chinese

Shrimp and Chicken Wontons

Name: Shrimp and Chicken Wontons
Total time: 1 h
Yield: 6 servings
Cuisine: chinese
Ingredients: 500 g Shrimp; 1 tsp Baking soda; 1 cup Water; 1 tbsp White vinegar; 30 g Chicken skin; 50 g Chicken leg meat; 0.33 tsp Salt (for filling); 0.33 tsp White pepper powder (for filling); 0.33 tsp MSG (for filling); 0.125 tsp Thirteen Spice powder; 2 tsp Soy sauce (for filling); 1 tbsp Oyster sauce; 1 tbsp Sesame oil (for filling); 1 tsp Starch; 1 Egg white; 35 pieces Wonton wrappers; 0.25 tsp Salt (for soup base); 0.25 tsp MSG (for soup base); 0.25 tsp White pepper powder (for soup base); 1 tsp Soy sauce (for soup base); 1 tsp Sesame oil (for soup base); 1 tbsp Cilantro; 1 tbsp Green onions; 1 tbsp Seaweed; 1 tbsp Dried small shrimps

A delicious recipe for homemade wontons filled with a mixture of shrimp and chicken, served in a flavorful broth. The shrimp are specially treated for a silky, bouncy texture.

1h 6 servings小高姐的 Magic Ingredients Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

400

Calories

28g

Protein

50g

Carbs

Fat

Scale recipe

6 servings

Original recipe

Ingredients25 items

Produce

🌿Cilantro1 tbsp

🧅Green onions1 tbsp

Meat

🐔Chicken skin30 g

🍗Chicken leg meat50 g

Seafood

🦐Shrimp500 g

🦐Dried small shrimps1 tbsp

Dairy

🥚Egg white1

Bakery

🥟Wonton wrappers35 pieces

Pantry

🧂Baking soda1 tsp

🍶White vinegar1 tbsp

醬Soy sauce (for filling)2 tsp

🦪Oyster sauce1 tbsp

🌰Sesame oil (for filling)1 tbsp

🍚Starch1 tsp

醬Soy sauce (for soup base)1 tsp

🌰Sesame oil (for soup base)1 tsp

🌿Seaweed1 tbsp

Spices

🧂Salt (for filling)⅓ tsp

🌶️White pepper powder (for filling)⅓ tsp

🧂MSG (for filling)⅓ tsp

🌶️Thirteen Spice powder0.13 tsp

🧂Salt (for soup base)¼ tsp

🧂MSG (for soup base)¼ tsp

🌶️White pepper powder (for soup base)¼ tsp

Other

💧Water1 cup

Instructions

1
Place the peeled shrimp in a bowl. Add baking soda and water, then mix well by hand until all shrimp are coated. Let soak for 30 minutes.
30:00 timer
2
After 30 minutes, rinse the shrimp thoroughly under running water to remove the baking soda. Optionally, add white vinegar and mix briefly, then rinse again to neutralize any alkaline taste.
3
Drain the shrimp well and set aside.
4
Add chicken skin to a food processor and blend until finely minced.
5
Add chicken leg meat and 1/4 of the prepared shrimp to the food processor.
6
Add salt, white pepper powder, MSG, Thirteen Spice powder, soy sauce, oyster sauce, sesame oil, starch, and egg white to the food processor.
7
Blend until a smooth paste forms.
8
Add the remaining 3/4 of the shrimp to the food processor and pulse briefly until the shrimp are coarsely chopped and mixed with the paste, retaining some texture.
9
Place a wonton wrapper on your four fingers. Spoon a generous amount of filling into the center of the wrapper. Use the back of the spoon to press the filling down while simultaneously closing your fingers to gather the wrapper around the filling. Gently squeeze the top to seal and shape the wonton. Repeat for all wontons.
10
Bring a pot of water to a rolling boil.
11
Carefully add the wontons to the boiling water. Stir gently to prevent sticking. Boil for 3 minutes after the water returns to a boil.
3:00 timer
12
While wontons are cooking, prepare the soup base in a serving bowl. Add salt, MSG, white pepper powder, soy sauce, and sesame oil.
13
Add chopped cilantro, green onions, shredded seaweed, and dried small shrimps to the bowl.
14
Ladle some hot water from the pot where the wontons are cooking into the bowl to dissolve the seasonings and create the soup base.
15
Once cooked, remove the wontons from the pot using a slotted spoon and place them into the prepared soup bowl. Serve immediately.

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