These restaurant-style Steamed Shrimp Wontons bring big, juicy shrimp flavor, studded with fresh cilantro and scallions and deeply savory sesame oil. So simple to make, these pockets of magic are even easier to dip and eat with spicy wonton dipping sauce.
If you love shrimp wontons, get ready to bring this dim sum favorite to your own kitchen. This recipe is one of my very favorites, and it is endlessly customizable with finely diced vegetables, herbs and seafood, based on your own preference. Follow the recipe exactly or make it your own by customizing...just make it!
What you need to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Shrimp: any size shrimp works here, because we cut and mince to a fine texture. So don't invest in colossal shrimp for this recipe!
Ginger: the recipe calls for ground ginger, but fresh ginger would be delicious. Start with 1 tablespoon finely diced ginger root.
Wonton skins: wonton wraps are usually square, but round ones (as shown above) work, as well.
Full ingredient list and measurements included in printable recipe card below.
Step by step instructions:
1. Prep shrimp
To begin, mince half the shrimp finely with a sharp chef's knife. Cut the other half of shrimp into small pieces. You can use a food processor to accomplish this step, just be sure you have some variation in the cut of the shrimp for the best texture, with some shrimp paste and some small pieces of shrimp.
2. Make filling
Combine the shrimp with cilantro, green onions, soy sauce, sesame oil, ginger, salt and white pepper in a small bowl. Mix well.
3. Fill wontons
For the wonton wrappers, I usually buy square wrappers. But thin round wrappers were my only option this time. If a dumpling wrapper is your only option, you'll get a slightly chewier finished product, which I wouldn't be mad about.
Prepare the egg wash to hold the dumplings together.
To fill the wrappers, spoon about 1 teaspoon of the shrimp filling into the center of the wonton wrapper. Use egg wash on your fingertips to wet the edges of the wrapper.
Close each wrapper tightly, pinching the dough to close and ensuring there is no air trapped in the center of the wonton.
You have many options on shaping the wonton skins, I'll show you two easy shapes in this recipe. The pinched purse is probably your easiest and most simple.
But you could also close the edges in a simple half-moon dumpling shape. The benefit of this shape is that it allows you to use more filling for each wonton.
4. Steam wontons
To steam the wontons, prepare your steamer basket over a pot of water and bring to a boil of medium-high heat. Reduce to medium heat and keep at a simmer. Or, if you don't have a bamboo steamer basket, create your own with balls of aluminum foil in the bottom of a large pot with a tight-fitting lid.
Sink a plate carefully into the pot, pouring water around it. Bring the water to a simmer. Place wontons to the plate (over parchment paper to prevent sticking and tearing). Spaced evenly with enough room to steam. Cover and steam for 4-5 minutes.
Remove the wontons carefully to a plate and start the next batch.
5. Serve with dipping sauce
To make the dipping sauce, combine all dipping sauce ingredients in a bowl. Mix well. Taste and adjust seasoning. Serve the dipping sauce with warm wontons.
Looking for more Asian recipes?
- Easy Asian Fish with Ginger and Soy
- Crispy Chinese Tofu Stir Fry
- Chinese Eggplant with Oyster Sauce
- Din Tai Fung Cucumber Salad
- Fresh Ginger Scallion Sauce
FAQ's and Serving Suggestions:
Shrimp, crab, lobster, langostino and scallops would all work well in this shrimp wonton recipe.
I shallow-fried several shrimp wontons in making this recipe and they turned out delicious as a crispy wonton. For deep frying, drop finished wontons into hot oil and fry for 3-4 minutes, until the finished dumpling is golden brown and crispy and the filling is cooked through. If deep frying, be sure to transfer the fried wontons from the oil to paper towels or a rack to drain any excess oil before serving.
Absolutely - I recommend a flatter fold for the wonton so the they lay flat on the baking sheet. Spray well with non stick oil spray or coat lightly in a neutral oil and bake in a 400℉ oven for 10-12 minutes until the wontons are lightly browned and the filling is cooked through. I have also seen baked shrimp wontons made by layering wonton wrappers into the bottom of the cups of a mini-muffin tin. The shrimp filling is added into the cup and baked for about 15 minutes.
These shrimp wontons would make a wonderful appetizer before serving Asian Fish with Ginger and Soy, Chinese Tofu (that tastes like pork!) or Chinese Eggplant with Oyster Sauce. It would also sing as part of a happy hour buffet alongside Korean vegetable pancakes with shrimp. These wontons would also be delicious floating in shrimp stock for shrimp wonton soup.
The dipping sauce brings a balanced heat to the shrimp wonton, but if you're looking for a spicy wonton, add chili crisp directly to your shrimp wonton filling, a teaspoon of sambal or sriracha, or ground cayenne pepper.
Wontons are made by adding a small amount of filing to a square wrapper (a dough skin made of flour, egg, water, and salt) and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers.
To store, wrap in plastic wrap or transfer to an airtight container and keep in the refrigerator for up to 2 days. Leftover wrappers and filling can be frozen for up to 2 months.
Shrimp Wontons with Spicy Dipping Sauce
- Total Time: 35 minutes
- Yield: 4
Description
You won't believe how easy it is to make these delicious, fresh shrimp wontons at home. Don't forget the amazing dipping sauce!
Ingredients
12 ounces raw shrimp
25 wonton wrappers
3 tablespoons cilantro, finely diced
3 tablespoon scallions, finely diced
1 teaspoon light soy sauce
1 ½ teaspoon sesame oil
2 teaspoon cornstarch
1 teaspoon ground ginger
¾ teaspoon salt
¼ teaspoon white pepper
Pinch of sugar
1 egg, for sealing the wontons
Wonton Dipping Sauce:
3 tablespoons light soy sauce
1 tablespoon water
1 tablespoon chili crisp
1 tablespoon rice wine vinegar
1 teaspoon sugar
½ teaspoon sesame oil
Instructions
- For the wonton dipping sauce: combine all ingredients. Taste and adjust seasoning. Set aside until service.
- For the wonton filling: mince half the shrimp finely with a sharp chef's knife. Cut the other half of shrimp into small pieces. Combine the shrimp with finely diced cilantro and scallions, soy sauce, sesame oil, ginger, salt and white pepper. Mix well.
- To fill the wrappers: spoon about 1 teaspoon of the shrimp filling into the center of each wonton wrapper. (if using larger, square wonton wrappers, you can likely fit at least 2 teaspoons of filling in each) Use egg wash on your fingertips to wet the edges of each wonton. Close each wrapper tightly, pinching the dough to close into a small purse shape.
- To steam the wontons: prepare your steamer basket over a pot of boiling water. Or, if you don't have a bamboo steamer basket, create your own with balls of aluminum foil in the bottom of a large pot with a tight-fitting lid. Sink a plate carefully into the pot, pouring water around it. Bring the water to a simmer. Add shrimp wontons to the plate (over parchment paper to prevent sticking and tearing). Spaced evenly with enough room to steam. Cover and steam for 4-5 minutes. Remove the wontons carefully to a plate and start the next batch.
- To serve: transfer shrimp wontons to a plate and serve warm with wonton dipping sauce.
Notes
Use either wonton skins or dumpling wrappers in this recipe. Dumpling wrappers may be a little thicker and chewier, so plan to steam for a few more minutes.
- Prep Time: 10
- Cook Time: 25
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Asian
[…] be a good low carb option. I often serve Scallion Ginger Sauce with any Asian rice or noodle dish. Shrimp Wontons and Chinese Eggplant with Oyster Sauce would be a lovely appetizer and side dish […]