Beef and Shrimp Wonton Soup
Silky homemade wontons stuffed with beef and shrimp float in a fragrant ginger-scented broth. This beef and shrimp wonton soup recipe is comfort food that beats takeout every single time.
A Bowl of Comfort: Beef and Shrimp Wonton Soup
There is something deeply satisfying about a bowl of homemade wonton soup. The delicate wrappers, the savory beef and shrimp filling, the fragrant ginger broth. This beef and shrimp wonton soup recipe brings together the best of both proteins in one bite-sized package, and honestly, once you learn how to make wonton soup with beef and shrimp together, you may never go back to plain pork wontons again.
This is the kind of recipe that looks impressive but is genuinely approachable, even if you have never folded a wonton in your life. Give yourself a relaxed afternoon, put on a podcast, and fold away. The payoff is a pot of soup that tastes like it came straight from your favorite dim sum spot.
Before we get cooking, the right tools and ingredients make a real difference here. A sharp knife for finely chopping the shrimp, a good pastry brush for sealing the wrappers, and quality low sodium chicken broth as your wonton soup base will all elevate the final dish. These are the products that genuinely help this recipe shine:
Why Beef and Shrimp Together
Most traditional recipes lean on pork, but combining beef and shrimp gives the filling a richer, slightly sweeter depth. The beef brings heartiness while the shrimp adds a delicate briny snap. Together they create a texture that is bouncy, juicy, and a little more special than your average wonton.
If you have made a shrimp and beef wonton soup before using store-bought dumplings, you already know how much better it gets when the filling is fresh and seasoned exactly to your taste.
Chef's Tip: Chop the shrimp by hand instead of using a food processor. Hand-chopping keeps small chunks intact, giving the filling a pleasant bite instead of a uniform paste.
Building the Perfect Wonton Soup Base
A great wonton soup base is really about restraint. You do not need a dozen ingredients, just a well-seasoned chicken broth, a little ginger, garlic, soy sauce, and white pepper. Let it simmer gently so the flavors meld without reducing too aggressively.
If you enjoy a seafood wonton soup style broth with a touch more umami, feel free to add a splash of fish sauce or a few dried shrimp simmered directly in the broth for extra depth.
Some cooks like to turn this into a crock pot wonton soup by making the broth low and slow in a slow cooker for several hours, then adding freshly cooked wontons right before serving. It is a great hands-off option for busy weeknights.
Folding Wontons Without the Stress
Folding wontons feels intimidating at first, but it quickly becomes second nature. The classic triangle-then-pinch fold used here is one of the easiest shapes to master, and it holds the filling securely so nothing leaks out during boiling.
- Keep your wrappers covered with a damp towel while you work so they do not dry out and crack.
- Do not overfill. About a teaspoon per wonton keeps the wrapper from tearing.
- Press out air pockets before sealing so the wontons do not burst open in the pot.
Ready to make it? Here is the full step-by-step recipe:
Beef and Shrimp Wonton Soup
Silky homemade wontons stuffed with beef and shrimp float in a fragrant ginger-scented broth. This beef and shrimp wonton soup recipe is comfort food that beats takeout every single time.
Ingredients
- 1/2 lb ground beef, 80/20 blend works best
- 1/2 lb shrimp, peeled, deveined, and finely chopped
- 30 wonton wrappers, square, thin-style
- 3 green onions, finely minced, divided
- 1 tbsp fresh ginger, grated, divided
- 2 cloves garlic, minced
- 2 tbsp soy sauce, plus more for serving
- 1 tsp sesame oil, toasted
- 1 tbsp Shaoxing wine, optional, or dry sherry
- 1 tsp cornstarch, helps bind the filling
- 1 large egg, lightly beaten, for sealing wrappers
- 8 cups chicken broth, low sodium
- 1/4 tsp white pepper, ground
- 4 baby bok choy, halved lengthwise
- 1/2 tsp salt, to taste
- 1/4 cup cilantro, chopped, for garnish
Instruction
In a large bowl, combine the ground beef, chopped shrimp, half the green onions, half the ginger, garlic, 1 tablespoon soy sauce, sesame oil, Shaoxing wine, and cornstarch. Mix with your hands or a spoon until well combined and slightly sticky.
Lay a wonton wrapper on a clean surface with a corner facing you like a diamond. Spoon about 1 teaspoon of filling into the center.
Brush the edges of the wrapper lightly with beaten egg, then fold into a triangle, pressing out any air. Bring the two bottom corners together, dab with a touch of egg, and pinch to seal into the classic wonton shape.
Repeat with the remaining wrappers and filling, keeping finished wontons under a damp towel so they don't dry out.
In a large pot, bring the chicken broth to a gentle simmer. Stir in the remaining ginger, remaining soy sauce, white pepper, and salt to taste.
Add the bok choy to the simmering broth and cook for 2 to 3 minutes, until just tender. Remove and set aside.
Bring a separate large pot of water to a boil. Cook the wontons in batches for 4 to 5 minutes, until they float to the top and the filling is cooked through.
Use a slotted spoon to transfer the cooked wontons directly into serving bowls.
Ladle the hot broth over the wontons, add the bok choy back in, and garnish with the remaining green onions and cilantro.
Serve immediately with extra soy sauce on the side, if desired.
Equipment
- Large mixing bowl
- Large soup pot
- Slotted spoon
- Pastry brush
- Ladle
Notes
Serving, Storing, and Fun Variations
This soup is a full meal on its own, but if you want to round it out, a side of won ton noodle style egg noodles tossed directly into the bowl turns it into a heartier noodle soup. Simply cook thin egg noodles separately and add a small tangle to each bowl before ladling in the broth and wontons.
For storage, keep the broth and cooked wontons in separate containers in the fridge. This prevents the delicate wrappers from soaking up too much liquid and turning mushy. When you are ready to eat, simmer the broth until hot, then gently warm the wontons in the broth for just a minute or two.
Chef's Tip: Freeze uncooked wontons on a tray before bagging them. This keeps them from sticking together, so you can grab a handful straight from the freezer any time a craving hits.
Whether you are making this for a cozy family dinner or meal prepping a batch for the week, this beef and shrimp wonton soup delivers restaurant quality flavor with the kind of homemade care that only comes from folding each wonton yourself.
