Shrimp wontons are a classic and delicious dumpling recipe that is perfect for family gatherings and the holiday season. These easy-to-make bundles of joy are wrapped in homemade gluten free wonton wrappers.

The delicious morsels are a burst of flavor in every bite. They pair perfectly with my homemade sweet and tangy wonton sauce. This easy shrimp wonton recipe will surely become a family favorite!

Shrimp wontons boiled to soft and tender and served in a plate with chili sauce on top.
Delicious shrimp wontons with shiitake, garlic, and ginger and served with chili oil wonton sauce!
Table of Contents show

Ingredients

This shrimp wonton recipe has two key elements that make it super flavorful: the wonton dipping sauce and the shrimp filling. You can make these shrimp wonton appetizers at home using ingredients from your local Asian grocery store:

Image shows ingredients used to make shrimp wontons at home.

Shrimp filling for wontons:

  • White shrimps – I use peeled and deveined white shrimps, about 20-30 counts per pound.
  • Fresh shiitake mushrooms – Finely chop them to add a nice umami flavor to the filling.
  • Green onions – Add a refreshing flavor to the filling. Chop them finely.
  • Shallot – You can replace this with sweet onion. Chop finely.
  • Coarse sea salt
  • Coconut aminos – Adds a savory flavor. If using light Soy sauce, reduce the amount by half and add a touch of sugar for sweetness.
  • Toasted sesame oil
  • Ground white pepper – You can use ground black peppers if you don’t have any.
  • Chinese shaoxing wine – This is optional. You can swap with either Taiwanese michu or Japanese gluten-free mirin.
  • Wonton wrappers – You’ll need about 45 pieces. Use store-bought Shanghai or Hong Kong-style wrappers (not gluten-free) or my homemade gluten-free wonton wrappers.

Wonton dipping sauce:

  • Coconut aminos – They are soy-sauce alternative. You can also use half the amount of light soy sauce with a bit of sugar sweetener.
  • Rice vinegar – Adds a sweet, mellow, and tangy flavor.
  • Aged balsamic vinegar – Substitute it with Chinese black vinegar if you don’t have any.
  • Toasted sesame oil – Adds a nutty delicious aroma.
  • Garlic chili sauce – Adds a touch of smokey sweet and spicy flavor to the sauce.

Substitutions and variations

How to make shrimp wontons

These shrimp wontons are the perfect comfort food for cold days. Follow these foolproof tips to make sure each wonton comes out perfect every single time.

Person demos how to prepare wonton fillings with shrimp.
  1. Prepare shrimp wonton filling: Finely chop peeled, deveined shrimp in a food processor. Chop shiitake mushrooms, scallions, and shallots. Combine in a large bowl. Season with salt, coconut aminos/soy sauce, sesame oil, white pepper and optional Chinese wine. Mix by hand in one direction until a sticky paste forms.
Person demos how to fold the wontons.
  1. Wrap and fold the wontons: Place 1 teaspoon to 1.5 teaspoons of filling in the center of a wonton wrapper. Dab edges with water and fold into a triangle shape, pressing out air pockets. Seal edges well. Flip the triangle over, dab a corner with water, and fold over to adhere.
Person demos how to boil the wontons and prepare wonton sauce on the side.
  1. Boil the wontons: In a large pot of water, bring water to a gentle simmer. Add wontons in batches, allowing space to float. Simmer for 3-5 minutes until they rise to the top. Drain and transfer to a serving bowl with a slotted spoon.
  2. To serve: Toss wontons with a few tbsp of wonton sauce. Garnish with scallions. Serve the remaining sauce on the side.

What can I do with extra wonton wrappers or wonton fillings?

  • If you use store-bought wonton wrappers, wrap and seal them well before freezing for future use.
  • Extra wonton fillings: Shape up leftover fillings into meatballs and add into soups like chicken meatball soup with spinach.
  • Extra wonton wrappers: Make air fryer wonton chips using the extra wrappers (recipe coming soon).
  • Once wontons are wrapped, they can also be steamed, baked in the oven at 400°F for 5-7 minutes (add 2 extra minutes for homemade wrappers), or air frying them with a bit of oil at 350°F for 4-5 minutes per side to make fried shrimp wontons.

How does the homemade wonton wrapper recipe differ from store-bought

My homemade shrimp wonton wrappers are gluten-free, made with rice flour and tapioca starch, while current store-bought wrappers contain wheat flour.

Feature image shows stacks of gf wonton wrappers homemade with no egg on a plate.
  • Thickness and cooking time: The homemade wrappers tend to be slightly thicker yet softer and more delicate in texture. It requires an extra 2 minutes of cooking time.
  • Storage and usage: Homemade gluten-free wonton wrappers should be used right away to wrap wontons because they do not store well. The wrappers will turn dry and not pliable if they are not used immediately.

For homemade wrappers, I recommend preparing the wonton fillings ahead of time and wrapping the wontons as soon as the wrappers are rolled out. From there, the wontons can be frozen for future use. Follow my guide on how to fold wontons.

How to make-ahead, store, and freeze

Premade shrimp wonton wraps are handy to have, especially on busy weeks. Make them ahead by following these instructions:

  • Make-ahead: To save time, you can make the wonton filling up to a day in advance and store it in an airtight container in the fridge.
  • How to freeze the wontons: Once wrapped into wontons, arrange them in a single layer on a baking sheet. Flash freeze for 1 hour until solid. Then transfer the frozen wontons to a freezer-friendly bag and store them in the freezer for up to 1 month.
  • How to cook fresh and frozen wontons: These cooking times are based on using 1 to 1.5 tsp of filling per wonton.
    • For fresh wontons: Bring water to a boil then lower to a simmer. Gently add the wontons and simmer for 3 minutes until cooked through (add 2 extra minutes if using homemade shrimp wonton wrappers). Use a slotted spoon to remove the cooked wontons.
    • For frozen wontons: Cook directly from frozen. Bring water to a boil then lower the heat. Cook for 5 minutes until cooked through (add 2 extra minutes if using homemade gluten free wonton wrappers).

What to serve with shrimp wonton

You can pair seafood wontons with a variety of dishes. From veggies and noodles to savory soups, there are many ways to serve them.

Tips for success

  • Mix the filling ingredients in one direction to get a sticky, pasty texture that holds together well for wrapping.
  • Avoid overfilling: Wrap each wonton with only 1 to 1.5 teaspoons of filling so they don’t burst during cooking.
  • Squeeze out air pockets when sealing wontons to prevent them from breaking apart while cooking.
  • Seal well: Seal the wonton edges thoroughly by dabbing them with water to keep them closed.
  • Boil in gently simmering water (not boiling water) until the wontons float to the top, about 3-5 minutes depending on the wrapper.
  • Don’t overload the pot when boiling or wontons may stick together instead of floating separately.
  • If using homemade gluten free wonton wrappers, wrap them into wontons right away. You can cook them fresh or freeze the extra for later.
  • If using store-bought wonton wrappers, you can tightly seal the wrappers, and then refrigerate or freeze them.

FAQs

What are Chinese wontons made of?

Chinese wontons are made of a seasoned meat or vegetable filling wrapped in a thin wheat flour dough wrapper that is then boiled, fried, or added to soup. The most common fillings are pork, shrimp, chicken, or vegetables.

What is the filling in a wonton made of?

Wonton fillings are typically made from minced meat, seafood, or vegetables that are seasoned with aromatics like ginger, scallions, garlic, sesame oil, soy sauce, rice wine, and spices. Common fillings include pork, shrimp, chicken, mushrooms, cabbage, or tofu.

How do you keep wontons from getting soggy?

To keep wontons from getting soggy, boil or steam them just until cooked through, do not overcook. For pan-fried wontons, ensure the oil is hot enough and fry quickly to get a crispy exterior. Limit direct contact with sauce and serve with small amounts of broth or dipping sauce.

Is wonton made of shrimp?

Wontons can contain a variety of fillings including shrimp, pork, chicken, vegetables, or tofu. While shrimp is a popular choice, wontons are highly versatile and the filling does not have to only be shrimp.

More dumpling and wonton recipes you might like

If you love this shrimp wonton recipe, I have a wide selection of fried, homemade wonton soup, and steamed wontons recipes that you can try:

  • Gluten free wonton soup (these wontons are wrapped with rice paper wrappers in a clear ginger broth)
  • Beef wonton (these beef wontons are a little crisp outside and tender juicy inside).
  • Shrimp wonton soup (this hong kong-inspired wonton soup in a savory flavorful broth. Coming soon!)
  • Daikon dumplings (for keto low carb users – full of flavor, light, and refreshing!)
A side close shot image shows cooked wontons with sauce drizzled on top.
A recipe image shows shrimp wontons boiled and served with chili oil wonton sauce on a plate.
5 from 1 vote

Shrimp wonton recipe

Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 45 wontons
Author: ChihYu Smith
These shrimp wontons are filled with bouncy shrimp, shiitake, ginger, and garlic, wrapped in either gluten-free wonton wrappers or store-bought and served with homeamde wonton sauce.
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Video

Ingredients 

Shrimp wonton filling:

  • 1 lb. white shrimp, peeled and deveined, 26-30 count per pound
  • 2.5 oz. fresh shiitake, finely chopped, 4 large caps
  • 3 bulb scallions, finely chopped, plus more for garnish
  • 1 oz. shallot, finely chopped, half of one medium
  • 0.5 tsp coarse sea salt
  • 1.5 tbsp coconut aminos, or 1 tbsp light soy sauce + 2 pinches of sugar
  • 1 tbsp toasted sesame oil
  • ¼ tsp ground white pepper
  • 2 tsp Chinese shaoxing wine, or Taiwnaese michu, Japanese gluten-free mirin, Optional
  • 45 pieces (gluten-free) wonton wrappers, square shape (3 to 3.5 inch square), or store-bought Shanghai or Hong Kong style wonton wrappers

Wonton sauce:

Instructions 

To prepare:

  • Peel and devein the shrimp and transfer them to a small food processor. Pulse a few times to mince. Transfer to a large mixing bowl.
  • Finely chop the shiitake, spring onions, and shallots. Add them to the mixing bowl.
  • Add the seasoning from salt to Chinese cooking wine, if using. Use your hands to mix the ingredients in one direction until it becomes a sticky paste. This way the filling won’t fall apart.

To wrap the wontons:

  • Set up your work station with one small bowl filled with room temperature water, shrimp wonton filling, wonton wrappers, and a large lined sheet pan to hold the wontons.
  • To wrap, take a piece of wonton wrapper and add 1 teaspoon of wonton filling to the center, dap the wrapper with a small amount of water along the edge then fold it in half into a triangle shape. As you fold, gently press out the air bubbles so that the wonton won’t burst. Seal the edges well.
  • Flip the triangle up-side-down, dap one corner with water, then gentle fold from the center to bring the two points together. Press to adhere well. Rest it over the sheet pan. Repeat the process to finish the wonton filling.

To boil the wontons:

  • Bring a large pot of water to boil, lower heat to simmer. Carefully transfer a few wontons to the pot. Make sure there’s plenty of space for the wontons to float so they don’t stick to each other.
  • Simmer over medium-low heat, use a wooden spoon or a pair of chopsticks to gently push the water along the pot. This prevents the wontons from sticking.
  • When the wontons are floated to the top, about 3 minutes (with store-bought wonton wrappers) or 5 minutes (with homemade gluten-free wonton wrappers), simmer for 1 minute additional then use a slopped spoon to transfer out the wontons to a large serving bowl. Repeat the process to cook the second batch of the wontons.

To serve:

  • Spoon a few tablespoons of dumpling sauce over the wontons. Gently toss then garnish with spring onions. Serve with the extra dipping sauce on the side. Serve right away or warm.

Notes

  • Pay attention not to overfill the wonton wrapper so it’s easier to wrap and the wonton won’t break apart.
  • Wrapping wontons (and dumplings) takes time. It is a family event whenever my grandmother makes the dumplings but everyone knows grandma’s dumplings are the tastiest. It is a rewarding experience and a great opportunity to reconnect with friends and family.
  • Make-ahead: To save time, you can make the shrimp wonton filling up to a day in advance and store it in an airtight container in the fridge.
  • How to freeze the wontons: Once wrapped into wontons, arrange them in a single layer on a baking sheet. Flash freeze for 1 hour until solid. Then transfer the frozen wontons to a freezer-friendly bag and store them in the freezer for up to 1 month.
  • How to cook fresh and frozen wontons: These cooking times are based on using 1 to 1.5 tsp of filling per wonton.
    • For fresh wontons: Bring water to a boil then lower to a simmer. Gently add the wontons and simmer for 3 minutes until cooked through (add 2 extra minute if using homemade gluten free wonton wrappers). Use a slotted spoon to remove the cooked wontons.
    • For frozen wontons: Cook directly from frozen. Bring water to a boil then lower to a simmer. Cook for 5 minutes until cooked through (add 2 extra minute if using homemade gluten free wonton wrappers).
  • After boiling, the wonton wrappers will develop a pleasant, chewy texture.
  • Avoid soaking wontons in soup for extended periods as this can make the gluten-free wrappers mushy. Only cook the amount you will eat right away for best texture.
  • Once wontons are wrapped, they can also be:
    • Steamed for 16-18 minutes from frozen | 10-12 minutes from fresh. (add 2 extra minutes for homemade wrappers)
    • Baked in the oven brushed with oil at 400°F for 6-8 minutes (add 2 extra minutes for homemade wrappers)
    • air frying with oil at 350°F for 4-5 minutes per side | 350°F for 12 minutes from frozen add 2 extra minutes for homemade wrappers)

Nutrition

Serving: 1wonton, Calories: 36kcal, Carbohydrates: 4g, Protein: 2g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Trans Fat: 0.001g, Cholesterol: 13mg, Sodium: 121mg, Potassium: 20mg, Fiber: 0.1g, Sugar: 0.2g, Vitamin A: 19IU, Vitamin C: 0.1mg, Calcium: 6mg, Iron: 0.1mg
Course: Appetizer
Cuisine: Chinese, Taiwanese
Keyword: Shrimp wonton recipe, Shrimp wontons
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