Shrimp Wonton Soup (#2162)

Soups Holidays Asian Chinese Seafood
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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 tsp Tamari Soy Sauce low sodium
  • 1 Tbsp Rice Wine or sake
  • 1 1/2 tsp Sesame Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper freshly ground
  • 1 1/2 tablespoons Ginger fresh, minced
  • 1 1/2 tablespoons Scallions, Spring Or Green Onions minced
  • 1 Egg Whites lightly beaten
  • 1 1/2 tablespoons Cornstarch
  • 48 Wonton Wrappers
  • 1 Cornstarch for dusting


  • 4 cups Low Salt Chicken Broth
  • 1/2 tsp Sesame Oil
  • 10 oz Spinach frseh, stems removed, rinsed and drained
  • 1 Scallions, Spring Or Green Onions thinly slice on the bias for garnish
  • 1 Red Pepper Flakes optional, for garnish


  1. 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.
  2. Place the water chestnuts in a towel and squeeze out as much moisture as possible.
  3. Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl.
  4. Using your hand or a spoon, stir vigorously in one direction to combine the ingredients evenly.
  5. Add the cornstarch and stir to blend. The mixture should be stiff.
  6. Use a fork, teaspoon or two chopsticks to place a scant teaspoonful of the filling in the center of each wonton skin.
  7. 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.
  8. Squeeze the "waist" and the ends shut to enclose the filling.
  9. The finished dumpling should look like a drawstring purse.
  10. Place the finished dumplings on a tray that has been lightly dusted with cornstarch.
  11. Heat 3 quarts of water to boiling in a large pot. Add the wontons and cover.
  12. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface.
  13. 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.
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