Shrimp Wonton Soup
A delicious alternative to pork filled wontons!
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- 8 oz peeled and deveined big shrimp
- 1 oz green onions or scallions, chopped finely
- 15 wonton wrappers
- Water, for boiling wontons
- 1/4 teaspoon sesame oil
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon fish sauce
- 3 dashes white pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon corn starch
- 1 egg, beaten well
- 3 cups chicken broth
- White pepper to taste
- 1/4 teaspoon ginger
- Sesame oil to taste (less than 1 teaspoon, likely)
- Rinse the shrimp and pat dry with paper towels and then cut each shrimp into 3-4 pieces. Add half of the green onions or scallions into the shrimp. Mix together sesame oil, chicken bouillon powder, fish sauce, white pepper, sugar, garlic powder and cornstarch. Add the shrimp mixture to this and allow to marinate for at least 1 hour.
- Get a baking pan or dish to place your filled wontons on, and coat with non-stick cooking spray and have damp paper towels to keep the wonton wrappers and filled wontons covered with (they dry out VERY quickly)
- Prepare the soup base first by bringing the chicken broth to boil. Add white pepper, ginger and sesame oil to taste. Allow this mixture to simmer for 30 minutes (about the length of time you need to prepare the wontons)
- Once the shrimp mixture is done marinating, place a wonton wrapper on a cutting board and put 1/2 to 1 teaspoon filling in the center of the wonton wrapper. Brush the egg wash along all edges of the wonton wrapper, then bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top (it will make what looks like an opened envelope). Make sure the wontons are sealed tight (use extra egg wash on the extra folding steps, if necessary) and place the filled wontons under the damp cloth. Repeat until the filling is used up.
- Heat up another pot with water. As soon as it boils, drop wontons (one-at-a-time) into the water. Stirring gently so the wontons don’t stick together. Continue to boil until the wontons are completely cooked and float to the top (a few minutes).
- Transfer the wontons out of the boiling water with a slotted spoon and put them in a colander to drain completely. Place desired number of wontons in an individual serving bowl, cover with the soup base, garnish with additional chopped green onions and serve immediately.
- You can add things like Shitake Mushrooms, Bamboo Shoots, Water Chestnuts, Fresh Spinach, etc. to the broth, if you like.