Site Search:
      Home     Recipes     Store

Shrimp Wonton Soup

Home | Recipes | S
Holiday Soups/stews


  • 3/4 lb Raw shrimp, shelled, deveined, rinsed and drained
  • 1/2 c Water chestnuts, plunged into boiling water and
  • Refreshed in cold water, drained and chopped
  • 2 ts Soy sauce
  • 1 tb Rice wine or sake
  • 1 1/2 ts Sesame oil
  • 1/2 ts Salt
  • 1/4 ts Freshly ground pepper
  • 1 1/2 tb Minced fresh ginger
  • 1 1/2 tb Minced scallions
  • 1 Egg white, lightly beaten
  • 1 1/2 tb Cornstarch
  • 48 Wonton skins
  • Cornstarch for dusting
  • 4 c Homemade chicken broth
  • 1 ts Salt
  • 1/2 ts Sesame oil
  • 10 oz Fresh spinach, stems removed, rinsed and drained


Place the shrimp in a linen dish towel or on paper towels and squeeze out as much moisture as possible. Chop the shrimp to a paste in a food processor fited with a steel blade or by hand. Place the water chestnuts in a towel and squeeze out as much moisture as possible. Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl. Using your hand or a spoon, stir vigorously in one direction to combine the ingredients evenly. Add the cornstarch and stir to blend. The mixture should be stiff.
Use a fork, teaspoon or two chopsticks to place a scant teaspoonful of the filling in the center of each wonton skin. Gather the edges of the skin together around the filling and squeeze to form a "waist" as you gradually remove the fork, teaspoon or chopsticks. Squeeze the "waist" and the ends shut to enclose the filling. The finished dumpling should look like a drawstring purse. Place the finished dumplings on a tray that has been lightly dusted with cornstarch.
Heat 3 quarts of water to boiling in a large pot. Add the wontons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water. Heat the chicken stock, salt and sesame to boiling. Add the spinach and cooked wontons and portion into serving bowls. Serve.
Makes 4 servings.
Per Serving: 82 Calories, 9 g Protein, 6 g Carbohydrates, 2 g Fat, .4 g Saturated Fat, 44 mg Cholesterol, 494 mg Sodium.
[Nina Simonds, The Washington Post; Jan 29 1992]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at