No products in the cart.
30-Min Shrimp Wonton Soup Recipe
Shrimp Wonton Soup is one of those fast, comforting dishes my family never gets tired of. Tender shrimp wontons, savory broth, and fresh bok choy come together in a bowl that feels both nourishing and incredibly satisfying. Best of all, you can make it in about 30 minutes — faster than ordering takeout.
This is also one of the most loved dishes in my house. My daughters absolutely love wontons, and whenever I make them, they disappear quickly. Because they enjoy them so much, I often make a big batch so we can enjoy them again later.
Once you learn how easy it is to make wontons at home, you may find yourself making them often, too.
What Is Wonton Soup?
Wonton soup is a classic Chinese soup made with delicate dumplings filled with seasoned meat or seafood, served in a light, savory broth.
The dumplings are wrapped in thin wonton wrappers and cooked briefly in boiling water until tender. They’re then served in broth, often with vegetables like bok choy or napa cabbage.
The beauty of wonton soup is its balance — flavorful dumplings, a clean broth, and simple ingredients working together.
What Makes My Shrimp Wonton Soup Special?
Many wonton soups use pork or a mixture of pork and shrimp. In this version, the filling is made entirely with shrimp, which keeps the flavor lighter and naturally sweet.
To make preparation faster, I use a food processor. Half of the shrimp is blended until smooth, creating a sticky base that helps the filling hold together. The remaining shrimp is pulsed briefly so small pieces remain, adding a pleasant bite.
This technique saves time—perfect for busy weeknights—while still giving the wontons a tender, juicy texture. If you prefer, you can also chop the shrimp by hand.
The broth is intentionally simple, so the fresh shrimp flavor remains the highlight of the bowl.
Can You Make Wontons with Different Fillings?
Absolutely! Wontons are very versatile, and you can fill them with almost anything you enjoy.
Protein options include:
• chicken
• pork
• shrimp
• white fish
• scallops
Vegetable additions work beautifully as well:
• green cabbage
• napa cabbage
• scallions
• bok choy
• cilantro
You can mix and match ingredients depending on what you like or what you have on hand.
Can You Freeze Wontons?
Yes, and they freeze extremely well.
When I make wontons, I often prepare a large batch and freeze the extras. This makes weeknight dinners much easier.
Simply arrange the uncooked wontons in a single layer on a tray lined with parchment paper. Freeze until solid, then transfer them to a freezer bag.
When you’re ready to cook, boil them directly from frozen. Just add an extra minute or two to the cooking time.
How to Wrap Wontons
Wrapping wontons is much easier than it looks.
It’s not a science — you can fold them in many different ways as long as the edges are sealed well.
If you’d like to learn different shapes, check out my video where I demonstrate 8 easy ways to wrap wontons.
Once you try a few, you’ll quickly find the method that feels easiest for you.
Step-by-Step: Let’s Cook
Makes: 16 wontons
Prep time: 20 minutes
Cook time: 10 minutes
Step 1: Make the shrimp filling
Place half of the shrimp in a food processor with salt, white pepper, and oyster sauce. Blend until smooth and sticky.
Add the remaining shrimp and pulse briefly so some pieces remain chunky. Stir in the ginger and scallions.
Tip: Blending only half the shrimp keeps the filling tender while maintaining texture.
Step 2: Wrap the wontons
Wet the edges of a wonton wrapper with water. Place about 1 teaspoon of filling in the center.
Fold the wrapper into a triangle, bring the corners together, and press to seal.
Repeat with the remaining wrappers.
Tip: Keep the wonton wrappers and finished wontons covered with plastic wrap while working so they don’t dry out.
Step 3: Prepare the broth
In a pot over high heat, bring the chicken stock to a boil.
Season with salt, soy sauce, sesame oil, and white pepper. Adjust seasoning to taste.
Tip: A simple broth keeps the focus on the wontons.
Step 4: Cook the bok choy and wontons
In another pot, bring water to a boil. Add the bok choy and blanch for about 30 seconds. Remove and set aside.
Return the water to a boil and gently add the wontons. Stir lightly and cook for about 2 minutes.
Add 1 cup of room-temperature water to lower the boiling intensity. Continue cooking for another 2 minutes until the wontons are translucent and cooked through.
Tip: Adding water prevents the wrappers from breaking.
Step 5: Serve
Place the cooked wontons into serving bowls. Ladle the hot broth over them and add the bok choy.
Serve immediately and enjoy.
30-Min Shrimp Wonton Soup Recipe
Ingredients
For the shrimp filling
- 1 pound shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- 1 tablespoon oyster sauce
- ½ teaspoon minced ginger
- 3 tablespoons minced scallions
For wrapping
- 16 sheets square wonton wrappers
- 1 cup water, for sealing
For the soup
- 4 cups chicken stock
- Pinch of salt
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- Pinch of white pepper
- 4 medium Shanghai bok choy, halved
Instructions
- To make the shrimp filling, in a food processor, combine half of the shrimp with salt, white pepper, and oyster sauce. Blend until smooth and sticky. Add the remaining shrimp and pulse briefly to keep some texture. Stir in the ginger and scallions.
- To wrap the wontons, wet the edges of a wonton wrapper with water. Place about 1 teaspoon of filling in the center. Fold into a triangle, bring the corners together, and press to seal. Repeat with the remaining wrappers.
- To make the broth, in a pot over high heat, bring the chicken stock to a boil. Season with salt, soy sauce, sesame oil, and white pepper.
- To cook the bok choy and wontons, in another pot over high heat, bring water to a boil. Add the bok choy and blanch for about 30 seconds, then remove. Return the water to a boil and add the wontons. Cook for about 2 minutes. Pour in 1 cup of room-temperature water and continue cooking another 2 minutes until the wontons are translucent and cooked through.
- To serve, place the wontons in serving bowls. Ladle hot broth over them and add the bok choy. Serve immediately.
Video
Notes
• Blend half the shrimp: Blending part of the shrimp creates a smooth, sticky base that helps the filling hold together while keeping the remaining shrimp slightly chunky for better texture.
• Keep wrappers covered: Keep the wonton wrappers and finished wontons covered with plastic wrap while working so they don’t dry out.
• Seal the edges well: Lightly wetting the wrapper edges helps create a tight seal so the filling stays inside during cooking.
• Control the boiling: Adding 1 cup of room-temperature water during cooking lowers the boiling intensity and helps prevent the delicate wrappers from breaking.
• Use good chicken stock: A flavorful broth makes a big difference. Homemade stock gives the best result, but a good-quality store-bought stock works well too.
• Freeze for later: Place uncooked wontons on a parchment-lined tray in a single layer and freeze until solid. Transfer to a freezer bag and cook straight from frozen, adding 1–2 minutes to the cooking time.
• Protein swap: This filling also works well with ground chicken, pork, white fish, or scallops. Adjust seasoning slightly depending on the protein you choose.