Festive Shrimp and Pork Wontons: Lunar New Year Tradition

These shrimp-and-pork wontons are my go-to when I want something that feels celebratory but still weeknight-manageable: juicy filling, bouncy shrimp, that classic ginger-scallion perfume, and a wrapper that goes silky at the edges once it hits hot broth. For Lunar New Year, dumplings are the edible good-luck charm I actually want to eat (and not just photograph): they are easy to make as a group project, they freeze beautifully, and they turn into a real meal the second you drop them into a gingery broth. Think of this as a Chinese dumplings recipe built for maximum payoff: a simple filling, a smart folding method that does not require perfection, and a punchy dipping sauce that makes even slightly wonky wontons taste like you planned it.

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Festive Shrimp and Pork Wontons: Lunar New Year Tradition

Tender shrimp and pork wontons simmered in an aromatic ginger broth and served with a bright soy-black vinegar dipping sauce.

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Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine Chinese

Servings 4

Equipment

• Large Mixing Bowl stainless steel is ideal for keeping the filling cold; a glass bowl works too
• cutting board and chef knife you will mince shrimp and aromatics; a cleaver is great but not required
• Microplane or fine grater for ginger and garlic; a knife mince works if that is what you have
• Small bowl of water for sealing wrappers; a pastry brush is optional but handy
• Rimmed baking sheet to hold folded wontons; line with parchment to prevent sticking, or dust with cornstarch
• Large Pot or Dutch Oven at least 5 quart for broth and cooking wontons; a wide pot helps prevent sticking
• slotted spoon or spider skimmer for lifting wontons gently; tongs can tear wrappers so use them carefully

Ingredients

  

For the shrimp and pork filling

• 8 ounce raw shrimp peeled and deveined (thawed if frozen); chop by hand for better texture
• 10 ounce ground pork preferably 20% fat (shoulder is great); ground chicken thigh can substitute but will be leaner
• 3 piece scallion thinly sliced (white and green parts)
• 1 tablespoon fresh ginger finely grated
• 2 clove garlic finely grated or minced
• 1 tablespoon light soy sauce or use tamari for gluten-free (check wrapper ingredients too)
• 1 tablespoon shaoxing wine or substitute dry sherry; for alcohol-free, use chicken stock
• 1 teaspoon toasted sesame oil a little goes a long way; do not swap with plain sesame oil unless toasted
• ½ teaspoon white pepper or substitute black pepper
• 1 teaspoon granulated sugar optional but it rounds out the savory flavors
• 1 tablespoon cornstarch helps bind and keeps the filling tender; potato starch also works
• 28 piece wonton wrapper square wrappers (about 3½ inch); keep covered so they do not dry out

For the ginger broth (quick wonton soup base)

• 6 cup chicken stock low-sodium so you can control salt; vegetable stock works but is less rich
• 6 slice fresh ginger thin coin slices, lightly smashed with the side of a knife
• 2 clove garlic smashed
• 2 tablespoon light soy sauce start here, then adjust at the end
• 1 tablespoon rice vinegar or substitute black vinegar for a deeper tang
• 1 teaspoon toasted sesame oil optional but cozy
• 2 cup baby bok choy halved lengthwise; or use napa cabbage, spinach, or gai lan

For the dipping sauce (simple chinese dumpling sauce)

• 3 tablespoon chinkiang black vinegar this is the classic; rice vinegar can substitute in a pinch
• 2 tablespoon light soy sauce adjust to taste
• 1 teaspoon granulated sugar helps balance the vinegar
• 1 teaspoon chili crisp optional, for heat and crunch
• 1 teaspoon toasted sesame oil optional
• 1 teaspoon fresh ginger finely grated or minced

Instructions

 

Make the filling

1. Chop the shrimp into small pieces (think: pea-size, not paste). Hand-chopping gives you that bouncy, snappy texture that makes wontons feel special.
2. In a large mixing bowl, combine chopped shrimp, ground pork, scallion, grated ginger, grated garlic, soy sauce, shaoxing wine, toasted sesame oil, white pepper, sugar, and cornstarch.
3. Mix vigorously with a spoon or your hand for 1 minute, until the filling looks slightly sticky and cohesive. This quick mixing builds a little springiness, so the wontons stay juicy instead of crumbly.
4. Cover and refrigerate for 10 minutes while you set up your wrapper station. Cold filling is easier to scoop and fold.

Fold the wontons (fast, forgiving method)

1. Set a parchment-lined baking sheet next to your work area. Keep wrappers under a barely damp towel so the edges do not dry out.
2. Place 1 wrapper on the board. Add 2 teaspoon filling to the center (too much filling is the number-one cause of blowouts).
3. Dip a finger in water and lightly moisten the wrapper edges. Fold into a triangle, pressing out air as you seal. Air pockets can expand in hot broth and pop seams.
4. Bring the two triangle corners together, dab one corner with water, and overlap to seal (classic wonton shape). Place on the baking sheet. Repeat with remaining wrappers.
5. If you are cooking later, dust wontons lightly with cornstarch and refrigerate uncovered for 20 minutes so the surface dries a touch and stays less sticky.

Simmer the ginger broth

1. In a large pot, combine chicken stock, sliced ginger, smashed garlic, soy sauce, and rice vinegar. Bring to a boil over high heat, then reduce to a steady simmer for 10 minutes so it tastes intentionally aromatic, not just salty.
2. Add baby bok choy and simmer for 3 minutes, until bright green and tender-crisp. Use a slotted spoon to divide the greens between serving bowls.

Cook the wontons and serve

1. Bring the broth back to a gentle boil. Add wontons in batches (do not crowd), stirring once so they do not stick to the bottom. Cook for 5 minutes, until the wrappers look slightly translucent and the filling feels firm when you lift one out.
2. Taste the broth and adjust with a splash more soy sauce if needed. Turn off the heat and stir in toasted sesame oil if using.
3. Ladle broth over the greens, then add wontons to each bowl. Serve hot with the dipping sauce on the side for that dip-and-sip rhythm that makes wonton night feel like an event.

Stir up the dipping sauce

1. In a small bowl, whisk black vinegar, soy sauce, sugar, chili crisp, toasted sesame oil, and ginger. Let it sit for 5 minutes so the ginger mellows.
2. Taste and tweak: more vinegar for brightness, more soy for salt, more chili crisp for heat. This is a flexible dumplings sauce recipe, so make it yours.

Pairings

For the table (Lunar New Year vibes, no fuss)

• **Simple cucumber salad**: smash cucumbers, toss with rice vinegar, soy sauce, a pinch of sugar, and sesame oil. The cold crunch is perfect next to hot soup.
• **Garlicky Chinese broccoli**: blanch gai lan, then drizzle with oyster sauce or a quick soy-garlic sauce. Bitter greens balance rich pork.
• **Steamed jasmine rice**: not mandatory with soup, but great if you want a more filling dinner (and it soaks up broth like a champ).

Drinks

• **Jasmine tea or oolong**: gentle tannins cut through sesame oil and pork fat.
• **Crisp lager**: clean and cold with the vinegar dipping sauce.

Turn leftovers into a second meal

• **Make it a chinese dumpling soup night**: reheat broth, add greens, and simmer frozen wontons straight from the freezer until cooked through. A drizzle of chili crisp on top makes it feel brand-new.

Extra sauce ideas

• If you want a more classic **chinese dumpling sauce**, add a little minced garlic and a few drops of toasted sesame oil, then finish with sliced scallion.

FAQs

What cut of pork is best for these wontons?

For the juiciest filling, use ground pork made from shoulder (it has enough fat to stay tender). Extra-lean ground pork can turn bouncy-dry, especially if you overcook the wontons.

Can I use chicken instead of pork (and which part)?

Yes. Use ground chicken thigh for better flavor and moisture. Chicken breast is lean and can taste dry unless you add 1 tablespoon extra oil and do not overcook.

Are these considered a homemade chinese dumplings recipe if I use store-bought wrappers?

Absolutely. Wrapper-making is its own project; using good wonton wrappers still counts as homemade chinese dumplings because the filling, folding, and cooking are where the flavor and technique live.

How do I freeze wontons so they do not stick together?

Arrange uncooked wontons in a single layer on a parchment-lined baking sheet and freeze until solid (about 1 hour). Transfer to a freezer bag. Cook from frozen by simmering in broth until the wrappers look translucent and the filling is cooked through.

Can I pan-fry these like homemade potstickers?

Wontons are thinner than typical gyoza skins, so they can tear if treated like thick-skinned homemade potstickers. If you want a crisp-bottom option, lightly oil a nonstick skillet, place wontons flat-side down, add ¼ cup water, cover, steam for 5 minutes, then uncover and crisp for 2 minutes. Keep the heat moderate so the wrappers do not blister and split.