Wontons with Shrimp and Chicken
Wontons with Shrimp and Chicken is a intermediate Chinese recipe that serves 4. 280 calories per serving.
Prep: 1 hr 10 min | Cook: 5 min | Total: 1 hr 15 min
Cost: $16.97 total, $4.24 per serving
Ingredients
- 500 grams Shrimp (Fresh, peeled, and deveined)
- 1 teaspoon bicarbonate of soda (For shrimp preparation)
- Enough to cover shrimp cups Water (To soak shrimp)
- 1 tablespoon Distilled white vinegar (Optional: to neutralize the odor of baking soda.)
- 50 grams Chicken skin (Adds richness and flavor; blend thoroughly.)
- 150 grams Chicken thigh (Boneless, skinless)
- 1 teaspoon Salt (For seasoning)
- 0.5 teaspoon White pepper (To season)
- A dash Monosodium glutamate (MSG), a potent umami seasoning. (Optional, enhances umami flavor)
- A small dash Thirteen‑spice powder (Chinese five‑spice blend can be used as a substitute.)
- 1 tablespoon Soy sauce (Prefer light soy sauce.)
- 1 tablespoon Oyster sauce (Imparts depth and a sweet note.)
- 1 teaspoon Sesame oil (To boost aroma and flavor.)
- 1 tablespoon Cornstarch (To bind)
- 1 Egg white (To bind)
- About 40 pieces Wonton wrappers (Commercially bought, round or square)
Instructions
Marinate the shrimp in a baking‑soda water solution.
Place 500 g of peeled shrimp in a bowl. Add 1 teaspoon of baking soda and enough water to fully submerge the shrimp. Gently toss with your hands to ensure every piece is covered. Let the mixture marinate at room temperature (25‑27 °C) for 30 minutes.
Time: PT30M
Temperature: 25-27°C
Rinse the shrimp thoroughly.
After 30 minutes, rinse the shrimp thoroughly under running water to remove the baking‑soda solution. If you’re sensitive to the alkaline aroma, stir in about 1 tablespoon of white vinegar, give it a gentle toss, then rinse again to wash away the vinegar.
Time: PT5M
Prepare the chicken mixture
In a blender or food processor, puree 50 g chicken skin until smooth. Add 150 g chicken thigh meat and about 125 g (¼) shrimp. Season with 1 tsp salt, ½ tsp white pepper, a pinch of MSG, a hint of thirteen‑spice powder, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 tsp sesame oil, 1 Tbsp cornstarch, and 1 egg white. Blend until fully combined and silky.
Time: PT20M
Fold the remaining shrimp into the filling.
Incorporate the remaining 375 g of shrimp into the blended mixture. If the shrimp are small, fold them in by hand; if they’re larger, give the blender a brief pulse to preserve a bit of chunkiness. The filling should be smooth yet speckled with visible shrimp pieces.
Time: PT10M
Wrap the wontons.
Place a wonton wrapper over four fingers. Spoon a portion of filling onto the center of the wrapper. Press the filling down with the back of the spoon while drawing your fingers together. Remove the spoon and seal the top of the wrapper using thumb and forefinger. Continue until all wontons are formed. No need to moisten the wrapper edges.
Time: PT15M
Cook the wontons
Heat a pot of water until it reaches a rolling boil (100 °C). Carefully lower the wontons into the boiling water. Stir them gently with a spoon to keep them from sticking. Simmer for about 3 minutes, or until the shrimp and chicken are fully cooked and the wontons rise to the surface.
Time: PT3M
Temperature: 100°C
Serve the wontons immersed in a flavorful broth.
Ladle the hot broth or soup base into soup bowls, allowing the seasonings to dissolve. Then add the cooked wontons to each bowl and serve immediately.
Time: PT2M
Temperature: Hot
Nutrition Facts
- Calories
- 280
- Protein
- 30g
- Carbohydrates
- 15g
- Fat
- 8g
- Fiber
- 1g
Dietary info: Gluten (wonton skins), Includes animal-derived ingredients, low-carb, high-protein, low-calorie, low-fat
Allergens: Shellfish, Egg, Soy
Ingredient Substitutions
- Instead of Shrimp: Prawns, peeled
- Instead of bicarbonate of soda: None
- Instead of Water: None
- Instead of Distilled white vinegar: Lemon juice
- Instead of Chicken skin: pork fat
- Instead of Chicken thigh: Chicken breast
- Instead of Salt: Soy sauce (adjust amount as needed)
- Instead of White pepper: Black pepper
- Instead of Monosodium glutamate (MSG), a potent umami seasoning.: Either omit it or incorporate mushroom powder.
- Instead of Thirteen‑spice powder: Chinese five‑spice seasoning
- Instead of Soy sauce: Tamari
- Instead of Oyster sauce: Hoisin sauce
- Instead of Sesame oil: Lightly toasted sesame seeds
- Instead of Cornstarch: Potato starch
- Instead of Egg white: Aquafaba
- Instead of Wonton wrappers: Freshly Made Wonton Wrappers
Equipment Needed
- Mixing bowls
- Blender or food processor
- stockpot
- Spoon
- Measuring spoons
- Soup serving bowls
Critical Steps — Do Not Skip
- Marinate the shrimp in a baking‑soda water solution.
- Rinse the shrimp thoroughly.
- Prepare the chicken mixture.
- Wrap the wontons
- Cook the wontons
Chef Tips from the Video
- Choose fresh shrimp for optimal texture and flavor.
- Thoroughly blending chicken skin is essential for a smooth filling.
- No need to moisten the wonton wrappers with this wrapping technique, which speeds up the process.
- Cook the wontons only until they rise to the surface and are fully cooked, preventing them from becoming tough.
Troubleshooting
Wontons tend to come apart while cooking.
Avoid overfilling the wrappers and press the seams tightly. Incorporate cornstarch and egg white into the filling to improve binding.
The shrimp are rubbery in texture or have an off flavor.
Make sure to soak the shrimp in baking soda for the appropriate amount of time and rinse them thoroughly. Use fresh shrimp.
Wontons tend to stick together in boiling water.
Boil a generous amount of water and stir gently occasionally to keep it from sticking.
Storage
Refrigerator: Store cooked wontons in an airtight container for up to 2 days.
Freezer: Freeze uncooked wontons on a tray, then transfer to a freezer bag for up to 1 month.
Room temperature: Do not leave wontons at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the filling and refrigerate it for up to 24 hours before wrapping.
- Wrap the wontons and freeze them uncooked for later use.
Frequently Asked Questions
What is the cultural significance and history of Wontons with Shrimp and Chicken in Chinese cuisine?
Wontons with Shrimp and Chicken trace their roots to traditional Chinese dim sum and home‑style soups, symbolizing comfort and family gatherings. The combination of shrimp and chicken reflects a balance of flavors prized in Chinese culinary heritage, and the dish has been enjoyed for centuries in coastal regions where seafood is abundant.
What are the traditional regional variations of Wontons with Shrimp and Chicken in different parts of China?
In Cantonese cuisine, the wontons are often served in a clear broth with a touch of ginger, while in Sichuan versions a mild peppery oil may be added for heat. Northern Chinese styles sometimes use wheat‑flour wrappers and a richer broth, whereas Shanghai chefs might incorporate a splash of Shaoxing wine for aroma.
What is the authentic traditional way Wontons with Shrimp and Chicken is served in Chinese cuisine, especially in Guangdong or other regions?
The authentic serving method in Guangdong is to place the freshly boiled wontons in a delicate, clear chicken‑shrimp broth, garnished with sliced scallions and a drizzle of sesame oil. The dish is presented hot in a shallow bowl, allowing diners to enjoy the tender texture of the wonton wrapper and the savory filling together.
On what occasions or celebrations is Wontons with Shrimp and Chicken traditionally associated in Chinese culture?
Wontons with Shrimp and Chicken are commonly served during Lunar New Year feasts and family reunions because the round shape of the wonton symbolizes completeness and prosperity. They also appear at birthday celebrations and wedding banquets as a sign of abundance and good fortune.
How does Wontons with Shrimp and Chicken fit into the broader Chinese cuisine tradition of dim sum and soup dishes?
The dish embodies the dim sum tradition of bite‑size, steamed or boiled parcels that are perfect for sharing, while the light broth aligns with Chinese soup culture that emphasizes balance and digestion. It showcases the Chinese culinary principle of pairing protein‑rich fillings with a gentle, flavorful liquid.
What are the authentic traditional ingredients for Wontons with Shrimp and Chicken versus acceptable substitutes?
Traditional ingredients include fresh shrimp, chicken thigh meat, chicken skin for richness, a pinch of bicarbonate of soda to tenderize the shrimp, and wheat‑based wonton wrappers. Acceptable substitutes are peeled shrimp, boneless chicken breast (though less fatty), and gluten‑free wrappers for those with dietary restrictions, while preserving the core flavor profile.
What are the most common mistakes to avoid when making Wontons with Shrimp and Chicken using the baking‑soda pretreatment for shrimp?
A frequent error is over‑soaking the shrimp in the baking‑soda solution, which can make the texture mushy; limit the soak to 5‑10 minutes and rinse thoroughly. Another mistake is over‑mixing the filling, which can break down the delicate shrimp fibers and result in a dense, rubbery wonton.
How do I know when Wontons with Shrimp and Chicken are done cooking in the broth, and what texture and appearance should I look for?
The wontons are done when they float to the surface of the broth and the wrappers become translucent yet still slightly firm to the bite. The filling should be opaque, with the shrimp turning pink and the chicken no longer pink, indicating an internal temperature of at least 165 °F (74 °C).
What does the YouTube channel Unknown specialize in, and what is its cooking philosophy regarding Chinese recipes like Wontons with Shrimp and Chicken?
The YouTube channel Unknown focuses on authentic Chinese home cooking, emphasizing technique, ingredient quality, and cultural storytelling. Its philosophy is to preserve traditional flavors while offering modern shortcuts—such as the baking‑soda shrimp treatment—to make classic dishes like Wontons with Shrimp and Chicken accessible to home chefs.
Last updated: August 21, 2026
