Shrimp Wonton Soup
This cozy Shrimp Wonton Soup features plump, juicy shrimp-filled wontons swimming in a rich, aromatic broth that comes together in under an hour. It's the ultimate homemade comfort bowl that rivals your favorite takeout.
The Wonton Soup You Will Want to Make Every Single Week
There is something almost meditative about folding wontons. The repetitive pinch and press, the little pleated parcels lining up on your tray, the knowledge that something genuinely delicious is about a half hour away. This Shrimp Wonton Soup is the kind of recipe that feels like a project but eats like a reward.
The filling is a classic combination of juicy chopped shrimp, fragrant ginger, garlic, and sesame oil. The broth is clean, golden, and deeply savory, built on good bone stock and seasoned with white pepper and a splash of rice vinegar. Every bowl is warming, satisfying, and way better than takeout.
Why This Recipe Works
Most homemade wonton soup recipes fall flat in one of two places: a bland broth or a tough, dense filling. Here is what makes this version different.
- Chopped shrimp rather than paste gives the filling a satisfying, springy bite.
- Cornstarch in the filling acts as a binder, keeping everything tender and together.
- White pepper is the quiet hero of the broth. It adds a floral, slightly sharp heat that black pepper simply cannot replicate in a seafood wonton soup base.
- Cooking wontons separately keeps the broth crystal clear and properly seasoned.
Chef's Tip: Always taste your filling before folding. Fry a tiny pinch in a hot pan for 30 seconds and adjust the salt or sesame oil before you commit to 36 wontons.
Shrimp and Beef Wonton Soup: A Variation Worth Trying
If you have been searching for a beef and shrimp wonton soup, this recipe adapts beautifully. Swap the optional ground pork for ground beef in equal measure. The combination of shrimp and beef in a wonton soup creates a filling that is heartier and richer, with the shrimp still keeping things light and bouncy. Use the same folding technique and the same aromatic broth. It is one of the most satisfying wonton soup recipes with beef you will find, without any extra complexity.
Tools and Ingredients That Actually Matter Here
For a recipe like this, quality broth is everything. A rich chicken or pork bone broth forms the backbone of your seafood wonton soup, so it is worth using the best you can find or make. The right pot, a good slotted spoon, and proper wonton wrappers (look for square ones in the refrigerated section of any Asian grocery) make all the difference between frustration and flow.
How to Fold Wontons Without Losing Your Mind
Folding wontons sounds intimidating but really comes down to two things: not overfilling and sealing tightly. Use about one teaspoon of filling per wrapper. Any more and the wrapper will burst during cooking.
The classic nurse's cap fold is the easiest for beginners:
- Place filling in the center of the wrapper.
- Fold into a triangle, pressing out all the air.
- Moisten the two bottom corners and bring them together, pressing firmly.
That is it. They do not have to be perfect. They just have to be sealed.
Note: Keep your unfolded wrappers covered with a damp towel so they do not dry out while you work.
Ready to bring it all together? Here is the full recipe from filling to bowl:
Shrimp Wonton Soup
This cozy Shrimp Wonton Soup features plump, juicy shrimp-filled wontons swimming in a rich, aromatic broth that comes together in under an hour. It's the ultimate homemade comfort bowl that rivals your favorite takeout.
Ingredients
- 3/4 lb large shrimp, peeled and deveined, roughly chopped
- 36 wonton wrappers, square, about 3.5-inch size
- 1/4 lb ground pork, optional but adds richness
- 1 tbsp fresh ginger, finely grated
- 3 garlic cloves, minced
- 2 tbsp soy sauce, low-sodium preferred
- 1 tbsp sesame oil, toasted
- 1 tsp cornstarch, helps bind the filling
- 4 green onions, thinly sliced, whites and greens separated
- 8 cups chicken or pork bone broth, good-quality store-bought or homemade
- 4 fresh ginger slices, for simmering the broth
- 2 tbsp soy sauce, for seasoning the broth
- 1 tsp rice vinegar, brightens the broth
- 1/2 tsp white pepper, essential for authentic flavor
- 2 baby bok choy, halved lengthwise
- 1 tbsp chili oil, for serving, optional
Instruction
Make the filling: Add the chopped shrimp, ground pork (if using), grated ginger, minced garlic, soy sauce, sesame oil, cornstarch, and the white parts of the green onions to a bowl. Mix everything together until well combined and slightly sticky. Refrigerate for 15 minutes.
Fold the wontons: Place a wonton wrapper on a clean surface and add about 1 teaspoon of filling to the center. Dip your finger in water and moisten all four edges. Fold into a triangle, pressing out any air. Bring the two bottom corners together and pinch firmly to seal. Repeat with remaining wrappers and filling.
Build the broth: Pour the broth into a large pot over medium-high heat. Add the ginger slices, soy sauce, rice vinegar, and white pepper. Bring to a gentle simmer and cook for 10 minutes. Taste and adjust seasoning. Remove and discard the ginger slices.
Cook the bok choy: Add the halved bok choy to the simmering broth and cook for 2 to 3 minutes until tender-crisp. Use a slotted spoon to transfer to your serving bowls.
Cook the wontons: Bring a separate large pot of water to a boil. Drop the wontons in batches, stirring gently so they do not stick. Cook for 4 to 5 minutes until they float and the wrappers look slightly translucent. Transfer to the serving bowls with a slotted spoon.
Assemble and serve: Ladle the hot broth generously over the wontons and bok choy. Top with sliced green onion greens, a drizzle of chili oil, and an extra drop of sesame oil. Serve immediately.
Equipment
- Large pot (for broth)
- Second large pot (for boiling wontons)
- Mixing bowl
- Slotted spoon
- Pastry brush or small bowl of water (for sealing wontons)
- Ladle
- Cutting board and knife
Notes
Serving, Storing, and Making It Your Own
Serve this soup the moment the wontons are in the bowl. Top each portion with sliced green onions, a drizzle of chili oil, and a few drops of toasted sesame oil for extra depth.
For storage, keep cooked wontons and broth separated in the fridge for up to 2 days. If you want a crock pot wonton soup approach, simmer the broth low and slow for up to 6 hours and fold the wontons the day before. Cook them fresh right before serving.
Uncooked wontons freeze for up to 3 months and cook straight from frozen with just an extra minute or two in boiling water. Building a stash in your freezer means a bowl of homemade wonton soup is never more than 10 minutes away on a busy night.
