Best Chicken Shrimp Wontons

Name: Fried Chicken Shrimp Wontons
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 300 gr chicken thigh (ground - can be pork); 150 gr shrimp (chopped); 1 stalk leek; 2 cloves garlic; ½ onion; 1 egg white (+/- 40 gr); 1 tbsp tapioca starch; 1 tbsp oyster sauce; 1 tbsp fish sauce; 1 tsp sesame oil; 1 tsp mushroom powder (optional); ½ tsp pepper

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Shrimp Wontons are little bites of joy, crispy and golden when fried, or silky and juicy in a comforting chicken wonton soup. From one simple recipe, you can create both crunchy snacks and cozy soups. Get ready to wrap, fry, and slurp your way to deliciousness!

A plate of fried chicken shrimp wontons and a bowl of boiled chicken shrimp wonton soup.

This shrimp wonton recipe is a two-in-one treasure, you can make crispy fried wontons that disappear fast at parties, or simmer them gently in broth for a comforting bowl of wonton soup or even a heartier chicken wonton soup. Either way, they’re easy to prepare and always a crowd-pleaser.

Each wonton wrapper is filled with a juicy blend of ground chicken (or pork) and shrimp, creating a filling that’s both flavorful and satisfying. When fried, these little parcels turn golden and crunchy, while the inside stays tender and juicy. When boiled, they become silky and delicate, soaking up the broth like little flavor bombs.

If you enjoy Chicken potstickers or Pork Shu Mai, these wontons will quickly become your new favorite. Serve them with dishes like Minced Pork Noodles, Egg Drop Soup, or Green Beans with Eggs for a balanced meal. And if you’re in the mood for more crispy bites, try my Shrimp Balls or Meatballs, they pair perfectly with a platter of freshly fried wontons.

Why You Will Love This Recipe

Super easy to make – The wonton filling comes together quickly with just shrimp, chicken (or pork), and a few seasonings. Wrapping the wontons is easier than you think, once you get the first one right, the rest are a breeze.
Crispy or silky, your choice – Craving crunch? Make golden fried wontons. Want comfort food? Drop them into broth for wonton soup or a cozy bowl of chicken wonton soup. One recipe, endless variations.
Restaurant-quality at home – Juicy, bouncy filling with that perfect umami-sweet balance, just like the wontons you’d order at your favorite Chinese restaurant, but made in your own kitchen.
Fun kitchen project – Folding wontons is surprisingly fun! Get the kids or your friends involved, and you’ll have a tray of beautifully wrapped shrimp wontons ready before you know it.

Recipe Ingredients

Chicken shrimp wontons ingredients with labels.

Ingredients to Note

Shrimp – Peel, devein, and wash the shrimp thoroughly, then chop them coarsely. This gives the filling that juicy, bouncy texture everyone loves in shrimp wontons. You can also mix shrimp with ground chicken or pork for extra flavor. Classic chicken shrimp wontons or pork shrimp wontons are popular dim sum menus.

Wonton wrappers – Choose thin, square wonton wrappers for the best texture. Always check the label to make sure they’re suitable for both frying and boiling, since some wrappers are made only for soups and may not crisp up well for fried wontons. If they’re a little dry, keep them covered with a damp towel while you work.

Ground chicken (optional) – If you prefer a lighter filling, blend shrimp with ground chicken for a delicate flavor. This combo is perfect if you’re planning to turn them into chicken wonton soup.

Ground pork (optional) – Pork adds richness and juiciness to the filling. It’s a traditional pairing with shrimp in many Chinese dumplings.

Be sure to check out the full recipe and ingredient list below

How to Make Chicken Shrimp Wontons

Photos of preparing the minced garlic and mixing all ingredients in a bowl.

STEP 1 — Make the filling + garlic oil
Heat a little oil (Image 1). Fry the minced garlic until golden (Image 2); scoop out and set aside (this is your fried garlic).
In a mixing bowl, add ground chicken thigh, chopped shrimp, minced green onion, onion, tapioca flour, egg white, 1–2 tsp fried garlic, and your seasonings (Image 3). Add cilantro if you like. Mix in one direction until the mixture turns sticky and cohesive (Image 4). This gives the shrimp wontons that signature bouncy bite.

STEP 2 — Wrap the wontons
Place 1–2 teaspoons of filling near one edge of a wonton wrapper (Image 5). Lightly wet the edges, fold toward the center to seal (Image 6). Press out air pockets, then pinch the two corners together with a dab of water (Images 7, 8).
Tip: Keep wrappers and wrapped wontons under a damp towel so they don’t dry out.

Photos of boiling and preparing the wontons soup.

STEP 3 — Finish wrapping
Continue until all filling is used (Image 9). If you plan to make both fried wontons and wonton soup, split the batch now.

STEP 4 — Season the bowl & boil
In each serving bowl, add 1 tbsp lard or vegetable oil, 1 tsp fish sauce, and a pinch of white/black pepper (your flavor base).
Bring a pot of water to a rolling boil (Image 11). Drop in the chicken shrimp wontons (Image 12).

Photos of boiling the wontons and deep-frying the wontons.

STEP 5 — Assemble
Cook the wontons until they float, then 30 to 60 seconds more (Images 13, 14).Transfer cooked wontons to the serving bowl. Add a little fried garlic on top and ladle in hot chicken broth to make a cozy chicken wonton soup (or toss with the flavored oil for a lighter wonton soup vibe). Garnish with scallions/cilantro.

Fry
Heat oil in a deep pan to 340–360°F (170–180°C) (Image 15). Add wontons in batches (Image 16) and fry, turning, until deep golden and crisp, about 2–3 minutes total, depending on size.

Photos of deep-frying the wontons until golden brown.

STEP 5 — Drain & serve

Fry the wontons, flip each side, until deep golden and crisp, about 2–3 minutes total, depending on size (Images 17, 18).
Lift out (Image 19) and drain the excess oil on a rack for maximum crunch. Serve fried shrimp wontons and wontons soup hot with chili oil, sweet chili sauce, or black vinegar + ginger (Image 20). Enjoy!

Pro Tips

Oil matters – Use coconut oil for deep-frying. It gives you extra-crisp fried wontons that stay less greasy compared to using vegetable oil.
Best pork cut – If making pork shrimp wontons, go for pork shoulder, it has the right fat balance so the filling stays juicy, not dry.
Aromatics are optional – Leeks and coriander stalks add fragrance, but they’re polarizing. Feel free to leave them out or substitute green onions if you want a milder taste.
Season to balance – Skipping veggies? Adjust the seasoning so the filling for your shrimp wontons isn’t overly salty. A touch of sugar or sesame oil can round things out.
Handle wrappers with care – Always keep wonton wrappers under a damp towel or plastic wrap while you work. They dry out quickly and will crack when you fold them, making it harder to seal for soup or frying.
Soup vs. fry tip – For wonton soup or chicken wonton soup, don’t overcook—boil just until they float. For fried wontons, keep oil at 340–360°F (170–180°C) so they turn golden without burning.

How to Serve

These chicken shrimp wontons are incredibly versatile, you can enjoy them crispy as fried wontons or silky in a comforting bowl of wonton soup.

Pair with noodles – Serve alongside Minced Pork Noodles for a hearty meal. Add sides like Deep-fried Meatballs or Shrimp Balls for the ultimate feast.
Add a veggie side – Balance the rich flavors with light, savory dishes like Pork Broccoli Stir Fry or Spinach Silken Tofu.
Don’t forget the drinks – Round out your meal with a soothing glass of Oolong Milk Tea or Assam Milk Tea. Their floral, malty notes complement the savory wontons perfectly.

FAQs about Chicken Shrimp Wontons

Where can I get pre-made wonton wrappers?

Most Asian grocery stores and many supermarkets carry wonton wrappers in the refrigerated or frozen section. Look for thin square wrappers labeled for frying or soup, perfect for shrimp wontons, whether you plan to make fried wontons or wonton soup.

Can I make chicken shrimp wontons in advance?

Yes! You can wrap the wontons a day ahead and keep them covered in the fridge. For longer storage, freeze uncooked wontons on a tray, then transfer to a bag. They’ll last up to a month in the freezer.

Can I use only chicken or only shrimp in the filling?

Absolutely. All-shrimp wontons taste light and sweet, while all-chicken wontons are a bit heartier. Mixing the two gives the best balance of flavor and texture.

How do I prevent wontons from leaving the wrappers while cooking?

Make sure to press out air pockets before sealing. Wet the edges of the wrapper lightly with water so they seal tightly. For soup, don’t overcook, the wontons are ready as soon as they float.

Can I bake or air-fry these wontons?

Yes. For a lighter version, air-fry at 375°F (190°C) for 8–10 minutes, flipping once. Spray or brush lightly with oil for that golden crisp. Baked wontons are possible too, but they won’t get quite as crunchy as deep-fried wontons.

A bowl of boiled wontons soup with deep-fried wontons at the background.

Storage

Cooked Wontons: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
Uncooked Wontons: Keep covered in the fridge on a tray lined with parchment paper to prevent sticking. Use within 24 hours for best texture.