Fully pescatarian, these restaurant-style shrimp wontons bring big, juicy shrimp flavor, highlighted by 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.
Dim sum is one of life's great pleasures. Whenever we travel, my husband and I seek out the best dim sum in the city and that is appointment dining for us. Crispy turnip cakes, glazed eggplant, sesame balls and custard buns...so many delicious options. But no matter what else is on the cart, shrimp wontons always make it to our table.
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 or make it your own...just make it!
What you need to make shrimp wontons:
- raw shrimp
- wonton wrappers
- light soy sauce
- sesame oil
- ground ginger
- salt, white pepper, sugar
- egg, for sealing the wontons
And for the wonton dipping sauce:
- light soy sauce
- chili crisp
- rice wine vinegar
- sesame oil
Step by step instructions for making shrimp wontons:
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.
Combine the shrimp with cilantro, green onions, soy sauce, sesame oil, ginger, salt and white pepper in a small bowl. Mix well.
For the wonton wrappers, I usually buy square wrappers. But thin round wrappers were my only option this time. Either works, just be sure they are wonton wrappers, which are thinner and more delicate than dumpling wrappers. If a dumpling wrapper is your only option, you'll get a slightly chewier finished product, which I also 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 not much 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.
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.
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.
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FAQ's and Serving Suggestions:
Shrimp, crab, lobster, langoustine and scallops would all work well in this shrimp wonton recipe. If using a cooked seafood filling like crab, just be sure to steam the wontons just long enough to cook the wonton skins through.
I shallow-fried several shrimp wontons in making this recipe and they turned out delicious as a crispy wonton. For deep frying these homemade wontons, 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 degree 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.
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 up to 2 months.Print