Chicken Wonton with Shrimp Soup

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Chicken Wonton with Shrimp Soup

Wonton soup is a traditional Chinese dish with origins that can be traced back to ancient China. The word “wonton” (雲吞, yúntūn) means “swallowing a cloud,” which reflects the delicate nature of the dumplings. The dish is believed to have originated in the Southern regions of China, particularly in Canton (now Guangzhou), during the Tang Dynasty (618–907 AD). It became more popular during the Song Dynasty (960–1279 AD) as people began adding more variety to their soup and dumplings.

The dumplings in wonton soup are typically filled with seasoned pork, shrimp, or a combination of both, wrapped in a thin dough, and then boiled or steamed. The soup base is often made with a light, flavorful broth, usually with ingredients like chicken, pork, or seafood.

Wonton soup spread throughout China and beyond, especially to regions with large Chinese communities. It became especially popular in places like Hong Kong and Taiwan, where it has evolved with slight regional variations. In the West, wonton soup is commonly found in Chinese restaurants, often served as a starter or appetizer.

 Chicken Wontons with Shrimp Soup recipe that combines flavorful dumplings with a rich, savory broth.

Ingredients

For the Chicken Wontons:

  • 200g (7 oz) ground chicken
  • 1/2 cup finely chopped shrimp (optional, for extra flavor)
  • 1/4 cup finely chopped scallions
  • 1 clove garlic, minced
  • 1 tsp ginger, grated
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 20 wonton wrappers

For the Shrimp Soup:

  • 6 cups chicken broth
  • 200g (7 oz) shrimp, peeled and deveined
  • 1/2 cup mushrooms, sliced (shiitake or button)
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 1 tsp ginger, grated
  • 1 clove garlic, minced
  • 1/2 cup baby bok choy or spinach
  • Salt and white pepper to taste
  • Chopped scallions and cilantro for garnish

Instructions

Making the Wontons:

  1. In a bowl, mix ground chicken, chopped shrimp, scallions, garlic, ginger, soy sauce, sesame oil, salt, and white pepper.
  2. Place about 1 teaspoon of filling in the center of a wonton wrapper.
  3. Moisten the edges with water, fold into a triangle, and press to seal. Bring the two corners together and seal again with water.
  4. Repeat for all wontons.

Making the Soup:

  1. In a pot, heat a small amount of oil over medium heat and sauté garlic and ginger until fragrant.
  2. Pour in the chicken broth and bring to a simmer.
  3. Add soy sauce, sesame oil, mushrooms, and shrimp. Cook for 2–3 minutes until shrimp turn pink.
  4. Gently drop in the wontons and cook for 4–5 minutes until they float.
  5. Add bok choy or spinach and simmer for another minute.
  6. Adjust seasoning with salt and white pepper.

Serving:

  • Ladle soup into bowls, making sure each bowl gets some shrimp, wontons, and greens.
  • Garnish with chopped scallions and cilantro.
  • Serve hot and enjoy!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good soup page.

Chicken Wonton with Shrimp Soup