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Shrimp and Pork Wontons in Spicy Sauce

Delectable Shrimp and Pork Wontons in a Spicy Sauce. Follow my step by step instructions to make this restaurant favorite at home. Instructions for freezing too!

Few things can make my mouth water when looking at a restaurant menu like the words Shrimp and Pork Wontons in Spicy Sauce. The savory wontons in the delectable nutty, spicy sauce is one of my favorite things to order when we go to our favorite Asian restaurant.

Close up photo of wontons with spicy sauce over the top.

I first tried Shrimp and Pork Wontons in Spicy Sauce at Din Tai Fung here in Seattle. When we go there I always have to order the garlic fried green beans and Shrimp and Pork Wontons in Spicy Sauce.

Overhead photo of shrimp and pork wontons in spicy sauce in white bowl with red chopsticks.

As good as the wontons are, the sauce is my favorite part. I could pretty much just slurp it with a spoon. When it came to making these shrimp and pork wontons at home, the sauce was the hardest part. It took a few tries for me to get it just the way I wanted it but I finally got it just right, and I am sharing it with you today!

What ingredients do you need to make shrimp and pork dumplings in spicy sauce?

Overhead photo of ingredients needed to make spicy shrimp and pork dumplings

There are two parts to this recipe: The wontons (dumplings) and the sauce. For the dumplings you’ll need:

SHRIMP: The size doesn’t really matter here since you’ll be putting them in the food processor. Just a quarter pound of any size, peeled and deveined. Don’t use salad (sometimes called bay) shrimp though!

PORK: Ground pork. Not ground pork sausage, that will give you the wrong flavor.

SOY SAUCE

GINGER: The recipe calls for ground because I always have it on hand. You can use fresh if you have it!

SESAME OIL: To give it nuttiness

WONTON WRAPPERS: Wonton wrappers are square (as opposed to the round potsticker wrappers). You’ll find these in the refrigerated produce section or the frozen section.

FOR THE SAUCE:

SOY SAUCE: Adds saltiness

CHILI OIL: This recipe calls for 2 tablespoons, it may sound like a lot but this dish is spicy! You can always start with a couple of teaspoons and adjust the spice level to what works best for you.

CHINESE BLACK “CHINKAING” VINEGAR: This is what gives the sauce it’s unique flavor and a must for this recipe. It’s dark vinegar with a somewhat fruity flavor. It is less sweet than balsamic.

DES’ TIP: If you can’t find Chinkiang vinegar, you can substitute rice vinegar or a combo of balsamic and rice vinegar. 

SESAME OIL: For nuttiness.

GRANULATED SUGAR: Cuts the acidity a bit and adds a touch of sweetness.

CRUSHED RED PEPPER: For more heat. Use as little or as much as you like.

GARLIC

GREEN ONION

Step by Step Photos and Instructions:

A collage of 4 Step by step photos showing how to make pork wontons in spicy sauce.

Step #1: Make the sauce first by whisking together all ingredients. Let sit at room temperature until ready to use.

Step #2: To make the wontons combine garlic, shrimp, pork, soy sauce, sesame oil, ginger and salt in a food processor. Pulse until the shrimp and pork are minced fine and the mixture is mixed well.

Step #3: To make a wonton, spoon a heaping teaspoon of the mixture into the center of the wonton wrapper. Dip a finger in water and run it along the outer edges of the wonton wrapper. Fold bottom corner of the wrapper over the filling and press all edges to close the wrapper, you’ll have a triangle. With the top of the triangle facing away from you, fold up the left and right corners. Repeat with remaining ingredients until you have about 20 wontons.

Step #4: Bring a large pot of water to boil. Add in wontons. Cook until the water starts to boil again. Add in a cup of cold water. Bring to a boil again and add one more cup of cold water. Once it starts boiling again, and the wontons are floating, they should be cooked through. Cut into one to test if unsure.

Step #5: Use a slotted spoon to transfer the wontons to a large bowl. Pour the sauce over the top. Gently stir the wontons. Serve immediately.

Spooning spicy sauce over the top of dumplings

How do you freeze dumplings?

The best part about being able to make these at home? You can make a double batch and freeze half. That way whenever you get the craving, all you have to do is whip up a batch of the sauce and you can have these on the table in no time!

To freeze the dumplings simply place them in a single layer on a parchment lined baking sheet. Place in the freezer until frozen. Once frozen transfer them to resealable plastic bags.

You won’t need to thaw them to cook them either. Just place them in the water and cook as directed below. It might take just a few minutes longer but that’s it!

Overhead photo of shrimp and pork wontons in a white bowl.

Can you fry these dumplings?

I have been asked if you can fry these and sure you can! I would dip them in the spicy sauce rather than pouring it over the top though. If you’re cooking them from frozen make sure that you thaw them first before frying.

Close up photo of shrimp and pork wontons with sauce and green onions.

If you love these shrimp and pork wontons in spicy sauce and want to make your own Take-Out Fake Out dinner at home, you’ve got to try these other Asian recipes:

Filipino Pancit Recipe

Spicy Chicken Potstickers

Crab Rangoon Recipe

Salt and Pepper Calamari

Pork Potstickers

Lumpia with Lumpia Sauce Recipe

Note: This recipe was originally posted in 2015. It was updated with nutrition facts, new photos, video and step by step photos in 2021.

Shrimp and Pork Wontons in Spicy Sauce Recipe

Makes 20 Prep Time: Cook Time:
5 based on 15 reviews

Shrimp and Pork Wonton Ingredients:

  • 2 cloves garlic
  • 1/4 pound shrimp, peeled and deveined
  • 1/4 pound ground pork
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 20 wonton wrappers

Spicy Sauce Ingredients:

  • 1/4 cup soy sauce
  • 2 tablespoons chili oil
  • 1 tablespoon plus 1 teaspoon Chinese (Chinkiang) black vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon crushed red pepper
  • 1 garlic clove, minced
  • 1 green onion, diced

Instructions

1

Make the sauce first by whisking together all ingredients. Let sit at room temperature until ready to use.

2

To make the wontons combine garlic, shrimp, pork, soy sauce, sesame oil, ginger and salt in a food processor. Pulse until the shrimp and pork are minced fine and the mixture is mixed well.

3

To make a wonton, spoon a heaping teaspoon of the mixture into the center of the wonton wrapper. Dip a finger in water and run it along the outer edges of the wonton wrapper. Fold bottom corner of the wrapper over the filling and press all edges to close the wrapper, you’ll have a triangle. With the top of the triangle facing away from you, fold up the left and right corners. Repeat with remaining ingredients until you have about 20 wontons.

4

To freeze the dumplings simply place them in a single layer on a parchment lined baking sheet. Place in the freezer until frozen. Once frozen transfer them to resealable plastic bags. You can boil them frozen but it might take a few minutes longer to cook.

5

Bring a large pot of water to boil. Add in wontons. Cook until the water starts to boil again. Add in a cup of cold water. Bring to a boil again and add one more cup of cold water. Once it starts boiling again, and the wontons are floating, they should be cooked through. Cut into one to test if unsure.

6

Use a slotted spoon to transfer the wontons to a large bowl. Pour the sauce over the top. Gently stir the wontons. Serve immediately.

Notes

Nutrition facts for estimation purposes only.

Nutrition information

Calories: 603 , Total Fat: 6.2g , Saturated Fat: 1.2g , Cholesterol: 95mg , Sodium: 3808mg , Carbohydrates: 100.7g , Fiber: 3.5g , Sugar: 3.9g , Protein: 32.5g

Leave a Comment

  • Reply
    Marilyn
    February 10, 2021 at 9:03 am

    Is there a substitute for black vinegar? This recipe sounds sooooooo good. Thank you.

    • Reply
      Deseree
      February 10, 2021 at 9:06 am

      Marilyn, it is SO good! I do think the black vinegar really makes it, I bought some on amazon! That being said you could substitute rice vinegar and still have a great dish. :)

  • Reply
    Jan Draaijer
    February 2, 2021 at 9:15 am

    Awesome to find the recipe of the sauce here. I travel often to Taiwan and eat at Din Tai Fung this favorite dish. ( this dish btw is also Tom Cruise ‘s favorite.) I don’t know about the sauce ingredients in Seattle s outlet. But I noticed a hint of 5spice powder taste in Taiwans version of this wonton dish ‘s sauce. So I m going to make your sauce recipe with a little bit of 5spice powder in it. Not too much. See if I can approach the taste of the Din Tai Fung Tapei outlet. BTW they have the green beans with garlic version enhanced with shredded spicy pork mixed through it. Its awesome !!! I found the recipe online. if ur interested let me know.

    • Reply
      Deseree
      February 2, 2021 at 10:17 am

      Omg! I am SO interested in that recipe! Please share :) I am actually planning on making these again soon too, maybe I should try some 5 spice powder too. Thanks for the tip!

  • Reply
    Deseree
    May 14, 2020 at 7:08 pm

    So happy you love these Lori! You can totally cook them frozen, it shouldn’t take much longer than it does to cook them when they are not, maybe just a few minutes more. :)

  • Reply
    Lori H.
    May 14, 2020 at 2:14 pm

    LOVE these dumplings. I froze half of the batch and now we want to eat them. I am assuming you cook them frozen, and if so, how long do you typically cook them for? Thanks.

  • Reply
    Amy
    September 2, 2019 at 12:02 pm

    Din Tai Fung is our favorite. We will make the 2 hour drive from Yakima to Seattle to shop and have Din Tai Spicy Wontons and sauce. So glad I found your recipe. Now I will have to find black vinegar!

  • Reply
    L
    April 15, 2019 at 12:59 pm

    Great recipe. I used lite soy sauce and about 1 and a half tablespoon of chilli oil

  • Reply
    Erin | Dinners,Dishes and Dessert
    January 15, 2019 at 2:15 am

    This is seriously making me hungry!

  • Reply
    Angie
    January 11, 2019 at 9:10 am

    I’m making these Shrimp and Pork Wontons this weekend and I’m so excited! I bet they are going to be amazing!

    • Reply
      Deseree
      January 11, 2019 at 9:43 pm

      You will love them!

  • Reply
    Allison
    January 11, 2019 at 8:31 am

    Best combination of flavors! So much better than restaurant wontons.

  • Reply
    Catalina
    January 11, 2019 at 7:04 am

    Deliciousness! My husband will go crazy overs these! And he loves spicy!

    • Reply
      Deseree
      January 11, 2019 at 9:43 pm

      Spicy is where it’s at!

  • Reply
    Melanie Bauer
    January 11, 2019 at 12:12 am

    They look fantastic! I’d love to try this, so impressive and crazy delicious!

  • Reply
    Dee
    January 10, 2019 at 7:05 pm

    These look amazing! Very tasty

  • Reply
    Chrissie Baker
    January 10, 2019 at 10:40 am

    That sauce .. SIGH!! Your recipe is so impressive. I love it so much! That looks sooo GOOD!

    • Reply
      Deseree
      January 11, 2019 at 9:44 pm

      Right?! The sauce is my favorite part! Thank you!

  • Reply
    Caroline
    September 23, 2018 at 5:21 pm

    Excited to try these! Do you recommend a specific brand of Chinese black vinegar?

  • Reply
    Mandi
    September 22, 2018 at 7:57 pm

    Is this something that can be pan fried?

    • Reply
      Deseree
      September 23, 2018 at 7:09 pm

      Sure! If you decide to pan fry them, I would dip them in the sauce rather than pouring the sauce over them.

  • Reply
    Richa Gupta
    June 29, 2018 at 5:44 pm

    Wontons are favorites anytime and this looks yum!

  • Reply
    Crystal Faulkner
    June 27, 2018 at 2:31 pm

    I love this recipe! Thanks!

  • Reply
    Lindsay @ The Live-In Kitchen
    June 26, 2018 at 1:46 pm

    These look delicious!

  • Reply
    Kevin L
    July 24, 2017 at 12:55 pm

    Is there a certain type of Chili oil for this?

    • Reply
      Des @ Life's Ambrosia
      July 25, 2017 at 9:51 pm

      The type of chili oil that I use is simply called hot chili oil. It’s a vegetable (or other oil) infused with chili peppers. I find it at the Asian Market or in the International section at my grocery store :)

  • Reply
    Ergo El
    April 28, 2017 at 12:12 pm

    Just watched the making at Din Tai F
    ung in Taipei. They use a whole shrimp instead of mincing it.

  • Reply
    marciamarciamarcia
    December 25, 2016 at 4:03 pm

    I’ve made double batches of this for the last 3 nights. My husband keeps asking for more! These are delicious!
    I had to get the black vinegar from amazon since none of the grocery stores around here carry it. The first time as a sub for the black vinegar I used 1T balsamic, 1T rice vinegar and 3T water and it worked out great. The black vinegar though, really kicked it up. Love your recipes!!

    • Reply
      Des @ Life's Ambrosia
      December 28, 2016 at 5:20 pm

      Thank you Marcia! That is so nice to hear! I am glad your husband likes these too. It’s one of my all time favorites and I agree the black vinegar totally makes it!

  • Reply
    marciamarciamarcia
    December 18, 2016 at 1:49 pm

    what can you sub for Chinese black vinegar??

    • Reply
      Des @ Life's Ambrosia
      December 18, 2016 at 6:43 pm

      The Chinese Black Vinegar really makes this dish if you can’t find it the closest you could get is balsamic. You could also do a combo of balsamic and rice vinegar. Hope this helps!

  • Reply
    Anastasia Winslow
    November 19, 2015 at 7:44 am

    I knew these were the dumplings from Din Tai Fung just looking at the picture and before i read your article and it is my favorite at that restaraunt too. I had them at the Hong Kong and Arcadia (LA) restaurants. We dont have a Din Tai Fung in Hawaii :( I am super excited to try this because the sauce is heavenly!

  • Reply
    Patricia @ Grab a Plate
    November 9, 2015 at 7:21 pm

    Wow do these look super scrumptious! I would looooove to enjoy these at home, soon! I’m pinned to try my hand at them. Fab!

  • Reply
    Melissa Falk
    November 9, 2015 at 2:02 pm

    Absolutley one of my favorite dishes, too. Your photos are beautiful.

  • Reply
    Lady Gourmet
    November 9, 2015 at 4:12 am

    Dear Des, These wantons look fantastic. My mouth is already watering and I cannot wait to give them a try. Pinned for later. xo, Catherine

  • Reply
    Rachel @ Baked by Rachel
    November 9, 2015 at 3:58 am

    This looks beyond amazing and I truly can’t wait to try it!

  • Reply
    Ramona from Kitchen Simmer
    November 9, 2015 at 3:37 am

    Wow, my family would love this dish! We also have two kids and don’t go out to eat very much so making my own take out at home is a big part of cooking for me. This looks like a winning dish that will bring them to the table in a flash ! :) Yummed and Stumbled your post. :)

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

    Have new recipes emailed to you.