Wonton Filling

Wonton Filling

A savory pork and shrimp mixture seasoned with ginger and sesame, ready to wrap.

Total 20 min Makes 48 wontons Calories 55/serving

Dietary

Keto, Dairy free, Nut free

Allergens

Shellfish, Soy, Sesame, Red meat

This filling blends ground pork with chopped shrimp, scallions, and ginger for a juicy, well-seasoned center that holds together neatly inside a wonton wrapper. A splash of soy sauce and sesame oil rounds out the flavor, while a cornstarch binder keeps the texture firm enough to fold, steam, boil, or fry without falling apart.

Ingredients

  • 1 pound ground pork
  • 1/2 pound shrimp, peeled, deveined, and finely chopped
  • 3 scallions, finely minced
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon cornstarch
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon salt
  • 1 teaspoon toasted sesame seeds

Method

  1. Pat the chopped shrimp dry with paper towels and place in a large mixing bowl with the ground pork.

  2. Add the scallions, ginger, garlic, soy sauce, sesame oil, Shaoxing wine, cornstarch, sugar, white pepper, and salt to the bowl.

  3. Mix with your hands or a spoon in one direction until the filling becomes slightly sticky and well combined, about 2 minutes.

  4. Stir in the toasted sesame seeds.

  5. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to firm up before wrapping.

  6. Use about 1 tablespoon of filling per wonton wrapper, sealing edges with a damp finger before cooking as desired.

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    Wonton Filling

    This filling blends ground pork with chopped shrimp, scallions, and ginger for a juicy, well-seasoned center that holds together neatly inside a wonton wrapper. A splash of soy sauce and sesame oil rounds out the flavor, while a cornstarch binder keeps the texture firm enough to fold, steam, boil, or fry without falling apart.

    20 min 48 wontons 55 cal

    Ingredients

    • 1 pound ground pork
    • 1/2 pound shrimp, peeled, deveined, and finely chopped
    • 3 scallions, finely minced
    • 1 tablespoon fresh ginger, grated
    • 2 cloves garlic, minced
    • 2 tablespoons soy sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon Shaoxing wine
    • 1 tablespoon cornstarch
    • 1 teaspoon granulated sugar
    • 1/2 teaspoon ground white pepper
    • 1/2 teaspoon salt
    • 1 teaspoon toasted sesame seeds

    Method

    1. 1

      Pat the chopped shrimp dry with paper towels and place in a large mixing bowl with the ground pork.

    2. 2

      Add the scallions, ginger, garlic, soy sauce, sesame oil, Shaoxing wine, cornstarch, sugar, white pepper, and salt to the bowl.

    3. 3

      Mix with your hands or a spoon in one direction until the filling becomes slightly sticky and well combined, about 2 minutes.

    4. 4

      Stir in the toasted sesame seeds.

    5. 5

      Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to firm up before wrapping.

    6. 6

      Use about 1 tablespoon of filling per wonton wrapper, sealing edges with a damp finger before cooking as desired.