Description
This Shrimp Wonton Soup recipe features tender shrimp dumplings in a flavorful broth enhanced with oyster sauce, soy sauce, and aromatic sesame oil. Wrapped in thin wonton wrappers, the shrimp filling is seasoned with ginger, scallions, and Shaoxing wine, making for a comforting and traditional Chinese soup perfect for any occasion.
Ingredients
Scale
Filling
- 10 oz shrimp, peeled and deveined
- 1 egg white
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper
- 1 teaspoon ginger, grated
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 small carrot
- 1 scallion white, thinly sliced
Wontons
- 1 pack wonton wrappers, thawed if frozen
Soup Base and Garnish
- 4 teaspoons oyster sauce
- 4 teaspoons light soy sauce
- 4 teaspoons papery shrimp (Optional)
- 1 teaspoon toasted sesame oil
- 1 scallion green, sliced (for garnish)
Instructions
- Prepare the filling: Chop the shrimp into very small pieces and then mince until it forms a coarse paste. Add the egg white, Shaoxing wine, toasted sesame oil, white pepper, grated ginger, salt, and cornstarch. Mix all thoroughly until a sticky paste forms.
- Add vegetables: Using a fine cheese grater, grate the carrot until you have approximately 1/4 cup loosely packed. Alternatively, julienne and mince the carrot if no grater is available. Add the grated carrot and thinly sliced scallion white to the shrimp mixture and combine well.
- Wrap the wontons: Work on one wonton wrapper at a time. Wet the edges with water. Place about one heaping teaspoon of filling in the center of the wrapper. Fold the wrapper into a triangle and press the edges tightly to seal the filling inside. Then bind both ends of the triangle and press them together to securely lock the filling inside. Place wrapped wontons on a tray spaced about a finger’s width apart. Cover with a damp kitchen towel to prevent drying. Wontons can be stored at this stage if not cooking immediately.
- Prepare the soup base: In each of four medium soup bowls, evenly divide and place the oyster sauce, light soy sauce, and optional papery shrimp.
- Cook the wontons: Bring a large pot of water to a rolling boil. Add half of the wontons at a time to the boiling water, stirring gently with a spatula to prevent sticking. Once the wontons float to the surface, continue cooking them gently for an additional 2 minutes to ensure they are fully cooked.
- Assemble the soup bowls: Transfer 5 to 6 cooked wontons into each prepared bowl. Pour approximately 1 cup of the hot boiling water from the pot over the wontons in each bowl and stir well to combine with the sauce mixture. Drizzle each bowl with toasted sesame oil and garnish with sliced green scallions. Serve the soup hot for the best flavor and experience.
Notes
- For ease of handling, keep the wontons covered with a damp cloth to prevent them from drying out before cooking.
- Wontons can be made ahead and stored in the refrigerator or freezer; just ensure they are separated with parchment or wax paper to avoid sticking.
- Adjust seasoning in the soup base according to taste if you prefer a stronger or milder broth.
- The optional papery shrimp adds additional umami flavor but can be omitted if unavailable or undesirable.
- Use fresh shrimp for optimal taste and texture.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Chinese
Keywords: Shrimp wonton soup, Chinese wontons, homemade wonton soup, shrimp dumplings, Asian soup recipe
