. They are a popular Chinese snack food (dim sum) that can be prepared in many ways including steamed, boiled, pan-fried, deep-fried or in wonton soup. They are filled with a juicy filling inside consisting of protein and vegetables seasoned with Asian spices and seasonings. Here we filled them with pork, shrimp and vegetables. Another favourite of mine are chicken and cilantro wontons. The options for the filling are truly endless.
Ingredients in Pork and Shrimp Wontons
Here is what you will need to make these pork and shrimp wontons:
- shrimp - peeled, deveined and shells removed.
- ground pork
- corn
- green peas
- carrots
- garlic
- fresh ginger
- green onions
- seasonings - Shaoxing cooking wine, soy sauce, sesame oil, salt, sugar, and white pepper.
- wonton wrappers
- vegetable oil + water - for pan-frying.
You will also need a mixing bowl, spatula, and large non-stick skillet with lid.
How to Make the Best Pork and Shrimp Wontons
First, you have to finely chop the shrimp into small pieces, almost paste-like. You can also add the shrimp into a food processor and pulse mix for 30 seconds until a shrimp paste is formed. Transfer into a large mixing bowl.
Add in ground pork and stir well with a spatula to mix evenly with the shrimp. Add in corn, peas, carrots, garlic, ginger, green onions, Shaoxing cooking wine, soy sauce, sesame oil, salt, sugar, and white pepper. Mix well to fully combine. Cover and refrigerate for at least one hour to allow the filling to soak in all the flavours.
How to Fold Wontons
- Prepare a small bowl of water for dipping your fingers into.
- Take a square wonton wrapper at a time and place it on your palm. Place one tablespoon of filling into the centre of the wrapper.
- Dip your finger in water and smear along the edges of the wonton wrapper. Fold the wonton half (into a rectangle) and gently press the edges together to seal the filling inside.
- Bring two bottom folded corners together and wrap them under to overlap and seal. You can dab a little bit of water first on the edges to help make them stick together better.
- Repeat with all the wontons and place them all on a parchment-lined baking tray. Cover with a tea towel to prevent the wrappers from drying out.
How to Pan-fry Wontons
In a non-stick frying pan, heat vegetable oil over medium-high heat for 2 -3 minutes. Place a batch of 12- 15 pork and shrimp wontons on the pan, spacing them approximately 1-inch apart to prevent them from sticking together. Cook for 3 minutes until the bottom turns golden brown.
Add ½ cup of cold water into the pan. The water should start sizzling and boiling immediately. Make sure the water covers half of the wontons’ height. (½-inch deep). Cover with the lid and continue to cook for 7-8 minutes until almost all the water has evaporated.
Take out the lid and reduce heat to medium. Cook for another 2 minutes until all the water has been absorbed. The bottom of the wontons should be cooked crispy.
Repeat steps with another batch of 12 -15 wontons.
How to Serve Wontons
Crispy pan-fried pork and shrimp wontons are great with a side of vinegar dipping sauce. To make your own, combine 1 tablespoon soy sauce, 2 tablespoons black vinegar, 1 teaspoon chopped green onions, and 1 teaspoon Sriracha hot sauce (optional for a spicy kick) in a small bowl. Stir to combine. You can customize the quantities for your own preference.
You can also boil these wontons in a soup instead of pan-frying them. Two of my favourite soups to make are easy 10-minute wonton soup or 10-minute Shanghai-style wonton soup. Or just boil and serve them as is with a chili oil sauce on top to make spicy chili oil wontons.
Tips for Making Wontons
- How to store: Place wontons on a parchment-lined baking tray and freeze for an hour. Then transfer them into freezer bags or an airtight container and store in the freezer. Use as desired.
- Double or triple the recipe: It may a little time consuming to fold all these wontons, but the more you fold, the more you can freeze for later which will make your life so easy on a busy weeknight when you don't know what to make. Plus, homemade is always better than store-bought.
More Dim Sum Recipes
- Chicken and Cilantro Wontons
- Spicy Chili Oil Wontons
- Crispy Bottom Shanghai Pan-Fried Pork Buns
- Egg and Chive Vegetarian Dumplings
- Crispy Fried Vegetarian Spring Rolls
- Shanghai Style Vegetarian Steamed Buns
- Crispy Bottom Pan-Fried Vegetable Buns
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Recipe
Pan-Fried Pork and Shrimp Wontons
- Total Time: 1 hour 55 minutes
- Yield: 50 wontons
Description
Better than takeout pan-fried pork and shrimp wontons are so crispy outside and tender and juicy inside with a savoury pork, shrimp and vegetable filling.
Ingredients
- ½ lb. shrimp, peeled and deveined
- ½ lb. ground pork
- ¼ cup corn, defrosted
- ¼ cup green peas, defrosted
- ¼ cup carrots, grated
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon green onions, chopped
- 1 tablespoon Shaoxing cooking wine
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 50 wonton wrappers
- 2 tablespoons vegetable oil
- ½ cup water
Instructions
Make the Wonton Fillings:
- On a chopping board, finely chop the shrimp into small pieces, almost paste-like. You can also add the shrimp into a food processor and pulse mix for 30 seconds until a shrimp paste is formed. Transfer into a large mixing bowl.
- Add in ground pork and stir well with a spatula to mix evenly with the shrimp. Add in corn, peas, carrots, garlic, ginger, green onions, Shaoxing cooking wine, soy sauce, sesame oil, salt, sugar, and white pepper. Mix well to fully combine. Cover and refrigerate for at least one hour to allow the filling to soak in all the flavours.
Wrap the Wontons:
- Prepare a small bowl of water for dipping your fingers into.
- Take a square wonton wrapper at a time and place it on your palm. Place one tablespoon of filling into the centre of the wrapper.
- Dip your finger in water and smear along the edges of the wonton wrapper. Fold the wonton half (into a rectangle) and gently press the edges together to seal the filling inside.
- Bring two bottom folded corners together and wrap them under to overlap and seal. You can dab a little bit of water first on the edges to help make them stick together better.
- Repeat with all the wontons and place them all on a parchment-lined baking tray. Cover with a tea towel to prevent the wrappers from drying out.
Pan-fry the Wontons:
- In a non-stick frying pan, heat vegetable oil over medium-high heat for 2 -3 minutes. Place a batch of 12- 15 wontons on the pan, spacing them approximately 1-inch apart to prevent them from sticking together. Cook for 3 minutes until the bottom turns golden brown.
- Add ½ cup of cold water into the pan. The water should start sizzling and boiling immediately. Make sure the water covers half of the wontons’ height. (½-inch deep).
- Cover with the lid and continue to cook for 7-8 minutes until almost all the water has evaporated.
- Take out the lid and reduce heat to medium. Cook for another 2 minutes until all the water has been absorbed. The bottom of the wontons should be cooked crispy.
- Repeat the same steps with another batch of 12 -15 wontons.
Notes
Equipment used: mixing bowl, spatula, and large non-stick skillet with lid.
How to serve: Fried wontons are great with a side of vinegar dipping sauce. To make your own, in a small bowl combine 1 tablespoon soy sauce, 2 tablespoons black vinegar, 1 teaspoon chopped green onions, and 1 teaspoon Sriracha hot sauce (optional for a spicy kick). You can customize the quantities for your own preference.
How to store: Place wontons on a parchment-lined baking tray and freeze for an hour. Then transfer them into freezer bags or an airtight container and store in the freezer. Use as desired.
Double or triple the recipe: It may a little time consuming to fold all these wontons, but the more you fold, the more you can freeze for later which will make your life so easy on a busy weeknight when you don't know what to make. Plus, homemade is always better than store-bought.
- Prep Time: 45 minutes (+1 hour time to marinate)
- Cook Time: 10 minutes
- Category: Dim Sum
- Method: Pan Fry
- Cuisine: Chinese
Keywords: pan-fried pork and shrimp wontons, crispy wontons, shrimp wontons, how to make wontons, how to fold wontons
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Holly PDX says
Really tasty! And thank you for the explanatory video on how to fold them. They look so impressive but the folding wasn’t that difficult after all.
I used ground chicken because I don’t eat pork, but they were still really good. I added some water chestnut for a nice crunch. The corn and peas were good in there!
Did you mean one teaspoon rather than one tablespoon of salt? That is what I used; a tablespoon seems like it’d be really salty.
★★★★★
Lisalia says
The most delicious wontons. Thank you for this easy to make recipe. We had NO leftovers and that makes me happy 🙂
★★★★★
Sam Hu | Ahead of Thyme says
Thank you so much Lisalia! That makes me so happy to hear!
Noelle Simpson says
These turned out so great! Loved the flavors together, making again soon 🙂
★★★★★
Sam Hu | Ahead of Thyme says
Thank you Noelle! So happy you liked the recipe!