30-Min Shrimp Wonton Soup Recipe–BETTER Than Takeout Every Time!

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: dumpling skins

Rice paper is lower in calories and can be gluten-free.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast provides a lean protein alternative.

pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more economical.

Place about half a pound of deveined shrimp in a food processor with salt, white pepper, and oyster sauce.

Add the remaining half pound of shrimp to the food processor and roughly combine them for texture.

Add ginger and scallions, and mix well.

Wet the edges of the wonton wrapper with water.

Spoon about a teaspoon of the filling into the center of the wrapper.

Fold the wrapper into a triangle and bring the corners together to seal it into a wonton shape.

Repeat with the remaining filling.

In a pot over high heat, add homemade chicken stock and season with salt, soy sauce, sesame oil, and white pepper, then bring to a boil.

In a separate pot over high heat, bring water to a boil and blanch Shanghai bok choy for about 30 seconds, then remove.

In the pot with the stock, bring the water back to a boil, add the wontons, and stir gently.

Boil for about 2 minutes, then pour in about 1 cup of room temperature water to lower the temperature slightly.

Cook the wontons for another 2 minutes until translucent and completely cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens