Any kind of homemade dumpling or wonton is amazing during winter. Like all “recipes” I get from my mom, I never get an actual recipe. Learning to cook from my mom was essentially me trying to follow her movements as she dumped “a little bit of this” and “a little more of that” in the mix. These shrimp wontons are very simple and you can fold them any way you’d like. The hardest part is peeling the shrimp! These go really well with Thai bah mee noodle soup. Below I have a video for one type of fold but I also like to do a purse fold.
Square wrappers are used for wontons. Circle wrappers are used for dumplings. You can make your own wrappers too, but I prefer store bought when I’m feeling lazy.
I used to buy whole shrimp and de-head/de-vein them myselfs. I got really tired if having my hands dyed with orange brains. Deveining is also super tedious. I gave in and paid a little extra for the already tailored shrimp. So worth it in my opinion. I love eating shrimp but I hate working with it.
Any soup tastes a million times better with wontons.
Shrimp Wontons
Ingredients
- 1 cup chopped shrimp
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 1/2 tsp sugar
- 1/4 tsp black pepper
- 1 tsp cornstarch
- 1 tablespoon cornstarch
- 1/4 cup water
- wonton wrappers
Instructions
- Combine shrimp, soy sauce, oyster sauce, sugar, and black pepper.
- Mix cornstarch with water.
- See video above for wrapping. There are many ways you can wrap dumplings.
- Drop in boiling water for 3 min.
- Serve in noodle soup or in broth.
Notes
If cooking from frozen, boil for 8 minutes. Add 1 cup of cold water halfway through cooking.
