Recipe: Spicy Shrimp Wonton Soup

This soup was a complete hit. The number of wontons the recipe makes is almost unimaginable but I simply used what I needed to and then froze the rest (uncooked) to be pulled out and fried, baked, or put in future soup. This would be a great starter for a dinner party because it makes so much and you can brew up a big pot of spicy broth to go with it easily.

Spicy Shrimp Wonton Soup
Serves 8
For the wontons (makes 40-60 wontons)
  1. 1 package of wonton wrappers
  2. 2 bunches of baby bok choy
  3. 1 bunch green onions, chopped
  4. 6 mushrooms chopped
  5. 2 teaspoons ginger
  6. 2 eggs
  7. 1/2 pound raw shrimp
  8. 1/2 teaspoon black pepper
  9. 1/2 teaspoon salt
  10. 1 teaspoon cooking wine
For the soup (per bowl)
  1. 1 tablespoon sesame oil
  2. 1 tablespoon soy sauce
  3. 1 teaspoon chili oil
  4. 1 teaspoon vinegar
  5. 1 cup dashi (or vegetable broth)
  6. chopped spring onion
  1. Slice and chop all of the vegetables and shrimp in to a fine mince.
  2. Add all of them in a bowl with the eggs, ginger, rice wine, pepper and salt and stir until mixed well.
  3. Put the wonton wrapper on a board then spoon about 1 tablespoon of the stuffing into the center of the wrapper. Moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the opposite corner to make a triangle. Hold the wrapper with both hands and fold the corners together to shape.
  4. Bring 5 quarts of water to a boil. Put the wonton in to cook for about 5 minutes, flipping gently once mid-cook.
  5. In a saucepan heat together sesame oil, soy sauce, vinegar, chopped green onions, chili oil and dashi. Put broth and wontons into a bowl and serve hot.
Adapted from China Sichuan Food
Mab Made Food

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