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–+ servings

Spicy Wontons in Chili Oil

These homemade shrimp wontons are filled with finely chopped shrimp, shiitake mushrooms, Asian chives, green onion, and a savory seasoning of soy sauce, mirin, and oyster sauce. Boil and serve with chili oil and scallions, add to soup, or pan-fry until crispy. Makes 50 wontons and freezes beautifully.
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Course: Appetizer, Dinner, Main Course, Snack
Cuisine: Asian, Chinese
Keyword: Asian dumpling recipe, boiled wontons, chili oil wontons, easy wonton recipe, freezer wontons, homemade wontons, how to make wontons, shrimp dumpling filling, shrimp wonton recipe, shrimp wontons, wonton filling recipe, wonton soup recipe
Servings: 50 wontons

Ingredients

Shrimp Wonton Filling

  • 2 lb shrimp peeled, deveined, finely chopped
  • 5 green onions finely chopped
  • 1/2 cup asian chives finely chopped
  • 4 shiitake mushrooms finely chopped
  • 1 tbsp garlic minced
  • 4 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp oyster sauce
  • 2 tbsp cornstarch
  • 1 egg

For Wrapping

  • 50 wonton wrappers
  • water for sealing

Garnish

  • chili oil
  • green onion thinly sliced

Instructions

MAKE THE FILLING

  • Prep the shrimp: Peel, devein, and finely chop the shrimp into small pieces — a mix of roughly chopped and finely minced for the best texture. Transfer to a large bowl.
  • Add aromatics and seasonings: Add finely chopped green onion, Asian chives, and shiitake mushrooms to the bowl. Add soy sauce, mirin, oyster sauce, cornstarch, egg, and minced garlic. Mix everything together until well combined and the filling is cohesive.
  • Optional test: Fry a small spoonful of filling in a pan to check the seasoning before you start wrapping. Adjust salt or soy sauce if needed.

WRAP THE WONTONS

  • Set up your station: Place a wonton wrapper flat on a clean surface. Keep the remaining wrappers covered with a damp cloth so they don't dry out. Have a small bowl of water nearby for sealing.
  • Fill: Place about 1 teaspoon of filling in the center of the wrapper — don't overfill or they'll be hard to seal and may burst during cooking.
  • Fold: Dip your finger in water and run it along two edges of the wrapper. Fold the wrapper diagonally to form a triangle, pressing firmly to seal and pushing out any air pockets. Then bring the two bottom corners of the triangle together, overlapping slightly, and press to seal. This creates the classic wonton shape.
  • Repeat: Continue until all the filling and wrappers are used — about 50 wontons total.

COOK

  • Boil: Bring a large pot of water to a boil. Working in batches add wontons and cook until they float to the top and the wrappers look slightly translucent, about 3-4 minutes. Remove with a slotted spoon.
  • Garnish and serve: Transfer to bowls and drizzle generously with chili oil. Top with thinly sliced green onion. Serve immediately.