Shrimp Wontons (Fried or in Broth, Better Than Takeout)
These homemade shrimp wontons are plump, juicy, and incredibly easy to make, whether you fry them crispy or simmer them in a silky wonton soup broth.
The Shrimp Wontons You Will Make on Repeat
There is something deeply satisfying about folding wontons. The rhythm of it, the little plump parcels lining up on your tray, and the promise of what is coming next. Whether you are dropping them into a fragrant shrimp wonton soup or sliding them into hot oil for crispy fried shrimp wontons, this recipe delivers the kind of result that makes you wonder why you ever ordered takeout.
The filling is bold and savory, built on fresh shrimp chopped just coarse enough to give you something to bite into. Ginger, garlic, green onion, and a touch of sesame oil do the heavy lifting, and the whole thing comes together in under 10 minutes.
What Makes These Shrimp Wontons So Good
The secret is in the texture of the filling. You want the shrimp chopped, not blended into a paste. A rough chop gives you that satisfying bounce and chew that makes restaurant-style shrimp wontons so addictive.
A few other things that make the difference:
- White pepper instead of black for that clean, floral heat
- Cornstarch to bind the filling so it stays together inside the wrapper
- Fresh ginger, not powder, for brightness that cuts through the richness
- Good-quality wrappers kept under a damp towel so they stay pliable
Chef's Tip: Do not overfill your wontons. One level teaspoon of filling per wrapper is plenty. Overfilled wontons burst at the seams or refuse to seal properly.
Two Ways to Serve Them: Soup or Fried
This recipe is genuinely flexible. The same filling and folding technique works for both shrimp wonton soup and fried shrimp wontons, so you can decide on the day.
For shrimp wonton soup ingredients, the broth is everything. Use a good chicken or pork broth, season it with a splash of soy sauce, a few drops of sesame oil, and some sliced green onion. Keep the broth gentle and barely simmering when you add the wontons so the wrappers stay silky rather than bloated.
For fried shrimp wontons, the goal is deep golden, blistered, crackly skin. Oil temperature matters here. Too cool and they absorb grease. Too hot and they brown before the filling cooks through. A steady 350 degrees F is your sweet spot.
Having the right tools in your kitchen genuinely speeds up the folding process and keeps things clean. A reliable deep-fry thermometer and a quality wok or heavy-bottomed pan make the frying version effortless.
How to Fold Wontons (No Experience Needed)
The classic nurse-cap fold sounds complicated but takes about three wontons to get the hang of. Here is the short version:
- Diamond orientation, filling in the center
- Fold bottom corner to top to form a triangle, seal the edges
- Wet the two side corners, fold them together and press
That is it. They do not need to be perfect. Rustic wontons taste just as good as pristine ones, and the filling seals itself inside as long as the edges are moistened and pressed firmly.
Chef's Tip: If your wonton wrappers keep tearing, they have dried out. Keep a damp kitchen towel over the unused stack while you work.
Ready to bring it all together? Here is the full recipe:
Shrimp Wontons (Fried or in Broth, Better Than Takeout)
These homemade shrimp wontons are plump, juicy, and incredibly easy to make, whether you fry them crispy or simmer them in a silky wonton soup broth.
Ingredients
- 3/4 lb raw shrimp, peeled and deveined, finely chopped, not pureed
- 40 wonton wrappers, square, store-bought
- 1 tsp sesame oil, toasted
- 1 tbsp soy sauce, low sodium preferred
- 1 tsp fresh ginger, finely grated
- 2 garlic cloves, minced
- 3 green onions, thinly sliced
- 1 tsp cornstarch, helps bind the filling
- 1/4 tsp white pepper
- 1/2 tsp salt
- 2 tbsp water, for sealing the wrappers
- 2 cups neutral oil, for frying, if making fried wontons; skip for soup
- 4 cups chicken or pork broth, for shrimp wonton soup, use good-quality broth
Instruction
In a medium mixing bowl, combine the chopped shrimp, soy sauce, sesame oil, grated ginger, minced garlic, green onions, cornstarch, white pepper, and salt. Stir everything together until the filling is well mixed and slightly sticky.
Set up your wrapping station: a small bowl of water, a clean dry surface, and the wonton wrappers kept under a damp towel to prevent drying out.
Place one wonton wrapper flat on your surface in a diamond orientation. Add about 1 teaspoon of filling to the center. Dip your finger in the water and moisten all four edges of the wrapper.
Fold the bottom corner up to meet the top corner, forming a triangle. Press firmly along the edges to seal tightly, pushing out any air pockets.
Moisten the two side corners of the triangle and fold them inward toward each other, overlapping them slightly and pressing to seal. This forms the classic wonton shape. Repeat with remaining wrappers and filling.
FOR SOUP: Bring the broth to a gentle simmer in a pot. Add wontons in batches and cook for 4 to 5 minutes, until they float and the filling is fully cooked through. Serve immediately in bowls with broth.
FOR FRYING: Heat the neutral oil in a deep skillet or wok to 350 degrees F (175 degrees C). Fry wontons in batches for 2 to 3 minutes per side until deep golden and crispy. Drain on a wire rack or paper towels.
Serve fried wontons with a sweet chili dipping sauce or soy-vinegar dip. Serve soup wontons garnished with green onions, a drizzle of sesame oil, and optional chili oil.
Equipment
- Large mixing bowl
- Sharp knife and cutting board
- Small bowl for water sealing
- Medium saucepan or wok
- Deep-fry thermometer (for frying)
- Wire rack or paper towels (for draining)
Notes
Serving, Storing, and Variations
To serve: Wonton soup with shrimp wontons is best finished with a drizzle of chili oil, a few drops of sesame oil, and fresh green onions. Fried wontons pair perfectly with a sweet chili dipping sauce or a simple soy-rice vinegar blend.
To store: Raw uncooked wontons freeze beautifully. Lay them on a parchment-lined sheet pan, freeze until solid, then transfer to a zip-top bag. They keep for up to 2 months and cook straight from frozen with just a minute or two of extra time.
Variations to try:
- Add a small pinch of five-spice to the filling for a deeper, more aromatic flavor
- Stir in finely diced water chestnuts for extra crunch
- Make a shrimp wonton noodle soup by adding thin egg noodles to your broth alongside the wontons
