Shrimp Wonton Soup
Cuisine: Chinese
Author: Kitchens
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
You may substitute ground pork for the shrimp, if desired.
  • 8 ounces peeled and deveined shrimp (16/20 count)
  • 1 ounce yellow chives 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
  • pinch of salt
  • 3 dashes white pepper
  • 1/2 teaspoon cornstarch
  • 3 Cups low sodium chicken broth
  • salt, to taste
  • white pepper, to taste
  • sesame oil, to taste
  • 1 Tablespoon scallions, sliced thin
  1. Rinse the shrimp and pat dry with paper towels and then cut each shrimp into 3 to 4 pieces.
  2. Add half of the chopped yellow chives into the shrimp and marinate with the seasonings for 1 hour.
  3. Place a wonton wrapper on your palm and put about 1 teaspoon (about 3 to 4 pieces of shrimp) filling in the center of the wonton wrapper. Gather the corners of the wrapper with the other hand and pinch in the middle to “seal” the wonton. Make sure the wontons are sealed tight. Repeat until the filling is used up.
  4. Prepare the soup first by bringing the chicken broth to boil. Add salt, white pepper, and sesame oil to taste.
  5. Heat up another large pot with water, over high heat. As soon as it comes to a rolling boil, drop all wontons 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.
  6. Transfer the wontons out with a strainer and into the soup. Garnish with thinly sliced scallions and serve immediately.
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