Christmas Wontons Recipe (2024)

Pork and shrimp wontons are the ultimate comfort food. This recipe is so good, freezes great and is wonderful to have on had.

One of the traditions my family has for Christmas is having and making from scratch delicious wontons. Oh so yummy. Since I’ve moved to Utah I’ve been making the wontons every Christmas Eve the musicmaker has said, “oh what are these new things, they are so yummy” despite the fact that I’ve made them for him for the past 4 years.

Oh well I guess that means I should make them more often. I just make a bunch up and freeze the leftovers for quick yumminess. In fact I prefer to freeze them all before cooking I find they stay in tack better that way.

Shrimp and Pork Wontons Recipe

One of my most fond memories is making wontons with my family. My mom sister and I have made wontons since I was little. We’ve made them with my grandma and now even with my own kiddos. Many times there 4 generations circled around folding these delicious pouches.

And it’s a good thing too because they are so stinking good we need a lot to satisfy us and allow for some to freeze for later ;)

• 1 small pack frozen chopped spinach (thawed I didn’t bother to squeeze out liquid)
• 1 lbs ground pork
• 1/3-1/2 lbs Shrimp (raw and chopped)
• 1/4 tsp garlic powder
• 1/4 tsp ginger powder
• 1 tsp salt
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1 egg
• salt and pepper to taste

How to Make Chinese Wontons at Home

Making these at home couldn’t be easier. The folding has a learning curve but really just watch my video and give it a try it’s not too bad. And if you want to play it safe, get one of these inexpensive presses. It’s what Teddy and the girls used when they were little and not as coordinated with their fingers and it makes things really easy!

1. Mix it all up.
2. Place a small amount on the wrappers (you can find them in the refrigerated veggie section of most regular markets). I think about 1/2 tsp works but you’ll figure it out.
3. Wrap one and boil it and taste it make any adjustments you like.
4. You want the wraper to be translucent and the the wontons to be floating (I think it was about 5 minutes, I’m not sure, think ravioli with a raw filling).
5. Serve it with a little splash of soy sauce on top.

And just for you guys I made a video of me foldin these guys because I know it can be tricky.

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