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.