Classic Chinese Shrimp Wonton Soup

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A light, clear-broth wonton soup starring plump shrimp-filled parcels swimming alongside baby bok choy in a fragrant ginger-scented chicken stock. This Hong Kong tea-house classic is clean, soothing, and perfect for showcasing delicate dumpling-making skills.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 3 gSugar
• 38 gProtein
• 1450 mgSodium
• 620 mgPotassium
• 180 mgCalcium
• 3 mgIron
• 35 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the shrimp wontons

• 1 lb raw shrimp, peeled, deveined, and finely chopped
• 1 tbsp finely grated fresh ginger
• 2 tbsp finely chopped scallion (white and green parts)
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp cornstarch
• 1/2 tsp ground white pepper
• 1 large egg white, lightly beaten
• 1 package (about 12 oz) square wonton wrappers

For the broth and assembly

• 8 cups low-sodium chicken broth
• 2-inch piece fresh ginger, smashed and sliced
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp ground white pepper
• 4 baby bok choy, halved lengthwise and rinsed
• 4 oz dried thin egg noodles (optional)
• Thinly sliced scallions and cilantro sprigs, to garnish

Directions

1. Make the filling: In a medium bowl, combine the chopped shrimp, grated ginger, scallion, soy sauce, sesame oil, cornstarch, white pepper, and egg white. Stir in one direction until just cohesive, cover, and refrigerate 15 minutes to firm up.
2. Set up a wonton station with the wrappers on a parchment-lined tray, a small bowl of water, and the chilled filling. Place about 1 teaspoon filling in the center of each wrapper.
3. Moisten the wrapper edges with water, fold in half diagonally into a triangle, and press firmly to expel any air. Bring the two long corners together, overlap them, and press to seal, forming a little purse. Repeat with all wrappers, keeping finished wontons covered.
4. In a large pot, combine chicken broth, smashed ginger, soy sauce, sesame oil, and white pepper. Bring to a gentle simmer and cook uncovered for 10 minutes to develop flavor, then keep hot.
5. Bring a separate wide pot of water to a steady boil. Cook wontons in batches of 10 for 3-4 minutes, until they float to the surface and the shrimp turns pink and opaque. Lift out with a slotted spoon.
6. Add the baby bok choy to the simmering broth and cook 1-2 minutes until just tender but still bright green.
7. If using egg noodles, cook in a pot of boiling water according to package directions until just tender, then drain and divide among four large serving bowls.
8. Place 8-10 wontons and a few bok choy halves in each bowl alongside the noodles. Strain the hot broth and ladle generously over the top.
9. Garnish each bowl with sliced scallions and cilantro sprigs and serve immediately while piping hot.

Cook’s Notes

• Chop the shrimp by hand rather than mincing in a food processor to keep the filling tender and slightly chunky.
• Always do a test-wonton first: boil one and taste the filling for seasoning before assembling the entire batch.
• To freeze uncooked wontons, arrange on a parchment-lined tray until solid, then transfer to a zip-top bag for up to 2 months; cook directly from frozen.
• Use low-sodium chicken broth so you can control the salt level with the added soy sauce.
• Skip the egg noodles for a lighter, more traditional tea-house presentation.

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