Recipe from Stacy Oden
Shrimp Wonton Soup
Cooking time: 1 hour
Servings 4
Wonton soup is a staple in Chinese cuisine, being one of the most famous orders in Chinese restaurants. Essentially, it’s dumplings with various fillings in a soup base/broth. Different from the Sichuan style, Cantonese wonton soup usually calls for seafood as filling and is served with a mild soup base. Wontons are dumplings wrapped with wonton wrappers and are usually filled with shrimp, ground pork or a combination of both.


  • Chicken broth
    1,6 litres
  • Wonton dough
    1 pack
  • Water
    300 ml
  • Chicken thighs
    150 g.
  • Shrimp
    150 g.
  • Ginger
    30 g.
  • Scallions
    8 pcs.
  • Sesame oil
    20 ml
  • Soy sauce
    50 ml
  • Champignons
    1 piece
  • Salt&Pepper
    to taste
  • Chicken thights filet
    200 g.
  • Bay leaf
    2 leaves
  • Onion
    70 g.

Nutrition facts per serving

  • Calories

    309 kcal

  • Protein

    22 g

  • Fat

    7 g

  • Carbohydrates

    38 g


  • Boil the chicken broth. Burn the onion and ginger on a dry frying pan before adding them into the water.

  • Cut the thigh fillet into smaller pieces and scroll half the portion through a meat grinder. Next, scroll the shrimp in the meat grinder.

  • Finely chop the chilli pepper, peel and chop a piece of ginger, and put everything in the bowl with minced meat. Season the meat with salt and pepper, add a little soy sauce with sesame oil and mix everything thoroughly.

  • Cut the scallions into small rings and mix thoroughly into the minced meat. 

  • Heat salted water in a saucepan, and separately heat a saucepan with the broth.

  • Remove the wonton dough. Separate a few sheets of dough. Put a small amount of the minced meat (filling) in the centre of the sheet. Hydrate the empty area of ​​the dough with water and stick the edges of the leaflet together so that the wonton looks like an envelope with a bow. Repeat with the remaining dough sheets.

  • Cut the remaining green onions into diagonal ringlets and slice the champignons thinly.

  • As soon as the water boils, place the wontons in it and scald for no more than three minutes, or until they float to the surface of the water. Put the cooked wontons in a separate deep container.

  • Pour the hot broth into the bowl of wontons. Add mushrooms and green onions. Before serving, let the mushrooms cook for a bit in the broth.


  • If desired, you can add soy sauce and a piece of ginger to the broth while it's boiling to enhance the taste.

Bon Appetit!

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