Wonton Soup Recipe
Yields: 15 wontons or 3 or 4 servings of wonton soup
8 oz peeled and deveined big shrimp
1 oz 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 corn starch
3 cups low sodium chicken broth
Salt to taste
White pepper to taste
Sesame oil to taste
Rinse the shrimp and pat dry with paper towels and then cut each shrimp into 3-4 pieces.
Add half of the chopped yellow chives into the shrimp and marinate with the seasonings for 1 hour.
Place a wonton wrapper on your palm and put about 1 teaspoon (about 3-4 pieces of the 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.
Prepare the soup first by bringing the chicken broth to boil. Add salt, white pepper, and sesame oil to taste.
Heat up another pot with water. As soon as it boils, 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.
Transfer the wontons out with a strainer and into the Soup and serve immediately.
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