Shrimp Wontons (Fried, Boiled, or In Broth)
These juicy, flavor-packed shrimp wontons are incredibly versatile. Fry them crispy, drop them into a silky broth, or toss them into noodle soup for a restaurant-quality meal at home.
The Only Shrimp Wonton Recipe You Will Ever Need
If you have ever slurped your way through a bowl of shrimp wonton soup at a dim sum restaurant and thought, "I need to learn how to make these at home," this is the recipe for you. Plump, juicy shrimp wontons are one of those dishes that feel impressive but are genuinely approachable once you get the hang of the folding technique. And the best part? One batch of filling gives you options. Boil them for a silky wonton soup, drop them into noodle broth for shrimp wonton noodle soup, or fry them up golden and crispy for a party-ready appetizer.
This recipe covers all three methods so you can choose the version that fits your mood.
What Makes a Great Shrimp Wonton
The secret to a truly great shrimp wonton comes down to two things: the filling texture and the seal on the wrapper.
For the filling, the goal is a mixture that is cohesive and slightly springy, not loose and watery. The trick professional cooks use is stirring the shrimp mixture vigorously in one direction. This builds protein strands in the shrimp that give the filling a satisfying, almost bouncy texture when cooked. A small amount of cornstarch helps bind everything together and keeps the filling from releasing too much liquid inside the wrapper.
For the seal, a damp fingertip and firm pressure are all you need. Press out any air pockets as you fold so the wontons do not burst open during cooking.
Chef's Tip: Chill your shrimp filling for 20 minutes before wrapping. Cold filling is firmer and much easier to work with, and it helps the wontons hold their shape beautifully.
Shrimp Wonton Soup Ingredients Worth Knowing
The filling relies on a handful of pantry staples that punch well above their weight. Oyster sauce adds a gentle savory depth, toasted sesame oil gives that unmistakable fragrance, and white pepper provides a subtle warmth that is distinctly different from black pepper. If you only have black pepper on hand it will work, but white pepper is worth picking up.
For the broth in your shrimp wonton soup, quality matters more than you might expect. A good store-bought chicken broth, seasoned with a splash of soy sauce, sesame oil, and a pinch of white pepper, is perfectly delicious. If you want to go deeper, a homemade pork or chicken bone broth transforms the soup into something truly restaurant-worthy.
Having the right kitchen tools makes the wrapping process smooth and enjoyable rather than frustrating.
How to Fold Shrimp Wontons (Step by Step)
Folding wontons is easier than it looks, and after your first dozen you will be moving quickly. Here is the classic fold used in most wonton soup recipes:
- Orient the wrapper like a diamond with one corner pointing toward you.
- Place about 1 teaspoon of filling in the center. Less is more here. Overfilling is the most common beginner mistake.
- Moisten the edges with a damp fingertip and fold the bottom corner up to meet the top corner, pressing firmly to form a triangle.
- Bring the two side corners together, overlapping them slightly and pressing to seal. This creates the classic nurse's cap shape.
- Rest them on a floured tray and keep them covered with a damp cloth so the wrappers do not dry out while you work.
Do not worry if your first few look a little uneven. They will taste just as good.
Three Ways to Cook Shrimp Wontons
Shrimp Wontons in Broth
This is the most classic preparation. Boil the wontons in water until they float and the wrappers are just translucent, then transfer them into a bowl of hot, seasoned broth. Scatter sliced scallions on top and add a drizzle of chili oil if you like a little heat. It is comfort food at its most elegant.
Shrimp Wonton Noodle Soup
For a full meal, cook egg noodles separately and place them in a deep bowl. Ladle your seasoned broth over the noodles, then add the wontons along with a few leaves of baby bok choy and a soft-boiled egg. This is the version you find at noodle shops across Hong Kong and Cantonese restaurants worldwide, and it is deeply satisfying.
Fried Shrimp Wontons
Fried shrimp wontons are the crowd-pleaser of the bunch. The wrapper crisps up into a golden, shattery shell while the shrimp filling stays tender inside. Keep your oil at 350 degrees F and fry in small batches so the temperature stays consistent. Serve them immediately with sweet chili sauce or a soy-vinegar dipping sauce.
Chef's Tip: Never overcrowd the oil when frying. Too many wontons at once drops the oil temperature and you end up with greasy rather than crispy results.
Ready to bring your own bowl of shrimp wontons to life? Here is the complete recipe:
Shrimp Wontons (Fried, Boiled, or In Broth)
These juicy, flavor-packed shrimp wontons are incredibly versatile. Fry them crispy, drop them into a silky broth, or toss them into noodle soup for a restaurant-quality meal at home.
Ingredients
- 1 lb raw shrimp, peeled and deveined, medium or large, roughly chopped then minced
- 40 wonton wrappers, square, about 3.5-inch size
- 3 scallions, finely sliced, white and green parts
- 1 tbsp fresh ginger, finely grated
- 2 garlic, cloves, minced
- 1 1/2 tbsp soy sauce, low sodium preferred
- 1 tsp sesame oil, toasted
- 1 tbsp oyster sauce
- 1 tsp cornstarch, helps bind the filling
- 1/4 tsp white pepper
- 1/2 tsp salt, or to taste
- 2 tbsp water, for sealing wonton edges
- 2 cups neutral oil, for frying, if making fried wontons; vegetable or canola oil works well
Instruction
Make the filling: Add the minced shrimp to a medium bowl. Add the scallions, grated ginger, minced garlic, soy sauce, sesame oil, oyster sauce, cornstarch, white pepper, and salt. Stir vigorously in one direction for about 1 minute until the mixture becomes slightly sticky and holds together. This technique builds texture in the filling.
Set up your wrapping station: Lay a wonton wrapper flat on a clean surface with one corner pointing toward you, like a diamond. Place about 1 teaspoon of filling in the center. Do not overfill.
Seal the wontons: Dip your fingertip into the water and lightly moisten the edges of the wrapper. Fold the bottom corner up to meet the top corner, pressing out any air and sealing the edges firmly to form a triangle.
Shape into classic wontons: Bring the two side corners of the triangle together, overlapping them slightly, and press to seal. Dab a little water where they join if needed. Set the finished wontons on a lightly floured tray and cover with a damp cloth to prevent drying.
Repeat until all filling is used, making approximately 36 to 40 wontons.
To boil the wontons: Bring a large pot of water to a rolling boil. Add wontons in batches of 12 to 15. Cook for 4 to 5 minutes, stirring gently once or twice. They are ready when they float and the wrappers look slightly translucent. Remove with a slotted spoon.
To make wonton soup: Bring a good quality chicken or pork broth to a simmer. Season with a splash of soy sauce and sesame oil. Add boiled wontons directly to the broth and serve immediately, garnished with scallions and a drizzle of chili oil if desired.
To fry the wontons: Heat neutral oil in a deep skillet or wok over medium-high heat to 350 degrees F (175 degrees C). Fry wontons in small batches for 2 to 3 minutes per side until golden and crispy. Drain on a wire rack or paper towels and serve immediately with your favorite dipping sauce.
To make shrimp wonton noodle soup: Cook egg noodles separately according to package directions. Place noodles in a deep bowl, ladle hot seasoned broth over them, and top with boiled wontons, bok choy, and a soft-boiled egg for a complete meal.
Equipment
- Large mixing bowl
- Chef's knife and cutting board
- Small bowl (for sealing water)
- Large pot (for boiling)
- Deep skillet or wok (for frying)
- Slotted spoon
- Wire rack or paper towels
- Lightly floured tray or baking sheet (for resting wontons)
- Instant-read thermometer (for frying)
Notes
Serving, Storing, and Make-Ahead Tips
Serving: Boiled wontons in broth are best eaten immediately while the wrappers are still tender and silky. Fried wontons should also be served right away for maximum crunch.
Make-ahead: This recipe is genuinely freezer-friendly. Assemble the full batch, freeze them on a floured tray until solid, then transfer to a zip-lock bag. They keep for up to 3 months and go straight from the freezer into boiling water with just a minute or two of extra cooking time.
Leftovers: Store cooked wontons in an airtight container in the fridge for up to 2 days. Reheat in simmering broth rather than the microwave for the best texture. The microwave tends to make the wrappers gummy and the shrimp rubbery.
Whether you are making a quiet bowl of shrimp wontons in broth for a weeknight dinner or setting out a platter of fried shrimp wontons for a crowd, this recipe has you covered every time.
