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.
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.
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?
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. If you need help learning how to peel and devein shrimp, check out this handy guide. Don’t use salad (sometimes called bay) shrimp though!
- PORK: Ground pork. Not ground pork sausage, that will give you the wrong flavor. Ground pork won’t have any additional seasonings while sausage will. While we prefer pork and it is traditional with the wontons we tried at the restaurant, you can substitute the pork for ground chicken or ground turkey.
- 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 at your grocery store.
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: Fresh minced garlic will give the best flavor.
- GREEN ONION: These will add a subtle onion flavor and a pop of color.
Step by Step Photos and Instructions:
- 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 a small bowl of 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. Press to seal. 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.
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 the uncooked wontons 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! You can also add them to some chicken broth and make an amazing wonton soup!
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.
If you love this shrimp and pork wonton recipe and want to make your own Take-Out Fake Out dinner at home, you’ve got to try these other Asian recipes:
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.
Servings
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
- 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
- Make the sauce first by whisking together all ingredients. Let sit at room temperature until ready to use.
- 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.
To make a wonton, spoon a heaping teaspoon of the mixture into the center of the wonton wrapper. Dip a finger in a small bowl of 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. Press to seal. Repeat with remaining ingredients until you have about 20 wontons.
To freeze the dumplings simply place them in a single layer on a parchment paper 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.
- 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.
- Use a slotted spoon to transfer the wontons to a large bowl. Pour the sauce over the top. Gently stir the wontons. Serve immediately.
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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. :)
Is there a substitute for black vinegar? This recipe sounds sooooooo good. Thank you.
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!
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.
[…] Shrimp and Pork Wontons in Spicy Sauce from Life’s Ambrosia […]
[…] Shrimp and Pork Wontons in Spicy Sauce […]
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. :)
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.
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!
Great recipe. I used lite soy sauce and about 1 and a half tablespoon of chilli oil
This is seriously making me hungry!
Right?! The sauce is my favorite part! Thank you!
Thank you!
Thank you!
Spicy is where it’s at!
Thank you!
You will love them!
I’m making these Shrimp and Pork Wontons this weekend and I’m so excited! I bet they are going to be amazing!
Best combination of flavors! So much better than restaurant wontons.
Deliciousness! My husband will go crazy overs these! And he loves spicy!
They look fantastic! I’d love to try this, so impressive and crazy delicious!
These look amazing! Very tasty
That sauce .. SIGH!! Your recipe is so impressive. I love it so much! That looks sooo GOOD!
I hope you enjoy them as much as I do! I don’t a preference but I use Kong Yen :) http://www.kongyen.com.tw/en_us/ShopProd.asp?id=69
Sure! If you decide to pan fry them, I would dip them in the sauce rather than pouring the sauce over them.
Excited to try these! Do you recommend a specific brand of Chinese black vinegar?
Is this something that can be pan fried?
Thank you!
Wontons are favorites anytime and this looks yum!
I love this recipe! Thanks!
These look delicious!
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 :)
Is there a certain type of Chili oil for this?
Just watched the making at Din Tai F
ung in Taipei. They use a whole shrimp instead of mincing it.
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!
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!!
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!
what can you sub for Chinese black vinegar??
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!
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!
Absolutley one of my favorite dishes, too. Your photos are beautiful.
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
This looks beyond amazing and I truly can’t wait to try it!
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. :)