Baked Veal and Shrimp Wontons
Veal and shrimp wonton bundles plated on a wood serving plater around a dipping sauce.

Baked Veal and Shrimp Wontons

Chef Taffiny Elrod said she loves wontons, they are delicious flavor bombs that make any meal feel like a special occasion especially these baked veal and shrimp bundles! She developed this recipe to demonstrate the versatility and flavor of veal. Wontons are delicious fried and in soups, but this non-traditional twist combines the crispy bite of fried wontons with the silky texture of wontons cooked in broth. Baking the wonton bundles in mini muffin tins allows for a simpler approach to wrapping them, and a great hands-off cooking experience.
Ground veal is so easy to work with and supports the flavor of any ingredients it is combined with. The tender texture and mild flavor of veal is perfect paired with the fresh shrimp and savory flavors in this wonton filling.
Who doesn’t love a dipping sauce? This Chili Crisp dipping sauce adds just the right amount of heat to take these bundles of savory flavor over the top. You get two for one with this recipe! It also makes delicious cocktail meatballs, just shape the filling into bite sized meatballs and bake on a tray. Serve the cooked meatballs with toothpicks and this dipping sauce! Looking for other ideas to use your ground veal, check out all our ground recipes here!
Yield: 24 wonton bundles


For the wonton bundles
  • 8 oz. (1/2 pound) ground veal
  • 2 Tbsp. thinly sliced scallions
  • 2 Tbsp. soy sauce
  • 2 tsp. toasted sesame oil
  • 1/4 tsp. red pepper flake
  • 6 oz. (12 large) peeled, cleaned, raw shrimp
  • 24 wonton wrappers
  • Cooking oil spray
For Spicy Chili Crisp Dipping Sauce:
  • 3 Tbsp. Spicy Chili Crisp
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. thinly sliced scallions
  • 1 tsp. toasted sesame oil


  1. Mix the veal, scallions, soy sauce, sesame oil, and red pepper flakes together in a medium bowl. Mix the ingredients until the veal has a soft, sticky texture. This will help the filling hold together when it is cooked.
  2. Cut the shrimp into pieces about ½-inch thick. They should be large enough to hold their texture when cooked. Stir the cut shrimp into the veal mixture.
  3. Heat the oven to 400 F
  4. Spray the muffin tins well with cooking spray
  5. Fill a small dish with cool water.
  6. Pick up one wonton wrapper and place it in the palm of your hand
  7. place about one teaspoon of filling in the center of the wrapper, use the tip of your finger to dab each corner of the wonton wrapper with a little water.
  8. Lift two opposite corners of the wrapper and press them together then lift the other two corners and press them against the corners already closed. You should have a small bundle with four corners that looks like a handkerchief pulled together at the ends. It isn’t necessary to close all the seams since they will be baked instead of fried.
  9. Place the completed wonton in an oiled muffin cup and continue until all 24 have been formed, and the muffin tins are filled.
  10. Spray the outside of the wonton wrappers with a light coating of oil, this will help them crisp in the oven.
  11. Bake the wonton bundles in the preheated oven, approximately 15 minutes, until the wrappers are crisp and starting to brown and the filling is fully cooked.
  12. The filling should be cooked to at least 165F but will likely reach 200F by the time the wrappers are crisped.
  13. While the wontons are baking make the sauce.
  14. Stir together the Spicy Chili Crisp, soy sauce, rice wine vinegar, scallions, and toasted sesame oil.
  15. Transfer the baked wonton bundles from the muffin tins to a serving tray and serve with the dipping sauce on the side.

To bake the wonton bundles in an air fryer pre-heat the air fryer to 375F and bake the wontons approximately 12 minutes.

Tip: The dipping sauce can be made up to a day ahead and refrigerated until ready to serve