Shrimp Wontons (Perfect for Soup, Frying, or Broth)
These juicy, tender shrimp wontons are stuffed with a savory ginger-garlic filling and work beautifully in wonton soup, noodle broth, or fried golden crisp. A classic you will make on repeat.
The Shrimp Wonton You Will Want to Make Every Single Week
If you have ever slurped a bowl of silky shrimp wonton soup at a dim sum restaurant and thought, "I need to learn how to make this at home," this recipe is for you. These shrimp wontons are plump, juicy, and packed with a savory ginger-garlic filling that tastes like it came straight from a Hong Kong noodle house. Whether you drop them into a fragrant broth, toss them through noodle soup, or fry them until shatteringly crisp, they are genuinely hard to stop eating.
The best part? Once you get the hang of the folding technique (which takes about five minutes to learn), you can bang out a full batch in under 40 minutes. And since they freeze perfectly, you will always have a restaurant-quality meal hiding in your freezer for weeknight emergencies.
What Makes a Great Shrimp Wonton Filling
The filling is everything here. A lot of recipes blend the shrimp into a paste, but the real magic is in keeping some rough texture. Roughly chop your shrimp rather than processing them so you still get satisfying, snappy bites inside each wrapper.
The classic flavor trio of fresh ginger, garlic, and sesame oil does the heavy lifting. A pinch of white pepper adds gentle warmth, and a small hit of sugar balances the saltiness of the soy sauce without making the filling taste sweet. One key technique most recipes skip: stir the filling vigorously in one direction for about a minute. This develops a slightly sticky, cohesive texture that holds together beautifully inside the wrapper instead of falling apart when you bite in.
Chef's Tip: Chill the filling for at least 15 minutes before wrapping. Cold filling is firmer, easier to handle, and keeps the wrappers from getting wet and tearing.
Tools and Ingredients Worth Getting Right
The quality of your wonton wrappers matters more than most people realize. Look for fresh or refrigerated square wrappers at an Asian grocery store rather than the thicker round ones. They seal more cleanly and give you that delicate, silky bite when boiled.
How to Fold Wontons (Even If You Are a First-Timer)
There are a dozen ways to fold a wonton. The classic "nurse's cap" shape used here is the most forgiving and seals the best for soup. Here is the simple version:
- Place a wrapper flat, add filling in the center
- Moisten two edges with water and fold into a triangle, pressing out any air
- Bring the two bottom corners of the triangle together and press to seal
That is it. They do not need to be perfect. A little rustic character is part of their charm, and they will taste just as good whether your folds are precise or slightly lopsided.
Important: Do not overfill. One teaspoon of filling per wrapper is the sweet spot. Too much and the wrapper will burst during cooking.
Shrimp Wontons in Broth vs. Fried: Which Should You Make?
Honestly, both. Shrimp wontons in broth are lighter, more comforting, and pair beautifully with noodles for a full shrimp wonton noodle soup. A simple broth of good chicken stock seasoned with soy sauce and sesame oil is all you need. Fried shrimp wontons are the crowd-pleaser at parties, crispy on the outside with that savory shrimp burst inside. Serve them with a sweet chili dipping sauce or a punchy soy-ginger dip.
For a full shrimp wonton soup recipe, cook the wontons in boiling water separately from your broth so the starch from the wrappers does not cloud the soup. Then ladle the hot broth over the cooked wontons in each bowl and finish with green onions and a drizzle of sesame oil.
Ready to fold your first batch? Here is everything you need:
Shrimp Wontons (Perfect for Soup, Frying, or Broth)
These juicy, tender shrimp wontons are stuffed with a savory ginger-garlic filling and work beautifully in wonton soup, noodle broth, or fried golden crisp. A classic you will make on repeat.
Ingredients
- 3/4 lb raw shrimp, peeled, deveined, and roughly chopped
- 36 wonton wrappers, square, about 3.5 inches wide
- 1 tbsp fresh ginger, finely grated
- 2 garlic, cloves, minced
- 1 1/2 tbsp soy sauce, low sodium preferred
- 1 tsp sesame oil, toasted
- 3 green onions, thinly sliced, whites and greens separated
- 1 tsp cornstarch, helps bind the filling
- 1/4 tsp white pepper
- 1/2 tsp sugar, balances the savory filling
- 1 tbsp water, for sealing the wonton edges
- 4 cups chicken broth, for serving as wonton soup, optional
Instruction
Roughly chop the peeled and deveined shrimp into small pieces, keeping some texture rather than pureeing. Transfer to a mixing bowl.
Add the grated ginger, minced garlic, soy sauce, sesame oil, green onion whites, cornstarch, white pepper, and sugar to the shrimp. Stir vigorously in one direction for about 60 seconds until the mixture is slightly sticky and well combined. Refrigerate for 15 minutes.
Set up your wrapping station: lay out the wonton wrappers on a clean surface, keep a small bowl of water nearby, and have a parchment-lined tray ready.
Place one wonton wrapper flat. Add about 1 teaspoon of shrimp filling in the center. Dip your finger in water and run it along two edges of the wrapper to moisten.
Fold the wrapper in half diagonally to form a triangle, pressing out any air as you seal the edges firmly. Then bring the two bottom corners together, overlapping them slightly, and press to seal. This forms the classic wonton shape. Repeat with remaining wrappers and filling.
To boil for soup: bring a large pot of water to a rolling boil. Add wontons in batches and cook for 4 to 5 minutes until they float and the wrappers look slightly translucent. Remove with a slotted spoon.
To serve in broth: heat chicken broth in a separate pot, season with a splash of soy sauce and sesame oil, and ladle over the cooked wontons. Garnish with green onion tops.
To pan-fry or deep-fry: heat 2 to 3 inches of neutral oil to 350 degrees F (175 degrees C) and fry wontons in batches for 2 to 3 minutes until deeply golden. Drain on a paper towel-lined plate and serve immediately with dipping sauce.
Equipment
- Large mixing bowl
- Sharp knife and cutting board
- Box grater or microplane
- Parchment-lined baking tray
- Large pot for boiling
- Slotted spoon
- Small bowl for sealing water
- Deep skillet or wok (for frying)
Notes
Serving, Storing, and Freezing Your Wontons
Shrimp wontons are one of the best things you can keep in your freezer. After folding, freeze them raw on a parchment-lined tray until solid, then transfer to a bag. They go straight from freezer to boiling water with just a couple of extra minutes of cook time, which makes weeknight shrimp wonton soup completely effortless.
For serving, a simple garnish goes a long way: thinly sliced green onions, a few drops of chili oil, and a sesame seed or two on top of the broth turns a humble bowl into something you would happily pay for at a restaurant.
