Hearty Shrimp and Pork Wontons

There are few things more comforting than a steaming, fragrant bowl of homemade wonton soup. This recipe is your ticket to creating that perfect bowl right in your own kitchen. While it might seem like a special occasion dish, you can bring this entire meal together in about an hour, making it an ideal weekend project or a truly rewarding weeknight dinner. The process is wonderfully straightforward, and the result is simply spectacular: plump, juicy wontons filled with a savory blend of pork and tender shrimp, all swimming in a soul-soothing broth. This recipe focuses on creating a fantastic texture, with a smooth pork base studded with delightful chunks of shrimp, ensuring every bite is a perfect balance of flavors and textures.

First things first, let’s gather our ingredients. The beauty of this recipe lies in its simple yet powerful components. Don’t worry if you can’t find an item or two; I’ve included some easy-to-find substitutions.

For the Wonton Filling:

• 1/2 lb (about 225g) ground pork
• 1/2 lb (about 225g) raw shrimp, peeled and deveined
• 1 package (about 50 wrappers) square wonton wrappers
• 1 large egg white
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1/2 teaspoon thirteen-spice powder (or substitute with 1/4 teaspoon of Chinese five-spice powder)
• 1/2 teaspoon white pepper
• 1 tablespoon light soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon sesame oil
• A pinch of MSG (optional, you can omit or use mushroom powder for a similar umami boost)

For the Savory Soup Broth (per bowl):

• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• A pinch of MSG (optional)
• 1 teaspoon light soy sauce
• 1/2 teaspoon sesame oil
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon dried seaweed (you can use crumbled Japanese nori sheets as a substitute)
• 1 teaspoon dried baby shrimp (found in Asian markets, they add a wonderful depth but can be omitted if unavailable)

Now for the fun part—let’s start cooking! Assembling wontons is a relaxing process, so put on some music and enjoy yourself. This recipe yields about 50 wontons, which you can cook all at once or freeze for later.

1. Start by preparing your main ingredients. You will need your raw shrimp and ground pork.
2. Chop the shrimp into small pieces. Place the ground pork, half of the chopped shrimp, salt, thirteen-spice powder, white pepper, MSG (if using), soy sauce, oyster sauce, sesame oil, egg white, and cornstarch into a food processor.
3. Process the mixture until it forms a smooth, sticky paste. This will be the base of our filling.
4. Now, add the remaining half of the chopped shrimp to the processor.
5. Pulse the mixture just a few times. The goal is to incorporate the shrimp while keeping them in noticeable, chunky pieces. This step is the secret to an incredible texture!
6. To assemble, place a small spoonful of filling (about a teaspoon) in the center of a wonton wrapper. Use the back of the spoon to press the filling down slightly. Then, bring the wrapper up around the filling and gently squeeze it closed with your thumb and index finger, creating a shape like a small pouch or purse.
7. Bring a large pot of water to a rolling boil. Carefully drop the wontons into the water, giving them a gentle stir so they don’t stick to the bottom. Cook until they float to the surface and the wrappers look slightly translucent, about 5-7 minutes.
8. While the wontons are cooking, prepare your soup bowls. In each serving bowl, combine the salt, MSG (if using), white pepper, soy sauce, sesame oil, cilantro, dried seaweed, and dried baby shrimp. Once the wontons are cooked, ladle some of the hot cooking water directly into each bowl to dissolve the seasonings and create an instant, flavorful broth.
9. Use a slotted spoon to transfer the cooked wontons from the pot directly into your prepared soup bowls.
10. Give everything a gentle stir, and serve immediately while piping hot.

The first spoonful is pure bliss. The delicate, slippery wonton wrapper gives way to the incredibly juicy and savory filling, with those amazing pops of tender shrimp adding a perfect textural contrast. The broth, though simple, is fragrant and deeply comforting, tying everything together beautifully. This recipe proves that you don’t need complex techniques to create a dish that feels both gourmet and heartwarming. It’s a fantastic way to spend an afternoon and an even better way to enjoy a meal. I truly hope you give this recipe a try. Let me know how it turns out in the comments below