Winning Pork-and-Shrimp Wonton Recipe

This is one of my favorite Chinese dishes to make because a) it’s relatively easy and fun to do with a group, b) once you assemble them, there are multiple ways to serve them (more to come later) and c) look how cute!!!!

Wonton with Text copy

And, because I’ve made this on my own about a half dozen times now, I am basically what you would call a Wonton Wizard™ if you ask anyone other than my mom. So here goes:


  • 2/3 pound ground pork
  • ½ pound shrimp
  • 1 ½ cups cabbage
  • ¼ tsp ground ginger or ½ tsp fresh ginger, minced
  • 1 tsp green onions, minced
  • 1 pkg medium wonton skins (~qty 36)
  • 1 tsp sesame oil
  • Salt and pepper


  1. Chop cabbage into sunflower seed-sized pieces. Place in a large bowl, sprinkle liberally with salt and Sweat. It. Out!
  2. While your cabbage is sweating, peel and de-vein the shrimp, then chop into jelly belly-sized pieces.
  3. Drain water from the cabbage, then add everything – the pork, cut shrimp, ginger, onions, sesame oil, salt, pepper and Mix. It. Up!
  4. Place a teaspoon-full of this magical meat mix in the center of a wonton skin. Fold in half diagonally to create a triangle.
  5. Keep a small bowl of water nearby and use it to wet your finger, then the edges of the wonton skin to Seal. It. Tight! You should now have a tightly sealed triangular pocket of meat. Lucky you!
  6. Take the corners of your isosceles triangle pocket of meat and bring them together, one in front of the other. Wet and seal so they stay put. It should kind of look like a pope’s hat on one side and a headless chicken crossing its legs on the other side.
  7. Repeat a bagillion times (did I mention, it’s nice to have friends helping with this?)

Now you’ve got yourself some wontons! As I mentioned above, there are a few ways you can cook and prepare these. See my wonton soup post for one of them and keep reading this blog as I’ll reveal more recipes down the road.

Pro-tip from Momma Jeng: If you plan on freezing this (which I highly recommend), add an egg to the Meat Mix so it retains its moisture after thawing.

Author’s note: I’m not 100% pleased with the ‘popes hat/headless chicken crossing its legs’ description, but I’m also at a loss for how else to describe the look and shape of these wontons. Suggestions are gladly welcomed.

4 thoughts on “Winning Pork-and-Shrimp Wonton Recipe

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