Make Your Own Wontons

These are better than takeout. This recipe is for shrimp wontons. You can eat them as is, fry them and serve with a dipping sauce, or drop them into broth for wonton soup.


Make Your Own Wontons


  • 8 ounces shrimp (size does not matter, they will be chopped)
  • 1 egg white
  • 2 green onions
  • Kosher salt
  • Fresh ground black pepper
  • 1/2 teaspoon fresh ginger, grated or minced
  • 20 wonton skins (these are found in the produce section)
  • 1 tablespoon soy sauce


You can use pre-cooked shrimp or cook it yourself. An easy way to cook shrimp is to boil it in chicken broth. This gives it a nice flavor. Just boil the broth, drop in the shrimp, and cook until they just turn opaque and curl a little. Drop them into an ice water bath to stop the cooking so they do not get tough. Once the shrimps are cool enough to handle, chop them and place in a bowl. Add half the egg white.

Chop the green onion and place the white and light green pieces in the bowl. The darker pieces will be used as a garnish. Add the ginger to the bowl and season with a little salt (shrimp is naturally already a little salty) and pepper. Mix everything up and you have your wonton filling.

Now to make the wontons! On a work surface, lay out a few skins (keep most of them covered with plastic because they will dry out).

Now place about a teaspoon of filling on a skin and wet the outside edges with the remaining egg white (its like finger painting).

Fold over diagonally and seal.

Seal the edges very well. You will have to pinch the skins pretty hard and move them around between your hands to be sure they are completely sealed. It will look like a triangle.

To form the classic wonton shape, bring the two far ends together and pinch together using egg white to help seal.

Now make the rest of those bad boys.

They cook for one minute in boiling water. Sprinkle with the soy sauce and green onions.

If you do decide to make them in soup, remove the wontons and store separately if perchance you have leftovers. They could get too soft and fall apart.

If you want fried wontons, just use a skillet with 1/4 cup of water and 3 tablespoons of cooking oil.  Heat the wontons, over high heat, until the water cooks out, then flip and they will fry from the oil left in the pan just a few minutes until golden.

3 Comments Add yours

  1. Diana says:

    I thought I had more shrimp so I ended up grinding up some chicken breast-glad I did because it doubled the recipe and I wanted some on hand for our “crunch and munch” night this week! Great flavor (I’m a ginger freak) and it was a fast recipe to pull together. I fried a few for a quality control check (that’s my excuse anyway). I will make these again! Made for CQ2014


    1. threeovens says:

      I’m glad you liked the recipe. Who knew it was so easy to make our own?


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