Shrimp Wontons.

Just Do It.

I’ve said this many times and probably sound like a broken record, but I am not a fan of documenting my cooking process. Not because I don’t want to share my recipes, but because of the added anxiety of taking stylized pictures of the process. I am not a food stylist at all. I don’t want to pretend that I eat beautiful food all the time because that’s just a big fat lie. I admire A LOT of food writers/bloggers/chefs who take the time to plate beautifully. I, on the other hand just wanna hurry up and eat the food. 

Putting that rambling aside I did document making shrimp wontons this week. They were OUT OF THIS WORLD delicious + I want to share the recipe with you all. It’s so simple you’re going to wonder why you weren’t eating homemade wontons since forever ago.

Shrimp Wontons

Ingredients:

Wonton Wrappers (can easily be found in your produce aisle near the tofu)

12 oz. of clean + peeled uncooked shrimp

2 garlic cloves

1 tbsp of ginger

3 scallions (only the white part - save greens for your soup broth)

1 egg 

2 tsp soy sauce

2 tsp sesame oil

1 tsp of oyster sauce (optional)

¼ tsp of Chinese 5 Spice 

Blend everything in a food processor (except the wrappers of course!). Grab your wonton wrappers and put about 1 tsp - 1 ½ tsp of your shrimp mixture in the center. Dip your finger in a little bit of water and moisten the outer edge of the wonton then seal. Feel free to close like a triangle, a rectangle, or any fancy way you want. I made parcels, triangles, and a tortellini shape.  Put your wontons in the fridge for like 15-20ish minutes so they firm up a bit. I found this added step helped mine from leaking out of the wrappers. 

I used homemade broth that I had on hand, cut up some shiitake mushrooms, and put them inside. Once your broth has come to a boil put the wontons inside the broth gently. They take about 4-5 minutes to cook fully and should rise to the top. Enjoy your soup with the scallion greens and fresh baby bok choy.

OPTIONAL: You can make this recipe with ground pork or ground chicken thighs instead of shrimp. I would make sure to let the dumplings boil an extra couple of minutes in the broth. They should also rise to the top like the shrimp wontons.


If you are an awesome person who reads my Substack (thank you so much!) and has noticed my sporadic posting recently it’s not because I have run out of things to write about. Quite the opposite, I have so much that I want to share + talk to you all about. I have been exceptionally busy working on some VERY exciting things I cannot divulge. Put it this way…I was required to sign an NDA.

I will try to go back to writing more frequently and posting on a specific day. I’ve started a fun new project that I will share with you next week. I have so many projects happening all at once + yes, I’m still researching/writing my cookbook too. Why do I take on so many things at once? I am still trying to figure that one out.

If you do make this recipe please tag me on IG @heynatalielove or Twitter @heynatalielove. I’d love to see your dishes!

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