Pork and Shrimp Wontons

Yield

8 servings · Approximately 35–40 wontons

Ingredients

• ½ lb ground pork
• ½ lb raw shrimp, peeled, deveined, and finely chopped
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• ½ teaspoon fresh ginger, grated
• ½ teaspoon granulated sugar
• ¼ teaspoon white pepper
• 1 teaspoon cornstarch
• 1 large egg, optional
• 35–40 wonton wrappers
• Water, for sealing
• Vegetable oil, for frying

Method

1. In a large mixing bowl, combine the ground pork, chopped shrimp, green onions, garlic, soy sauce, oyster sauce, sesame oil, ginger, sugar, white pepper, and cornstarch.
2. Add the egg, if using. Mix until the filling becomes sticky and evenly combined.
3. Place a wonton wrapper on a clean work surface. Add approximately 2 teaspoons of filling to the center.
4. Lightly moisten the wrapper edges with water. Fold into a triangle and press firmly to seal, removing trapped air.
5. Bring the two outer corners together, moisten slightly, and pinch to form the traditional wonton shape.
6. Repeat with the remaining filling and wrappers, keeping unused wrappers covered to prevent drying.
7. Heat 2 inches of vegetable oil in a 4-quart heavy-bottomed pot to 350°F (175°C).
8. Fry the wontons in small batches for approximately 4–6 minutes, turning occasionally, until golden, crispy, and the pork filling reaches 160°F (71°C).
9. Transfer to a wire rack to drain excess oil.
10. Serve hot while the wrappers are crisp.

Kitchen notes

Timing guide:
Cook time: 4–6 minutes per frying batch

Practical Woman's Secret
Avoid overfilling the wrappers and seal every edge tightly. This prevents the filling from escaping and helps the wontons fry evenly.