Quick & Easy Shrimp Wontons

Flavourful succulent shrimp wrapped in soft wonton skins. These quick and easy shrimp wontons are ready in 30 minutes with simple ingredients! This is better than Chinese takeout. Great as a meal, side dish or snack for the family.

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Prep Time 27

Cook Time 3

Total Time 30

Course Appetizer, Main Course, Snack

Cuisine Chinese

Servings

Calories per serving 146 kcal

Ingredients

1 lb wonton wrappers approx 50 wrappers

Filling:

1.3 lb shrimp jumbo kind, peeled and deveined
1 green onion finely chopped
3 cloves garlic minced
2 teaspoon ginger peeled and grated
2 teaspoon regular soy sauce
2 teaspoon sesame oil
2 teaspoon Shaoxing wine (or sub with Dry Sherry Wine or chicken broth for non-alcoholic option)
2 teaspoon cornstarch
1 teaspoon chicken bouillon powder (aka chicken stock powder)
¼ teaspoon white granulated sugar
¼ teaspoon white pepper or black pepper

Instructions

Finely chop peeled and deveined shrimp with a knife into a fine sticky paste. Transfer finely chopped shrimp to a large mixing bowl.
Add remaining filling ingredients as listed above to the bowl with shrimp. Then mix in one direction with chopsticks or a fork until it forms a sticky paste. Alternatively, 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. Prepare a small bowl of cold water nearby and lightly dab a bit of water on two adjacent edges of the wrapper.
Fold the filled wonton over into a triangle, squeeze out any air pockets and seal the edges tightly.
Lightly dab water onto one of the triangular tips. Bring the two tips together and pinch it together to create a wonton. Transfer wrapped wontons to a large baking sheet or a large plate lined with parchment paper to prevent them from sticking to the surface.

Choose one cooking method below:

To Boil the Wontons: Bring a large pot of water to boil on medium-high heat. Add the wontons in small batches, reduce to medium heat and boil for 2-3 minutes or until they float. Stir occasionally to prevent sticking. Strain them out with a slotted spoon and transfer to a serving bowl. Enjoy with chili oil or dumpling sauce.
To Deep Fry Wontons: In a large pot filled with 3-inches of vegetable oil or any neutral tasting oil, bring to medium heat, around 350 degrees with a digital instant read thermometer or insert a wooden utensil into the oil and look for rapid bubbles. Fry 7-8 wontons at a time for 3-4 minutes until golden brown. Remove with a slotted spoon and transfer to a cooling rack or a baking sheet lined with clean paper towel to absorb excess oil. Serve with sweet chili sauce, plum sauce or sweet and sour sauce.
To Air Fry Wontons: Pre-heat air fryer to 350 F. Lightly spray air fryer basket with neutral oil. Place uncooked wontons in a single layer with enough space around each one. Do not overlap and you may need to air fry in small batches. Lightly spray oil over the wontons. Air Fry for 6-8 minutes until crispy and internal temperature is 140 F to ensure filling is cooked through. Serve with sweet chili sauce, plum sauce or sweet and sour sauce.

Notes

Storage

Leftover cooked wontons will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reboil in water until hot throughout.
Cooked wontons can be frozen for up to 3 months. Let them cool down completely and store them in a single layer in a freezer-safe bag resting on a baking sheet. Squeeze out any excess air in the bag before sealing and freeze. After the wontons are frozen, remove the baking sheet. To reheat, re-boil them in water in a pot on medium-high heat until hot throughout.
Uncooked wontons can be frozen for up to 4-6 months. Place a freezer-safe bag flat on a baking sheet. Place wontons in a single layer into the bag giving each one enough space. Seal the bag removing any excess out and place the baking sheet with the bag into your freezer. This prevents the uncooked wontons from sticking to one another as they freeze. Once they've been frozen for 1 hour, remove the baking sheet.

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