Shrimp Wonton Soup

shrimp wonton

I could live off dumplings. These are also nice fried. You can just fry them in a pan till golden without having to use too much oil. This soup is super simple to make, this time I added choy sum but you can add any veggies that you like.

This recipe makes 12 large wontons and serves 2-3 people.


For the shrimp wontons:

250gr of shrimp, (peeled and deveined)

½ cup of finely chop Napa cabbage (green part only)

1 tablespoon of chopped ginger

1 teaspoon of Chinese five spice powder

1 tablespoon of soy sauce

1 tablespoon of sesame oil

Pinch of salt

2 tablespoons of chopped chives

12 wonton wrappers

For the soup:

8 cups of stock of your choice

1 small piece of ginger

3 tablespoons of sesame oil

1 spring onion, chopped

1 tablespoon of soy sauce

1 tablespoon of rice wine vinegar

The white part of the Napa cabbage left over from making the wontons


1 small bunch of choy sum, cleaned and leaves separated

Soy sauce for serving

Spring onion for serving

Chili oil for serving



Mince the shrimp and then mix it with the rest of the ingredients for the filling.

Have a small bowl with cold water ready, use it to seal the edges of the wontons.

Place about 1 tablespoon of the filling in the middle of the wrapper. Dip your finger in the cold water and draw a line over the edges of the wrapper. Then fold it in half, forming a triangle. Press to seal it with your fingers, make sure there are no air bubbles. Then grab the two opposite corners and press to seal them together. Repeat for all.

To make the soup, just simmer the stock for 10 minutes with the ginger, sesame oil, spring onion, soy sauce, Napa cabbage and rice wine vinegar. Then remove the piece of ginger.

In a different pot, boil some water. Once the water is boiling, cook the wontons in batches. This will take about 5 minutes per batch. Once they start floating, they are cooked. The only reason to cook the wontons in a different pot is because if you cook them in the soup, they will cloud the stock because of the starch in the wrappers. If you don’t mind it, you can just boil them in the same pot as the stock.

Then add the choy sum to the soup and let it cook for about 2-3 minutes.

Serve with some soy sauce, chili oil and spring onions on the side.

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