A super easy and pescatarian friendly recipe! These wonton with shrimp filling is quick to make, and at the same time let you enjoy the maximum umami of the shrimp.

Una ricetta per i nostri amici pescetariani facilissima da preparare! Questi wonton con ripieno di gamberetti sono veloci da preparare e allo stesso tempo ti fanno apprezzare al meglio l’umami del gamberetto.

Recently I have been asked a few times to prepare 5-course dinners for clients (chef a domicilio) on pescatarian diet. Initially I had the urge to turn down the jobs, as “sea food” dishes are not my strength. But I didn’t like the fact that I would give it up without trying! Who said I couldn’t make flavorful pescatarian friendly dishes? The challenge excited me and that was the motivation of creating this recipe.


I got the inspiration from the famous Hong Kong dish: wonton noodles (云吞面), a dish consists of egg noodles in hot broth accompanied with wonton and some boil green-leaf vegetables. The traditional wonton in “wonton noodle” is with shrimp filling, but with a portion of pork fat (lard or pork belly fat) added.

The pork fat helps glue the shrimp together, giving the filling a compact texture. However, it must be replaced to make the dish pescatarian friendly.


A great substitute to the pork fat in the filling is the corn starch. This is because the corn starch gives the filling some strength. When we take a bite of the wonton, we can taste the umami of the shrimp, at the same time feel the fleshy texture and its crispiness within the mouth.


Recipe by Sasha WangCourse: FIRST COURSECuisine: ChineseDifficulty: Media


Prep time


Cooking time



A super easy and pescatarian friendly recipe! These wonton with shrimp filling is quick to make, and at the same time let you enjoy the maximum umami of the shrimp.


  • The filling
  • Shrimp (unshelled): 500g

  • White pepper (grounded): 1 tsp

  • Sugar: 1 tbsp

  • Dashi powder (optional): 1.5 tsp

  • Ginger (grated): 1 tsp

  • Salt: 0.5 tsp

  • Light soy sauce: 2 tbsp

  • Oyster sauce: 1 tbsp

  • Sesame oil: 2 tbsp

  • The mixture for filling
  • Hot water: 30ml

  • Scallion: 1/2, cut in pieces

  • Sichuan peppercorn: 10-15

  • Corn starch: 20g

  • The wrap
  • Wonton skin 9cm x 9cm: 2 packs, defrosted

  • The soup
  • Scallion: 1 tbsp, chopped

  • Garlic: 1-2 cloves, grated

  • Sunflower oil: 2 tbsp

  • Salt: a little bit

  • White pepper ground: a little

  • Light soy sauce: 1 tbsp

  • Oyster sauce: 0.5 tbsp

  • Cooking water: 1.5-2 ladle


  • Prepare the mixture
  • Soak the scallion and Sichuan peppercorns in water for 30 minutes. In the meanwhile, prepare the filling (see the steps below).Metti i pezzi di cipollotto e i grani di pepe del Sichuan in ammollo in acqua calda per 30 minuti.
  • Filter the flavored water out and mix it with the corn starch.
  • Leave it aside for later use.
  • The filling
  • De-vein each shrimp by removing the black lines buried inside the flesh.Pulisci ogni gambero rimuovendo la linea nera al suo interno.
  • Rinse the shrimps under room temperature water while gently rubbing them. This helps to clean the shrimps and make the flesh tender.
  • Finely chop the shrimps until the flesh turns compact.Trita i gamberi fino a che diventano compatti.
  • Transfer the chopped shrimp into a big bowl. Add in all the remaining ingredients listed in the group "The filling". Mix everything well.
  • Add in "The mixture" prepared in the previous steps, combine it with the other ingredients by mixing them towards the same direction until all the mixture is well absorbed. You should have a filling with compact texture.come preparare il ripieno per wonton al gambero
  • Cover the filling with plastic wrap and leave it in the fridge for 45-60 minutes before assembling the wonton.
  • Assembling the wonton
  • Set up a working station: 1) take out the filling from the fridge; 2) take out the wonton skins from the package; 3) prepare a small bowl with water and a flat surface to host the wonton.
  • Take a piece of wonton skin and place half tablespoon of filling at the center. Wet (using the water in the small bowl) the area surrounding the filling.
  • Bring the lower angle towards the upper one, and then bring the right and left corners to the center.
  • Press the area around the filling to close the wonton. Check out more ways to close wonton.come chiudere i wonton al gambero
  • Cook the wonton
  • Heat up a pot of water. When the water start to boil, lower the fire to medium and put the wonton one by one into the water.come preparare i wonton al gambero
  • Gently stir them to prevent them from sticking together. Cook the wonton in subtly boiling water for 6-8 minutes.
  • In the meantime, prepare the soup.
  • The soup
  • Put the finely chopped scallion and minced garlic in a bowl.
  • Heat up the sunflower oil until some smoke starts to come out. Slowly pour the oil onto the scallion and the garlic in order to take out their perfume.
  • Give more flavor to the soup by adding all the remaining ingredients listed in the group of "The soup".Insapora con tutti gli ingredienti rimanenti nel gruppo
  • Add the cooked wonton into the soup. Your shrimp wonton soup is ready to be tasted!Zuppa di wonton al gambero, ricetta facile pescetariana


When you prepare this dish, don't forget to SHARE IT on your social media using hashtag #cinaintavola and TAG ME @cinaintavola. FOLLOW ME on Facebook, Instagram, Pinterest, Youtube to stay in touch!



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