Shrimp Wontons 🍤✨

Pro tip: Soak the shrimp in a baking soda solution to help keep the filling juicy and bouncy, not mushy!

Get Andy Liang’s recipe👇

Shrimp Wontons
Recipe courtesy of Andy Liang
Level: Easy
Total: 1 hr 30 min
Active: 50 min
Yield: 50 to 55 wontons

Ingredients

Wontons:
2 pounds peeled, deveined large shrimp (see Cook’s Notes)
1 1/2 teaspoons baking soda
1/2 cup finely chopped scallions (about 2)
2 tablespoons cornstarch
1 1/2 teaspoons chicken bouillon powder
1 teaspoon toasted sesame oil
1/2 teaspoon sugar
1/4 teaspoon Shaoxing wine
Kosher salt
Small pinch ground white pepper
One 14-ounce package Hong Kong-style (yellow) square wonton wrappers

Sauce:
2 tablespoons Chinkiang vinegar
4 teaspoons soy sauce
1 teaspoon toasted sesame oil

Directions

For the wontons: Stir the shrimp, baking soda and enough cold water to cover in a large bowl until the baking soda is evenly distributed. Carefully transfer the bowl to the refrigerator and let sit uncovered for 30 minutes. Drain and discard the soaking water. Pat the shrimp dry with paper towels.
Reserve 1 1/2 cups shrimp and chop the remaining shrimp until sticky and a paste forms, about 4 minutes. Coarsely chop the reserved 1 1/2 cups shrimp until it’s in small bite-size pieces, about 1 minute. Wipe out the large bowl the shrimp soaked in and place both types of chopped shrimp in the bowl. Add the scallions, cornstarch, bouillon powder, sesame oil, sugar, Shaoxing wine, 1 1/2 teaspoons kosher salt and ground white pepper. Mix with gloved hands in one direction until a sticky film starts to form on the side of the bowl, about 1 minute. Gather and scoop all the filling in one hand and throw the mixture back into the bowl to release some of the air. Repeat this step 3 more times.

When ready to wrap the wontons, fill a small bowl with cold water for sealing them. Place a wonton wrapper on your palm and place a tablespoon of filling in the center of the wrapper. Using your finger, swipe all four edges of the wonton wrapper with a thin coat of water. Take the corner of the wrapper closest to you and join it with the opposite corner to form a triangle and pinch the sides close. Take the two opposite side corners and scrunch them to the middle corner to make folds and give you three points at the top. Firmly press the wrapper closer to the filling to seal. The closer you press the filling, the less air bubbles in the wonton to prevent it from bursting during cooking. Set the wonton filling-side down on a parchment-lined sheet pan. Repeat with the remaining filling. Make sure the wontons don’t touch.
You can cook the wontons immediately or cover them with plastic wrap and refrigerate for up to 2 hours. You can also freeze the wontons in a single layer until solid. Once frozen, transfer to a resealable freezer bag, remove excess air and freeze for up to 2 months.

To cook the wontons, bring a large pot of water to a boil. Season the water with 1 tablespoon salt. Gently add 10 to 15 wontons to the water. Boil until the wontons float to the top and the skin is translucent, about 4 minutes per batch. Transfer to a platter with a slotted spoon. Repeat with the remaining wontons.

For the sauce: Combine the vinegar, soy sauce and sesame oil in a small bowl. Serve alongside the warm wontons.

Cook’s Note
We recommend large shrimp for the ideal texture. Be sure the shrimp weighs 2 pounds after peeling, not before. A 2-pound bag of defrosted frozen peeled shrimp is convenient, just make sure to remove the tail shells if they’re left on.

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