Shrimp Shiitake Wontons with Dipping Sauce

Author: Canadian Living

Choose very thin wonton wrappers for these irresistible hors d'oeuvres. Look for them in the refrigerated and frozen aisles of Asian markets and most supermarkets.

  • Portion size 46 servings
  • Credits : Canadian Living Magazine: April 2006


  • 1 lb raw shrimp peeled and deveined
  • 2 cups coarsely chopped shiitake mushroom caps (about 4 oz/125 g)
  • 1/4 cup chopped drained water chestnut
  • 1/4 cup oyster sauce
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon grated gingerroot
  • 2 green onions minced
  • 1 clove of garlic minced
  • 2 teaspoons sesame oil
  • 2 teaspoons sodium-reduced soy sauce
  • 1/4 teaspoon Asian chili garlic sauce or hot sauce (optional)
  • 46 wonton wrappers (about half 400 g pkg)
  • lettuce leaves
Dipping Sauce:
  • 3 tablespoons sodium-reduced soy sauce
  • 3 tablespoons mirin (or 1 tbsp/15 mL granulated sugar)
  • 2 tablespoons minced green onions
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sesame seeds


Quarter each shrimp; place in bowl. Add mushrooms, water chestnuts, oyster sauce, coriander, ginger, green onions, garlic, sesame oil, soy sauce, and chili garlic sauce (if using).

Working with 4 wonton wrappers at a time and keeping remainder covered with plastic wrap to prevent drying out, mound 1 tbsp (15 mL) filling in centre of each; brush rim with cold water. Bring up corners and pinch together in centre; pinch sides closed. (Make-ahead: Place on waxed paper-lined baking sheet; cover with damp towel and refrigerate for up to 6 hours. Or omit towel and freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks.)

Dipping Sauce: In small bowl, combine soy sauce, mirin, half of the green onion, the lemon juice and half of the sesame seeds; set aside.

Place steamer basket in wok or shallow pan; add enough water to come 1 inch (2.5 cm) from rack. Cover and bring to boil; reduce heat to medium-high.

Line rack with lettuce leaves; arrange half of the wontons, without touching, on lettuce. Cover and steam until shrimp are pink, about 10 minutes. Transfer wontons to lettuce-lined platter. Repeat with remaining wontons, discarding steamed lettuce.

Sprinkle with remaining green onions and sesame seeds. Serve with sauce.

Nutritional facts <b>Per piece:</b> about

  • Sodium 127 mg
  • Protein 2 g
  • Calories 28.0
  • Total fat trace
  • Cholesterol 12 mg
  • Saturated fat 0 g
  • Total carbohydrate 4 g


  • Iron 3.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp Shiitake Wontons with Dipping Sauce