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Baked Thai Shrimp Wontons

Nov 3, 2014 24 Comments

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These easy baked Thai shrimp wontons are definitely a crowd pleaser. Yes, you can make crispy wontons without frying them!

Baked Thai Shrimp Wontons | healthynibblesandbits.comNow that I’ve flipped my calendar to “November,” my mind can begin to digest the holiday season. By the way, even though we’re in November, it’s not time for Christmas yet. So, Best Buy, Michaels, and every other retail store, can we please hold off on the Christmas commercials and ads until I’ve had my turkey and pumpkin pie?

Baked Thai Shrimp Wontons | healthynibblesandbits.com

When I lived in the East Coast, I never went home for Thanksgiving because (1) I had to start studying for finals and (2) holiday plane tickets are ridiculously expensive! (<— Nothing new there.) Instead, I celebrated friends-giving. Even though I have moved back to California, I want to keep this friends-giving tradition alive, so I’m planning 2 food-centric gatherings. Why have one when you can have two, right? But really, I’m just looking for any excuse to gather my friends together to eat. Bring on the stretchy yoga pants!!

Baked Thai Shrimp Wontons | healthynibblesandbits.com

Have you ever tried Trader Joe’s Thai Shrimp Potstickers before? For frozen potstickers in a bag, they’re pretty darn good. These baked Thai shrimp wontons are inspired by those TJ potstickers I ate a month ago when I was too lazy to cook. Yes, food bloggers eat frozen meals, too. Once in a while . . .

I haven’t actually decided which dishes to make for my friends-giving meals yet, but these shrimp wontons might make an appearance. And by the way, it’s definitely not weird to have shrimp for Thanksgiving. My Thanksgiving dinners growing up were seafood affairs, with the occasional appearance of a soy sauce chicken. Mama Lin was not accustomed to the big bird.

Wonton Folding | healthynibblesandbits.com

Folding these wontons are not as intimidating as it looks! All you’re doing is just gathering up all the corners and sealing the dumpling by pinching the edges together. The “X” shape just magically appears! If you want to practice the folding technique before making these wontons, just cut out a sheet of square paper and fold away.

Baked Thai Shrimp Wontons | healthynibblesandbits.com

Print

Baked Thai Shrimp Wontons

Baked Thai Shrimp Wontons | healthynibblesandbits.com

★★★★★

5 from 4 reviews

Makes 25 wontons

  • Author: Lisa Lin
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Category: appetizer

Ingredients

Scale
  • 8oz/225g raw shrimp or jumbo prawns (with shells still on)
  • 2/3 cup (40g) chopped savoy cabbage (any other cabbage works also)
  • 2 green onion stalks, finely chopped
  • 2 garlic cloves, minced
  • 1 TBS minced lemongrass
  • 1 TBS minced ginger (about a 1″ piece of ginger minced)
  • 1 TBS low-sodium soy sauce
  • 1 tsp sesame oil
  • 25 wonton wrappers
  • 1 large egg

Instructions

  1. Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with oil or cooking spray.
  2. In a small bowl, mix the cabbage with 1/2 teaspoon of salt and set aside. After 10 minutes, squeeze out all the excess water from the cabbage.
  3. Shell and de-vein the shrimp. Then, chop it into smaller pieces.
  4. In a medium bowl, mix the shrimp, cabbage, green onions, garlic, lemongrass, ginger, soy sauce, and sesame oil together.
  5. Scramble the egg in a small bowl.
  6. Take a wonton wrapper, and fill it with around 2 teaspoons of filling. Resist the temptation to put a lot of filling in the wontons! It’ll make the wontons less crispy and more difficult to wrap. Using your index finger, rub the egg along all 4 edges of the wonton wrapper. Fold 2 corners together, and seal up that side of the wonton. Fold in the other two corners so that all corners meet together. An X-shaped tent should start to form. Seal up the wonton by pressing the edges together.
  7. Place the wontons onto the baking sheet. Bake the wontons for 10-12 minutes, or until the edges are golden brown.
  8. Serve with your favorite dips. The wontons are best when they’re still warm!

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Appetizers, Asian Food, Dumplings shrimp, thai

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Reader Interactions

Comments

  1. Rebecca @ Strength and Sunshine says

    November 3, 2014 at 8:07 am

    I can see how these a the perfect crowd pleaser!
    I interchange calling them green onions and scallions! To myself I call them scallions, but to non-foodies, they seem to understand green onion more!

    Reply
    • Lisa says

      November 4, 2014 at 8:11 am

      Haha, that seems to be true for me, too!

      Reply
  2. Marjory @ Dinner-Mom says

    November 3, 2014 at 10:52 am

    These look fabulous!

    Reply
    • Lisa says

      November 4, 2014 at 8:11 am

      Thanks, Marjory!

      Reply
  3. Alice @ Hip Foodie Mom says

    November 3, 2014 at 1:42 pm

    LOVE baked wontons!!! and this is exactly how I fold mine too!!! so easy! love this!

    Reply
    • Lisa says

      November 4, 2014 at 8:15 am

      Thanks, Alice! I love folding the wontons into this X shape. It’s so simple but looks elegant too!

      Reply
  4. Marissa | Pinch and Swirl says

    November 3, 2014 at 2:08 pm

    Friends-Giving sounds like a wonderful tradition to me! These wontons look so festive and delicious + plus love that you lightened them up by baking them!

    ★★★★★

    Reply
    • Lisa says

      November 4, 2014 at 8:15 am

      I gotta lighten up the wontons so that I can save room for more food! 🙂

      Reply
  5. Julia says

    November 3, 2014 at 8:08 pm

    I’ve always loved wontons and have never made them at home. Your tutorial is awesome! I’m going to be a wonton-wrapping fool here in a hot minute! Thanks for a great recipe!

    Reply
    • Lisa says

      November 4, 2014 at 8:16 am

      Thanks, Julia! Once you get the hang of folding wontons, you’ll be surprised how simple they are. Let me know how it goes if you try it!

      Reply
  6. Arman @ thebigmansworld says

    November 3, 2014 at 11:40 pm

    I think Mama Lin is 10 x more awesome than you for making seafood on Thanksgiving.

    And I think she should disown you for BAKING won tons. For shame.

    I hope she does so you get banished to Australia to make these for me. 🙂

    Reply
    • Lisa says

      November 4, 2014 at 8:20 am

      You’re totally spot on that she would frown on me for baking wontons. I think her exact words will be “You silly American-born child.” And, oh man, if only I can go to Australia!!

      Reply
  7. felicia | Dish by Dish says

    November 4, 2014 at 1:39 pm

    Lisa!! So glad I found your blog via Google+! These dumplings looks so delicious and plus, they’re actually healthy because you bake them instead of frying them! Great idea! Can’t wait to make wantons soon! Nice to meet you btw!

    Felicia

    ★★★★★

    Reply
    • Lisa says

      November 5, 2014 at 7:48 pm

      Thanks, Felicia!! Nice to “meet” you, too! Let me know how these wontons turn out for you!

      Reply
  8. Maggie says

    November 5, 2014 at 7:49 am

    Those are golden! I love baked wonton and and the Thai style seasoning sounds so delicious! It’s so difficult to find fresh lemongrass here, so I’ll probably use powder one. Hope it will work!
    Btw, really love your photography. The wontons look wonderful 🙂

    ★★★★★

    Reply
    • Lisa says

      November 5, 2014 at 7:56 pm

      Thanks, Maggie! I can imagine it being difficult finding fresh lemongrass in Beijing. I think powdered lemongrass should definitely work. Let me know how it goes!

      Reply
  9. Mary says

    January 17, 2016 at 6:05 pm

    I made these tonite except that my wonton sheets were pretty big, so I put about 2 Tbsp of filling in each and turned these into egg rolls. De-veining the shrimp is so time-consuming that I really questioned whether these would be worth the effort. But then holy moly, they came out of the oven looking great and tasted awesome. My husband and son declared them “restaurant quality”. We thought we’d try baking and freezing them for an easy lunch. Frozen and warmed is never as good as fresh out of the oven but might do for a mid-week hit of these incredible delectables. Great stuff, Lisa! I’m so glad you gave up law!

    ★★★★★

    Reply
    • Lisa says

      January 26, 2016 at 1:20 pm

      Mary, I’m so glad that you enjoyed this! Thank you so much for taking the time to leave me a note on how it went for you! This comment made my day!

      Reply
  10. Brianna Kelly says

    August 30, 2020 at 1:35 pm

    These sound delicious! I only have frozen precooked shrimp though. Would that be okay to use? I’m not sure if the shrimp would become overcooked!

    Reply
    • Lisa Lin says

      August 31, 2020 at 9:46 am

      It should be okay. Maybe toss a few teaspoons of oil into the filling so that the shrimp doesn’t dry out too much.

      Reply

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