Shrimp Wonton Dumpling Soup



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

Recipe from

Oxmoor House

Nutritional 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


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


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.

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

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.

Gently ladle soup into bowls; sprinkle with green onions.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002