Amazing Shrimp Wonton Soup
An authentic Chinese Shrimp Wonton soup. Prepared wonton wrappers make preparation easy.
Yield
6 servingsPrep
30 minCook
5 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
minced |
|
| 1 | large |
egg whites
lightly beaten |
*
|
| 1 ½ | tablespoons |
cornstarch
|
|
| 48 |
wonton wrappers
|
*
|
|
|
cornstarch
for dusting |
*
|
||
| Soup | |||
| 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 |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Shrimp wonton dumplings | |||
| 340.2 | g |
shrimp
shelled,, deveined, rinsed and drained, raw |
|
| 118 | ml |
water chestnuts
plunged into boiling water and refreshed in cold water, drained and chopped |
*
|
| 1E+1 | ml |
soy sauce, tamari
low sodium |
|
| 15 | ml |
rice wine
or sake |
|
| 7.5 | ml |
sesame oil
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 23 | ml |
ginger
fresh, minced |
|
| 23 | ml |
scallions, spring or green onions
minced |
|
| 1 | each |
egg whites
lightly beaten |
*
|
| 23 | ml |
cornstarch
|
|
| 48 | each |
wonton wrappers
|
*
|
| 1 | x |
cornstarch
for dusting |
*
|
| Soup | |||
| 946 | ml |
chicken broth, low salt
|
|
| 2.5 | ml |
sesame oil
|
|
| 289 | ml/g |
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 |
*
|
Directions
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.
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.
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.
