Shrimp Wontons (Fried, Boiled, or in Broth)
These tender, juicy Shrimp Wontons are stuffed with a savory shrimp and ginger filling and can be fried until crispy, boiled in broth, or dropped into a comforting wonton noodle soup. A versatile, crowd-pleasing recipe you will make on repeat.
The Shrimp Wonton Recipe You Will Make Over and Over
There is something almost magical about a well-made shrimp wonton. The wrapper is silky and just barely firm. The filling is juicy, aromatic, and bursting with ginger and sesame. Whether you drop them into a steaming bowl of shrimp wonton soup, crisp them up in hot oil for fried shrimp wontons, or serve them floating in a rich shrimp wonton noodle soup, these little parcels are genuinely one of the most satisfying things you can make from scratch in your own kitchen.
And here is the good news: they are far less intimidating than they look.
This recipe walks you through everything, from mixing a savory shrimp filling to mastering the classic folding technique, all the way to cooking them three different ways. Once you get the hang of it, you will be folding wontons on autopilot while the broth bubbles away on the stove.
Why Homemade Beats the Takeout Version Every Time
Store-bought frozen wontons have their place, but they often use a filling that is more filler than shrimp. When you make shrimp wontons at home, you control everything: the quality of the shrimp, the ratio of ginger to garlic, the seasoning, and the thickness of the wrapper.
The result is a wonton that actually tastes like shrimp, with a filling that is fragrant, slightly bouncy in texture, and seasoned just right. The broth for your shrimp wonton soup can be as simple as a good store-bought chicken stock with a few aromatics, and it will still taste deeply comforting.
Chef's Tip: The single biggest upgrade you can make to your shrimp wonton soup ingredients list is using a good-quality low-sodium chicken broth. It lets you control the saltiness of the final bowl, since soy sauce, oyster sauce, and the wontons themselves already bring plenty of flavor.
Choosing the Right Tools and Ingredients
For the filling, fresh raw shrimp is non-negotiable. Frozen shrimp that has been properly thawed works great, but make sure it is completely dry before you chop it. Excess moisture will make your filling watery and hard to seal inside the wrapper.
The right tools make folding faster and less messy, especially if you are making a big batch for the freezer.
How to Fold Shrimp Wontons (Step by Step)
Folding wontons is one of those skills that feels awkward for the first five and then clicks completely. There are many shapes, but the classic nurse's cap fold used in most wonton soup with shrimp recipes is the most reliable for beginners.
Here is what to keep in mind:
- Do not overfill. One teaspoon of filling per wrapper is the right amount. More than that and the edges will not seal properly.
- Seal firmly and press out the air. Trapped air causes wontons to burst open in the boiling water or frying oil.
- Keep wrappers covered. Wonton wrappers dry out fast. Keep the stack covered with a damp towel while you work.
- Work in batches. Set up a rhythm: fill, fold, seal, tray. You will get much faster after the first dozen.
Chef's Tip: If you notice your wonton wrappers tearing at the corners, your work surface might be too dry. Lightly dampen it, and the wrappers will handle much more easily.
Three Ways to Cook Your Shrimp Wontons
Shrimp Wontons in Broth (Wonton Soup)
This is the most classic preparation. A good shrimp wonton soup recipe does not need much beyond great broth and perfectly cooked wontons. Simmer the wontons directly in chicken broth seasoned with soy sauce and a drop of sesame oil. They are done when they float and the wrapper looks just barely translucent, usually 4 to 5 minutes.
Shrimp Wonton Noodle Soup
For a more substantial meal, add thin egg noodles to the bowl before ladling in the wontons and hot broth. Finish with sliced scallions, a drizzle of chili oil, and a little extra sesame oil. This is the shrimp wonton noodle soup you get at a great dim sum restaurant, and it is deeply satisfying.
Fried Shrimp Wontons
For fried shrimp wontons, heat oil to exactly 350 degrees F. Too cool and the wontons absorb oil and turn greasy. Too hot and the wrapper browns before the filling is cooked through. Fry in small batches and drain on a wire rack. These are incredible dipped in sweet chili sauce.
Ready to bring it all together? Here is the full recipe with every detail you need:
Shrimp Wontons (Fried, Boiled, or in Broth)
These tender, juicy Shrimp Wontons are stuffed with a savory shrimp and ginger filling and can be fried until crispy, boiled in broth, or dropped into a comforting wonton noodle soup. A versatile, crowd-pleasing recipe you will make on repeat.
Ingredients
- 3/4 lb raw shrimp, peeled and deveined, roughly chopped, not pureed
- 36 wonton wrappers, square, about 3.5 inches
- 1 tbsp fresh ginger, finely grated
- 2 garlic cloves, finely minced
- 3 scallions, thinly sliced, green parts only
- 1 1/2 tbsp soy sauce, low-sodium preferred
- 1 tsp sesame oil, toasted
- 1 tbsp oyster sauce, optional but adds great depth
- 1 tsp cornstarch, helps bind the filling
- 1/4 tsp white pepper
- 1 large egg, lightly beaten, for sealing
- 6 cups chicken broth, for wonton soup; use low-sodium
- 2 cups neutral oil, for frying; vegetable or canola oil
Instruction
Make the filling: Roughly chop the shrimp into small pieces, about 0.5 cm. You want some texture, not a paste. In a medium bowl, combine the chopped shrimp, grated ginger, minced garlic, scallions, soy sauce, sesame oil, oyster sauce, cornstarch, and white pepper. Stir well in one direction for about 1 minute until the mixture becomes slightly sticky and cohesive. Cover and refrigerate for 15 minutes.
Set up your folding station: Lay out a clean work surface, a small bowl of beaten egg, a damp towel to keep wrappers from drying out, and a parchment-lined tray to hold the finished wontons.
Fold the wontons: Place one wonton wrapper on your surface in a diamond orientation. Add 1 teaspoon of filling to the center. Dab beaten egg along two edges. Fold the wrapper diagonally to form a triangle, pressing firmly to seal out all air. Bring the two bottom corners of the triangle together, overlapping them slightly, and press to seal. Repeat with remaining wrappers and filling.
To boil for wonton soup: Bring the chicken broth to a gentle simmer in a large pot. Season with a pinch of salt and a dash of soy sauce. Working in batches, drop wontons into the simmering broth and cook for 4 to 5 minutes, until they float and the wrappers look slightly translucent. Ladle into bowls with plenty of hot broth.
To make shrimp wonton noodle soup: Cook thin egg noodles separately according to package directions. Place noodles in a bowl, ladle boiled wontons and hot broth over the top, and garnish with scallions, chili oil, and a drizzle of sesame oil.
To fry the wontons: Heat neutral oil in a deep saucepan or wok to 350 degrees F (175 degrees C). Fry wontons in batches of 6 to 8 for 2 to 3 minutes, turning occasionally, until deep golden and crispy. Remove with a slotted spoon and drain on a wire rack. Do not use paper towels or they will steam and soften.
Serve immediately. Fried shrimp wontons are best served with sweet chili sauce or a soy-ginger dipping sauce. Wonton soup wontons are best eaten straight from the hot broth.
Equipment
- Large mixing bowl
- Sharp knife and cutting board
- Pastry brush or small spoon for egg wash
- Parchment-lined baking tray
- Large pot or Dutch oven
- Deep saucepan or wok (for frying)
- Instant-read or candy thermometer
- Wire rack
- Slotted spoon or spider strainer
Notes
Serving, Storing, and Making a Big Batch
Shrimp wontons in broth are best eaten the moment they are made, while the wrappers are still tender and the broth is piping hot. For a dinner party or a big family meal, set up a build-your-own wonton soup bar with toppings like chili crisp, pickled ginger, bok choy, and soft-boiled eggs.
For meal prep, folding a large batch and freezing them raw is one of the best things you can do for your future self. Pull them straight from the freezer into simmering broth on a weeknight and dinner is on the table in under 10 minutes. The shrimp wonton soup ingredients you need for a great bowl are simple, and the payoff is enormous.
However you serve them, boiled into a warm comforting bowl of shrimp wonton soup or fried golden for a party appetizer, these shrimp wontons deliver every single time.
