Quick & Easy Shrimp Wontons

Shrimp Wontons. Flavourful bouncy shrimp wrapped in soft wonton skins. A classic to Chinese cuisine that is undeniably good! Ready in 30 minutes.

Prep Time 27

Cook Time 3

Total Time 30

Course Appetizer, Main Course, Snack

Cuisine Chinese

Servings

Calories per serving 132 kcal

Finely chop peeled and deveined shrimp into a fine paste. Transfer shrimp to a large mixing bowl. Add remaining filling ingredients. Combine ingredients. Then using a pair of chopsticks mix in one direction until it forms a sticky paste. Tip: if you have a food processor, you can also add all your filling ingredients into the processor and pulse until it becomes a sticky paste.
Spoon 1 levelled teaspoon of the filling into the center of a wonton wrapper. Do not over stuff the wonton! Apply a little bit of water on two adjacent edges of the wrapper.
Fold into a triangle and seal the edges well, squeezing out any air pockets. Apply water on one of the base triangular tips. Bring the two base tips together and seal one tip over the other.
Transfer wrapped wontons to a large baking sheet or plate lined with parchment paper to prevent them from sticking to the surface.

To Boil Wontons:
Bring a large pot of water to boil. Lower wontons and boil for 2-3 minutes or until they float. Stir occasionally to prevent sticking. Strain them with a slotted spoon and transfer to a serving bowl. Enjoy with homemade chili oil or dumpling sauce.
To Deep Fry Wontons:
In a large pot filled with 2 cups vegetable oil or any neutral tasting oil, bring to medium heat. Once oil is hot, carefully lower wontons and fry on both sides until golden crispy brown on both sides, about 2-3 minutes per side.
Remove fried wontons with a slotted spoon and transfer to a wire rack or a plate with paper towels to soak up excess oil.
Enjoy with your favourite dipping sauce like plum sauce, sweet and sour sauce or sweet chili sauce!

Leftover cooked wontons will last up to 4 days stored in an airtight container in the refrigerator.
To reheat cooked wontons: microwave for 2-3 minutes until hot or reboil them in a small pot with water on medium-high heat for 2 minutes until hot throughout.

Raw wontons can be frozen and will last up to 6 months or until you see freezer burn.
To freeze them: lay the finished dumpling in a single layer in a freezer bag on a baking sheet. Give the wontons enough space. Place the baking sheet in the freezer and allow them to freeze. Once frozen, you can remove the baking sheet.
To cook from frozen: follow the same instructed steps as above and add an additional minute to the cooking time.

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