Seafood · ALWAYS FREE
Shrimp wonton soup with homemade wrappers
Thin homemade wheat wrappers enclose chopped shrimp in a gentle ginger broth with bok choy.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Mix about 7 oz (200 g) flour with salt and about ¼ cup + 2 ¾ tbsp (100 g) warm water. Knead 8-10 minutes until firm and cohesive, cover and rest 30 minutes. Reserve the remaining 20 g flour for the board and rolling pin. Meanwhile mix shrimp with 20 g scallion, 6 g ginger, 15 g soy sauce, sesame oil and cornstarch. Cover and refrigerate; do not taste raw filling.
- Divide dough into four pieces. Roll one at a time, keeping the others covered, to a very thin sheet approximately 1-2 mm thick, with thin edges. Cut six 3-inch (8 cm) squares from each piece, rerolling scraps as necessary, for 24 wrappers. Use only the reserved flour for dusting. Divide all filling evenly among wrappers, about 15 g each. Moisten edges with plain water, fold corner to corner into triangles, press out trapped air and seal firmly. Bring the two lower corners together and pinch.
- Bring broth, remaining ginger and remaining soy sauce to a gentle simmer in a 3-quart (2.8-liter) saucepan. Add bok choy and simmer 4-6 minutes until tender. Separately bring a large pot of plain water to a gentle boil. Cook wontons in two batches, stirring once gently to release them from the bottom, for approximately 6-8 minutes per batch. Check a thick center with a fine-tip thermometer: filling must reach 165°F (74°C) and shrimp must be opaque; floating alone is not the endpoint.
- Lift cooked wontons with a slotted spoon and divide among four bowls. Ladle over all broth and bok choy and scatter the remaining 10 g scallion across the bowls. Refrigerate leftovers in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 324 kcal
- Protein
- 23.4 g
- Total carbohydrate
- 49.9 g
- Total fat
- 3.3 g
- Total sugars
- 3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Input-based estimate includes all wrappers, filling and broth divided by four; cooking-water losses are not measured. Contains shrimp, wheat, soy and sesame. Dairy-free requires checking the broth and sauce labels.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Dairy-Free: Complete ingredient review of Shrimp wonton soup with homemade wrappers: all-purpose flour; warm water for wrapper dough; raw peeled; scallion; peeled ginger; reduced-sodium soy sauce; sesame oil; cornstarch; ready-to-serve vegetable broth; bok choy; salt for dough. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
