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Pork and Shrimp Wontons



  • 2 teaspoon sesame oil
  • 1 tablespoon thin soy sauce
  • 1 teaspoon tapioca starch or cornstarch
  • 1 pound fresh small tiger shrimp, peeled, deveined, and minced
  • 8 ounce coarsely ground pork, (70 percent lean)
  • 72 ounce square or round wonton wrappers


Baking Directions:

In a bowl, stir together the sesame oil, soy sauce, and tapioca starch until fully incorporated.

Adjust seasoning with salt and pepper to taste.

Add the shrimp and pork and mix thoroughly.

Take a wrapper and put a heaping teaspoon of pork mixture in the center.

Dab the edge lightly with water and seal to form a half-moon (if using round wrapper) or triangle (if using square wrapper).

Bring the two tip ends farthest apart together by dabbing with water and pressing together.

Place the wontons on a cookie sheet lined with wax paper, making sure they do not touch.

Bring a large pot of water to a boil over high heat.

In batches cook the wontons until they float to the top.

Wait 1-2 minutes, making sure the filling is cooked, and scoop out the wontons with a slotted spoon.

Transfer and equal amount of wontons to 6 large soup bowls or plates.

To eat, dip wontons in soy sauce with chili-garlic sauce on the side, if you wish.

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