• Pork & Shrimp Wontons


Pork & Shrimp Wontons

By Andrew Zimmern

This is one of my favorite foods in the whole world. Simple, delicious pork and shrimp wontons drizzled with chile crisp… it honestly doesn’t get much better than that. Plus, they’re super easy to assemble, the only mistake you can make is overstuffing your wonton wrapper.

Pork & Shrimp Wontons


  • 8 ounces ground pork
  • 8 ounces minced shrimp
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon white pepper powder
  • 1 tablespoon minced ginger
  • 2 tablespoons minced garlic chives, plus more for garnish
  • 30 square wonton skins
  • Chile crisp, for garnish


Mix all the stuffing ingredients together in a large bowl and refrigerate for two hours.

To wrap the wontons: take one wrapper, brush the edges with water, place 1 teaspoon of the filling in the middle and fold the wonton into a triangle. Press the edges together to seal (use water to moisten the edges). Then take the two ends and press them together to form the final shape.

Place on a parchment or flour-lined tray.

To cook, bring a pot of water to boil. Cook the wontons in the boiling water until the wontons float to the top.

Take the wontons out of the water and serve immediately with chili crisp and minced chives.

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