Shrimp Wontons

Shrimp Wontons

Shrimp wontons are a classic that will never fail you. Perfect topping for noodles or even to eat by itself. I really love making them because you can season and fill them to your liking. This recipe is just my personal preference of flavors but feel free to mix it up.

Important steps when wrapping shrimp wontons

Roll out the edges of the wrapper: By rolling out the edges of the wrapper, you will be able to add more filling and keep the top of the wonton thinner. This is important since we will be bunching all the corners at the top when wrapping.

Use water: Spreading water along the edges of the wrapper will help seal everything together.

Start with less filling: If you are new to wrapping wontons and dumplings, start will less filling and work your way up as you get more comfortable. Using less filling makes the wrapper easier to handle when first starting.

Key ingredients for shrimp wontons

Shrimp: You can use any type of shrimp you like. I used 400g of black tiger shrimp. Make sure to keep them chunky and not fully minced. This adds a lot to the texture of the wonton when biting into it. This is what mine looked like:

Corn starch: Corn starch is used as a thickening agent and brings the filling together as one. Very important ingredient that I wouldn’t leave out.

Oyster sauce: I personally love to add oysters sauce but if you have allergies to it then leave it out and substitute with an extra pinch of salt.

Dashi Powder: Dashi powder is an umami packed powder used to make a seafood stock. You may substitute this with chicken stock powder. I use a package called Hondashi and this is what it looks like:

Can this be done in the air fryer?

The short answer is yes. As I say in the video and recipe, there are two ways to cook these wontons. Boiled, and fried and I knew there would be questions about whether or not you could make them in the air fryer so I decided to try it out.

PROS:

  • Healthier and uses less oil
  • Easier set up
  • Can make large batches at once

CONS:

  • Sacrifices texture, it’s not as crispy, more crunchy

After trying the air fried vs deep fried versions, the deep fried one definitely tastes better and creates a lighter crispiness. The air fried version is a crunchier crisp, however, it was still very light and if I were to make them again, I would actually prefer to air fry because of the health benefits.

The method I used in the air fryer was to brush a light layer of oil on the wontons then air fry at 360F for 10 minutes.

Shrimp Wontons

These shrimp wontons are delicious, easy to make, and extremely versatile.
5 from 1 vote
Prep Time 50 mins
Cook Time 10 mins
Total Time 1 hr
Course Appetizer, Main Course
Cuisine asian, cantonese, Chinese
Servings 20 wontons

Ingredients
  

  • 1 package wonton wrappers

Filling

  • 400 g black tiger shrimp
  • cup minced ginger
  • cup minced garlic
  • 2 stalks green onion
  • 1 tbsp corn starch
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp oyster sauce
  • 1 tsp dashi powder
  • 1 tsp sesame oil
  • 1 pinch sugar

Sauce

  • 2 tbsp chili crisp
  • 1 tbsp soy sauce

Instructions
 

  • Chop shrimp to the desired size. I like to keep chunks in my shrimp for added texture.
    400 g black tiger shrimp
  • Prepare all your vegetables by finely dicing them.
    ⅓ cup minced ginger, 2 stalks green onion, ⅓ cup minced garlic
  • Add all your filling ingredients in a bowl, mix and let it marinate 30 minutes. You can also cook some and taste to see if you like it.
    400 g black tiger shrimp, ⅓ cup minced ginger, ⅓ cup minced garlic, 2 stalks green onion, 1 tbsp corn starch, 1 tbsp soy sauce, 1 tbsp Shaoxing rice wine, 1 tbsp oyster sauce, 1 tsp dashi powder, 1 tsp sesame oil, 1 pinch sugar, 2 tbsp chili crisp, 1 tbsp soy sauce
  • Roll out all sides of your wonton wrapper so that the sides are thinner than the middle and the wonton wrapper is larger.
  • Add 1 large tbsp into the middle of your wonton wrapper.
  • Brush the edges of your wrapper with a light layer of water.
  • Fold two opposite corners onto on another and pinch to seal.
  • Bring the two remaining corners together and pinch all 4 corners together at the top to seal.

Boil method

  • Bring a pot of water up to a boil then add your wontons to cook for 5-10 minutes. A good way to tell that they are cooked is when they float to the top.

Deep fry method

  • Bring a pot of oil up to 350F and fry for 5-10 minutes or until golden brown.

Air fry method

  • Lightly brush your wontons with oil and place in air fryer for 10 minutes at 360F.
Keyword chinese, dumplings, wontons

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