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Shrimp Wonton Dumpling Soup

Yield 6 servings (1 1/2 cups soup and 2 dumplings)


  • 3/4 pound unpeeled large shrimp
  • 6 cups fat free, less-sodium chicken broth
  • 1/2 cup finely chopped bok choy
  • 1/4 cup finely chopped fresh bean sprouts
  • 2 teaspoons grated peeled fresh ginger
  • 3/4 teaspoon dark sesame oil
  • 2 garlic cloves, minced
  • 12 won ton wrappers
  • 20 snow peas
  • 5 small mushrooms, sliced
  • 3 tablespoons sliced green onions

Nutrition Information

  • calories 141
  • fat 1.9 g
  • satfat 0.3 g
  • protein 17.3 g
  • carbohydrate 13.3 g
  • cholesterol 88 mg
  • iron 2.4 mg
  • sodium 801 mg
  • caloriesfromfat 12 %
  • fiber 0.9 g
  • calcium 54 mg

How to Make It

  1. Peel and devein shrimp; reserve shells. Rinse and drain shells; place in a Dutch oven. Add chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Strain broth mixture through a sieve over a bowl; discard solids. Return broth to pan.

  2. Stir together bok choy and next 4 ingredients. Working with 1 wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), 1 tablespoon of bok choy mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.spoon about

  3. Add shrimp, snow peas, and mushrooms to pan; bring to a boil. Reduce heat to simmer; gently drop dumplings into pan, 2 at a time. Cook 3 to 4 minutes, or until dumplings are done.

  4. Gently ladle soup into bowls; sprinkle with green onions.

Oxmoor House Healthy Eating Collection