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Shrimp Wonton Soup

Shrimp Wonton Soup

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













Trans-fat Free


Shrimp wonton dumplings
3/4 pound shrimp
shelled,, deveined, rinsed and drained, raw
1/2 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 1/2 teaspoons sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper
freshly ground
1 1/2 tablespoons ginger
fresh, minced
1 1/2 tablespoons scallions, spring or green onions
1 each egg whites
lightly beaten
1 1/2 tablespoons cornstarch
48 each wonton wrappers
1 x cornstarch
for dusting
4 cups chicken broth, low salt
1/2 teaspoon sesame oil
10 ounces spinach
frseh, stems removed, rinsed and drained
1 x scallions, spring or green onions
thinly slice on the bias for garnish
1 x red pepper flakes
optional, for garnish


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.

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.

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.

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.


* not incl. in nutrient facts


almost 5 years

Excellent authentic recipe for Shrimp Wonton soup. We added a small clove of garlic into the filling and a grinding of black pepper then garnished the soup with finely sliced scallions (on the bias) and a sprinkling of hot chile flakes. Love the addition of water chestnuts which gave the shrimp wontons a satisfying crunch.


almost 9 years

Fantastic recipe. The only thing I changed is I added 1/2 tsp of white pepper to the filling. I will use this again.

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Nutrition Facts

Serving Size 348g (12.3 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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