• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Flipped-Out Food

Real, good food...really fast.

  • Home
  • About
  • Recipes
  • Tips
  • Playbook
  • Blog
  • Blogging
  • Shop
  • Contact

Pork-Shrimp Wontons with Soy-Ginger Dipping Sauce

February 2, 2019 By Michelle 2 Comments

Pin53
Tweet
Share
Flip
Yum18
Reddit
+1
Share
Email
71 Shares

Pork-Shrimp Wontons with Soy-Ginger Dipping Sauce are the perfect party snack for Super Bowl parties and Lunar New Year celebrations. 

Side view of Pork-Shrimp Wontons with Soy-Ginger Dipping Sauce. Three wontons are arranged on a decorative, iridescent appetizer plate sprinkled with chopped chives. The plate is sitting on a rustic wooden table next to a blue ramekin with dipping sauce and an ornate pair of chopsticks. The chopsticks look as though they're jumping out the the screen.



(Post contains affiliate links: see Privacy Policy & Disclosure for more information.)

This last week of January has been a doozy here in Wisconsin. First, we had Snowmageddon. Then, a monstrous polar vortex brought several days of double-digit subzero temperatures. Records were set. Schools were closed.

Yesterday’s high, 13º F, felt downright balmy.

Bye bye, January, it’s been a tough year.

Now we’re on to February, and with it the Super Bowl and Lunar New Year. I figured that delicious little flavor bombs, also known as Pork-Shrimp Wontons with Soy-Ginger Dipping Sauce, would be perfect for both occasions.

Making the wontons

I’m gonna level with you here: these Pork-Shrimp Wontons with Soy-Ginger Dipping Sauce are a bit of a production. You have to mix up the meat. Lay out, fill, and seal the wontons one by one. Fry the wontons.

But it is actually a fun activity to do with kids (or, in my case, a helpful hubby [and very eager-to-help cat]).

Making Pork-Shrimp Wontons with Soy-Ginger Dipping Sauce. 1. Incorporate the ingredients for the filling together in a mixing bowl, working with your hands. 2. Add a heaping tablespoon of filling to the center of the wonton, dip your finger in water, and moisten the edge of the wonton all the way around, re-wetting your finger as necessary. 3. Fold the wonton in half to make a half-moon shape (if you are using square wonton wrappers, fold corner to corner to make a triangle shape). Press firmly with your fingers and place the wonton in an airtight container. 4. Fry the wontons. Working in small batches, fry the wontons over medium heat in 1 tbsp of oil until golden on one side, about 1 minute. Flip the wontons and cook for 30 seconds. Add 1/3 cup of water to the skillet and add the lid. Cook for 3 minutes. Unlid the skillet and continue cooking until the liquid evaporates and the other side of the wonton is golden and crispy, about 2 additional minutes. You can check to see if the filling is cooked through by cutting one wonton in half, as I've done here.

The filling

A couple of ingredients make this filling a stand-out from most wontons you’ve tasted.

First, we use rehydrated shiitake mushrooms, which give the wontons an intense earthy-umami flavor that’s out-of-this-world. Even if you’re not a big fan of mushrooms, I’d recommend giving this a try. We chop the mushrooms into a fine mince, so their texture won’t stand out. Flavor-wise, the mushrooms simply add to the overall complexity. There’s sweet, salty, earthy, tangy—in other words, you’re not going to take a bite and say, “Gah! MUSHROOMS.”

Second, we add a few dashes of Maggi Seasoning Sauce, full of natural glutamates from yeast fermentation. This addition really takes the umami over the top.

Folding

There are lots of different, intricate ways to form wontons, involving nifty fold and tuck techniques. I opt for simplicity. That means that for round wonton wrappers, I fold in half to make a half-moon shape. For square wrappers, I fold corner to corner and make a triangle shape. In my opinion, the round wrappers make for the best wontons because the filling is more evenly distributed.

The dipping sauce

The dipping sauce pops with flavor. It’s a simple matter of mixing the ingredients (except for the scallions) until well incorporated. Then, add the scallions right before you plan to serve the wontons.

Top view of Pork-Shrimp Wontons with Soy-Ginger Dipping Sauce. Three wontons are arranged on a decorative, iridescent appetizer plate sprinkled with chopped chives. A blue ramekin with dipping sauce sits next to the plate and an ornate pair of chopsticks.

For the pictures in this post, I got fancy and scattered some chopped chives over the top. But that’s really not necessary.

And that’s it! Pork-Shrimp Wontons with Soy-Ginger Dipping Sauce make for a cravable appetizer that’s far, far better than anything you’d buy at a store. I hope you love them!

—xoxo Michelle

Linkies

I’m sharing my recipe for Pork-Shrimp Wontons with Soy-Ginger Dipping Sauce with:

  • #CookBlogShare, a great food blogger recipe-share hosted this week at Recipes Made Easy.
  • #CookOnceEatTwice, for recipes that are just as good left-over as they are when you made them, hosted by Searching for Spice.
  • The What’s For Dinner Sunday Linkup at The Lazy Gastronome.
  • Delicious Dishes Recipe Party, a weekly link party where bloggers share their most delicious recipes and check out other bloggers’ amazing recipes, hosted by Walking on Sunshine.



Recipe

5 from 1 vote
Top view of Pork-Shrimp Wontons with Soy-Ginger Dipping Sauce. Three wontons are arranged on a decorative, iridescent appetizer plate sprinkled with chopped chives. A blue ramekin with dipping sauce sits next to the plate and an ornate pair of chopsticks.
Print
Pork-Shrimp Wontons with Soy-Ginger Dipping Sauce
Prep Time
25 mins
Total Time
25 mins
 

Pork-Shrimp Wontons with Soy-Ginger Dipping Sauce are a perfect snack for Super Bowl  parties or Lunar New Year celebrations.

Course: Appetizer
Cuisine: Asian
Keyword: pork-shrimp wontons, wonton recipe
Servings: 35 –40 pieces
Ingredients
FOR THE WONTONS
  • 1 lb ground pork (lean pork is best)
  • 1 lb shrimp peeled, deveined, and finely minced (see Recipe Notes #1 and #2)
  • 1/4 cup dried shiitake mushrooms rehydrated, rinsed, squeezed to remove excess water, and finely chopped
  • 1 tbsp ginger peeled and finely grated
  • 1/2 cup scallions finely chopped
  • 1/4 cup cilantro finely chopped (optional)
  • 2 tbsp sesame oil
  • 1 tbsp light soy sauce
  • 1/4 tsp Maggi seasoning sauce (about 6 dashes)
  • 40 wonton or gyoza wrappers (also known as "wonton skins"; there are usually 35–40 in a package)
  • 4 tbsp canola oil
FOR THE SOY-GINGER DIPPING SAUCE (see Recipe Note #3)
  • 1 cup soy sauce
  • 1/2 cup rice vinegar (unseasoned)
  • 4 tbsp ginger (peeled and finely grated)
  • 2 tbsp garlic finely minced
  • 2 tsp brown sugar
  • 2 tsp sesame oil
  • 1/4 cup scallions finely chopped (green parts only)
Instructions
ASSEMBLE THE WONTONS
  1. Add all ingredients for the filling (through the Maggi seasoning sauce) to a mixing bowl and mix together with your hands until well incorporated. Set aside. Arrange your work area with a small bowl of water for dipping your fingers, the filling, a 1 tsp measuring spoon, the wrappers, and a plastic container with a lid.

  2. Lay a wonton wrapper onto a flat-work surface. Add 1 heaping tsp of filling to the middle of the wrapper (you can add more filling, but don't overdo it: you want to be able to make a tight seal all around). Dip your finger in the water and run it around the edge of the wrapper. Fold the edges together and press firmly with your fingers to seal, at the same time working any wayward filling back toward the center of the wonton (this is just to be sure that you don't have any blow-outs). Place the wonton into the plastic container and add the lid (this keeps the wontons from drying out). Repeat until you've used up all the wonton wrappers or run out of filling. You can fry up the wontons right away, keep them in the refrigerator for up to 4 hours, or freeze them (but see Recipe Note #2).

COOK THE WONTONS
  1. Heat 2 tbsp canola oil in a large skillet over medium heat. Working in batches, place a single layer of wontons in the skillet (don't overcrowd the skillet!). Cook until the bottoms of the wontons begin to brown, about 1 minute.

  2. Flip the wontons, reduce heat to low, cover, and cook for 3 minutes, flipping the wontons as necessary to prevent burning. Repeat with another batch of wontons, adding more oil as needed, and so on until all wontons are cooked. Throughout this process, be very careful of splattering hot oil.

MAKE THE SOY-GINGER DIPPING SAUCE (see Recipe Note #3)
  1. Add all ingredients except for the scallions to a bowl and mix well until incorporated. Mix in the scallions just before serving.

Recipe Notes
  1. I pulse the shrimp a few times in a food processor.
  2. FOOD SAFETY WARNING: if you use shrimp that were previously frozen, it is NOT SAFE to freeze the wontons. If you're planning to freeze your wontons, cook the shrimp most of the way through before chopping: saute in a heated skillet over medium heat with about a tbsp of neutral-tasting oil until opaque, but not completely white or firm.
  3. You'll have plenty extra sauce. It's fabulous over stir-fries, fried rice, or noodles. If you don't want extra, cut the ingredients for the sauce in half.




Cook Blog Share

Pin53
Tweet
Share
Flip
Yum18
Reddit
+1
Share
Email
71 Shares

Filed Under: Appetizers/Party Food, Asian, Recipe, Special Occasions

Previous Post: « Vegan Pantry Tomato Soup with Homemade Croutons
Next Post: Easy Super Bowl Party Snacks »

Reader Interactions

Comments

  1. Cat | Curly's Cooking says

    February 2, 2019 at 12:28 pm

    These look so delicious and definitely worth the effort. We’ve only had a small amount of snow here and embarrassingly my office closed at 3pm yesterday due to safety but there wasn’t even any snow on the roads anymore! We’re looking forward to the Super Bowl this year – I’ll be supporting the Rams!

    Reply
    • Michelle says

      February 2, 2019 at 5:19 pm

      Oh, yay! I’m for the Rams too! That’s so funny: I grew up in California and I remember school being closed for half and inch of snow! Thanks for stopping by, Cat!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Connect with me!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

About Michelle

Hi there! I'm Michelle, a former scientist turned food blogger and consultant. Throughout my career, I have run up against the challenge of cooking food in as little time as possible during stressful times. I have learned strategies that help me cook good food without the stress, and I'd like to share them with you! Plus, I draw upon my science background (PhD in Physiology, with lots of lab-rat work in biochemistry and microbiology) to inject my writing with nutritional/ biochemical geekery. Read More…

Web Hosting

Flipped-Out Food Newsletter!



How I manage social media:

Tailwind Visual Marketing Suite
my foodgawker gallery

Copyright © 2019 · Design, Michelle Frank ·Genesis Framework & Foodie Pro child theme from StudioPress · Privacy & Disclosure· Copyrighted.com Registered & Protected 
UWH8-GDAS-2GCH-FP7P