Back in the day, the only place to get wonton soup was in Chinatown. We lived out in the sticks, but my dad would pile us into the car and drive the 30-40 minutes into the city to have wonton noodles. Such sweet memories. But even wonton noodles are at least $15 a bowl these days and at that amount, you can feed the whole family at home. Eat well. Save money.

This recipe makes about 3 dozen wontons and when served with noodles, it’s a full meal.

Makes approximately 3 dozen

Ingredients

For the filling
12 ounces raw shrimp, deveined and shelled  
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 teaspoon cornstarch
½ teaspoon sesame oil
1 tablespoon white part green onion, chopped
1 teaspoon fresh ginger, grated
1 teaspoon chicken bouillon
Pinch kosher salt
⅛ teaspoon ground white pepper

For the broth
4 cup chicken broth
Shrimp shells (optional)
Small knob ginger, bruised
2 garlic cloves, bruised.
4 teaspoons soy sauce
1 teaspoon sesame oil
Pinch ground white pepper

For assembling
1 package wonton wrappers
Small bowl of water
Green onion, chopped

Instructions

  1. Pat the shrimp dry and cut into smaller pieces.
  2. In a medium mixing bowl, add all the filling ingredients and stir until the ingredients are well mixed together.
  3. Fill a small bowl with water for wetting your fingers. 
  4. Hold the wrapper in a diamond shape. Spoon 1 teaspoon of filling in a wrapper. Using the bowl of water, dip your finger then wet the top two sides. Fold the wrapper by bringing one corner over the filling close to the opposite corner, forming a triangle and seal the sides. Twist the bottom corners. Bring the right corner over the wonton, dab some water and bring the left corner on top of the right corner, and press together.
  5. Remaining uncooked wontons can be frozen by placing them in a single layer on a sheet pan. Once frozen, put them in freezer bags. Dumplings do not need to be thawed before cooking and can be cooked using the same instructions.
  6. In a small pot on medium heat, add chicken broth with the shrimp shells, if you have them, ginger and garlic. Bring to a boil, turn down the heat to low and simmer for 10 minutes. Discard the ginger, garlic and shrimp shells. Season with soy sauce and sesame oil.
  7. In a large pot, fill halfway and bring water to a boil. Drop several wontons into the water without overcrowding and cook for 1-2 minutes until the wontons are floating to the top.
  8. Serve wontons in a bowl with broth.

Shrimp Wonton

Back in the day, the only place to get wonton soup was in Chinatown. We lived out in the sticks, but my dad would pile us into the car and drive the 30-40 minutes into the city to have wonton noodles. Such sweet memories. But even wonton noodles are at least $15 a bowl these days and at that amount, you can feed the whole family at home. Eat well. Save money. This recipe makes about 3 dozen wontons and when served with noodles, it’s a full meal.
Prep Time30 minutes
Cook Time15 minutes
Course: Soup
Cuisine: Asian, Chinese
Keyword: dumpling, shrimp, wonton
Servings: 4 people
Cost: $15

Ingredients

For the filling

  • 12 ounces raw shrimp deveined and shelled
  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon cornstarch
  • ½ teaspoon sesame oil
  • 1 tablespoon white part green onion chopped
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon chicken bouillon
  • Pinch kosher salt
  • teaspoon ground white pepper

For the broth

  • 4 cup chicken broth
  • Shrimp shells optional
  • Small knob ginger bruised
  • 2 garlic cloves bruised.
  • 4 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • Pinch ground white pepper

For assembling

  • 1 package wonton wrappers
  • Small bowl of water
  • Green onion chopped

Instructions

  • Pat the shrimp dry and cut into smaller pieces.
  • In a medium mixing bowl, add all the filling ingredients and stir until the ingredients are well mixed together.
  • Fill a small bowl with water for wetting your fingers.
  • Hold the wrapper in a diamond shape. Spoon 1 teaspoon of filling in a wrapper. Using the bowl of water, dip your finger then wet the top two sides. Fold the wrapper by bringing one corner over the filling close to the opposite corner, forming a triangle and seal the sides. Twist the bottom corners. Bring the right corner over the wonton, dab some water and bring the left corner on top of the right corner, and press together.
  • Remaining uncooked wontons can be frozen by placing them in a single layer on a sheet pan. Once frozen, put them in freezer bags. Dumplings do not need to be thawed before cooking and can be cooked using the same instructions.
  • In a small pot on medium heat, add chicken broth with the shrimp shells, if you have them, ginger and garlic. Bring to a boil, turn down the heat to low and simmer for 10 minutes. Discard the ginger, garlic and shrimp shells. Season with soy sauce and sesame oil.
  • In a large pot, fill halfway and bring water to a boil. Drop several wontons into the water without overcrowding and cook for 1-2 minutes until the wontons are floating to the top.
  • Serve wontons in a bowl with broth.

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