Scrumptious Shrimp Wontons

Brad Nichols


Great with sweet chili sauce or Soy sauce for dipping, this recipe combines the great flavor of a 'har gow' dim sum dumpling with a much simpler wonton folding technique that anyone can make at home. Very versatile, these are fantastic deep fried - which makes them nice and crispy on the outside, boiled for soup, or steamed as an appetizer. I usually make double batches because they freeze well, but more often they disappear so quickly I end up cooking them all! Enjoy!

pinch tips: How to Freeze Fish, Meat & Poultry



makes about 30 wontons - serves 10 as apps or 4-5 in noodle soup


1 Hr


10 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a great party appetizer! There are a few steps, but these are not very hard to put together. The filling is fabulous and the bit of sesame oil is a nice touch of added flavor. I dipped them in a bit of sweet chili sauce... oh they were good! We steamed them this time. But, next time, I'm going to try them fried.


1 lb
raw shrimp - diced fine
1 can(s)
bamboo shoots (4 oz) - diced fine
1 Tbsp
Chinese cooking wine
1 clove
garlic - minced fine
1 1/2 tsp
sesame oil
3/4 tsp
1/2 tsp
1/4 tsp
white pepper
2 Tbsp
corn starch
1 pkg
square wonton noodle wrappers

Directions Step-By-Step

Combine first 9 ingredients in a non-reactive bowl and mix well - you may need to get dirty and use your fingers to get the proper consistency :)!
Refrigerate for about 1 hour to allow marinade to set.
Place one wonton wrapper in front of you on a 'diamond' angle - so one of the points is pointing directly at you.
Add a small dollop of the shrimp mixture (a bit bigger than a quarter) to the center of your wonton wrapper. Do not overfill or your wontons will be hard to seal properly.
Dipping your index finger in water, trace the exposed edges of the wonton wrapper. This is what will make it stick together. Try not to get it too wet, just enough to moisten it.
Fold the edge of the wonton wrapper closest to you (that diamond point) over the dollop of shrimp and join it with the corresponding point on the other edge, pinching the wrapper together firmly.
Using your index fingers, seal the edges of the wrapper on either side of the joined points, making a triangle 'pouch'. Avoid having air bubbles inside the wonton or it will rupture when boiled.
Turn the triangle pouch around so the center point is once again facing you
Moisten the top edge of the right point of the triangle, then gently bend the left and right points together firmly pinching the left point on top of the right.
Repeat until you have used all the shrimp mixture - about 30 dumplings.
Cooking dumplings:
- If Deep Frying - cook in hot vegetable or peanut oil for 4-5 mins or until golden brown.
- If Boiling - place the dumplings into boiling water (with a drizzle of sesame oil) for about 5 mins from fresh or 8-10 mins from frozen.
- If Steaming - about 5-6 minutes from fresh or 10 mins from frozen.

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