Shrimp Wonton Soup

Shrimp Wonton Soup. Cozy, comfy, and delicious wonton soup made with shrimp stuffed wontons and packed with tons of flavor. There’s mushrooms, bok choy, crisp chili oil, scallions, and sesame seeds. It’s alllll the good stuff loaded into one big comforting bowl. An Asian-flared dish that’s perfect for a cold and dreary Tuesday night !!

So we are slowly, but surely getting through the week. After having such a short work week last week, it has been so hard to get back into the swing of things. This week has honestly felt like a lifetime and it’s only Tuesday.

But the good thing is, it is still the holiday season AND we are having this warm, comforting, and cozy wonton soup to make this super dreary Tuesday a little better. Because today was so cold that there were even some flurries and I seriously just could not get warmed up.

This wonton soup is one of our favorites because it’s packed with homemade shrimp wontons, lots of mushrooms, baby bok choy, crisp chili oil, sesame seeds, and scallions. So, it’s a little loaded with flavors and has that little bit of a spicy kick to it. You can pretty much do the wontons with whatever filling you like, but our family has always been a fan of the shrimp wonton’s.

And on another note, we have officially started planning our Christmas Eve Seven Fishes Menu today !! We have so many ideas that we are super excited about. Honestly I am getting a little overwhelmed, but I can’t wait for the big menu drop that will be coming mid-December !! So stay tuned !!

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Ingredients

For the Dumplings

• 3/4 pound of shrimp; ground in a food processor

• 1 scallion; chopped

• 1 garlic clove; chopped

• 1 tablespoon fresh ginger; chopped

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• sriracha sauce to taste

• 1 package wonton wrappers

For the Soup

• 2 tablespoons olive oil

• 1 tablespoon sesame oil

• 4 - 6 baby bok choy; halved

• 1 shallot; chopped

• 1/4 pound shiitake mushrooms; sliced

• 1 clove garlic; chopped

• 1 inch fresh ginger; chopped

• 2 quarts chicken broth

• 3 tablespoons soy sauce

• 1 tablespoon rice vinegar

• green onions and sesame seeds for topping

• shrimp dumplings

For the Sesame Chili Oil

• 1/4 cup sesame oil

• 1 teaspoon red pepper flakes

• 1 teaspoon soy sauce

Directions

1. In a medium bowl, mix all the ingredients for the dumplings except the wonton wrappers. In the center of each wrapper, place a teaspoon of the shrimp mixture. Brush the edges with water. Fold the edges of the wrapper up and around the filling, and pinch in the center to seal. Set aside.

2. Meanwhile make the soup. In a large stock pot, heat the olive oil and sesame oil. Add the bok choy. Cook until it starts to brown. Transfer to a plate. To the same pot add the shiitake mushrooms, shallot, garlic, and ginger. Cook a few minutes until fragrant. Add the chicken broth and bring to a boil. Add the dumplings and cook until they rise to the top, about 3 - 4 minutes. Stir in the soy sauce and rice vinegar and remove from heat.

3. To make the chili oil, combine all ingredients in a small bowl.

4. Add the bok choy to each bowl and ladle the soup over top. Top with green onions and sesame seeds. Serve drizzled with chili oil.