Wonton filling recipe
Get creative with wonton fillings! Try 5 different recipes with shrimp, chicken, pork, beef, or vegetarian for a flavorful & satisfying meal.
Servings: 40 small wontons
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