Shrimp wontons are a timeless favorite—excellent as a topping for noodles or simply on their own. I enjoy making them because you can tailor the seasoning and filling to your taste. The recipe below reflects my preferred flavors, but feel free to adjust ingredients to suit your palate.
Important steps when wrapping shrimp wontons
Roll out the edges of the wrapper: Thinning the edges gives you more room for filling while keeping the top delicate. This helps when you gather the corners at the top to seal the wonton.
Use water: Lightly wetting the wrapper edges ensures a secure seal.
Start with less filling: If you’re new to folding wontons, begin with smaller portions of filling. Less filling is easier to handle while you build confidence.
Key ingredients for shrimp wontons
Shrimp: Use any shrimp you prefer—I used 400 g of black tiger shrimp. Keep some chunks rather than mincing completely; that adds a satisfying texture when you bite into the wonton.
Corn starch: Acts as a binder and thickener for the filling. It helps the ingredients come together and is important for the right texture.
Oyster sauce: I like the flavor oyster sauce adds. If you’re allergic, omit it and add a pinch of salt instead.
Dashi powder: Dashi brings umami and a subtle seafood note. You can substitute with chicken stock powder if needed. I use Hondashi for this purpose.
Can this be done in the air fryer?
Yes. These wontons can be boiled, deep fried, or air fried. I tested the air fryer method to compare results.
Pros of air frying:
- Healthier, using less oil
- Simpler setup
- Can cook larger batches without deep-frying hazards
Cons of air frying:
- Texture differs—less delicate than deep-fried, more of a crunch than a light crisp
Between the two, deep frying yields a lighter, crispier wonton, while air frying produces a crunchier finish. For everyday cooking, I’d often choose the air fryer because of the health benefits.
Air fryer method I used: brush a light layer of oil on the wontons and air fry at 360°F for 10 minutes.
Shrimp Wontons
Ingredients
- 1 package wonton wrappers
Filling
- 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
Sauce
- 2 tbsp chili crisp
- 1 tbsp soy sauce
Instructions
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Chop the shrimp to the size you prefer; I like to keep some small chunks for texture.
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Finely dice the ginger, garlic, and green onion.
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Combine all filling ingredients in a bowl, mix well, and let it marinate for about 30 minutes. Optionally cook a small amount to taste and adjust seasoning if needed.
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Roll the wonton wrapper edges so they are thinner than the center and slightly larger overall.
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Place about 1 large tablespoon of filling in the center of each wrapper.
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Brush the wrapper edges lightly with water.
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Fold two opposite corners together and pinch to seal.
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Bring the remaining two corners together and pinch all four corners at the top to finish sealing the wonton.
Boil method
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Bring a pot of water to a boil, add wontons, and cook 5–10 minutes. They are done when they float to the surface.
Deep fry method
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Heat oil to 350°F and fry the wontons for 5–10 minutes until golden brown.
Air fry method
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Lightly brush wontons with oil and air fry at 360°F for 10 minutes.
Additional Info
If you enjoyed this recipe, check out some more here:
- Pan fried dumplings
- Homemade chili crisp