One night I was hungry and all I had were some wonton wrappers, shrimp, and cabbage—and somehow, they turned into the best wontons I’ve ever made. They’re surprisingly easy, totally addictive, and now a go-to in my kitchen. I found a quick video online to learn how to fold them, and from there, I was off to the races. A couple of tips: the shape of the wrapper matters—square or round will affect how you fold and seal them. And don’t skip the freezer step! Letting them chill for a bit helps them firm up, making them much easier to cook. Trust me, these are as fun to make as they are to eat.
Prep Time
25 minutes
Cook Time
35 minutes
Serves
4
Ingredients
- 12-14 medium raw shrimp
- 1/2 tsp minced ginger
- 1/2 tsp minced garlic
- 1 green onion
- mirin (splash)
- corn starch ( 1 1/2 tsp)
- 1/2-1 cup of Taiwanese cabbage
- soya sauce a splash
- salt and white pepper
Steps
1
Used frozen shrimp and defrost them. Peel the shrimp and put them in a blender, add in 1/2 tsp of garlic paste, 1/2 tsp of ginger paste and splash of mirin.
2
Separately take a green onion and slice thinly 3/4 of one. Add this to the mixture, and then add a splash of soy sauce, just a drop. Sprinkle a little corn starch in there.
3
Take tiawanese cabbage chop about 1/3 into pieces and stirfry. Once its soft and wilted down, add it to the shrimp mixture and pulse them all together till they are a thick mashed consistency.
4
Remove all the wonton wrappers from the package and lay a few out on a clean surface or plate. Using a small spoon, place a bit of the shrimp mixture in the center of each wrapper. Dip your fingertips in water and lightly trace the edges of each wonton. Fold one corner over to meet the opposite corner, forming a triangle, and press the edges to seal. Then bring the two side corners together and pinch to secure. This recipe makes a generous batch, so arrange the assembled wontons on a sheet pan and freeze them for about an hour to firm up.
5
I’ve found it’s actually easier to cook wontons when they’re frozen—less sticking, and they hold their shape beautifully. I like to steam them in batches until tender, then give them a quick pan-fry for that perfect crisp edge. And don’t forget the sauce! A simple mix of teriyaki sauce and mayo makes for a surprisingly delicious combo—creamy, tangy, and just the right amount of sweet and savory.
These simple, satisfying wontons are proof that a few fresh ingredients can go a long way. The cabbage is the secret star—it adds natural sweetness and depth of flavour that makes each bite pop. They’re perfect for hosting, easy to batch-make, and freeze beautifully for later. The best part? They’re endlessly adaptable. Once you get the technique down, you can fill them with whatever you like—shrimp, mushrooms, pork, or even a veggie medley. Try them once, and you’ll want to make them a staple. Gather your wrappers, get your filling ready, and start folding—you’re just a few steps away from a crowd-pleasing dish that feels special without the stress.
