Wonton Soup with Homemade Shrimp Dumplings
Wonton Soup with Homemade Shrimp Dumplings. Taking the classic wonton soup and making it a little more a colorful, a little more spicy, and definitely more delicious with this recipe. You can do this soup with any kind of dumplings you like, we’re kind of loving the shrimp ones though. Add some color and extra flavor with baby bok choy and shiitake mushrooms. Then spice it up by drizzling it with a sesame chili oil (my personal favorite part of this recipe). This is the perfect bowl for a cold Monday night !!
We’re heading into a very cold and snowy week of weather here, so soups are kind of a must all week long. We’re starting out the week with this Wonton Soup recipe, which is a soup we don’t make very often.
To be honest, I’m not a huge Wonton Soup fan. We never get Chinese takeout, so I never really eat Wonton Soup. Chinese takeout typically isn’t my thing, but we recreated classic Wonton Soup with this recipe and I totally can get behind this version and say it’s pretty darn good.
In my opinion, homemade is always better than takeout no matter what it is. We really went with the homemade and did our own dumplings and gave the classic wonton soup a little twist. It’s gingery and spicy and super vibrant. It’s got bok choy and mushrooms, adding even more flavor. AND that sesame chili oil for drizzling is, like I mentioned before, my absolutely favorite part !!
If you guys are also having a cold and snowy week wherever you are, you need to try this !! Or even if you’re not, just try it. It’s seriously SO good !!
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
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.
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.
To make the chili oil, combine all ingredients in a small bowl.
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.
