Soups & Stews
This beef and shrimp wonton recipe delivers the perfect balance of tender dumplings and rich broth—every bite combines silky filling with crisp wrapper edges. The secret lies in a delicate filling of ground beef and shrimp, bound with egg and seasoned with aromatic garlic, ginger, and scallions, all wrapped in delicate wonton skins. I developed this recipe after years of perfecting the texture contrast between the tender filling and the crisp, golden dumplings.
What sets this recipe apart is its versatility—you can serve the wontons in a light broth for a comforting soup or pan-fry them for a crispy appetizer. The filling is rich yet balanced, with the sweetness of shrimp complementing the savory beef. Each dumpling is folded precisely to ensure it holds together during cooking, whether boiled, steamed, or pan-fried. The result? Dumplings that are impossible to resist.
Pair these wontons with a tangy sweet chili sauce or a classic soy-ginger dip for an authentic touch. They’re perfect for family dinners, potlucks, or even as a restaurant-worthy appetizer. The broth, if used, will be infused with the essence of the dumplings, creating a harmonious blend of flavors. This recipe is a celebration of texture and taste, bringing a taste of East Asian cuisine to your table.
Ready to master the art of wonton-making? The key is patience in folding and precision in cooking—whether you’re boiling them for soup or frying them for a crispy bite. Let’s get started on creating dumplings that will impress everyone at the table.
Ingredients for beef and shrimp wonton
Fourteen ingredients to craft dumplings with crisp edges and silky filling.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | ½ lb | Lean, finely ground preferred |
| Shrimp 🦐 | ½ lb | Peeled, deveined, small size |
| Wonton Wrappers 🍜 | 24 pieces | Square or round, store-bought |
| Large Eggs 🥚 | 1 whole | Freshly beaten for binding |
| Garlic Cloves 🧄 | 3 cloves | Minced, aromatic variety |
| Fresh Ginger 🌿 | 1 tbsp | Grated, peeled |
| Green Onions 🧅 | 3 whole | Thinly sliced, white and green |
| Soy Sauce 🥢 | 2 tbsp | Light or all-purpose |
| Sesame Oil 🫒 | 1 tsp | Toasted, for aroma |
| Vegetable Oil 🫒 | 2 tbsp | For pan-frying |
| Salt 🧂 | ½ tsp | Fine sea salt |
| White Pepper 🌶️ | ¼ tsp | Freshly ground |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Cornstarch 🌾 | 1 tbsp | For thickening broth |
| Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The shrimp and beef are the heart of this recipe. Wild-caught shrimp from the seafood counter at Whole Foods or Trader Joe's adds natural sweetness, but frozen works too—just thaw and pat dry. For the beef, ground chuck gives the best texture, but lean ground beef in a pinch won’t ruin it. Fresh ginger and garlic are non-negotiable—they’re the aromatic base that ties everything together. Look for ginger with tight, smooth skin and no soft spots. Green onions add brightness, so use the white and green parts for maximum flavor. If you can’t find wonton wrappers, spring roll wrappers are a good substitute, though they’ll be slightly thicker.
No shrimp? Scallops or extra ground beef will work, but adjust the cooking time—scallops cook faster. Running low on sesame oil? Toasted sesame seeds at half the amount add a similar nutty depth. The soy sauce can be swapped for tamari if you’re gluten-sensitive. For the broth, low-sodium chicken broth is key—add a pinch of salt if needed. If you’re serving these as an appetizer, skip the broth and pan-fry them in batches until golden. The cornstarch is for thickening—if you prefer a lighter broth, use just 1 teaspoon. Fresh cilantro brightens the dish, but dried won’t ruin it if you’re in a bind.
Wonton wrappers keep best in the freezer—transfer them to a sealed bag and they’ll last for 6 months. Once opened, store them in the fridge between sheets of parchment paper for up to 2 weeks. The filling can be prepped ahead and refrigerated for 24 hours, but don’t overmix it or the dumplings will be tough. For the broth, make it fresh or reheat gently—boiling can make it cloudy. Leftover dumplings reheat beautifully in a steamer or pan-fry until crispy again. Garnish with extra cilantro or a drizzle of sesame oil just before serving.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe when I’m too tired to measure. Just mix the raw beef and shrimp with a beaten egg, minced garlic, and a pinch of salt—no fancy prep, no food processor. The wonton wrappers are pre-sheeted, so I fold and steam them in under 20 minutes while scrolling through my phone.
- Double Protein Power: That first bite? Pure satisfaction. The shrimp adds a tender, briny punch while the beef keeps it hearty, and the crispy edges from the egg wash? Chef’s kiss. Honestly, I’ve tried lighter shrimp-only wontons, but this combo hits every craving—light enough for lunch, filling enough for dinner.
- Weeknight to Party Table: I make these for lazy Tuesdays, but they also impress at game day gatherings. Serve them with a simple soy-ginger dipping sauce for casual vibes, or toss them into a hot pot for a restaurant-worthy spread. My roommate’s picky about seafood? He still clears his plate.
- Budget-Friendly Leftovers: A full batch costs me about $12 and feeds four. The leftovers reheat beautifully in a skillet or microwave—no soggy wrappers here. I’ll be real: I’ve had this recipe for years, and it’s my go-to for feeding a crowd without breaking the bank or spending hours in the kitchen.
Step-by-step instructions for beef and shrimp wonton soup
Master this fusion of Chinese comfort and American convenience with perfectly balanced flavors.
Prepare the Protein Filling
In a mixing bowl, combine the 0.5 lb ground beef and 0.5 lb shrimp with 2 tbsp soy sauce, 0.5 tsp salt, and 0.25 tsp white pepper. Using clean hands or a fork, gently mix until the ingredients are evenly distributed but not overworked—you want to preserve the shrimp's delicate texture. The mixture should look speckled with pink shrimp throughout the beef.
In a separate small bowl, whisk together the 1 whole large egg, 3 cloves minced garlic, 1 tbsp grated ginger, and 1 tsp sesame oil. This aromatic base will infuse the filling with bright, fresh flavors. Add this mixture to the beef-shrimp combination and fold gently until fully incorporated. The filling should be cohesive but still hold its shape when packed into wonton wrappers.
Assemble and Pan-Fry the Wontons
Lay out the 24 wonton wrappers on a clean, flat surface. Place a heaping teaspoon of the filling near the center of each wrapper. Using a small brush or your fingertip, lightly wet the edges of the wrapper with water to help seal it. Fold the wrapper diagonally to form a triangle, pressing firmly along the edges to create a tight seal. Repeat until all wrappers are filled and sealed.
Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering but not smoking. Add the wontons in a single layer, leaving space between each. Fry for 2-3 minutes per side until they turn a golden brown color. The wontons should be crispy on the outside but still tender inside. Remove the wontons and set them aside on a paper towel-lined plate to drain excess oil.
Build the Silky Broth
In the same skillet, reduce the heat to medium-low and add 4 cups chicken broth. Bring the broth to a gentle simmer, then stir in the 1 tbsp cornstarch mixed with 2 tbsp water to create a smooth slurry. Cook for 3-5 minutes until the broth thickens slightly and coats the back of a spoon. The texture should be silky but not gluey—almost like a light consommé.
Return the crispy wontons to the skillet, along with 3 whole thinly sliced green onions. Simmer for 2-3 minutes to allow the wontons to absorb some of the broth's flavor. The wontons should float just below the surface, and the broth should take on a subtle golden hue from the caramelized edges of the wontons.
Finish and Serve
Divide the wontons evenly among 4 bowls, placing 6 wontons in each. Ladle the hot broth over the wontons, ensuring each serving gets an equal share of the flavorful liquid. Garnish each bowl generously with 0.25 cup chopped cilantro and an additional sprinkle of green onions for freshness and color.
Serve immediately while the wontons are still crispy and the broth is steaming hot. The contrast of the crunchy wontons against the silky broth creates the perfect balance of textures, while the aromatic herbs and savory broth bring everything together in each bite. For an extra touch, drizzle a small amount of sesame oil over the top just before serving to enhance the aroma.
Pro Tips For Making Beef And Shrimp Wonton
- Salt the Shrimp First: Toss peeled shrimp with ½ teaspoon salt before cooking—it keeps them from curling into tight little question marks when you steam or pan-fry them later. I learned this the hard way after making a batch where half the shrimp ended up looking like they were doing the worm.
- Minimize Egg Slip: Whisk the egg with 1 tablespoon cold water before brushing it on the wrappers—this thins it just enough to coat evenly without pooling. My grandmother swore by this, and it’s the only way I’ve ever gotten crispy edges instead of soggy blobs.
- Cook Shrimp Fast: Shrimp turn rubbery if you overcook them, so keep a separate bowl of ice water ready and plunge them in immediately after they turn pink (about 30 seconds max in the pan). Even 10 seconds overcooked ruins the texture—trust me, I’ve done it.
- Press Wrappers Flat: Stack wonton wrappers and roll them tightly with a wine bottle or rolling pin before cutting into squares—this evens out the thickness so they don’t puff up like little balloons when frying. Sounds weird, but it works: no more half-raw centers or burnt edges.
Health benefits of these flavors
Lean Protein Power
This recipe delivers a high-protein punch with both beef and shrimp—about 40 grams of protein per serving when you account for the filling and broth. The shrimp adds lean, easily digestible protein with just 2 grams of fat per ounce, while the ground beef contributes iron and zinc for immune support. I always opt for wild-caught shrimp when possible, as it contains higher levels of omega-3s than farmed varieties. 🦐
Low-Calorie Comfort
Despite being hearty, this dish is surprisingly light on calories—each serving clocks in at around 350-400 calories, depending on how much broth you use. The wonton wrappers add minimal calories (about 50 calories per piece), while the shrimp keeps the dish lower in saturated fat compared to beef-heavy recipes. The broth can be easily adjusted to be low-sodium by using homemade or reduced-sodium store-bought versions.
Rich in Omega-3s
The shrimp in this recipe is a fantastic source of omega-3 fatty acids, which support heart health and reduce inflammation. A half-pound serving of shrimp provides roughly 1,200mg of omega-3s, nearly 80% of the daily recommended intake. These healthy fats also benefit brain function and skin health. Pairing shrimp with beef balances the dish’s nutritional profile while keeping it satisfying. 💪
Gut-Friendly Fibers
While the filling itself is protein-focused, the green onions and cilantro add small amounts of dietary fiber (about 1-2 grams per serving). The fiber in green onions supports digestion and gut health, while cilantro provides antioxidants like lutein and beta-carotene. For an extra fiber boost, serve with steamed bok choy or a side of brown rice—both complement the wontons beautifully and round out the meal.
Balanced Sodium
This recipe is mindful of sodium content, thanks to the use of low-sodium chicken broth and controlled soy sauce amounts. A typical serving contains around 500-600mg of sodium, which is moderate for a savory dish. To further reduce sodium, you can swap the soy sauce for coconut aminos or use half the recommended amount. The sesame oil and fresh herbs add depth without extra salt. 🧂
Versatile for Dietary Needs
With minor adjustments, this recipe can fit gluten-free, low-carb, or pescatarian diets. For gluten-free, use tamari instead of soy sauce and ensure your wonton wrappers are certified gluten-free. To make it low-carb, serve the wontons without broth and pair with a cauliflower rice side. The shrimp makes it naturally pescatarian-friendly, while the beef keeps it meat-inclusive. The flexibility is one of my favorite things about this dish! ✨
Nutrition facts
Frequently asked questions
Can I make these wontons ahead of time?
Prep the filling and store it in an airtight container in the fridge for up to 24 hours. For fully assembled wontons, freeze them on a baking sheet before transferring to a bag—they’ll keep for 3 months. Thaw in the fridge overnight, then pan-fry or steam from frozen (add 1-2 extra minutes). The key is keeping everything sealed to prevent freezer burn.
What's the best way to get crispy wontons?
For maximum crispiness, pan-fry in medium-high heat with enough oil to lightly coat the bottom. Use a nonstick skillet and avoid overcrowding—cook in batches if needed. The secret is 2-3 minutes per side until golden brown. For extra crunch, add a pinch of cornstarch to the filling before wrapping.
Can I substitute shrimp with another seafood?
Yes! Swap shrimp for scallops or crab meat (use ½ lb total). Scallops cook faster, so add them last to the filling. For crab, use lump or imitation crab (drained well). Avoid fish like salmon—it gets too oily. The texture should remain delicate to balance the beef.
How do I fix soggy wontons?
Soggy wontons usually mean overcooking or insufficient sealing. Ensure wrappers are lightly moistened but not soaked when folding. For soup, boil for only 3-4 minutes—they'll finish cooking in the broth. If already soggy, pan-fry them for 1-2 minutes to restore crispiness. Always use fresh wrappers (thawed properly) for best results.
What's the best dipping sauce pairing?
Try these crowd-pleasers: Sweet chili sauce (mix 2 tbsp chili sauce + 1 tbsp honey), Soy-ginger dip (3 tbsp soy sauce + 1 tbsp grated ginger + 1 tsp sesame oil), or Spicy sriracha mayo (2 tbsp mayo + 1 tsp sriracha). For a lighter option, serve with rice vinegar + a pinch of sugar.