Pan-Seared Ginger Shrimp Wontons with Sesame Dipping Sauce and Cucumber Salad

There’s something irresistible about a plate of tender, hand-folded wontons with crispy golden bottoms. These ginger shrimp wontons are packed with aromatic ginger, garlic and soy, then quickly pan-seared and steamed until juicy and tender. Served with an umami-rich sesame-soy dipping sauce and a refreshing cucumber salad, this dish is a showstopper for any meal.

Making wontons from scratch might sound advanced, but with a little practice, you’ll be folding like a pro. The filling comes together in minutes and the pan-fry-and-steam method ensures perfectly cooked wontons every time. Pair them with the simple cucumber salad for a bright, tangy contrast that balances the rich flavors.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

24 unit Wonton WrappersView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and halve the cucumber lengthwise, then cut crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating the white parts from the green. Peel and mince or grate the ginger. Peel and mince or grate the garlic.
2. In a medium bowl, combine the cucumber, scallion greens, rice wine vinegar, sesame seeds, ½ teaspoon sugar (1 teaspoon for 4 servings) and a big pinch of salt. Set aside, stirring occasionally, until ready to serve.
3. In a large bowl, combine the shrimp, ginger, garlic, scallion whites, cornstarch, half the soy sauce, half the sesame oil, 2 teaspoons sugar (4 teaspoons for 4 servings) and a big pinch of salt (about ¼ teaspoon for 2 servings, ½ teaspoon for 4). Mix well.
4. On a clean work surface, place a wonton wrapper. Add 1 tablespoon of filling to the center, leaving a ¼-inch border. Lightly brush the edges with water using your fingers. Bring two opposite corners together and pinch to seal. Repeat with the remaining corners to form a wonton. Cover filled wontons and remaining wrappers with a damp paper towel to prevent drying. Repeat with remaining filling and wrappers.
5. Heat a large drizzle of oil in a large nonstick pan over medium heat. Add the wontons, sealed sides up. Cook until the bottoms are golden brown, 1-2 minutes. Carefully add ¾ cup water, then cover with a tight-fitting lid. Steam until the water has evaporated and the wontons are cooked through, 6-7 minutes. If cooking in batches, add another drizzle of oil and ¾ cup water between batches.
6. Meanwhile, in a small bowl, whisk together the remaining sesame oil and as much of the remaining soy sauce as you like (about 1½ tablespoons for 2 servings, 3 tablespoons for 4 servings).
7. Divide the wontons and cucumber salad between plates. Serve with the dipping sauce on the side.

Recipe Tips

FAQ

Can I use store-bought wonton wrappers?

Yes, this recipe uses standard wonton wrappers, which are widely available in the refrigerated section of most grocery stores.

Can I make these wontons ahead of time?

Absolutely. Assemble the wontons and store them in a single layer on a parchment-lined tray in the freezer. Once frozen, transfer to a zip-top bag. Cook from frozen, adding a couple of extra minutes to the steaming time.

What can I substitute for shrimp?

Ground pork or finely chopped chicken work well as substitutes. Adjust cooking time as needed to ensure the filling is cooked through.