Stuffed Pork Wontons

Crispy fried wontons stuffed with a tasty pork and shrimp mixture. A perfect appetizer or party food.

Pork stuffed wontons recipe from

When I was younger my mom got this recipe from a family friend. I don’t remember when I first tried these, but they were immediately a hit in our house. Over the years I’ve made them so much that I no longer use the recipe and it’s totally one of those wing it dishes. Toss a little of this and a little of that… no need for measurements. But to share it, I had to take the time to figure out some proper measurements. That’s the problem with some of the things I cook. I’m so use to making them and just toss stuff in as I go without a care for the actual amount, it’s hard to share easily. I then have to take out a notebook and write down some firm amounts. And as I present this, it’s not the original recipe. Because with everything else I make, things get changed over the years and many times I make it.

Do trust me on how delicious these wontons are. I am considered a picky eater *gasp!* Seriously I’m not that bad anymore. I try things but I know when I like something or not and seafood is definitely one of those things I haven’t come to like yet. So with that being said, the wontons include shrimp. A bunch of people have complained that they don’t want to try these due to that one little fact. If you don’t like shrimp, get over it. You do not taste them. Don’t question me. However, if you are allergic to shrimp then do leave the shrimp out. I can’t tell you how the final product will taste though since it would be missing a major ingredient.

Pork stuffed wontons recipe from

Stuffed Pork Wontons

Crispy fried wontons stuffed with a tasty pork and shrimp mixture. A perfect appetizer or party food.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course


  • 1 lb ground pork or chicken
  • 1 can tiny shrimp
  • 1 large egg
  • 1 C green onions
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 pkg wonton wrappers
  • 1 small glass or bowl of water


  • Preheat your deep fryer to 350F°. If you are using an electric skillet, pour enough oil so it rises up your pan about an inch. Actual amounts will vary depending on the size of your pan.
  • Fit your food processor with chopping blade. This does a good job at mixing things as well as chopping. With the top removed, toss in your meat. If you can't find ground pork or if you choose to not use this, ground chicken works just as good. I've made it with ground chicken once when our local store was out of pork. Do not blend yet. Drain your shrimp and add to meat. Chop up scallions and toss in as well. Lastly, add in your egg, salt and pepper. Blend well, stopping every 10 seconds or so to scrape the sides of your bowl and toss it around.
  • When your ingredients are nicely blended together, transfer mixture to a clean bowl. You will now need a small cup of water, a plate and your wonton wrappers.
  • Taking one wonton wrapper, hold it in your hand spread open. Place a small ball of your meat mixture into the center of wrapper.
  • Fold wrapper in half over the ball to create a triangle. Dipping your fingers in water, wet the open edges of your triangle.
  • Now take the outer two points and fold in to the top point of your triangle wrapper. Place on your plate and continue until you have used up your meat or wrappers, whichever comes first. You can also do a batch at a time and if you have help this is definitely doable. I usually fill a dinner plate with stuffed wontons and then begin frying, as one batch is cooking I work on making more wontons. It's totally up to you if you want to make them all first or do it as you cook.
  • When your oil is ready, carefully drop in wontons. Only add enough so they all have a tiny bit of swimming room. You don't need huge gaps but you don't want them right on top of eachother because they'll stick together as they cook. If using a deep fryer, cook for 3 minutes shaking up the basket after 1 minute. If using an electric skillet, cook for 3 minutes flipping halfway. Using tongs, carefully transfer to a bowl lined with paper towels.
  • Give these a few minutes to cool off before biting into them. They will be extremely hot.


An original recipe from Baked by Rachel
Share this:

23 Responses to “Stuffed Pork Wontons”

  1. #
    Kita — November 30, 2010 at 9:20 am

    I love making wontons and dumplings. Im hosting a party later this year and considered serving something like this. Do you think they will hold up well for an hour or two out on the table?

    • #
      Rachel — November 30, 2010 at 9:26 am

      You’d definitely want to prep all of the wontons before the party, cover with a damp paper towel until you fry. If possible, fry right before the party or when the party starts. Let them cool off for a few minutes before serving as they are extremely hot after frying but maybe encourage people to eat them early on while they’re still warm. They wouldn’t be as piping hot an hour later but they’d still be tasty.

  2. #
    ShopCookMake — December 28, 2010 at 5:13 pm

    I just made a version of this recipe for lunch and they were amazing. I said ‘version’ because I substituted a few ingeedients, but the essence of the dish is the same. Beautiful pictures and thanks for sharing the recipe.

  3. #
    nicole — February 2, 2011 at 1:19 pm

    I’m just like you.. I often cook without recipes so I struggle when I want to blog it.

    these look really good.

  4. #
    Emily — February 2, 2011 at 2:05 pm

    These look SO yummy and comforting! I could probably finish off all of them! :)

  5. #
    Sara @ Saucy Dipper — March 24, 2011 at 11:45 am

    At our house we have a strong fascination with wontons and dumplings. Basically anything we get to wrap up in a delicious little bundle.

    We recently discovered soup dumplings. If you haven’t had them you MUST find them somewhere nearby. They’ll change your life.

  6. #
    Happy When Not Hungry — June 19, 2011 at 8:29 pm

    I’ve never tried making wontons before, but you make it look so easy! Love these. Will def have to try!

  7. #
    Lindsey@Lindselicious — June 20, 2011 at 12:27 am

    Awww these remind me of my childhood! My aunt would always make these for family functions. Now I have a mad craving for these with some soy sauce and mustard… LOL

  8. #
    Aggie — June 20, 2011 at 7:55 am

    I love these Rachel!! I have only made wontons once at home, what kind of wrappers do you buy? I want to try these again. My kids (surprisingly) love dumplings! (I think thanks to Ni Hao Kailan, no joke)

    Your pictures are making me hungry!

    • #
      Rachel — June 20, 2011 at 9:45 am

      Had to do some searching around since I’d already thrown out the trash which had the wrapper in it! Figures right? Anyway… here is the brand I use but really any brand ‘wonton’ wrapper would do. I’ve also used the same brand egg roll wrappers in a pinch when they were out of wonton wrappers and just cut them down to size. Make sure you bring the wrappers to room temp before trying to wrap or they’ll rip. Here’s the link: Nasoya wonton wrappers. They’ll always be in a chilled or refrigerated area of the store. The stores up here always have them in the produce section usually on the wall somewhere. Hope that helps! :)

  9. #
    Parsley Sage — June 20, 2011 at 7:58 am

    Love wontons! I’m usually a die-hard steamer but these look so good I’ma have to mix things up. I also cheat. Gyoza molds! Take the hassle out of wrapping :) Buzzed!

  10. #
    sarah — June 20, 2011 at 11:34 am

    These are going to score me some serious brownie points with my husband- thanks for taking time to figure out the recipe and for sharing it!!

  11. #
    Cassie of Bake Your Day — June 20, 2011 at 6:34 pm

    These sound awesome, love the flavor combinations!

  12. #
    Eating Deliciously — June 21, 2011 at 9:50 am

    Sounds fantastic! Your wontons are adorable.

  13. #
    RavieNomNoms — June 21, 2011 at 10:03 am

    Sounds like a super delicious recipe!! I will have to try this the next time I get a hankering for Chinese food! hehe

  14. #
    Hester Casey - Alchemy — June 22, 2011 at 8:48 am

    I will have to practice my wonton-folding skills. I’ve only made wonton once and they didn’t look half as pretty as these. I cannot go to a Chinese restaurant without ordering wonton – these look amazing!

  15. #
    Fiona at Life on Nanchang Lu — June 22, 2011 at 9:16 pm

    Nice! Crispy, fried deliciousness! What’s not to love about wontons really?

  16. #
    Sandra's Easy Cooking — June 23, 2011 at 12:44 pm

    Looks and sounds like a fantastic recipe to me! I could eat whole bowl full of wontons :))

  17. #
    kita — June 25, 2011 at 9:12 am

    We love pork stuffed (anything) wontons in this house – but on a humorous note – I can’t get my manly boyfriend to help actually stuff the lil guys. Its rather frustrating – but the yumminess always pays off

  18. #
    Shiloh Barkley — April 8, 2013 at 5:20 pm

    Ym! This shape is my fave!

  19. #
    Kathy A — July 28, 2017 at 1:27 pm

    Hey Rachel, Can these be frozen after making before frying?

    • #
      Rachel — July 29, 2017 at 8:32 am

      I haven’t personally frozen them. I know some who have made them ahead and chilled in the fridge with a damp paper towel on top. If you attempt to freeze a batch, freeze them in a single layer on a sheet pan. I’ve read that defrosting breaks down the wonton wrapper though, so you may need to experiment with frying them frozen. Good luck!! :)


  1. Pingback: New Year’s Party Recipe Roundup | lolfoodie

Leave a Comment