Plump and Juicy! Shrimp Wonton Dumplings

Plump and Juicy! Shrimp Wonton Dumplings

The plump and juicy shrimp and the tender, slippery skins are sublime. These wonton are irresistible to shrimp lovers! Serve with a soy sauce based sauce that's packed with green onion.


Wonton wrappers
a pack of 30
Peeled shrimp
about 150 g
● Ground pork
50 g
● The white part of a Japanese leek (finely chopped)
10-15 cm worth (about 40 g)
● Ginger (grated)
1/2 a thumbtip's worth
● Sake
1/2 teaspoon
●Soy sauce
1/2 teaspoon
● Sesame oil
1/2 teaspoon
● Chicken bone soup stock granules
1/2 teaspoon
To prepare the shrimp
1/2 teaspoon
1/2 teaspoon
Soy sauce
1/2 teaspoon
For the green onion and soy sauce
Green onion (finely chopped)
a generous amount
Soy sauce
2 tablespoons
1 tablespoon
1 teaspoon


1. To make the shrimp plump and juicy!! Devein, and rub with a little katakuriko and salt. Rinse well in cold water, and pat dry with paper towels.
2. Press the shrimp hard against the bowl to rip them into thumb sized pieces. Add 1/2 teaspoon each of katakuriko, sake and soy sauce to pre-season.
3. Combine all the ● ingredients from the ground meat on, and mix and knead until sticky.
4. Mix the Step 2 shrimp and the Step 3 meat mixture together. Use this to fill the wonton wrappers.
5. An easy way to form the wonton is to do it as you would form shumai dumplings. Press the wrapper with the filling on it in between your thumb and forefinger.
6. Squeeze the corners of the wrapper tightly (if you squeeze the part near the filling, the wrapper may rip).
7. This is how a formed wonton looks. Drop them into boiling water.
8. Enjoy with lots of green onion-filled soy sauce and vinegar sauce. You can add them to soups too.

Story Behind this Recipe

I love shrimp. More than the wrappers and more than the meat, I wanted to emphasize the shrimp! So I used very thin wrappers and filled them with lots of shrimp.