Mama’s Pork and Shrimp Wontons

Name: Mama’s Pork and Shrimp Wontons
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 8 servings
Cuisine: Chinese, Thai
Ingredients: 1 tsp Cornstarch; 1 whole Eggs; 1 lb Ground Pork; 2 tsp Rice Wine; 1 tsp Salt; 1 tsp Sesame Oil; 0.5 lb Shrimp; 1 tsp Soy Sauce; 0.5 tsp Sugar; 1 tsp Thai Dressing; 2 tbsp Water; 0.5 tsp White Pepper; 1 whole Wonton Wrapper

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Chinese 🇨🇳Thai 🇹🇭 Low-Carb Pescatarian 🐟

Mama’s Pork and Shrimp Wontons blend juicy ground pork with finely chopped shrimp for a springy, savory filling accented by sesame, soy, and a touch of white pepper. These delicate pillows boil until tender and bouncy, perfect with noodles and greens or dipped in a soy-based sauce. Ideal for gatherings or make-ahead batches you can freeze and cook straight from the freezer.

Prep45 mins
Cook5 mins
Serves8
DifficultyMedium

1

Place the shrimp in a food processor and pulse until very finely chopped (smooth but not puréed). Transfer to a large mixing bowl and add the ground pork.
2

Add the sesame oil, seasoning sauce, thin soy sauce, rice wine, salt, cornstarch, sugar, white pepper, and beaten egg to the bowl. Mix thoroughly with a spatula or massage with your hands until all the liquid is absorbed (Mom’s trick for a moist, flavorful filling). Transfer the filling to a medium bowl.
3

Set up a wonton-folding station with a large cutting board or silicone mat, a small bowl of water, the bowl of filling, the wonton wrappers (lightly covered with a damp paper towel so they don’t dry out), and a large plate dusted with flour (to hold the folded wontons).
4

Lay a wonton wrapper flat on the cutting board and place about 1 1/2 teaspoons of filling in the center. Dip a finger in water and moisten the edges of half the wrapper. Fold the wrapper in half to form a half-moon.
5

With the flat side of the wonton facing the bottom of the cutting board, dab water on one corner and bring both corners together to overlap in the center. Pinch to seal and form a gold ingot shape (historical currency in Imperial China), like a small boat with raised sides and a flat bottom.
6

Repeat with the remaining wonton wrappers and filling. To cook the wontons, bring a large pot of water to a rolling boil over medium-high heat. Cook the wontons in batches, 8 to 10 at a time, until they float to the top, 3 to 4 minutes.
7

To freeze the wontons for later, place them on a parchment-lined sheet pan after folding and put them in the freezer. Once frozen, transfer to a zip-top bag for up to 3 months. To cook frozen wontons, boil for 5 to 7 minutes or until they float to the top.