These little dumplings of joy, or Instant Pot wontons as the title says, are one of my most requested appetizers. They also make a wonderful light lunch, snack or dinner. While these are made with pork and shrimp, they can easily be varied to just pork or shrimp, or to use ground chicken.
These tasty little wontons are made using the Instant Pot, but you can easily use any pressure cooker, electric multicooker, rice cooker or steamer. They are wonderful as appetizers, a light snack or main dish. You will enjoy their simplicity and refreshing taste.
For such little packages, these wontons are filled with flavor and make just the right bite-size appetizer.
Instant Pot Pork and Shrimp Wontons
These little dumplings of joy are filled with pork and shrimp and done in a flash. They can be changed up to include only pork or shrimp or ground chicken.
Ingredients
- 1 tablespoon sesame oil
- 8 oz ground pork
- 4 oz shrimp peeled, deveined and chopped
- 2 cloves garlic minced
- 1 tablespoon minced gingerroot
- ¼ cup teriyaki sauce
- Dash fish sauce optional
- 36 3-inch square wonton wrappers
- Water
- 4 green onions sliced
Instructions
- Press Sauté; the indicator will read “Normal.” When the display says “Hot,” add oil to the pot and heat until shimmering. Add pork and cook, breaking it up with a spoon, for 3 minutes. Add shrimp and cook, stirring, for 2 to 3 minutes or until pork is no longer pink and shrimp are transparent. Add garlic and ginger; cook, stirring, for 1 minute or until fragrant. Press Cancel.
- Transfer filling to a bowl and add teriyaki sauce and fish sauce (if using), mixing well. Wash and dry the inner pot.
- Working in batches, place wonton wrappers on a plate and add about 1 tablespoon (15 mL) filling to the center of each. Using your fingers, brush the edges of the wrappers with water and fold into a triangle, squeezing out air and pressing down edges to seal. Repeat until all wrappers are filled.
- Add 1 cup (250 mL) water to the inner pot and place the steam rack in the pot. Place about 12 filled wontons on the rack, overlapping slightly. Close and lock the lid and turn the steam release handle to Sealing. Press Steam; the indicator will read “High Pressure.” Use the – button to decrease the time on the display to 5 minutes.
- When the timer beeps, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The wontons should be hot and steaming. (If more cooking is needed, reset the steamer to “High Pressure” for 1 minute.) Transfer wontons to a serving platter, cover with foil and keep warm. Add water as necessary to maintain 1 cup (250 mL) water in the bottom of the pot. Repeat with the remaining wontons. Serve sprinkled with green onions.
Nutrition
Calories: 203kcalCarbohydrates: 12gProtein: 13gFat: 11gSaturated Fat: 3gCholesterol: 76mgSodium: 725mgPotassium: 186mgFiber: 1gSugar: 2gVitamin A: 80IUVitamin C: 2.9mgCalcium: 51mgIron: 1.6mg
Tried this recipe?Let us know how it was @MavenCookery or tag #mavencookery!
Johneen Kelly says
You haven’t given the number of minutes to steam them! Kind of a crucial element to leave out.
Marilyn says
Thank you for catching this! I've added the steam time and it should be 5 minutes.
julie jones says
I made something similar on the stove but didn't cook pork or shrimp prior to mixing. Can I do the same in the instant pot by steaming longer?
Marilyn says
I would recommend cooking the pork and shrimp before mixing because the pork and shrimp have different cooking times . You also cook the garlic and ginger with the pork and shrimp before mixing. I wouldn't risk under or over cooking pork or shrimp.