Spicy Wonton Soup with Shrimp Dumplings
Spicy Wonton Soup with Shrimp Dumplings. Mondays are never fun…but homemade wonton soup def can make things better. And it’s the last Monday of February…actually the last day of February and that’s something to be excited about. This wonton soup is loaded with mushrooms, bok choy, scallions, crisp chili oil and sesame seeds. And of course the main attraction…the shrimp dumplings. Alllll the perfect flavors in one big cozy bowl !!
Wonton soup to start the week anyone?! And trust me this one is better than takeout. Hearty broth filled with mushrooms and bok choy and shrimp dumplings. Topped with scallions, sesame seed, and lots of crisp chili oil. So you can guarantee this one is packing the heat…just the way I like it.
And the best part about this wonton soup which makes it 100% better than takeout, is that the wontons are homemade. Sure you can use store-bought for something quick and simple, but if you really want to drive this one home…it’s the homemade wonton dumplings for me. And you can use whatever filling you’d like, but we always do a shrimp filling for this soup.
And who’s excited that tomorrow is the first day of march?! I know i certainly am. And the weather seems to be less aggressive in the coldness department. But soup season is still in swing, so here you have it…another fun and delicious soup to start the week !!
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.
