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