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Amazing Shrimp Wonton Soup


An authentic Chinese Shrimp Wonton soup. Prepared wonton wrappers make preparation easy.













Trans-fat Free


Shrimp wonton dumplings
¾ pound shrimp
shelled,, deveined, rinsed and drained, raw
½ cup water chestnuts
plunged into boiling water and refreshed in cold water, drained and chopped
2 teaspoons soy sauce, tamari
low sodium
1 tablespoon rice wine
or sake
1 ½ teaspoons sesame oil
½ teaspoon salt
¼ teaspoon black pepper
freshly ground
1 ½ tablespoons ginger
fresh, minced
1 ½ tablespoons scallions, spring or green onions
1 large egg whites
lightly beaten
1 ½ tablespoons cornstarch
48 wonton wrappers
for dusting
4 cups chicken broth, low salt
½ teaspoon sesame oil
10 ounces spinach
frseh, stems removed, rinsed and drained
scallions, spring or green onions
thinly slice on the bias for garnish
red pepper flakes
optional, for garnish


Excellent authentic recipe for Shrimp Wonton soup.

To make the filling:

Place the shrimp in a linen dish towel or on paper towels and squeeze out as much moisture as possible. Chop the shrimp to a paste in a food processor fited with a steel blade or by hand.

Place the water chestnuts in a towel and squeeze out as much moisture as possible.

Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl.

Using your hand or a spoon, stir vigorously in one direction to combine the ingredients evenly. Add the cornstarch and stir to blend. The mixture should be stiff.

To make the wonton:

Use a fork, teaspoon or two chopsticks to place a scant teaspoonful of the filling in the center of each wonton skin. Gather the edges of the skin together around the filling and squeeze to form a "waist" as you gradually remove the fork, teaspoon or chopsticks.

Next place the filling onto the wrap.
Gather the edges of the skin together, around the filling.

Squeeze the "waist" and the ends shut to enclose the filling. The finished dumpling should look like a drawstring purse. Place the finished dumplings on a tray that has been lightly dusted with cornstarch.

Squeeze the
and squeeze to form a

Place the finished dumplings on a tray

To make the wonton soup:

Heat 3 quarts of water to boiling in a large pot. Add the wontons and cover.

Once the water is boiling again, cook for about 4 minutes or until they rise to the surface.

Remove with a long-handled strainer and drain. Discard the water. Heat the chicken stock, salt and sesame to boiling. Add the spinach and cooked wontons and portion into serving bowls.

Heat the chicken stock, salt and sesame to boiling.
Looks delicious, tastes even better...


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 232g (8.2 oz)
Amount per Serving
Calories 28815% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 739mg 31%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 2%
Sugars g
Protein 47g
Vitamin A 18% Vitamin C 10%
Calcium 5% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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