Beef and Shrimp Wonton Soup
Silky homemade wontons stuffed with juicy beef and shrimp, simmered in a fragrant ginger garlic broth. This beef and shrimp wonton soup recipe is comfort in a bowl, ready in under an hour.
A Cozy Bowl of Homemade Beef and Shrimp Wonton Soup
There is something deeply satisfying about making wonton soup from scratch. This beef and shrimp wonton soup recipe takes the best of two worlds, tender ground beef and sweet, briny shrimp, and wraps them together in delicate, silky wrappers that float in a fragrant ginger garlic broth. It tastes like the soup from your favorite takeout spot, but better, because you made it with your own hands.
If you have ever wondered how to make wonton soup with beef instead of the usual pork, this is your answer. The shrimp and beef combination gives the filling a little extra sweetness and bounce, while the broth stays light, clean, and deeply savory.
Before we get cooking, the right tools and ingredients make a real difference here. A sharp knife for finely chopping the shrimp, a sturdy mixing bowl for the filling, and good quality low sodium chicken broth will take this soup from good to unforgettable. A bamboo or metal spider strainer also makes lifting delicate wontons out of hot broth so much easier.
Why This Beef and Shrimp Wonton Soup Works
Most wonton soup recipes lean on just one protein, but combining shrimp and beef gives you the best of both. The beef brings richness and body to the filling, while the finely chopped shrimp adds a delicate sweetness and a slightly springy texture once cooked. Together, they create a filling that is more interesting than a traditional pork wonton, without straying too far from the comforting flavors you already love.
This is also a wonderful seafood wonton soup option for anyone who wants something a little different from the standard wonton soup base you find at most restaurants. The broth itself stays simple on purpose. Ginger, garlic, and a splash of soy sauce let the filling shine instead of competing with a heavily seasoned stock.
Chef's Tip: Finely chop the shrimp by hand rather than using a food processor. A few quick chops with a sharp knife keep some texture in the filling, while a food processor can turn the shrimp into a paste and make the wontons feel mushy.
Folding Wontons Like a Pro
Folding wontons looks intimidating the first time, but it becomes second nature after just a few tries. Lay each wrapper on a flat surface, add a small spoonful of filling to the center, and resist the urge to overfill. Wet the edges lightly with water, fold the wrapper into a triangle to seal out air, then bring the two bottom points together and pinch.
A few tips that make folding easier:
- Keep your wrapper stack covered with a damp towel so the edges do not dry out and crack.
- Use just enough water to seal, since too much will make the wrappers slide apart while folding.
- Work in small batches, sealing and setting wontons aside on a lightly floured tray as you go.
If you are making a big batch for crock pot wonton soup later in the week, this is the perfect moment to double the recipe and freeze half the wontons uncooked for a quick future dinner.
Building the Broth
A great wonton soup recipe with beef and shrimp does not need a complicated broth. Start with a quality chicken stock, simmer it gently with garlic, ginger, and a touch of soy sauce, and let those aromatics infuse the liquid while you finish folding the wontons. Adding thinly sliced napa cabbage in the last few minutes brings a gentle sweetness and a bit of texture without overwhelming the broth.
Ready to make it? Here is the full step by step recipe:
Beef and Shrimp Wonton Soup
Silky homemade wontons stuffed with juicy beef and shrimp, simmered in a fragrant ginger garlic broth. This beef and shrimp wonton soup recipe is comfort in a bowl, ready in under an hour.
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, plus extra for garnish
- 1 tbsp fresh ginger, grated
- 2 clove garlic, minced
- 2 tbsp soy sauce, low sodium, divided use
- 1 tsp toasted sesame oil, plus more for drizzling
- 1 egg, lightly beaten, for binding and sealing
- 1 tsp cornstarch, helps the filling bind
- 1/4 tsp white pepper, or substitute black pepper
- 6 cups chicken broth, low sodium, or use a quality stock
- 1 cup napa cabbage, thinly sliced, optional for the broth
- 1/2 tsp salt, or to taste
- 1 tsp sesame seeds, toasted, for garnish
Instruction
In a large bowl, combine the ground beef, chopped shrimp, minced green onions, grated ginger, garlic, 1 tablespoon of soy sauce, sesame oil, beaten egg, cornstarch, and white pepper. Mix well with your hands or a spoon until fully combined and slightly sticky.
Lay a wonton wrapper flat on a clean surface. Spoon about 1 teaspoon of filling into the center. Wet the edges with a fingertip dipped in water, fold into a triangle, then bring the two bottom corners together and pinch to seal into a classic wonton shape.
Repeat with the remaining wrappers and filling, keeping finished wontons covered with a damp towel so they do not dry out.
In a large pot, bring the chicken broth to a gentle simmer over medium heat. Stir in the remaining soy sauce and salt, and taste to adjust seasoning.
Add the napa cabbage to the simmering broth and cook for 2 to 3 minutes until just softened.
Carefully drop the wontons into the simmering broth in batches, stirring gently so they do not stick together.
Simmer for 5 to 7 minutes, or until the wontons float to the top and the filling is cooked through to 165 degrees F (74 degrees C).
Ladle the broth and wontons into bowls. Garnish with extra green onions, toasted sesame seeds, and a drizzle of sesame oil. Serve immediately.
Equipment
- Large mixing bowl
- Large soup pot
- Small bowl of water for sealing wontons
- Slotted spoon or spider strainer
- Ladle
Notes
Serving, Storing, and Mixing It Up
Serve this soup piping hot, straight from the pot, with a sprinkle of sesame seeds and extra green onion on top. It pairs beautifully with won ton noodle style additions if you want a heartier meal, just toss in some cooked egg noodles right before serving.
For leftovers, store the broth and cooked wontons separately so the wrappers do not get waterlogged and soft. When you are ready to eat again, simply reheat the broth on the stove and add the wontons back in for the last minute or two of warming.
This recipe also freezes wonderfully in its uncooked form, which makes it one of the most practical make ahead dinners you can have stashed away. Whether you are craving a fast weeknight bowl of shrimp and beef wonton soup or prepping a big batch for the week ahead, this recipe delivers restaurant quality results every single time.
Enjoy, and do not be afraid to make a double batch. These wontons disappear fast.
