Shrimp Wontons (Fried, Boiled, or In Broth)
These juicy, flavor-packed shrimp wontons are incredibly versatile: fry them golden and crispy, simmer them in a silky broth, or toss them into a noodle soup for a restaurant-worthy meal at home.
The Shrimp Wontons You Will Make on Repeat
There is something deeply satisfying about a perfectly folded wonton. The silky wrapper giving way to a plump, juicy shrimp filling, bobbing in a golden broth or shattering with a crispy crunch when fried. These shrimp wontons nail that feeling every single time, and once you make them at home, takeout will feel like a compromise.
Whether you are craving fried shrimp wontons with a punchy dipping sauce, a bowl of comforting shrimp wonton soup, or a hearty shrimp wonton noodle soup loaded with silky egg noodles, this one recipe covers all three. The filling is the star, and it comes together in minutes.
Why This Shrimp Wonton Filling Works So Well
The secret to a great shrimp wonton is texture and seasoning working together. Instead of blending the shrimp into a paste, we finely chop it by hand. This keeps the filling chunky and satisfying with a real bite, rather than gummy or dense.
The filling gets its depth from a short but powerful ingredient list:
- Toasted sesame oil for that unmistakable warmth
- Oyster sauce for a subtle, savory sweetness
- Fresh ginger and garlic for brightness
- White pepper instead of black, because it delivers a gentler, more floral heat that plays nicely with seafood
Stirring the filling in one direction for a full minute activates the proteins and makes everything bind together. Do not skip this step. It is the difference between a filling that stays put and one that falls apart in the broth.
Chef's Tip: Chill the filling for at least 15 minutes before wrapping. Cold filling is firmer, easier to portion, and less likely to tear the wrappers.
Tools and Ingredients That Actually Matter Here
Getting the right wonton wrappers makes a noticeable difference. Look for thin, square wrappers in the refrigerated section of an Asian grocery store rather than the thicker egg roll wrappers. For frying, a reliable kitchen thermometer takes all the guesswork out of the oil temperature and ensures golden, non-greasy results every time.
Fried, Boiled, or In Broth: Which Method Is Right for You?
This recipe is genuinely three recipes in one, and the folded wontons are identical regardless of how you cook them.
Fried Shrimp Wontons are your answer when you want something crispy and snackable. Fry them at 350 degrees F until deeply golden, and serve with chili oil or sweet chili sauce. They disappear fast at parties.
Shrimp Wontons in Broth are the soul-warming classic. A seasoned chicken broth kept simple with soy sauce, sesame oil, and white pepper lets the wontons do the talking. Finish with sliced scallions and a drizzle of chili oil.
Shrimp Wonton Noodle Soup is the full meal. Fresh egg noodles added to the bowl transform this into a deeply satisfying one-bowl dinner that rivals anything you would order at a noodle shop.
Note: If you are making wonton soup, cook the wontons in a separate pot of boiling water first. Cooking them directly in your broth will cloud it and make it starchy.
How to Fold Wontons (Even If It Is Your First Time)
Folding wontons is easier than it looks. The most important rules: do not overfill (one heaping teaspoon is exactly right), press out all the air before sealing, and keep your unworked wrappers under a damp towel so they do not dry out and crack.
The classic nurse's cap fold used here is beginner-friendly and holds its shape beautifully during cooking. Once you have folded a dozen, your hands will find the rhythm on their own.
Ready to dive in? Here is everything you need, laid out step by step:
Shrimp Wontons (Fried, Boiled, or In Broth)
These juicy, flavor-packed shrimp wontons are incredibly versatile: fry them golden and crispy, simmer them in a silky broth, or toss them into a noodle soup for a restaurant-worthy meal at home.
Ingredients
- 3/4 lb raw shrimp, peeled and deveined, finely chopped, not pureed
- 36 square wonton wrappers, about 3.5-inch size, kept under a damp towel
- 3 scallions, thinly sliced, green and white parts
- 1 tsp fresh ginger, finely grated
- 2 garlic, cloves, minced
- 1 tbsp soy sauce, low-sodium preferred
- 1 tsp sesame oil, toasted
- 1 tsp oyster sauce
- 1 tsp cornstarch, helps bind the filling
- 1/4 tsp white pepper
- 1/4 tsp kosher salt
- 2 tbsp water, for sealing the wrappers
- 2 cups neutral oil, for frying; or use chicken broth for soup version
Instruction
Make the filling: In a medium bowl, combine the chopped shrimp, scallions, ginger, 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 cohesive. Cover and refrigerate for at least 15 minutes.
Set up your wrapping station: Lay out wonton wrappers on a clean surface and keep them covered with a damp towel. Place a small bowl of water nearby for sealing.
Fold the wontons: Place 1 heaping teaspoon of filling in the center of each wrapper. Dip your finger in water and moisten two adjacent edges. Fold the wrapper in half diagonally to form a triangle, pressing firmly to seal out all air. Bring the two bottom corners of the triangle together, overlapping slightly, and press to seal. Repeat with remaining wrappers.
For fried shrimp wontons: Heat neutral oil in a deep saucepan or wok over medium-high heat to 350 degrees F (175 degrees C). Fry wontons in batches of 6 to 8 for 2 to 3 minutes, turning once, until golden and crispy. Drain on a paper towel-lined plate and serve immediately with chili oil or sweet chili dipping sauce.
For shrimp wontons in broth or wonton soup: Bring a large pot of lightly salted water to a boil. Cook wontons in batches for 3 to 4 minutes until they float and the wrappers are tender. Meanwhile, heat your preferred broth (chicken or pork) seasoned with soy sauce, sesame oil, and white pepper. Transfer cooked wontons into serving bowls, ladle hot broth over the top, and garnish with scallions, chili oil, and sesame seeds.
For shrimp wonton noodle soup: Cook fresh or dried egg noodles separately according to package instructions. Place noodles in a bowl, top with 6 to 8 cooked wontons, pour over seasoned broth, and finish with your desired toppings.
Equipment
- Large mixing bowl
- Deep saucepan or wok
- Kitchen thermometer
- Slotted spoon or spider strainer
- Large pot for boiling
- Baking sheet lined with parchment (for holding assembled wontons)
- Small bowl for sealing water
Notes
Serving, Storing, and Making Them Ahead
Shrimp wontons are one of the best things you can have stashed in your freezer. Freeze them raw in a single layer, then bag them once solid. On a busy weeknight, you are twenty minutes away from a proper bowl of shrimp wonton soup with zero prep.
For serving, keep it simple: sliced scallions, sesame seeds, chili oil, and a wedge of lime alongside the broth version. For fried wontons, a small bowl of dipping sauce is all you need.
However you serve them, these shrimp wontons bring that specific kind of comfort that only good handmade food can deliver.
