Wonton Soup with Shrimp and Chicken

Wonton Soup with Shrimp and Chicken : Little Chinese dumplings filled with shrimp and chicken, served in a clear ginger broth. The filling is chopped in just a few seconds.

• 4 servings
• Preparation 35 min
• Cooking 20 min
• Total 55 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : wonton soup with shrimp

• 24 wonton wrappers
• 200 g peeled shrimp
• 150 g boneless skinless chicken breast
• 2 scallions
• 15 g fresh ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1000 ml chicken broth
• 100 g bok choy or spinach

Preparation : wonton soup with shrimp

1. Put the scallions and ginger in the bowl and chop. 4 secspeed 6
2. Add the shrimp, the chicken in pieces, 1 tablespoon of soy sauce and the sesame oil, then chop the filling. 8 secspeed 6
3. Place a small spoonful of filling on each wrapper, moisten the edges and seal into a little purse.
4. Rinse the bowl, pour in the broth and the rest of the soy sauce, then bring to a boil. 8 min100°Cspeed 1
5. Drop the wontons into the broth and cook for 5 minutes. Add the bok choy for the last 2 minutes. 5 min95°Cspeed 1reverse
6. Serve piping hot with a drizzle of sesame oil.

Storage: Uncooked wontons keep 1 month in the freezer; the broth keeps 2 days in the refrigerator.