Crispy Thai Pork and Shrimp Wontons

Published March 18, 2016

Prep Time: 15 min  |  Cook Time: 8 min  |  Serves: 20  |  Difficulty: Moderate  |  SmartPoints: 1


Don't be intimidated by homemade wontons—all you do is stuff and fold and then bake until crisp. Serve with a simple sweet and sour sauce.


  • 1 Tbsp ginger root, fresh, coarsely chopped
  • 1 clove(s) garlic clove(s)
  • 1 Tbsp lemon grass, tender bottom parts only, chopped
  • 1 oz uncooked scallion(s), coarsely chopped
  • 2 oz cooked shrimp, peeled and deveined
  • 3 oz cooked lean boneless pork chop, cut into 3.75cm (1 1/2-inch) pieces
  • 1⁄2 tsp sesame oil
  • 2 Tbsp low sodium soy sauce
  • 20 item(s) wonton wrapper(s), plus a few extra in case some break
  • 2 spray(s) cooking spray
  • 2 Tbspapricot preserves
  • 2 Tbspwater
  • 1 Tbspfresh lime juice
  • 1 Tbspfish sauce


  1. Preheat oven to 200ºC (400ºF).
  2. In the bowl of a food processor fitted with a chopping blade, place ginger, garlic, lemon grass and scallions; pulse until finely chopped. Add shrimp, pork, oil and soy sauce; pulse to combine. Spoon mixture into a small bowl and mix well to combine.
  3. Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds.
  4. Fill a small bowl with water and using your finger or a small pastry brush, coat edges of wrappers with water. Spoon a heaping 5ml (1 tsp) of shrimp mixture onto middle of each wrapper; fold each wrap over filling to make a triangle and press to seal edges.
  5. Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side. If wontons are not crispy enough, cook for 1 to 2 minutes more.
  6. Meanwhile, while wontons are baking, in a small bowl, stir together preserves, water, lime juice and fish sauce. Serve wontons with dipping sauce on the side. Yields 4 wontons and about 15ml (1 Tbsp) of sauce per serving.