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Chicken and Shrimp Wontons

Chicken and Shrimp Wontons

The ultimate comfort food, these Chicken and Shrimp Wontons are crispy on the outside and savory on the inside. With a delightful combination of fresh chicken, shrimp, and spices wrapped in a delicate wrapper, they make for an easy weeknight dinner. Don't miss out on the chance to impress your family or guests with this delicious recipe!
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Prep Time 1 minute
Cook Time 20 minutes
Total Time 21 minutes
Servings: 24 servings
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ pound chicken finely diced
  • ¾ pound shrimp finely diced
  • 2 tablespoons green onions diced
  • 1 tablespoon cilantro minced fresh
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced fresh
  • 1 medium serrano chili seeded and minced
  • 1½ tablespoons soy sauce
  • 1 tablespoon sherry
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1 teaspoon crushed red pepper
  • 1 dash salt
  • 1 pinch granulated white sugar
  • 48 square wonton wrappers
  • oil for deep-frying
  • ½ cup ketchup
  • ½ cup water
  • ¼ cup distilled white vinegar
  • ¼ cup granulated white sugar
  • 1 tablespoon chili garlic sauce
  • ½ teaspoon soy sauce
  • ½ teaspoon sesame oil
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced fresh

Equipment

  • Wooden Spoon
  • Mixing Bowl
  • Cutting Board
  • Food Processor
  • Large Pot
  • Skillet
  • Frying Pan

Method
 

  1. In a large bowl, mix together all of the wonton filling ingredients, including the finely diced chicken, shrimp, green onions, cilantro, garlic, ginger, serrano chili, soy sauce, sherry, cornstarch, sesame oil, crushed red pepper, salt, pepper, and a pinch of sugar. Cover the bowl and refrigerate the filling for at least one hour or ideally overnight to allow the flavors to meld.
  2. When you’re ready to prepare, take the wonton wrappers out and lay them on a clean surface. Place a heaping teaspoon of the chilled filling in the center of each wrapper. Be careful not to overfill them to prevent bursting during cooking.
  3. To seal the wontons, tuck in the sides and press the edges firmly together. Ensure there are no air pockets inside, as they can cause the wrappers to tear. Place each sealed wonton on a parchment-lined baking tray.
  4. Once all wontons are filled and sealed, place the tray in the refrigerator for another hour. This step helps them hold their shape while frying.
  5. Next, prepare the dipping sauce. In a food processor, combine the ketchup, water, distilled white vinegar, granulated white sugar, chili garlic sauce, soy sauce, sesame oil, garlic, and ginger. Blend until smooth, then pour the mixture into a heavy saucepan.
  6. Bring the sauce to a boil over medium heat, stirring constantly until it thickens. This should take about five to seven minutes. Once thickened, keep it warm until you're ready to serve.
  7. In a deep pot, heat enough oil to reach a depth of about three inches. Heat the oil to 375°F. To test if the oil is hot enough, drop a small piece of wonton wrapper into the oil; it should sizzle immediately.
  8. Carefully add the chilled wontons in batches, making sure not to overcrowd the pot. Fry them for about three to four minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and let them drain on paper towels.
  9. Serve the hot Chicken and Shrimp Wontons immediately with the prepared dipping sauce on the side. The contrast of the crispy exterior and flavorful filling is something you won't want to miss!

Notes

Leftover wontons can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for crispiness. You can freeze uncooked wontons in a single layer on a baking tray, then transfer them to a freezer bag. They can be cooked directly from frozen—just add a few extra minutes to the frying time. Serve these wontons with a fresh salad or steamed vegetables for a balanced meal. Try adding vegetables like finely chopped carrots or bell peppers for an extra crunch. Besides the suggested sauce, these wontons pair well with soy sauce, sweet chili sauce, or even a spicy mustard.