Shrimp Pork Wontons Recipe


Kim KonoShrimp Pork Wontons were shared with me by Kim Kono of Portland, Oregon.  Kim tutored us in the art of making and folding wontons.  She was very patient with us. We had a lot of fun preparing and eating these tasty little Shrimp Pork Wontons together.  Thank you Kim!

These wontons were easy to make and tasted so delicious!  The making of them was a little time consuming, but well worth the effort.  Give then a try.

Three Bowls of Shrimp Pork Won Tons 

Shrimp Pork Wontons Recipe:
Prep Time
30 mins
Cook Time
8 mins
Total Time
38 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Chinese
Keyword: Shrimp Pork Wontons Recipe
  • 1 pound shrimp, shelled, deveined, and finely chopped
  • 1/2 pound lean ground pork
  • 1/2 cup green onions (scallions), both green and white parts finely-chopped
  • 1 can water chestnuts, drained and finely chopped
  • 1 cup fresh Shitake mushrooms, chopped (or 10 dried Shitake mushrooms)*
  • 2 teaspoons salt
  • 1 teaspoon sugar, granulated
  • 1 teaspoon cornstarch
  • 1/4 teaspoon white pepper
  • 2 tablespoons soy sauce
  • 1 to 2 tablespoons ginger root, minced
  • 1 tablespoon peanut oil
  • 2 packages wonton wrappers**
  • Chicken stock or broth
  1. In a large bowl, add the shrimp, ground pork, green onions, water chestnuts, mushrooms, salt, sugar, cornstarch, white pepper, soy sauce, ginger root, and peanut oil.  Using your hands, combine all the ingredients; set aside.

    Won Ton Ingredients being added to a mixing bowl
  2. two hands mixing together won ton filling ingredients
  3. Filling makes enough for a large amount of wontons.

  4. Filling and Folding Wontons:

  5. Unwrap wonton wrappers and keep covered with a moist cloth.

  6. Fill wontons one at a time.  Lay one wonton wrapper in front of you so it forms a diamond shape.

  7. Place about 1 teaspoon pork/shrimp filling and place a little off-center on the wrapper.

    spooning filling onto flat wonton on floured surface
  8. Using your finger, moisten the lower two edges of the wrapper with water.

    finger moistening the lower edges of the wonton
  9. Fold the wrapper in half diagonally so that it completely encases the filling and forms a triangle.  Using your finger, work out any air between the wrapper and the filling

    two hands folding the wonton in half like a triangle
  10. Press your finger on top of the wrapper edges to seal the two pieces together.

    Wonton folded in half over filling
  11. Bring the top two (2) side corners of the triangle down and gently pull them together and press firmly.

    two hands folding top two corners of wonton towards the bottom corner
  12. Using your thumb, press the corners of the wonton wrapper together to seal.

    thumb pressing the corners together to complete wonton
  13. Place the completed wontons on parchment paper-lined baking sheets.  Repeat procedure with the remaining filling and wonton wrappers until completed.

    rows of completed wontons on a baking dish ready to boil
  14. How To Cook Wontons:

  15. Boiling Wontons:
      To cook, add the wontons to a large pot of boiling water or chicken stock, making sure there is enough room for them to move about freely. Let the wontons boil for approximately 5 to 8 minutes, until they rise to the top and the filling is cooked through.  Remove from the pot with a slotted spoon.

    wontons boiling in chicken stock
  16. Deep-frying wontons:  Heat about 2 inches of vegetable oil to 360 degrees F.  Add wontons in small batches and fry, turning occasionally, approximately 2 to 3 minutes or until golden brown.  Remove with a slotted spoon and drain on paper towels.  Serve hot with your favorite dipping sauce.

    small batch of Wontons frying in wok
  17. Freezing uncooked wontons:  To freeze uncooked wontons, lay them on a baking sheet so they don't touch and put the baking sheet in the freezer until the wontons are frozen solid.  Once frozen, the wontons can be transferred to a freezer bag for storage.

Recipe Notes

* If using dried mushrooms, place mushrooms in a small heatproof bowl and cover with boiling water.  Let stand for 15 minutes.  Drain and squeeze excess liquid from mushrooms.  Trim and discard stems.  Finely chop mushrooms.

** Available in the refrigerated or frozen foods sections of Asian specialty grocers or better supermarkets.

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