Handmade Soy-Ginger Pork & Shrimp Wontons
Supercharge your skills with this advanced recipe!
- Sesame
- Shellfish
- Soy
- Wheat
Who among us can resist a big pile of tender, savory, hand-stuffed wontons? We sure can’t, so we’re sending over everything you need to fold up a whole bunch of pork and shrimp wontons flavored with ginger, garlic, soy, and sesame. You’ll quickly brown them in a hot pan before steaming to juicy perfection. Serve with an umami-rich sesame-soy dipping sauce and tangy cucumber salad sprinkled with nutty sesame seeds for a meal that’s filling, delicious, and, quite frankly, a real stunner!
Ingredients
1 unit
Cucumber
2 unit
Scallions
1 thumb
Ginger
1 clove
Garlic
5 teaspoon
Rice Wine Vinegar
1 tablespoon
Sesame Seeds
(Contains: Sesame)
10 ounce
Shrimp
(Contains: Shellfish)
10 ounce
Ground Pork
1 tablespoon
Cornstarch
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
24 unit
Wonton Wrappers
(Contains: Wheat)
Not included in your delivery
Salt
2 teaspoon
Cooking Oil
2.5 teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and halve cucumber lengthwise; cut crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince or grate garlic. • In a medium bowl, combine cucumber, scallion greens, vinegar, sesame seeds, ½ tsp sugar (1 tsp for 4 servings), and a big pinch of salt. Set aside, stirring occasionally, until ready to serve.
• Rinse shrimp* under cold water; pat dry with paper towels. Cut into pea-size pieces. • In a large bowl, combine shrimp, pork*, ginger, garlic, scallion whites, cornstarch, half the soy sauce, half the sesame oil, 2 tsp sugar (4 tsp for 4 servings), and a big pinch of salt.
• On a large, clean work surface, working one at a time, add 1 TBSP filling to the center of each wonton wrapper, leaving a ¼-inch border around the edges. TIP: Cover filled wontons and remaining wrappers with a damp paper towel as you work to keep them from drying out. • Lightly brush edges with water using your fingers. Bring two opposite corners together; pinch to seal. Repeat with remaining corners to form wontons. (Save any remaining filling for a stir-fry!)
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add wontons, sealed sides up. Cook until bottoms are golden brown, 1-2 minutes. • Carefully add ¾ cup water, then cover with a tight-fitting lid. Steam until water has evaporated and wontons are cooked through, 6-7 minutes. (Depending on the size of your pan, you may need to cook wontons in batches, adding another large drizzle of oil and ¾ cup water between batches.)
• Meanwhile, in a small bowl, whisk together remaining sesame oil and as much remaining soy sauce as you like (we used 1½ TBSP; 3 TBSP for 4 servings).
• Divide wontons and cucumber salad between plates. Serve with dipping sauce on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the authentic taste, though some found it too salty or bland; adjusting seasoning to taste is recommended.
- Ease of prep: While time-consuming, most found it fun and easier than expected; folding wontons gets quicker with practice.
- Suggestions: Consider adding water chestnuts for crunch, using low-sodium soy sauce, and air frying for extra crispiness 🍲.
- Leftovers: Makes plenty for multiple meals; some enjoyed leftovers cold or reheated in an air fryer.
- Cooking tips: Use a non-stick pan, be careful adding water to hot oil, and ensure pork is fully cooked through.
Reviews from our home cooks
This was a relatively easy meal, though the wontons were a bit slow with one pair of hands -- it would be a fun group activity and go fast! I think it makes a better appetizer than main course, but I ordered it to learn the skill, and the pickled cucumbers were a nice pairing. I recommend having more sauce on hand since I ran out. I'll definitely make this again as a starter or a party appetizer. The combo of shrimp and pork in the filling was super tasty!
The filing ingredients are a delicious combo. Make sure you chop up that shrimp so it blends well! I would recommend this recipe, it's more filling than you expect, we added the Spring Chicken Rolls, which were yummy too with their chili sauce. It is a little time consuming at first if you're new to wontons, but well worth it in flavor once you are dining. Very good!
I'd give this 5 stars if I could. I planned for it to be a lot of work, but it was less than expected once I got a rhythm going in stuffing the wontons. They were super delicious and gone in minutes. Minutes!! Unexpectedly we ended up at a restaurant offering the same flavor a week later. They were nowhere as good as these. I will definitely order them again.
I was pleasantly surprised at how well this meal turned out, especially since I never even attempted wontons before. They cooked up perfectly, and the cucumber salad was a delicious complement! Will definitely order this one again!
Overall this was good. But I think it could be improved. The filling was somewhat bland. I could have added more salt, but I'm not sure that would have been enough to amp up the flavor. The dipping sauce desperately needs to be changed. These wontons need a sweet, savory, citrusy kind of sauce - something like a ponzu or sweet soy. 7/10 Probably won't order again without recipe changes
This was the first time I made wontons.... And the first time that the cook time on the recipe card was accurate! The recipe was easy to follow and the wontons - with the addition of scallions - was tasty.
We have chosen this meal twice now. Honestly, it is so easy to make. Chop up a cucumber (added extra onion), mix in some ingredients, and done with the salad. Won tons are easy once you get the hang of it. The second time I ground the shrimp so the were the same consistency and blended better! Also, on the second meal, I added a packet of pho to the water and that added lots of flavor when steaming. All fresh ingredients made these supreme on another level.
This was so impressive. We loved it. We prepared it with shrimp which was a customizable option. It was so flavorful and authentic. I did not care for the cucumber salad. Maybe a crab and carrot salad next time?
These were delicious. Minus 1 star because they stuck to the pan and the dough was a little soggy. The filling was slightly bland. The wontons were even better the next day. The pickled cucumbers go so well with the wontons. Very generous portions for 2 people. I changed my vote to 4 stars
Excellent and generous portions. Have enough to feed us tomorrow and I suspect the filling is better tomorrow. I did sub low sodium soy and left out some of the salt. I think that one pack of shrimp would suffice and if this is offered again I will add only one pack. One of my favorites!
