Let me just say a disclaimer: these Shrimp Wontons are positively addictive. As in, you’ll wonder how you’ve lived life without them for this long. Dramatic? Possibly, but these wontons are kind of life-changing like that. This is my Mom’s recipe for Shrimp Wontons and something we grew up eating on special occasions, and now get to enjoy at all family get together’s! I hope that you will be able to try and enjoy these Shrimp Wontons as much as I have with my family.
Shrimp, shiitake mushrooms, and water chestnuts are mixed with fresh ginger, garlic, and sesame oil then wrapped up and cooked in soft, wonton wrappers. Drizzle and dip them in the spicy + vinegar-y sesame dressing and enjoy! You can expect a cloud-like texture as the flavors melt in your mouth with each bite.
If you’re looking for another Shrimp recipes perfect for Spring, make sure to check out these Shrimp Spring Rolls! Crisp veggies and seared shrimp in a rice wrapper with a creamy peanut butter sauce for dipping. Fresh, healthy, and oh-so delicious!
Ingredients in Shrimp Wontons
Shrimp – Try to find or prepare them to be peeled & deveined with tails removed (I used size 22-25 ct). Be sure to dice them finely as this will make it easier to add the filling into the wonton wrappers.
Ginger – Fresh is best for the most potent flavor & fragrance. I like to peel the ginger using the side of a spoon, and then chop. Because of how potent fresh ginger is, you want to make sure you either finely dice or grate so there are no large pieces in the filling.
Mushrooms – Shiitake mushrooms are my favorite for their “meaty” texture and nutty, umami flavor. Remove the chewy stems and finely dice the mushroom caps only.
Water Chestnuts – Contrary to the name, water chestnuts are not “nuts,” they are actually a sea vegetable! I love them for their crisp texture and the nutty, subtly sweet flavor. I use canned water chestnuts which can be found in the Asian section of most grocery stores.
Egg – The egg helps bind the shrimp mixture together and works as a seal for the wontons.
Cornstarch – Helps thicken and bind the filling together, making it easier to fill the wonton wrappers.
Sesame Oil – The toasty, nutty aroma of sesame oil is perfect for these shrimp wontons. I like this brand the best!
Soy Sauce – Gives a salty, umami flavor to the dipping sauce. For a less salty, slightly sweet sauce, you could substitute it with coconut aminos.
Wontons Wrappers – You’ll likely find these in the refrigerator section of any medium-large sized grocery store. They come in large packs, but store well and you can always freeze any leftovers. I personally like to keep 1-2 packs in my freezer so I can make these Shrimp Wontons whenever the craving strikes!
How to Make Shrimp Wontons
- Start by preparing the filling for your shrimp wontons. To a large mixing bowl, add finely diced shrimp & shiitake mushrooms, minced garlic, minced ginger, minced water chestnuts, 1 egg, cornstarch, sesame oil and salt. Stir until evenly combined.
- In a small bowl, add your second egg plus 2 tsp water and whisk to combine. Set aside. You will use this to help seal the wontons.
- Take out a single wonton wrapper and add about 1 tablespoon of the shrimp filling to the middle of the skin. Wet 2 edges with the whisked egg and water mixture, and then make a triangle by bringing opposite corners together (wet edges to dry edges), and press the edges, being careful to remove any air bubbles.
- Place prepared wontons on a parchment lined baking tray without touching each other, until all filling has been used. Extra wonton wrappers can be wrapped in saran wrap and stored in the freezer.
- Bring a large pot of water to boil. Add filled wontons to boiling water in batches of 10-12 each. Allow to cook for 3-4 minutes (they will float to the top). Remove cooked wontons to drain in a colander. Once all wontons have been cooked, move drained wontons to your desired serving bowl.
- Prepare the dipping sauce by whisking together soy sauce, rice vinegar, sesame oil, hot sauce, fresh garlic, and ginger.
- Top cooked wontons with dipping sauce and garnish with scallions, cilantro, and crispy chili oil. Serve immediately and enjoy!
Tips for the Best Wontons
I know reading instructions like this can be confusing, so use the photos above to guide you if needed on how to properly fold your Shrimp Wontons.
Now for a few tips & tricks to keep in mind when making the BEST wontons.
- Don’t overfill them! This is the first misstep that could happen and result in the wonton not closing + sealing properly and then busting open while cooking. Until you’re comfortable eyeballing the amount of filling, use a tablespoon to scoop it. If you overfill your wonton wrappers they will open and leak when boiling.
- The wonton wrappers can easily dry out, so keep the wrappers covered with a damp paper towel to ensure they stay moist as you are working on filling your shrimp wontons.
- Use egg + water to close the wontons wrappers. The addition of egg in the mix helps seal the wonton edges and prevent any steam from escaping while they cook.
- Check for air bubbles! The wontons will puff up and cook from the steam and having extra air bubbles inside may cause them to over-inflate or leak steam too early.
- As you are filling your wontons, place the finished wontons onto a parchment-lined baking tray to ensure they don’t stick to the tray or to each other.
- Don’t overload the cooking pot. I suggest using a large pot for 10-12 wontons and if you only have a medium pot, try 6-8 wontons. You just want to ensure there’s space for the wontons to puff up and cook properly without crowding each other out!
More Healthy Shrimp Recipes
Once I learned how to prep and cook shrimp at home, it was a game changer. I love shrimp and being able to make them whenever I want is *the best*. So if you’re a fellow shrimp lover, these recipes are for you!
Baked Shrimp Tacos – Soft tortillas loaded with sautéed peppers and onions, refried beans, seared shrimp, and melty cheese. Serve with fresh salsa and chipotle adobo sauce for a delicious and fun twist on traditional tacos!
Grilled Shrimp Caeser Salad – A fresh and flavorful twist on a classic caesar salad. The charred lettuce and grilled shrimp skewers pair perfectly with the creamy homemade caesar dressing for a tasty summer meal!
If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Shrimp Wonton recipe 🙂
Ingredients
Shrimp Wontons:
- 1 lb shrimp peeled and deveined (I used 20-25 ct. size), diced medium
- 1 Tbsp garlic minced
- 1 Tbsp fresh ginger minced
- 1 cup shiitake mushrooms finely chopped
- 5 oz water chestnuts diced small
- 1 egg
- 2 Tbsp cornstarch
- 1 Tbsp sesame oil
- 1 tsp salt
- 1-2 packets wonton wrappers
- 1 egg whisked + 2 tsp water
Dipping Sauce:
- ⅓ cup soy sauce
- ¼ cup rice vinegar
- 2 Tbsp hot sauce/sriracha
- 1 Tbsp sesame oil
- ½ Tbsp fresh ginger peeled & minced
- ½ Tbsp garlic minced
- Garnish: diced scallions, cilantro, and chili crsip
Instructions
- Start by preparing the filling for your shrimp wontons. To a large mixing bowl, add shrimp, garlic, ginger, shiitake, water chestnuts, 1 egg, cornstarch, sesame oil and salt. Stir until evenly combined.
- In a small bowl, add the other egg plus 2 tsp water and whisk until combined. Set aside. You will use this to help seal the wontons.
- Take out a single wonton wrapper and add about 1 tablespoon of the shrimp filling to the middle of the skin. Wet 2 edges with the whisked egg and water mixture, and then make a triangle by bringing opposite corners together (wet edges to dry edges), and press the edges, being careful to remove any air bubbles.
- Place prepared wontons on a parchment lined tray without touching each other (you may not use all the wonton skins).
- Bring a large pot of water to boil. Add filled wontons to boiling water in batches of 10-12 each. Allow to cook for 3-4 minutes. Remove cooked wontons to drain in a colander. Once all wontons have been cooked, move to your desired serving bowl.
- Prepare the dipping sauce by whisking together soy sauce, rice vinegar, sesame oil, hot sauce, garlic, and ginger.
- Top cooked wontons with dipping sauce and garnish with scallions, cilantro, and crispy chili oil. Serve immediately and enjoy!
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This is so much like my mother’s recipe
I add ground pork and oyster sauce.