Shrimp Wonton Soup

Ingredients

• 1 lb Peeled and deveined shrimp (Divided: approximately half for processing and the other half coarsely chopped)
• Salt (A pinch for the filling; also added to the broth, amount unspecified)
• White pepper (Amount unspecified; for the filling and broth)
• 1 tbsp Oyster sauce (For the filling)
• 0.5 tsp Ginger (Grated or minced; the video shows 1/2 tsp)
• Scallion (Amount unspecified; chopped)
• 1 cup Water (For moistening the wonton edges; the video indicates 1 cup, although it is unclear whether all of it is intended for this use)
• 16 Wonton wrappers (Wrappers)
• 4 cup Chicken broth (The transcript describes it as homemade)
• Soy sauce (Amount unspecified)
• Sesame oil (Amount unspecified)
• 4 Shanghai bok choy (Medium heads)
• 1 cup Water (At room temperature; poured in to lower the temperature slightly and prevent the wrappers from breaking)

Steps

1. 1

   Place approximately half of the shrimp in a food processor and process. Add a pinch of salt, white pepper, and the oyster sauce; blend.

2. 2

   Coarsely chop the remaining shrimp. Add them to the mixture along with the ginger and chopped scallion, and mix the filling well.

3. 3

   Have the wrappers and a bowl of water ready. Dip one finger in the water and moisten the edges of a wrapper.

4. 4

   Place one teaspoon of filling in the center of the wrapper. Fold it to form a triangle; bring the corners together and seal them to shape the wonton. Repeat with the remaining wrappers.

5. 5

   Place the chicken broth in a pot over high heat and bring it to a boil.

6. 6

   Season the broth with salt, soy sauce, sesame oil, and white pepper. The source does not specify the amounts.

7. 7

   In another pot, bring water to a boil. Add the Shanghai bok choy and blanch for about 30 seconds; remove it from the water.

8. 8

   Bring the water back to a boil. Add the wontons and stir gently so they do not stick together.

9. 9

   Pour in approximately 1 cup of room-temperature water to lower the temperature slightly and prevent the wrappers from breaking. The source does not indicate how long the wontons should cook or how to finish combining the soup with the broth and bok choy.

Notes

The post announces a 30-minute recipe, but does not provide amounts for the salt, white pepper, soy sauce, or sesame oil. It also does not specify the wonton cooking time or explicitly describe the final assembly in the bowls; no time or method has been added for those steps.

Nutrition per serving

• soup
• main course
• Chinese cuisine
• shrimp
• seafood
• comforting