Super Flavorful Shrimp Wontons (with the Easiest Wrapping Hack!)
There’s something incredibly comforting about homemade shrimp wontons. They’re rich in flavor, but not overly greasy or loaded with MSG like many frozen ones at the store. Enjoy them in a hot soup, with a bold dipping sauce, or even on their own — satisfying, savory, and never leaving you thirsty from too much sodium.
While the filling is quick to whip up, I used to avoid wrapping wontons because it felt like a never-ending task. Fill, wet, fold, pinch — repeat for hours. That changed when I learned a genius hack from Chinese social media. I wrapped 100 wontons in 10 minutes.
My Wonton Wrapping Hack
Here’s the trick: transfer your filling into a piping bag or a zip-top bag with a corner snipped off. It makes filling each wrapper faster and much less messy. Just squeeze a bit into the center, pinch it shut, and you’re done. No fancy folds needed—just a tight seal to lock in all that flavor. Check out the video below for a demo.
If you’re freezing a batch, lay the wrapped wontons out in a single layer on a tray until solid, then store them in a zip-top bag. They cook beautifully straight from the freezer.
If you’re planning to freeze some, lay them on a tray in a single layer until solid, then store in a zip-top bag. They cook beautifully straight from the freezer.
Save the Shrimp Heads to Boost Flavor!
If you’ve ever tossed shrimp heads in the bin without thinking twice, you’re definitely missing out on one of the most underrated sources of flavor in Chinese cooking. Shrimp heads are packed with natural umami. When you pan-fry them low and slow, they release this deep reddish oil that smells absolutely incredible and tastes even better.
It’s the kind of flavor you can’t replicate with seasoning powder or even MSG. Plus, it gives your wonton filling a rich seafood essence that tastes like something you’d get at a high-end dim sum place.
This time, I paired the wontons with a classic Sichuan Dipping sauce. This dipping sauce is spicy, garlicky, and slightly numbing with a punch of vinegar. Perfect for those days when you need a punchy kick.
How to make Shrimp wontons
Ingredients
For the Wontons (makes 70-100):
- 400g shrimp (with head and shell), peel and roughly chop, save the heads
- 300g ground pork (ideally with around 30% fat; if using leaner pork, add a bit more oil to keep the filling juicy)
- 1/2 tbsp ginger, grated
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 egg
- 3 tbsp water
- 3 tbsp neutral oil (for shrimp oil)
For the Dipping Sauce:
- 1 tbsp neutral oil
- 1 tsp chili flakes
- 1/4 tsp ground Sichuan peppercorns
- 1/2 tbsp garlic, minced
- 1/2 green onion, finely chopped
- 1 tsp sesame seeds
- 1 tbsp soy sauce
- 1 tsp black rice vinegar
Instructions
1. Prepare the shrimp oil:
Peel and devein the shrimp, saving the heads. Heat 3 tablespoons of neutral oil in a small pan over low heat. Add the shrimp heads and cook slowly, stirring occasionally, until the oil turns a bright red and the shells become slightly crispy. Strain the oil and discard the heads.
2. Make the filling:
In a large bowl, combine chopped shrimp, ground pork, ginger, soy sauce, oyster sauce, salt, cornstarch, egg, water, and the prepared shrimp oil. Mix in one direction until the mixture becomes sticky and cohesive. This helps the filling bind together and gives it a smooth texture. Add the green onion at the end to keep its freshness, preventing it from turning mushy or developing an unpleasant onion flavor.
3. Wrap the wontons:
Transfer the filling to a piping bag or zip-top bag with a cut corner for easy filling. Pipe a small amount of filling onto each wonton wrapper. Pinch the wrapper to seal. Repeat until all filling is used.
4. Make the dipping sauce:
In a small heatproof bowl, combine chili flakes, Sichuan peppercorns, garlic, green onion, and sesame seeds. Heat 1 tablespoon of oil until hot and pour it over the mixture to release the aroma. Add soy sauce and vinegar. Stir to combine.
5. Cook the wontons:
Bring a pot of water to a boil. Add the wontons and stir gently to prevent sticking. Cook until the wontons float and continue boiling for another 1–2 minutes. Drain and serve hot with the dipping sauce.
If you give this recipe a try, I’d love to hear how it went for you. Leave a comment or tag me on Instagram. I’m always happy to see your creations!
Also check out other classic Chinese dim sum: Napa cabbage dumplings and crispy Chinese spring rolls.
Looking for more authentic recipes? Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube!
Shrimp Wontons (with the Easiest Wrapping Hack!)
Ingredients
For the Wontons (makes 70-100):
- 400 g shrimp with head and shell, peel and roughly chop, save the heads
- 300 g ground pork ideally with around 30% fat; if using leaner pork, add a bit more oil to keep the filling juicy
- 1/2 tbsp ginger grated
- 2 green onions finely chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 egg
- 3 tbsp water
- 3 tbsp neutral oil for shrimp oil
For the Dipping Sauce:
- 1 tbsp neutral oil
- 1 tsp chili flakes
- 1/4 tsp ground Sichuan peppercorns
- 1/2 tbsp garlic minced
- 1/2 green onion finely chopped
- 1 tsp sesame seeds
- 1 tbsp soy sauce
- 1 tsp black rice vinegar
Instructions
- Peel and devein the shrimp, saving the heads. Heat 3 tablespoons of neutral oil in a small pan over low heat. Add the shrimp heads and cook slowly, stirring occasionally, until the oil turns a bright red and the shells become slightly crispy. Strain the oil and discard the heads.
- In a large bowl, combine chopped shrimp, ground pork, ginger, soy sauce, oyster sauce, salt, cornstarch, egg, water, and the prepared shrimp oil. Mix in one direction until the mixture becomes sticky and cohesive. This helps the filling bind together and gives it a smooth texture.
- Add the green onion at the end to keep its freshness, preventing it from turning mushy or developing an unpleasant onion flavor.
- Transfer the filling to a piping bag or zip-top bag with a cut corner for easy filling. Pipe a small amount of filling onto each wonton wrapper. Pinch the wrapper to seal. Repeat until all filling is used.
- In a small heatproof bowl, combine chili flakes, Sichuan peppercorns, garlic, green onion, and sesame seeds. Heat 1 tablespoon of oil until hot and pour it over the mixture to release the aroma. Add soy sauce and vinegar. Stir to combine.
- Bring a pot of water to a boil. Add the wontons and stir gently to prevent sticking. Cook until the wontons float and continue boiling for another 1–2 minutes. Drain and serve hot with the dipping sauce.
