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Shrimp Wontons - Super easy recipe with fresh shrimp wrapped with wonton skin and then boiled/steamed to be served with ginger vinegar sauce. So yummy!
Steamed Shrimp Wontons
While many people enjoy crispy fried wontons, many have also asked for a good steamed wonton recipe. I love these shrimp wontons because they include my favorite protein, shrimp.
Shrimp is such a versatile choice for many recipes, and I especially enjoy how they taste in these wontons.
Delicious Shrimp Wontons
I rummaged through my fridge today and found some leftover wonton skins and whipped up these wontons with dipping sauces: ginger vinegar sauce. They were simply delicious.
I love steamed wontons because it makes them extremely juicy, and you can really taste the filling.
Changing Steamed Wontons To Baked Or Fried
If you would like to change the shrimp wontons to the popular baked version, you can fold these wontons into triangles and bake them at 400 degrees Fahrenheit for around 5-7 minutes on a baking sheet.
You can go ahead and deep fry these wontons too for around 1-2 minutes. Be careful not to burn them, because they fry super fast!
Frequently Asked Questions
This recipe is only 256 calories per serving.
What To Serve With Shrimp Wontons
This meal is best served with ginger and vinegar sauce. For a complete wonton feast, I recommend the following recipes.
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Other Recipes You Might Like
Shrimp Wontons
Ingredients
- 12 oz (350g) shrimp, shelled and deveined
- 1 teaspoon salt
- 1 teaspoon oil
- 1 teaspoon ginger, peeled, grated
- 1 teaspoon sugar
- 1 tablespoon Chinese rice wine
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon scallions, chopped
- 3 dashes ground white pepper
- 1 pack wonton wrapper
- 1 egg, beaten, for sealing wontons
Instructions
- Coarsely chop the shrimp into pieces (not too small) and mix well with the other ingredients. Set aside.
- Fill each wonton wrapper with about 1 heaping teaspoon of the shrimp filling, then seal the edges of each wrapper with the beaten egg.
- Boil the wontons in boiling water for a couple of minutes, or until they float to the top. Alternatively, you can steam the shrimp wontons for about 6-8 minutes in a steamer.
- Serve the wontons hot with ginger vinegar dipping sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These sounds great. Do you think I can assemble the wontons ahead of time, refrigerate and then cook right before serving?
Yes, but thaw before cooking.
“Refrigerate” and “thaw” have me confused. If you refrigerate them do you leave them out to warm to room temp? Or are you putting them in the freezer when you are refrigerating? If not, have you tried freezing them? These look like I’d want to make a bunch to have on hand :)
is the shrimp precooked?
No.
Hi,
Thank you for the recipe! I plan to make these soon tonight…would you please kindly tell me if there another vegetable that most people probably have in their fridge that we can use as a substitute for water chestnuts? Thanks!
You can skip.
Keropok Man,
No, they are not botak..the skin at the top is there…just that I filled the wontons with loads of shrimp so they look like they don’t have that much excess skin. :P
Hi RM,
Your wonton seems a bit “botak”, you snipped off the excess skin at the top?
Aiyoyo, I just remembered I have a pack of wantan skins in my fridge and they have been left untouched for a month! oops. They were vacuum packed, so I hope they are still ok. hehe…
Eatdrinknbmerry – Hong Kong has killer shrimp wontons and they are real (meaning pure shrimp goodness!). I also love the wonton noodles there…they are the best. Have a good trip and eat well!
Ben – thanks. I use Canon Powershot SD450 Digital Elph Point-and-Shoot. No, I do not have those fancy DSLR. Hehe. :)
I must say you take very nice pictures. What equipment do you use?
Rasa, these look gorgeous. I’m actually leaving for Hong Kong this week and the first place i’m hitting up is my favorite wonton noodle joint. i’ve thought about them ever since i was there last year. nice job.
Unkaleong – you have a Merry little Christmas too.
Buddingcook – thanks for trying my recipe. I hope you liked it.
Lynn – will look into adding watermark to my pictures soon. :)
Lucia – I know you would post a comment for me because they are shrimp wontons! :P
i love shrimp wanton! well anything with shrimp in it, i love.
well it’s end of the year so good time to take it slow. i have lots of leave to finish up, so appropriate for me to take the leaves to relax at home!
Can I substitute some of the shrimp with pork?
Yes you can!