Shrimp and Chives Wontons

These wontons combine the sweetness of shrimp with the freshness of chives, all wrapped in wonton wrappers and served with delicious chili oil. These shrimp and chive wontons are perfect for appetizers, snacks, or light meals!

If you like wontons, check out my SPICY PORK WONTONS WITH CHILI OIL RECIPE, ONE POT WONTON SOPU REICPE, and CRISPY FRIED WONTONS RECIPE.

My parents used to sell these shrimp and chive wontons at their restaurant. I would sit there and watch the workers prep the ingredients and wrap the wontons. They taught me how to devein the shrimp and remove the shell in a quick and easy way. The combination of juicy shrimp and fragrant chives wrapped in tender wontons makes a satisfying and comforting dish. Trust me, follow this recipe and you can create a restaurant-quality dish right in your own kitchen!

WATCH SHRIMP AND CHIVES WONTONS RECIPE VIDEO BELOW:

INGREDIENTS

• Wonton Wrapper
• Shrimp
• Chives
• Ginger
• Garlic
• Green Onion
• Soy Sauce
• Shaoxing Wine
• Sesame Oil
• Salt
• White Pepper
• Egg
• Cornstarch
• Sugar
• Chili Oil (optional)

HOW TO QUICKLY DEVEIN SHRIMP (EASY HACK):

Here’s an easy way to devein shrimp: using a toothpick! Despite the name, the “vein” is actually the shrimp’s digestive tract which has a gritty texture, so most people prefer to remove it.

First, hold the shrimp in your hand with the curved side facing up. Insert the toothpick into the shrimp about halfway down its back, just underneath the vein. You want to go in between the second and third segment. Once the toothpick is inserted, gently lift it upward, hooking the vein as you pull the toothpick out.

HOW TO MAKE SHRIMP AND CHIVE WONTONS?

PREPARE THE SHRIMP FILLING

Start by finely chopping the shrimp until it forms a sticky shrimp paste. This is optional, but I like to leave a few big chunks of shrimp to retain some texture for a nice bite.

In a bowl, combine chopped shrimp, chopped chives, soy sauce, Shaoxing wine, sesame oil, garlic, ginger, egg, salt, white pepper, cornstarch, and sugar. Mix well until the ingredients are fully incorporated.

WRAPPING WONTONS

Use a tongue depressor or wooden stick to scoop 1 tsp of wonton filling, and place it onto the center of a wonton wrapper. Alternatively, you can use a wooden spoon or chopsticks to scoop the filling.

Use your other hand to wrap the filling around and make a fist to seal the edges. Squeeze your hands tight to make sure that the wonton wrappers are sealed. Slide the wooden stick out and repeat the process with the remaining wonton filling and wrappers.

COOK THE WONTONS (Boiling Method)

Bring a large pot of water to a boil. Once boiling, carefully drop the wontons into the water and stir gently to prevent sticking. Boil the wontons for 4-5 minutes or until they float to the water surface.

SERVE

Transfer the wontons to a bowl. Add chili oil and garnish with more chopped chives and green onions. Serve hot and enjoy!

You can use store-bought chili oil, or make your own HOMEMADE CHILI OIL!

HOW TO STORE AND FREEZE WONTONS:

You can freeze uncooked wontons for later use. Prepare a baking pan and dust it with flour or cornstarch to prevent sticking. Arrange the wontons on the baking sheet in a single layer and freeze them for 1-2 hours or until solid. Once the wontons are frozen, transfer them to a zip-lock bag. Wontons can be stored in the freezer for up to 3 months.

You can cook frozen wontons directly, you do not need to defrost them before boiling. To cook frozen wontons, first bring a pot of water to a boil. Add frozen wontons and cook for 5-6 minutes, or until they float to the surface. Remove the wontons and serve.

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

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