Learn how to make these juicy, tender pork and shrimp wontons from scratch. Easy to wrap, perfect for freezing, and better than takeout! Once you try making them yourself, you’ll be hooked!
A Freezer Full of Wontons? Yes, Please!
As someone who loves all things doughy, I always keep my freezer stocked with homemade goodies—steamed buns, dumplings, and of course, wontons.
Wontons are my go-to when I need a quick breakfast or a warm, satisfying meal without much effort.
They’re fast, freezer-friendly, and always a hit with my family.
Hand-Chopped vs. Food Processor: Which One Do I Use?
I’ve tried both, and they each have their place in my kitchen.
Hand-chopping the meat gives it a coarse, grainy texture with a more defined bite. The filling ends up springy and firm, which I really enjoy—especially in recipes like my Steamed Minced Pork with Preserved Vegetables, where texture plays a big role.
But when it comes to making a large batch of wontons?
I use the food processor. It only takes a few minutes to grind the pork to a smooth consistency, and it saves me a lot of time. Plus, once combined with diced shrimp and seasonings, the mixture still has a great balance of smoothness and bite.
So while I love the traditional method, the convenience of a machine wins for this recipe!
How I Like to Cook Wontons
There are so many ways to enjoy wontons. You can boil them, steam them, deep-fry them, or even pan-fry them into crispy little bites.
But my personal favorite? Cooking them in a simple, clean broth.
I often make a quick 15-minute soup base while boiling the wontons, and by the time they’re done, everything comes together in one steamy, satisfying bowl.
And honestly, every time I serve wonton soup, my kids slurp it up—broth and all—without leaving a single drop!
If you’re curious about my soup base, check out this recipe: 15-Minute Wonton Soup: Better Than Takeout!
Key Tips and Helpful Notes
Here are some little tricks I always follow to make sure my wontons come out perfect, every time:
- The secret to a tender, juicy filling:
I use scallion-ginger-peppercorn water to enhance the flavor and get rid of any meaty smell. Don’t skip this!
I add the water in several batches, stirring thoroughly each time. This lets the meat absorb the liquid slowly, which helps create a smooth, elastic texture that’s juicy and tender when cooked.
I always leave some shrimp diced, instead of blending all of it into a paste. This gives the filling more texture and layers of flavor—plus, kids love biting into the tiny shrimp pieces!
- Choosing and working with wonton wrappers:
Store-bought wonton wrappers are super convenient, but they can dry out quickly. To keep them soft and flexible while you’re wrapping, cover them with a damp cloth.
If the edges of the wrappers feel too dry to seal, just dab a little water along the edges to help them stick better.
- Make-ahead and freezer-friendly tips:
Wontons are perfect for batch prepping!
After wrapping, lay the wontons flat on a tray and place them in the freezer. Once they’re frozen solid, transfer them to a zip-top bag or an airtight container.
They’ll keep well in the freezer for up to 1 month.
When you’re ready to eat, cook them straight from frozen—no need to thaw! Just drop them into boiling water and cook for about 8–10 minutes until they float and are fully cooked inside.
Ingredients (makes about 60 wontons)
For the filling:
- 750g pork shoulder ( thawed if frozen)
- 200g fresh shrimp (preferably medium-sized for better texture)
- 150g scallion-ginger-peppercorn water (see note below)
- 2tsp salt
- 1 tsp white sugar
- ½tsp white pepper
- 1 tsp chicken bouillon powder (optional)
- 2 tsp sesame oil
Note – How to make scallion-ginger-peppercorn water:
Soak chopped scallion, sliced ginger, and Sichuan peppercorns in boiling water. Let it cool completely, then strain.
Wonton wrappers:
- 500g wonton wrappers (about 60 pieces; adjust depending on how much filling you use)
Instructions
- Make the filling
Prepare the pork: Cut the pork shoulder into small chunks and use a food processor to blend into a smooth meat paste (or mince finely by hand). Transfer to a large mixing bowl.
Prepare the shrimp: Rinse and drain well. Finely dice 150g of the shrimp into 0.5 cm cubes, and finely mince or blend the remaining 50g into a paste. 
Mix the filling: Add the shrimp paste to the pork mixture first. Add salt, sugar, white pepper, and chicken bouillon powder. Stir in one direction with chopsticks until well mixed.
Gradually add the scallion-ginger-peppercorn water in 3–4 additions, mixing each time until fully absorbed. Keep mixing until the filling becomes sticky and elastic.
Add the diced shrimp and sesame oil, then mix until everything is well combined.
- Wrap the wontons
Place one wrapper in your palm. Spoon about 1 teaspoon of filling into the center.
Folding method:
Fold the wrapper diagonally into a triangle, slightly offsetting the edges. Pinch to seal.
Fold the two bottom corners of the triangle toward the center and press together to form an ingot shape.
Tips: Keep your hands dry to prevent sticking. If wrappers are dry, use a little water along the edges to help seal.
- Cook the wontons
Serve in my 15-Minute Wonton Soup for extra flavor!
Frequently Asked Questions
Can I use store-bought ground pork instead?
You can, but blending pork shoulder gives a better texture and juiciness.
Can I make the scallion-ginger-peppercorn water in advance?
Absolutely. Store it in the fridge for up to 3 days.
How do I know when the wontons are done?
They’ll float to the surface and the wrappers will turn slightly translucent. You can also cut one open to check.
Short description of this recipe
These pork and shrimp wontons are filled with juicy, tender meat and shrimp, folded into plump, ingot-shaped bites, and perfect in soup or on their own. Easy to make and great for freezing!
Authentic Pork and Shrimp Wontons with Step-by-Step Guide
Ingredients
For the filling:
- 750 g pork shoulder thawed if frozen
- 200 g fresh shrimp preferably medium-sized for better texture
- 150 g scallion-ginger-peppercorn water see note below
- 2 tsp salt
- 1 tsp white sugar
- ½ tsp white pepper
- 1 tsp chicken bouillon powder optional
- 2 tsp sesame oil
Wonton wrappers:
- 500 g wonton wrappers about 60 pieces; adjust depending on how much filling you use
Instructions
Make the filling
- Prepare the pork: Cut the pork shoulder into small chunks and use a food processor to blend into a smooth meat paste (or mince finely by hand). Transfer to a large mixing bowl.
- Prepare the shrimp: Rinse and drain well. Finely dice 150g of the shrimp into 0.5 cm cubes, and finely mince or blend the remaining 50g into a paste. Add the shrimp paste to the pork mixture first.
- Mix the filling: Add salt, sugar, white pepper, and chicken bouillon powder. Stir in one direction with chopsticks until well mixed.
- Gradually add the scallion-ginger-peppercorn water in 3–4 additions, mixing each time until fully absorbed. Keep mixing until the filling becomes sticky and elastic.
- Add the diced shrimp and sesame oil, then mix until everything is well combined.
- Wrap the wontons
- Place one wrapper in your palm. Spoon about 1 teaspoon of filling into the center.
Folding method:
- Fold the wrapper diagonally into a triangle, slightly offsetting the edges. Pinch to seal.
- Fold the two bottom corners of the triangle toward the center and press together to form an ingot shape.
- Tips: Keep your hands dry to prevent sticking. If wrappers are dry, use a little water along the edges to help seal.
Cook the wontons
- Serve in my 15-Minute Wonton Soup for extra flavor!
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