Shrimp Wontons Recipe

Prepare shrimp

If using whole shrimp, pat dry, remove shells and tails, devein, and finely chop into small pieces (about 1/8"). Keep cold.

Combine chopped shrimp and ground pork (if using) in a medium bowl.

Add finely chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, cornstarch, salt, white pepper, and beaten egg white to the shrimp mixture.

Mix thoroughly using a spatula or by hand until mixture is sticky and well combined (about 1–2 minutes). Chill in refrigerator for 10–15 minutes to firm up; this makes filling easier to handle.

Work with wrappers just before filling so they don't dry out. Keep unused wrappers covered with a damp towel.

Place one wonton wrapper on a clean surface with a corner facing you (diamond shape). Lightly dust with cornstarch if wrappers are sticky.

Put about 1 teaspoon (level) of filling in the center of the wrapper. Do not overfill — filling should be compact.

Dip your finger into the water (or egg wash) and moisten the two adjacent edges of the wrapper. Fold the wrapper in half to form a triangle, press to remove air and seal edges firmly.

Option A (traditional purse/wonton): Bring the two bottom corners of the triangle together, overlap slightly, and press to seal with a dab of water so the wonton forms a little purse with a sealed pocket. Option B (simple dumpling): Leave as a triangle and press edges to ensure sealed. Repeat until all wrappers are filled. You should have about 24 wontons.

Heat 1½–2 cups neutral oil in a deep skillet or pot over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test with one wonton: oil should sizzle steadily but not smoke.

Fry wontons in batches of 6–8, seam side down first, turning occasionally to brown evenly. Fry 2–3 minutes until golden and crisp.

Use a slotted spoon to transfer cooked wontons to a paper towel–lined plate to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Bring 6 cups low-sodium broth to a gentle boil in a large pot. Reduce to a simmer so the liquid is moving gently.

Add wontons in batches to avoid crowding. Stir gently to prevent sticking. Simmer for 4–5 minutes or until wrappers become translucent and filling is cooked through (internal temperature of shrimp/pork should reach 145°F/63°C for shrimp and 160°F/71°C for pork).

Remove with a slotted spoon to bowls. Ladle hot broth over and garnish with sliced green onion. Serve immediately.

In a small bowl combine 2 tbsp soy sauce, 1 tbsp rice vinegar, ½ tsp sesame oil, 1 tsp chili oil (optional), and ½ tsp honey or sugar. Stir until combined.

Taste and adjust: add more chili for heat, more honey for sweetness, or more vinegar for tang. Garnish with thinly sliced green onion.

Serve fried wontons hot with dipping sauce, or serve boiled wontons in hot broth as wonton soup. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat fried wontons in a 350°F (175°C) oven for 6–8 minutes to crisp.