- Perfect golden wontons with a juicy chicken and shrimp filling that crunches with every bite
- Quick 30-minute recipe that looks impressive but uses simple ingredients
- Make-ahead friendly – prep the filling the day before for easy entertaining
- Versatile dipping sauce that balances sweet, sour, and spicy notes perfectly
From Takeout Dream to Homemade Reality
Ever craved those perfect crispy wontons from your favorite restaurant but thought they’d be too hard to make at home?
We’ve got you covered with this beginner-friendly chicken and shrimp wontons recipe that delivers restaurant-quality results. These golden-brown parcels pack a flavorful punch with their juicy chicken and shrimp filling, while the chili sweet and sour sauce adds the perfect balance of heat and tang.
Best of all, this recipe makes enough to serve 4 people generously, making it perfect for family dinners or entertaining friends.
Nutrition at a Glance
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 18g |
| Carbohydrates | 42g |
| Fat | 9g |
| Fiber | 1g |
| Sugar | 6g |
| Sodium | 650mg |
Serving size: 5 wontons with 2 tablespoons sauce
What You’ll Need
Ingredients List
| Ingredient | Amount | Purpose |
|---|---|---|
| Ground chicken | 8 oz | Filling base |
| Raw shrimp | 8 oz | Chopped fine for filling |
| Green onions | 4 stalks | Flavor and color |
| Garlic | 3 cloves | Aromatic base |
| Fresh ginger | 1 tablespoon | Flavor enhancer |
| Soy sauce | 2 tablespoons | Umami and seasoning |
| Sesame oil | 1 teaspoon | Flavor booster |
| White pepper | ¼ teaspoon | Subtle heat |
| Cornstarch | 1 tablespoon | Binding agent |
| Wonton wrappers | 40-45 pieces | Outer shell |
| Vegetable oil | 3 cups | Frying medium |
| Rice vinegar | ¼ cup | Sauce base |
| Sugar | 3 tablespoons | Sauce sweetener |
| Ketchup | 2 tablespoons | Sauce body and color |
| Red chili flakes | 1-2 teaspoons | Heat (adjustable) |
| Water | 2 tablespoons | Sauce consistency |
| Cornstarch slurry | 1 teaspoon + 1 tablespoon water | Sauce thickener |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Food processor | Chopping filling ingredients |
| Large mixing bowl | Combining filling |
| Small saucepan | Making dipping sauce |
| Deep heavy-bottomed pot | Frying wontons |
| Candy/oil thermometer | Monitoring oil temperature |
| Slotted spoon | Removing wontons from oil |
| Paper towel-lined plate | Draining excess oil |
| Small bowl of water | Sealing wonton edges |
| Whisk | Mixing sauce ingredients |
Possible Substitutions
- Ground turkey can replace chicken for a slightly leaner option
- Canned shrimp works in a pinch (drain well and pat dry)
- Bottled sweet chili sauce can substitute for homemade sauce
- Dumpling wrappers can work instead of wonton wrappers (may need to adjust folding technique)
- Gluten-free wonton wrappers are available in some specialty stores
Let’s Make Wontons!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 (5 wontons per person)
Super-Detailed Step-by-Step Instructions for Beginners
Getting Everything Ready
- Set up your workstation
- Clear a large counter space where you can spread out
- Make sure your hands are washed thoroughly with soap and warm water
- Gather all ingredients and tools before starting
- Line a large baking sheet with parchment paper (this is where you’ll place your completed wontons)
- Fill a small bowl with room temperature water (for sealing the wrappers)
- Have several paper towels on hand
- Prepare the shrimp
- Remove shrimp from packaging and place on a cutting board
- Hold each shrimp firmly and pull off the shell (if not already peeled)
- Look for the dark vein running along the back of the shrimp
- Use a small knife to make a shallow cut along the back
- Lift out the dark vein with the tip of your knife and discard
- Rinse shrimp under cold water
- Pat VERY dry with paper towels (excess moisture will make your filling too wet)
- Prepare the aromatics
- For garlic: Separate 3 cloves from the head
- Remove papery skin by pressing clove with the flat side of your knife
- Finely mince garlic by cutting into tiny pieces (about 1/16 inch or as small as you can get)
- For ginger: Use a spoon to scrape off the brown skin
- Grate ginger using the small holes on a box grater (you need 1 tablespoon)
- For green onions: Cut off the root ends and any wilted green parts
- Slice thinly (about 1/8 inch rings) using a sharp knife
Making the Perfect Filling
- Process the shrimp
- Place prepared shrimp in food processor bowl
- PULSE (don’t run continuously) 8-10 times until finely chopped
- Stop and check frequently – you want small pieces, not a paste
- The texture should resemble coarse breadcrumbs with some slightly larger pieces
- Scrape shrimp into a large mixing bowl
- Combine all filling ingredients
- Add ground chicken to the bowl with chopped shrimp
- Add prepared garlic, ginger, and green onions
- Measure and add 2 tablespoons soy sauce
- Measure and add 1 teaspoon sesame oil (it’s strong, so be precise)
- Add ¼ teaspoon white pepper
- Add 1 tablespoon cornstarch
- Wash your hands thoroughly, then mix everything together using clean hands
- Mix until just combined – don’t overmix or filling will become tough
- Your filling should hold together when pressed but still be slightly loose
Folding Wontons Like a Pro
- Prepare your folding station
- Take wonton wrappers out of package
- Keep stack covered with slightly damp paper towel to prevent drying
- Position the bowl of filling, bowl of water, and prepared baking sheet within easy reach
- Work with 4-5 wrappers at a time, keeping the rest covered
- Fill each wrapper
- Place one wrapper on a clean surface with a corner pointing toward you (like a diamond)
- Use a measuring teaspoon to scoop 1 level teaspoon of filling
- Place filling in the center of the wrapper
- BEGINNER TIP: Start with less filling until you get comfortable with the folding process
- Fold into perfect wontons
- Dip your finger in the water bowl
- Run your wet finger along all four edges of the wrapper
- Fold the bottom corner up to meet the top corner, forming a triangle
- Press firmly around the filling to remove air pockets (air bubbles will cause wontons to burst when frying)
- Press edges firmly to seal completely
- Pick up the triangle and hold with the long edge facing you
- Bring the right corner toward the center
- Bring the left corner toward the center, slightly overlapping the right corner
- Wet one corner slightly and press corners together to seal
- Your wonton should now look like a little hat or boat
- Place completed wonton on the parchment-lined baking sheet
- Repeat with remaining wrappers and filling
- Keep track of your progress
- Leave space between wontons on the baking sheet to prevent sticking
- If making a large batch, you can place a second layer separated by parchment paper
- Count as you go to ensure equal servings
- If not cooking immediately, cover completed wontons with plastic wrap to prevent drying
Frying to Golden Perfection
- Prepare for frying
- Use a heavy-bottomed pot with high sides (at least 5-6 inches high)
- Pour in 3 cups of vegetable oil (should be 2-3 inches deep)
- Clip candy thermometer to side of pot (don’t let it touch the bottom)
- Place pot on stove over medium heat
- Heat oil to exactly 350°F (175°C) – this will take about 5-7 minutes
- SAFETY TIP: Never leave heating oil unattended
- Prepare a plate lined with 2-3 layers of paper towels
- Have your slotted spoon or spider strainer ready
- Test the oil temperature
- If you don’t have a thermometer, test with a small piece of wonton wrapper
- Drop a tiny piece into the oil – it should sizzle immediately and float to top
- If it browns too quickly, oil is too hot (turn down heat)
- If it just sits there, oil is too cool (continue heating)
- Fry the wontons
- Gently lower 5-6 wontons into the hot oil using your slotted spoon
- SAFETY WARNING: Stand back slightly to avoid oil splatters
- Keep wontons separated in the oil (use spoon to gently nudge them apart if needed)
- Fry for 1 minute, then gently flip each wonton using your slotted spoon
- Continue frying for 1-2 more minutes until golden brown on all sides
- Look for a deep golden color – not pale (undercooked) or dark brown (overcooked)
- Remove and drain
- Use slotted spoon to lift wontons one by one from the oil
- Hold above pot for 5 seconds to allow excess oil to drip back
- Place on paper towel-lined plate in a single layer
- Blot tops gently with additional paper towel if needed
- Allow to cool for 1-2 minutes (filling will be very hot inside)
- Continue with remaining wontons
- Check oil temperature between batches (return to 350°F before adding next batch)
- You may need to adjust heat slightly up or down to maintain temperature
- Continue until all wontons are fried
- IMPORTANT: If oil starts smoking or gets too dark, it’s no longer usable and should be safely discarded once cooled
Creating the Perfect Dipping Sauce
- Combine sauce ingredients
- Place small saucepan on stove over medium-low heat
- Add ¼ cup rice vinegar
- Measure and add 3 tablespoons sugar
- Add 2 tablespoons ketchup
- Add 1-2 teaspoons red chili flakes (1 tsp for mild, 2 tsp for spicy)
- Add 2 tablespoons water
- Whisk together until sugar begins to dissolve (about 30 seconds)
- Cook the sauce
- Increase heat to medium
- Bring mixture to a gentle simmer (small bubbles around the edge)
- Stir occasionally to prevent sticking
- Simmer for 2 minutes to blend flavors
- Thicken the sauce
- In a small separate bowl, mix 1 teaspoon cornstarch with 1 tablespoon cold water
- Stir until completely smooth with no lumps (this is your slurry)
- While whisking sauce constantly, slowly pour in cornstarch slurry
- Continue whisking for 1-2 minutes until sauce thickens slightly
- Sauce should coat the back of a spoon but still be pourable
- Remove from heat and transfer to a serving bowl
- Allow to cool for 5 minutes before serving (sauce will thicken slightly more as it cools)
Serving Your Creation
- Plate like a chef
- Choose a serving platter with slightly raised edges
- Arrange wontons in a circular or fan pattern
- Place dipping sauce bowl in the center or on the side
- Garnish with thinly sliced green onions or a sprinkle of sesame seeds
- Serve immediately while still warm and crispy
- Enjoy properly
- Provide small plates and napkins for each person
- Demonstrate how to dip (just a corner of the wonton into sauce to maintain crispness)
- Encourage eating while hot for best texture and flavor
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Wontons bursting while frying | Too much filling or air pockets | Use less filling and press out all air when sealing |
| Wontons turning dark too quickly | Oil too hot | Lower heat and maintain 350°F |
| Filling falling out | Edges not sealed properly | Ensure edges are moistened and pressed firmly |
| Tough, chewy wontons | Overcooked | Reduce frying time by 30 seconds |
| Soggy wontons | Oil not hot enough | Ensure oil reaches proper temperature before frying |
| Sauce too thin | Insufficient thickening | Add more cornstarch slurry, 1/2 teaspoon at a time |
| Wrapper tears when folding | Wrapper too dry | Keep wrappers covered with damp towel at all times |
| Filling too wet | Excess moisture in ingredients | Pat shrimp very dry, drain any liquid from filling |
| Oil smoking | Oil temperature too high | Immediately remove from heat, let cool, and start fresh |
| Wontons sticking together | Placed too close during frying | Fry fewer wontons at once, keep them separated |
Variations to Try
Different Fillings
- Pork and Shrimp: Substitute ground pork for chicken
- Vegetarian: Use crumbled firm tofu, finely chopped mushrooms, and water chestnuts
- Spicy Kick: Add 1 teaspoon of sriracha or sambal oelek to the filling
- Extra Crunch: Mix in 2 tablespoons of finely chopped water chestnuts
- Herb Boost: Add 2 tablespoons chopped cilantro or Thai basil to the filling
Cooking Methods
- Air Fryer Method: Spray wontons with oil and air fry at 375°F for 6-8 minutes
- Steamed Wontons: Steam for 6-8 minutes for a healthier alternative
- Wonton Soup: Drop unfried wontons into simmering chicken broth with sliced vegetables
- Baked Option: Brush with oil and bake at 425°F for 10-12 minutes until crispy
Storing and Reheating
Storage Options
- Refrigerator: Store cooked wontons in airtight container for up to 3 days
- Freezer (uncooked): Freeze on baking sheet until solid, then transfer to freezer bags (up to 3 months)
- Freezer (cooked): Store in airtight container with parchment between layers (up to 1 month)
- Sauce: Refrigerate in jar for up to 1 week
Reheating Methods
- Oven: Bake at 350°F for 5-7 minutes until crispy and heated through
- Air Fryer: 3-4 minutes at 350°F
- Microwave: Not recommended (wontons will become soggy)
- From frozen (uncooked): Fry directly from frozen, adding 1-2 minutes to cooking time
- From frozen (cooked): Thaw in refrigerator, then reheat in oven for best results
Safety Notes & Pro Tips
Food Safety
- Always wash hands before and after handling raw chicken and shrimp
- Keep raw meat refrigerated until ready to use
- Use separate cutting boards for meat and vegetables
- Ensure wontons reach internal temperature of 165°F
- Never reuse oil that has been used to fry raw meat products
- Discard any filling or wrappers left at room temperature for over 2 hours
Pro Tips for Beginners
- Watch a video: Before starting, watch an online tutorial on wonton folding
- Make ahead: Prepare filling up to 24 hours in advance and keep refrigerated
- Keep it cold: Chilled filling is easier to work with and safer
- Assembly line: Get family members involved in the folding process
- Oil temperature: Use a candy thermometer for consistent results
- Test run: Fry one wonton first to check cooking time and seasoning
- Wonton wrappers: Look for them in the refrigerated section near tofu or produce
- Prevent drying: Only remove a few wrappers at a time from the package
- Work surface: A wooden or plastic cutting board works best for folding
- Serving size: Count your wontons as you make them to ensure equal portions
Dietary Notes
- Gluten: Contains gluten in wonton wrappers
- Shellfish: Contains shrimp (major allergen)
- Soy: Contains soy sauce (can use coconut aminos for soy-free version)
- Low-carb option: Use lettuce wraps instead of wonton wrappers
- Calorie reduction: Air fry or steam instead of deep frying
