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Steamed Pork and Shrimp Wontons

Steamed Pork and Shrimp Wontons
Recipe Date:
January 22, 2024
Serving Size:
Cook Time:
Imperial (US)
A thickened rich broth makes great steamed wontons even better. Be sure to gather around the table with family members when it’s time to fold to make quick work.
  • For the filling:
  • 1/2 lb ground pork
  • 1/2 lb peeled and deveined shrimp, roughly chopped
  • 1 tbsp grated ginger
  • 3 garlic cloves, minced
  • 2 tbsps fresh chopped chives
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 30-36 wonton skins (3”x3”)
  • 1 egg, beaten
  • Cornstarch for dusting
  • 2 cups chicken stock
  • For the broth:
  • 1 tbsp chili paste (Sambal)
  • 1 tbsp honey
  • 1 tbsp soy sauce
  1. Start by mixing together all of the ingredients for the filling in a chilled bowl. Mix until very well combined and allow the filling to rest in the refrigerator for at least 30 minutes or up to 24 hours.
  2. Lay a few of the wonton wrappers out and place a teaspoon or so of the filling in the center of each wrapper. Paint the edges with the beaten egg and then fold into a triangle, pinching the edges to seal. Take the two opposite ends of the triangle together and pinch to seal once more. Set the folded wontons aside on a cornstarch dusted baking sheet. Keep the stack of wonton wrappers covered while working to prevent them from drying out. Continue folding until all the filling is used.
  3. To make the broth, bring the stock to a boil in a sauce pot and reduce by half. Remove from the heat and stir in the chili paste and honey. Feel free to add more chili paste if desired.
  4. Prepare a steamer basket by lining it with parchment or wax paper and placing above a gently boiling pot of water. Steam wontons until translucent and the filling is firm.
  5. Remove the steamed wontons from the basket and place in a large bowl. Spoon the chili broth over the wontons just before serving.


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