Shrimp Wonton Soup | The Chopping Block

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Shrimp Wonton Soup

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Yield: 6-8 servings

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Active Time: 35 minutes
Start to Finish: 40 minutes

For this recipe you’ll need:

For the soup:

6 cups chicken stock or broth

1 to 2 tablespoons soy sauce

1 to 2 teaspoons rice wine vinegar

1 recipe Shrimp Wonton Dumplings

Salt to taste

2 scallions, thinly sliced on the bias

For the Shrimp Wonton Dumplings:

1/2 pound raw shrimp, peeled and deveined

1 clove garlic, minced

1/2 teaspoon ginger, freshly grated

1 scallion, thinly sliced on the bias

1 1/2 teaspoons soy sauce

1/4 teaspoon toasted sesame oil

20 wonton wrappers, defrosted

1 egg white, lightly beaten

1. 1. Place the shrimp, garlic, ginger, scallion, soy sauce and sesame oil in a food processor. Pulse until the ingredients come together to form a coarse texture. Note: If you don’t have a food processor, finely chop the shrimp with a knife.
  2. Place the wrappers on a flat surface, spoon about 1 teaspoon of the filling near one corner of the wrapper and brush the wrapper edge lightly with egg white. Fold the wrapper over to make a triangle, and seal the edges tightly.
  3. Brush 1 corner of folded edge with egg wash, and bring the opposite corners together and press firmly to make the dumpling shape.
  4. Dumplings can be boiled in soup, steamed or deep fried.
  5. Heat the stock or broth until it just comes to a boil. Reduce the heat to a simmer, and add the soy sauce, vinegar and wontons. Cook until the wontons are cooked through and the filling is firm, 5 to 7 minutes (slightly longer if wontons are frozen).
  6. Remove from heat and season with salt to taste. Ladle broth and wontons into serving bowls and garnish with scallions.
    
    Note:
    
    The shrimp wonton dumplings freeze beautifully, so make a double batch! Freeze in a single layer on a parchment-lined sheet tray; once frozen, seal in a freezer bag. Dumplings can be cooked directly out of the freezer.