Recipe: Shrimp Wonton Soup in Premium Broth
Recipe type: Entree Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 9
  • wonton skin (90 - 100 pieces)
  • 10 strands of yellow chives chopped, used as garnish for the wonton soup at the end
Wonton Filling Ingredients:
  • 1 lb of lean ground pork
  • 2 lbs of black tiger shrimp, peeled and deveined but save the shell and head for making a premium wonton broth
  • 10 strands of yellow chives, chopped
  • 1 tbsp cooking rice wine
  • 2.5 tbsp of oyster sauce
  • 1 tsp of low-sodium soy sauce
  • 1.5 tsp of white pepper powder
  • 2 tbsp of sesame oil
  • pinch of salt
  1. Cut the shrimp into small pieces and place in a large bowl.
  2. Combine all wonton filling ingredients and seasonings with the shrimp. Mix well. Let marinade for 30 mins.
  3. Wrap the wontons by placing ¾ tsp of the filling into the skin and fold. This is a great activity to get kids and the whole family sitting down together and involved in.
  4. When ready to serve, cook the wontons in an open pot of boiling water. When they float to the top (about 2- 3 minutes), they are cooked. Scoop the wontons into serving bowls. Heat up your premium wonton broth separately before pouring into the bowls of wonton. (If you are in a hurry, you can use a low-sodium, canned organic chicken broth as your soup.) Sprinkle the chopped yellow chives into the bowls as garnish and for additional fragrance to the soup. Serve.
Tips for Making Good Wonton Soups 1. Do not cook the wontons in the premium broth. The flour from the wonton skin will alter the taste of your broth and make the soup murky. Both of these are undesirable. A good broth should always be tasty, yet clear and light. 2. Use fresh, good quality shrimps for the wonton filling. Of the various types of shrimps out there, I find that the black tiger shrimp have the best flavor, and the most al dente crisp texture. This type of shrimp is best for wontons. 3. See the yellow chives page under the Common Ingredients section for more uses, preparation steps, and buying tips on this ingredients.
Recipe by Chinese Soup Pot at