Soy-Free Shrimp Wonton
Delight your taste buds with these flavorful Soy-Free Shrimp Wontons, a fresh twist on a classic favorite! Each wonton is packed with a succulent shrimp filling enhanced by crunchy water chestnuts, aromatic ginger, garlic, and scallions, all blended with sesame oil and rice vinegar for a vibrant, umami-rich flavor. Wrapped in delicate wonton wrappers and sealed with a simple cornstarch paste, these handmade bites are boiled to perfection in minutes, making them a light and satisfying appetizer or meal. Best of all, this recipe is soy-free, offering a refreshing alternative for those with dietary restrictions. Serve these delicious wontons with your favorite dipping sauce or in a steaming bowl of broth for an unforgettable culinary experience your whole family will love! Perfect for busy weeknights or elegant gatherings alike.
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Recipe Information
Ingredients
- 250 g shrimp
- 50 g water chestnuts
- 1 tsp fresh ginger
- 3 stalks scallions
- 2 cloves garlic
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 0.5 tsp salt
- 0.25 tsp black pepper
- 30 pieces wonton wrappers
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
Finely chop the shrimp and transfer to a large mixing bowl.
Dice the water chestnuts and add them to the bowl with the shrimp.
Grate or mince the ginger and add it to the shrimp mixture.
Chop the scallions and garlic finely and add them to the bowl.
Add sesame oil, rice vinegar, salt, and black pepper to the shrimp mixture and mix thoroughly until well combined.
In a small bowl, mix the cornstarch with water to create a thin paste.
Place a wonton wrapper on a clean surface. Keep the other wrappers covered to prevent them from drying out.
Spoon about a teaspoon of the shrimp mixture onto the center of the wrapper.
Dip your finger into the cornstarch paste and brush along the edges of the wrapper to moisten.
Fold the wrapper in half diagonally to form a triangle, pressing well to seal the edges.
Bring the two corners towards each other around the filling and press to seal.
Continue this process with the remaining wontons.
Fill a pot with water and bring to a rolling boil.
Add wontons in batches to the boiling water, being careful not to overcrowd the pot.
Boil the wontons for about 4-5 minutes, until they float to the surface and the shrimp filling is cooked through.
Remove wontons from the pot using a slotted spoon and let them drain.
Serve the wontons warm with your choice of dipping sauce or in broth.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2991 mg | 130% | |
| Total Carbohydrate | 149.2 g | 54% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 5.5 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 318 mg | 24% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
