Pork and Prawn Wontons with Spicy Sesame Sauce

Is there anything more satisfying than biting into juicy, flavour-packed pork and prawn wontons? These easy homemade dumplings are filled with a savoury mix of pork mince, prawns and ginger, then tossed in a rich, nutty and slightly fiery spicy sesame sauce. Perfect for a comforting meal, they’re quick to boil and serve, or you can make a big batch and freeze extras for fuss-free weeknight dinners. No need to thaw — just cook straight from frozen for fresh dumplings anytime.

Why You’ll Love These Pork and Prawn Wontons with Spicy Sesame Sauce

If you’ve ever wanted to recreate restaurant-quality dumplings at home, my pork and prawn wonton recipe will win you over. They’re flavourful, versatile, and surprisingly simple to prepare.

• Juicy and flavour-packed – a perfect balance of prawns, pork mince, ginger and seasonings.
• Versatile cooking options – boil them to serve as is, in noodle soup or deep-fry until golden and crisp.
• Big-batch friendly – this recipe makes around 60 wontons, perfect for sharing or stocking up.
• Freezer friendly – stash extras in the freezer and cook straight from frozen for fuss-free meals.
• Better than takeaway – homemade wontons are fresher, tastier, and you can customise the filling to your liking.
• Spicy sesame sauce – a simple serving suggestion that takes these wontons to the next level.

Ingredients And Substitutions

For the wontons:

• Raw prawns – also known as shrimp; peeled and deveined
• Pork mince – choose mince with a little fat for juicy, tender wontons
• Spring onions – finely sliced
• Ginger – can substitute with jarred minced ginger
• Light soy sauce – to season
• Shaoxing wine – Chinese cooking wine
• Sesame oil – toasted sesame oil for nuttiness and aroma
• Chicken bouillon powder – optional, but boosts the savoury flavour
• White pepper – a subtle heat that complements Asian dumpling fillings
• Corn flour – also known as corn starch
• Wonton wrappers – store bought for ease. Find them in the fridge section of your supermarket or Asian grocer

For the Spicy Sesame Sauce

• Sesame paste – Chinese sesame paste or tahini for a creamy, nutty base
• Soy sauce – adds saltiness and depth to balance the richness
• Vinegar – black vinegar for tang and brightness
• Sesame oil – a drizzle of toasted sesame oil for aroma
• Garlic – minced, for extra punch and savoury flavour
• Chilli oil – also known as chilli crisp

How to Make This Recipe (Step by Step)

Pork and Prawn Wontons

Step 1: Using a sharp knife, mince raw prawns. Add to a bowl with pork mince, spring onions minced ginger, soy sauce, Shaoxing wine, sesame oil, bouillon powder, whit pepper and corn flour.

Step 2: Use chopsticks or a spoon to stir the filling mixture in one direction to combine everything together. Mince will look ‘sticky’.

Step 3: Make a C shape with the index finger and thumb of your non-dominant hand and lay a wonton wrapper on top. Add half a tablespoon of filling mixture into the centre of the wrapper and push down, bringing the wrapper around the filling. Clamp pointer and thumb together to seal the wonton in a bag shape. Repeat with remaining filling and wrappers.

Step 4: To cook, bring a large pot of water to the boil. Drop in 10-12 dumplings at a time (depending on the size of the pot). When wontons float, cook for a further 2-3 minutes before scooping out with a slotted spoon, draining away excess water.

Spicy Sesame Sauce

Step 1: In a bowl, combine sesame paste, soy sauce, vinegar, sesame oil, minced garlic and chilli oil. Stir well to combine. Add warm water, one tablespoon at at time, stirring well in between to loosen the sauce to a dipping consistency.

Step 2: To serve, spread spicy sesame sauce at the bottom of a serving plate. Top with freshly cooked wontons. Drizzle with additional chilli oil and sliced spring onions for garnish.

How to Fold Wontons (2 Easy Methods)

There’s no single right way to fold a wonton. The key is sealing them tightly so the filling doesn’t escape. Here are two easy methods that are beginner-friendly and look great on the plate.

Money Bag Method (Easiest)

This is the quickest fold if you’re making a big batch.

1. Make a “C” shape with your index finger and thumb of your non-dominant hand.
2. Lay the wonton wrapper on top and add about ½ tablespoon of filling to the centre.
3. Press down lightly so the edges start to curl around the filling.
4. Pinch the top of the wrapper together with your fingers to seal. Your wonton should look like a little money bag.

Boat Shape

This method looks elegant and holds up well when boiled.

1. Place ½ tablespoon of filling in the centre of a wrapper.
2. Moisten two edges with water and fold into a triangle, pressing out any air.
3. Take the two bottom corners of the triangle, bring them together, and press firmly to seal. Your wonton will look like a small boat.

Freezing and Cooking From Frozen

One of the best things about making a big batch of pork and prawn wontons is having extras ready to go in the freezer. With a little prep, you can stock up and enjoy fresh dumplings anytime.

• How to freeze: Arrange uncooked wontons in a single layer on a baking tray lined with baking paper. Freeze until firm (1 hour or so), then transfer to an airtight container or freezer bag. This prevents them from sticking together.
• How long they keep: Frozen wontons will keep well for up to 2 months.
• Cooking from frozen: No need to thaw! Just drop the frozen wontons straight into boiling water or broth and cook until they float to the surface (usually 4–5 minutes).

Serving Suggestions

Pork and prawn wontons are incredibly versatile and pair well with a variety of flavours and sides. Here are a few tasty ways to serve them:

• With the spicy sesame sauce – serve freshly cooked wontons on top of the sauce for a nutty, spicy kick.
• In soup – add boiled wontons to a clear chicken broth for a light, comforting meal.
• As a snack or starter – serve pan-fried wontons with chilli sauce or a soy-vinegar dipping sauce.
• With toppings – garnish with sliced spring onion, sesame seeds, coriander, or a drizzle of extra chilli oil for colour and flavour.

Tips for Perfect Wontons Every Time

A few simple tricks will make your wonton-making process smoother and the results even more delicious:

• Don’t overfill – use about ½ tablespoon of filling per wrapper to prevent bursting.
• Seal properly – keep a small bowl of water nearby to moisten edges and ensure a tight seal.
• Keep wrappers covered – place a damp tea towel over unused wrappers so they don’t dry out.
• Cook in batches – avoid crowding the pot or pan so the wontons don’t stick together.
• Taste test first – cook one wonton and adjust seasoning in the filling if needed before folding the rest.

Storage and Make-Ahead Instructions

These pork and prawn wontons are perfect for preparing ahead, whether you’re planning a quick lunch or stocking the freezer.

• In the fridge: Store uncooked wontons in an airtight container for up to 24 hours. Place a sheet of baking paper between layers to prevent sticking.
• In the freezer: Freeze uncooked wontons in a single layer on a tray, then transfer to a sealed bag or container once solid. They’ll keep for up to 2 months.
• Cooked wontons: Best enjoyed fresh, but leftovers can be stored in the fridge for 1–2 days. Reheat gently in a steamer or broth — avoid microwaving as the wrappers can turn chewy.
• Make-ahead tip: You can prepare the filling a day in advance and keep it refrigerated, then fold the wontons when ready to cook or freeze.

FAQs About Pork and Prawn Wontons

Can I make wontons ahead of time?
Yes. You can prepare the filling a day in advance and keep it in the fridge, or fold the wontons and store them in the fridge for up to 24 hours before cooking. For longer storage, freeze them uncooked.

Do I need to cook the filling before wrapping the wontons?
No. The pork and prawn filling cooks inside the wrapper when the wontons are boiled or fried.

What’s the best way to cook frozen wontons?
No need to thaw! Drop frozen wontons straight into boiling water or broth and cook for 4–5 minutes, until they float.

Can I use different proteins in the filling?
Absolutely. Try chicken mince, or even an all-prawn wonton. You can also make vegetarian wontons with tofu, mushrooms or cabbage.

Where can I buy wonton wrappers?
Look for them in the fridge section of Asian grocers, or in your local supermarket.

More Dumpling Recipes to Try

If you loved these pork and prawn wontons with spicy sesame sauce, you might also enjoy some of my other dumpling recipes. Try my Pork Siu Mai for a classic Cantonese favourite, Vegetable and Tofu Dumplings for a plant-based option, or Beef and Kimchi Mandu for a Korean-inspired dumpling with a bold, savoury kick. Each recipe brings its own unique twist, and together they make the perfect line-up for your next dumpling feast.

📖 Recipe

Pork and Prawn Wontons with Spicy Sesame Sauce

These juicy pork and prawn wontons are served with a rich, nutty, spicy sesame sauce that’s bursting with flavour. An easy homemade dumpling recipe that makes a big batch – perfect for eating now or freezing for later.

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Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Servings: 60 wontons

Author: Andrea Love

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Ingredients

Wontons

• 300 g raw prawn meat
• 500 g pork mince
• 2 spring onions finely sliced
• 1 tablespoon ginger minced
• 1 tablespoon soy sauce
• ½ tablespoon Shaoxing wine (Chinese Cooking Wine)
• 2 teaspoon sesame oil
• 1 teaspoon chicken bouillon powder optional
• 1 teaspoon corn flour
• Pinch white pepper

Spicy Sesame Sauce

• ½ c sesame paste
• 1 tablespoon light soy sauce
• 1 tablespoon black vinegar
• 1 teaspoon sesame oil
• 1 clove garlic minced
• 2 teaspoon chilli oil or more, to taste
• Warm water as needed

Instructions

Wontons

• Using a sharp knife, mince raw prawns. Add to a bowl with pork mince, spring onions minced ginger, soy sauce, Shaoxing wine, sesame oil, bouillon powder, whit pepper and corn flour.
• Use chopsticks or a spoon to stir the filling mixture in one direction to combine everything together. Mince will look ‘sticky’.
• Make a C shape with the index finger and thumb of your non-dominant hand and lay a wonton wrapper on top. Add half a tablespoon of filling mixture into the centre of the wrapper and push down, bringing the wrapper around the filling. Clamp pointer and thumb together to seal the wonton in a bag shape. Repeat with remaining filling and wrappers.
• To cook, bring a large pot of water to the boil. Drop in 10-12 dumplings at a time (depending on the size of the pot). When wontons float, cook for a further 2-3 minutes before scooping out with a slotted spoon, draining away excess water.

Spicy Sesame Sauce

• In a bowl, combine sesame paste, soy sauce, vinegar, sesame oil, minced garlic and chilli oil. Stir well to combine. Add warm water, one tablespoon at at time, stirring well in between to loosen the sauce to a dipping consistency.
• To serve, spread spicy sesame sauce at the bottom of a serving plate. Top with freshly cooked wontons. Drizzle with additional chilli oil and sliced spring onions for garnish.

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