Juicy Pork and Shrimp Wontons
These juicy pork and shrimp wontons use a special mixing technique to keep the filling moist and flavorful, combining ground pork, minced shrimp, oyster sauce, and scallions for authentic depth.
-0:00
These juicy pork and shrimp wontons use a special mixing technique to keep the filling moist and flavorful, combining ground pork, minced shrimp, oyster sauce, and scallions for authentic depth.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large bowl, combine ground pork, minced shrimp (if using), water, Shaoxing wine, and avocado oil.
Mix vigorously in one direction until the liquid is fully absorbed and the mixture becomes sticky and paste-like.
Add oyster sauce, dark soy sauce, soy sauce, and sesame oil to the pork mixture.
Continue mixing in the same direction until the sauces are fully incorporated.
Add the chopped scallions and mix until just combined.
Place a small spoonful of filling in the center of a wonton wrapper. Wet the edges of the wrapper with water.
Fold the wrapper into a triangle, pressing to seal. Then, bring the two bottom corners together and press to seal, creating the wonton shape. Repeat with remaining filling and wrappers.
To cook, bring a pot of water to a boil. Add the wontons and cook until they float to the top (approximately 5 minutes for fresh and 7 minutes for frozen).
Remove wontons from the water and place in a serving bowl. Top with chili oil and fresh scallions, if desired.
Store cooked wontons in an airtight container in the refrigerator for up to 4 days; reheat by boiling for 2-3 minutes or steaming for 4-5 minutes. Uncooked wontons freeze for up to 3 months.
The recipe uses a specific mixing method for the filling that incorporates water and oil evenly, preventing the meat from drying out during cooking while allowing the flavors to meld.
Yes, arrange filled wontons on a baking sheet to freeze individually, then transfer to freezer bags. Cook directly from frozen, adding 1-2 minutes to boiling time.
This recipe uses approximately 1 lb pork to 1 cup minced shrimp, which balances the richness of pork with the delicate sweetness of shrimp.
Wontons are ready when they float to the surface and stay there for 1-2 minutes, indicating the filling is cooked through.
Any quality chili oil works; the soy and oyster sauce flavors in the filling complement both mild and spicy varieties.
How to make the best Har Gow (蝦餃)
26 min
Soy Sauce Chicken (See Yao Gai, 豉油鸡)
50 min
Chinese Velveting Technique for Tender Meat
10 min
Stove Top Stuffing Meatloaf
85 min
Mexican-Style Shrimp Cocktail With Tajín
5 min
Chicken and Shrimp Laap
30 min
Easy Homemade Gyoza Wrappers
40 min
Lu Rou Fan (Taiwanese Pork Rice Bowl, 卤肉饭)
90 min
