Shrimp Wonton Dumpling Soup

Yield: 6 servings (1 1/2 cups soup and 2 dumplings)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 141
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Protein: 17.3g
  • Carbohydrate: 13.3g
  • Cholesterol: 88mg
  • Iron: 2.4mg
  • Sodium: 801mg
  • Calories from fat: 12%
  • Fiber: 0.9g
  • Calcium: 54mg


  • 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


  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.
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