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5 Wonton filling recipe ideas coming your way! I love all these fillings—from Korean-inspired juicy chicken wontons to Cantonese classic shrimp and pork wontons, and my husband’s favorite, Sichuan-style beef. There are no rules for what you can fill wontons with, so why not get creative?
Homemade fillings are fresher, totally customizable, and way more fun to make! With simple steps and easy ingredients, you’ll be wrapping up these tasty bites in no time.
Table of Contents
- Ingredient highlights for 5 wonton fillings
- Shrimp Wonton Filling
- Pork and Shrimp Wonton Filling
- Beef Wonton Filling
- Chicken Wonton Filling
- Chive Egg Wonton Filling (vegetarian)
- How to fill and wrap wontons
- Make-ahead and Freezer tips
- Different ways to cook wontons
- ChihYu’s helpful notes
- Wonton filling recipe Recipe
Ingredient highlights for 5 wonton fillings
Here are five delicious filling varieties and they are all tested and loved by our readers. Let’s dive into the key ingredients that make each recipe extra special! For full ingredient lists, please scroll down to the recipe card.
Jump to RecipeShrimp Wonton Filling
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- Shrimp (26-30 count per lb): Use medium-sized shrimp, peeled and deveined, for the right texture in each wonton bite.
- Shiitake Mushrooms (fresh): Fresh mushrooms bring more moisture and flavor than dried; finely chop for even mixing.
- Chinese Shaoxing Wine (or Taiwanese michu): This optional ingredient adds depth; use if available for an authentic, aromatic touch.
Pork and Shrimp Wonton Filling
- Ground Pork (80-85% lean): A slightly higher fat content keeps the filling juicy without being greasy.
- Shrimp: Same as above; pulsed into a paste to add texture and richness to the pork filling.
- Shiitake Mushroom Seasoning (or chicken bouillon): An optional flavor enhancer that boosts umami, giving a savory depth to the filling.
Beef Wonton Filling
- Ground Beef (85-15 or 80-20): Using ground beef with some fat keeps the filling moist and flavorful; avoid leaner blends.
- Aromatics: Star anise, Sichuan peppercorns, and scallions add a subtle, aromatic depth to the beef, balancing its richness.
- Oyster Sauce: Provides a hint of sweetness and umami that complements the beef’s bold flavor.
Chicken Wonton Filling
- Ground Chicken (dark meat or a mix): Dark meat is ideal for a juicy filling, though a mix of dark and white meat works well too.
- Gochujang Paste: Adds a unique spicy-sweet note to the filling, making it stand out among traditional flavors.
- Black Sesame Seeds: These add a toasty, slightly crunchy element, enhancing both texture and visual appeal.
Chive Egg Wonton Filling (vegetarian)
- Shiitake Mushrooms (fresh): Adds moisture and an earthy base flavor; dice into small pieces for even distribution.
- Garlic Chives: Look for fresh garlic chives for their mild garlicky aroma; they’re key to the filling’s distinct flavor. (Can also substitute with green onions).
- Eggs: Use large eggs for a filling that binds well without becoming overly rich.
How to fill and wrap wontons
Filling and wrapping wontons is simple once you get the hang of it! With just a few techniques, you’ll have beautifully sealed wontons ready to cook. Here’s a quick guide to making your wontons look (and taste) amazing.
Filling Techniques:
- Portioning the Filling: Use about 1 to 1.5 teaspoons of filling per wrapper. Too much filling can make it hard to seal, and too little leaves the wonton underfilled.
- Positioning the Filling: Place the filling in the center of the wrapper, leaving space around the edges to seal.
- Avoid Overhandling: Gently press the filling down so it’s compact, but avoid overhandling, which can make the wrapper soggy.
Wrapping Techniques:
- Sealing with Water: Dip your finger in water and wet the edges of the wrapper. This will act as the “glue” to seal the wonton.
- Folding Style: Place 1 teaspoon of filling in the center of the wrapper, then dampen the edges with water. Fold the wrapper in half into a triangle shape, pressing out any air bubbles as you go to prevent bursting. Flip the triangle upside down, dab one corner with water, and bring the two points together, pressing to seal.
For more wonton folding options, check out How to Fold Wontons for six different styles.
Tip
Choosing wonton wrappers
The most common types of store-bought wonton wrappers are Hong Kong-style (yellow and thinner) and Shanghai-style (white and slightly thicker). I prefer the thinner Hong Kong-style wrappers—they’re easy to find in the freezer aisle at most grocery stores. Just defrost them in the fridge overnight so they’re ready to wrap!
For a gluten-free option, try homemade gluten-free wonton wrappers.
Make-ahead and Freezer tips
- Make-Ahead (Fillings): Prepare the fillings a day ahead. Cover and store in airtight containers in the fridge until you’re ready to wrap.
- How to Freeze (Wrapped Wontons): After wrapping, place wontons on a sheet pan and flash freeze until solid. Then, transfer to freezer-safe bags or containers. They’ll keep well for months!
- Cook from Frozen: No need to defrost! Drop frozen wontons directly into hot soup broth or pan-fry until the filling is cooked through.
Different ways to cook wontons
Now that you’ve chosen your filling and wrapped your wontons, here are some tasty ways to cook them:
- Soup Broth: Add wontons to hot broth for a comforting meal, perfect for Shrimp Wonton Soup or Wonton Egg Drop Soup.
- Pan Fry: For a crispy bottom and tender filling, pan fry them like in these Beef Wontons.
- Boil: Simply drop them into boiling water until cooked through, great for Shrimp Wontons or Chicken Wontons. Remember to serve them with my wonton dipping sauce!
ChihYu’s helpful notes
- Don’t Overfill: Keep each wonton filling to about 1 to 1.5 teaspoons. Wontons are meant to be small, delicate parcels, giving a balanced bite of chewy skin and savory filling—no need for big portions inside!
- Seal Well: Make sure the filling is securely sealed by wetting and pressing the edges of the wrapper. Don’t worry if they don’t look perfect—wontons lose their shape a bit when cooked, but the flavor remains delicious.
- Remove Air Pockets: As you wrap, gently press out any air bubbles around the filling to prevent bursting and ensure the wontons hold up well during cooking.
- Freeze Properly for Later: Flash-freeze wontons on a sheet pan before transferring to bags. This prevents sticking, so you can cook as many as you want directly from the freezer.
- Cook from Frozen: Frozen wontons don’t need to be defrosted—just drop them directly into hot broth, boiling water, or a pan. It’s fast, easy, and perfect for meal prep!
Recipe Card
Wonton filling recipe
Get creative with wonton fillings! Try 5 different recipes with shrimp, chicken, pork, beef, or vegetarian for a flavorful & satisfying meal.
Ingredients
Shrimp wonton fillings:
- 1 lb Shrimp peeled and deveined (26-30 count per lb)
- 2.5 oz Shiitake Mushrooms finely chopped (4 large caps)
- 3 whole Scallions finely chopped
- 1 oz Shallot finely chopped (half of a medium shallot)
- 0.5 tsp coarse sea salt
- 1.5 tbsp coconut aminos or 1 tbsp light soy sauce + 2 pinches sugar
- 1 tbsp toasted sesame oil
- ¼ tsp ground white pepper
- 2 tsp Shaoxing wine or Taiwanese michu or Japanese sake (optional)
Pork and shrimp wonton fillings:
- 0.5 lb ground pork
- 0.5 lb shrimp
- 1 tsp grated ginger
- 2 whole scallions finely chopped
- ½ tsp coarse sea salt
- ¼ tsp ground white pepper
- ½ tsp mushroom bouillon or chicken bouillon (optional)
- 2 tsp toasted sesame oil
- 6 tbsp water room temperature, added 1 tbsp at a time while stirring
Beef wonton fillings:
- 2 whole star anise
- 1 tsp Sichuan peppercorns
- 2 whole spring onions divided (one half white part, lightly pounded, remaining finely chopped)
- 0.25 oz ginger julienned
- 0.75 cup cup warm water
- 1 lb ground beef 85% lean, 15% fat. Can also use 80% lean; 20 % fat
- 1 whole egg
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- ½ tbsp dark soy sauce
- ½ tsp coarse sea salt
- ⅛ tsp White pepper
- 1/2 tsp mushroom seasoning or chicken bouillon, optional
- 2 tsp toasted sesame oil
- 1 tbsp olive oil
Chicken wonton fillings:
- ¾ lb ground dark meat chicken or a mixed of white and dark meat
- 0.3 oz garlic cloves finely minced, 1 large clove
- 0.5 oz ginger root finely minced, 1 chubby thumb size
- 1 tbsp soy sauce
- 1 tbsp gochujang paste
- 2 tbsp toasted sesame oil
- 2 whole scallion sliced
- 1 tbsp toasted black sesame seeds
- 2 tbsp starch
- 1 whole egg white beaten
Vegetarian Chive egg wonton filling:
- 4 oz fresh shiitake mushroom caps 4 large caps
- 3 oz garlic chives
- 4 large eggs
- ¼ tsp coarse sea salt
- 2.5 tbsp avocado oil divided
- 2 tsp soy sauce or coconut aminos
- ½ tsp sugar omit if using coconut aminos
- ⅛ tsp white pepper
- ½ tsp shiitake mushroom powder or chicken bouillon powder
- Drizzle toasted sesame oil
Instructions
Shrimp wonton filling:
- Prep Shrimp: Peel, devein, and mince shrimp in a small food processor. Transfer to a large bowl.
- Combine Ingredients: Finely chop shiitake, scallions, and shallots, then add to the bowl. Mix in the seasonings, stirring in one direction until the mixture becomes a sticky paste.
- Cooking Time: Boil wontons in simmering water for 3-4 minutes.
- See our recipe example: Shrimp wontons.
Shrimp and pork wonton filling:
- Prep Shrimp: Mince shrimp in a small food processor to a sticky paste.
- Combine Ingredients: In a large bowl, mix shrimp with pork, ginger, scallions, and seasonings. Stir in one direction for about 2 minutes until the mixture becomes sticky.
- Cooking Time: Boil wontons in simmering water for 4-5 minutes.
- See our recipe example: Wonton egg drop soup
Beef wonton filling:
- Infuse Water: In a small bowl, combine star anise, Sichuan peppercorns, ginger, and roughly chopped white part of one scallion. Pour warm water over aromatics, massage gently, and let cool. Strain and discard aromatics.
- Mix Beef: In a large bowl, add beef and egg white. Gradually add the infused water in four portions, stirring in one direction until absorbed each time.
- Add Seasonings: Stir in soy sauces, oyster sauce, salt, pepper, mushroom seasoning, sesame oil, and olive oil. Mix until sticky and elastic, then fold in the finely chopped scallions.
- Cooking Time: Pan-sear wontons in a small amount of oil for 3 minutes without stirring until light brown. Add ¼ cup water, cover, and steam for 3 minutes.
- See our recipe example: Beef wontons
Chicken wonton filling:
- Combine Ingredients: In a large bowl, mix chicken, garlic, ginger, soy sauce, gochujang, sesame oil, scallions, black sesame seeds, starch, and egg white. Stir in one direction for 3-4 minutes until sticky.
- Cooking Time: Boil wontons in simmering water for 5-6 minutes.
- See our recipe example: Chicken wontons.
Chive egg wonton filling:
- Prep Vegetables: Dice shiitake caps and trim and dice chives into 1-inch pieces.
- Mushrooms & Chive: Whisk eggs with salt. In a non-stick pan, heat 1.5 tbsp oil, sauté mushrooms for 2 minutes, then add chives and cook for 1 minute. Season with soy sauce, sugar, pepper, and mushroom bouillon.
- Cook Eggs: Pour in eggs and scramble until cooked, about 2 minutes. Turn off heat, drizzle with sesame oil, and let cool before wrapping.
- Cooking Time: Since filling is pre-cooked, pan-fry, steam, or boil until wrappers are cooked.
- See our recipe example: Egg chive dumplings.
Notes
- Shrimp, Pork, Beef, and Chicken fillings: makes about 40-45 small wontons each
- Vegetarian filling: makes about 28-30 small wontons
- Make-Ahead: Prepare the wonton fillings a day in advance. Cover with plastic wrap and store in airtight containers in the fridge.
- Freezing Tips: Wrap the wontons with your chosen filling before freezing. Place wrapped wontons on a large sheet pan and flash freeze until solid (a few hours). Transfer to freezer-safe bags or containers—they’ll keep well for months and are ready to cook anytime.
- Cooking Frozen Wontons: No need to defrost! Add directly to hot soup broth or pan fry until the filling is cooked through.
Nutrition
Serving: 1wonton, Calories: 9kcal, Carbohydrates: 0.4g, Protein: 2g, Fat: 0.1g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.01g, Trans Fat: 0.001g, Cholesterol: 14mg, Sodium: 94mg, Potassium: 21mg, Fiber: 0.1g, Sugar: 0.1g, Vitamin A: 21IU, Vitamin C: 0.1mg, Calcium: 7mg, Iron: 0.04mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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