Shrimp Wonton Soup
Shrimp Wonton Soup
Ingredients
For the Wonton Filling
- 1 pound shrimp, peeled and deveined
- 1 tablespoon ginger, grated
- 2 tablespoons scallions, chopped
- 1 teaspoon sesame oil
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1 egg white
- 30-40 wonton wrappers, square
For the Soup Broth
- 6 cups chicken stock
- 1 tablespoon soy sauce, light
- 1 teaspoon sesame oil
- 1 teaspoon white pepper
- 4 cups bok choy, chopped, about 2-3 stalks
- 2 tablespoons scallions, chopped, for garnish
- 1/4 cup water, for sealing wontons, as needed
Instructions
- 1
Prepare the shrimp for the wonton filling. Take the 1 pound of peeled and deveined shrimp. Finely chop approximately 1/3 of the shrimp and roughly chop the remaining 2/3.
⏱️ 3 min
- 2
In a mixing bowl, combine all the chopped shrimp with 1 tablespoon of grated ginger, 2 tablespoons of chopped scallions, 1 teaspoon of sesame oil, 1 teaspoon of white pepper, 1 teaspoon of sugar, 1/2 teaspoon of salt, 1 tablespoon of cornstarch, and 1 egg white.
⏱️ 2 min
- 3
Mix all the wonton filling ingredients thoroughly with your hands until the mixture is well combined and becomes slightly sticky.
⏱️ 2 min
- 4
To wrap the wontons, take one square wonton wrapper and place a small spoonful (approximately 1 teaspoon) of the prepared shrimp filling in the center.
⏱️ 1 min
- 5
Dip your finger in water and moisten all four edges of the wonton wrapper. Fold the wrapper in half diagonally to form a triangle, ensuring to press out any air and seal the edges tightly.
⏱️ 1 min
- 6
Bring the two bottom corners of the triangle together, slightly overlapping them. Dab a little water on one of these corners and press it firmly onto the other to seal them together, creating a boat-like shape for the wonton.
⏱️ 1 min
- 7
Repeat the wonton wrapping process for the remaining filling and wrappers until all wontons are formed.
⏱️ 10 min
- 8
In a large pot, bring 6 cups of chicken stock to a rolling boil over high heat.
⏱️ 3 min
- 9
Add 1 tablespoon of light soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of white pepper to the boiling stock.
⏱️ 1 min
- 10
Carefully add the prepared wontons to the boiling soup. Cook the wontons for about 3-4 minutes, or until they float to the surface and are cooked through.
⏱️ 4 min
- 11
Add the chopped bok choy to the soup. Continue to cook for another minute, or until the bok choy is tender-crisp.
⏱️ 2 min
- 12
Serve the shrimp wonton soup hot, garnished with chopped scallions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Wonton Soup
For the Wonton Filling
- 1 pound shrimp, peeled and deveined
- 1 tablespoon ginger, grated
- 2 tablespoons scallions, chopped
- 1 teaspoon sesame oil
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1 egg white
- 30-40 wonton wrappers, square
For the Soup Broth
- 6 cups chicken stock
- 1 tablespoon soy sauce, light
- 1 teaspoon sesame oil
- 1 teaspoon white pepper
- 4 cups bok choy, chopped, about 2-3 stalks
- 2 tablespoons scallions, chopped, for garnish
- 1/4 cup water, for sealing wontons, as needed
Instructions
- 1
Prepare the shrimp for the wonton filling. Take the 1 pound of peeled and deveined shrimp. Finely chop approximately 1/3 of the shrimp and roughly chop the remaining 2/3.
⏱️ 3 min - 2
In a mixing bowl, combine all the chopped shrimp with 1 tablespoon of grated ginger, 2 tablespoons of chopped scallions, 1 teaspoon of sesame oil, 1 teaspoon of white pepper, 1 teaspoon of sugar, 1/2 teaspoon of salt, 1 tablespoon of cornstarch, and 1 egg white.
⏱️ 2 min - 3
Mix all the wonton filling ingredients thoroughly with your hands until the mixture is well combined and becomes slightly sticky.
⏱️ 2 min - 4
To wrap the wontons, take one square wonton wrapper and place a small spoonful (approximately 1 teaspoon) of the prepared shrimp filling in the center.
⏱️ 1 min - 5
Dip your finger in water and moisten all four edges of the wonton wrapper. Fold the wrapper in half diagonally to form a triangle, ensuring to press out any air and seal the edges tightly.
⏱️ 1 min - 6
Bring the two bottom corners of the triangle together, slightly overlapping them. Dab a little water on one of these corners and press it firmly onto the other to seal them together, creating a boat-like shape for the wonton.
⏱️ 1 min - 7
Repeat the wonton wrapping process for the remaining filling and wrappers until all wontons are formed.
⏱️ 10 min - 8
In a large pot, bring 6 cups of chicken stock to a rolling boil over high heat.
⏱️ 3 min - 9
Add 1 tablespoon of light soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of white pepper to the boiling stock.
⏱️ 1 min - 10
Carefully add the prepared wontons to the boiling soup. Cook the wontons for about 3-4 minutes, or until they float to the surface and are cooked through.
⏱️ 4 min - 11
Add the chopped bok choy to the soup. Continue to cook for another minute, or until the bok choy is tender-crisp.
⏱️ 2 min - 12
Serve the shrimp wonton soup hot, garnished with chopped scallions before serving.
⏱️ 1 min