Ingredients

For the Wontons

• 50–60 wonton wrappers
• 200g (7 oz) lean ground turkey 
• 200g (7 oz) peeled shrimp, roughly chopped
• 1 tbsp grated ginger (about a 3cm piece)
• 2 shallots/green onions, finely chopped (5 tbsp)
• 1 tbsp light soy sauce
• 2 tbsp chicken broth + 1 tsp rice vinegar or apple cider vinegar 
• ½ tsp salt
• 2 tbsp toasted sesame oil

For the Broth (Serves 2)

• 3 cups (750ml) chicken broth
• 2 garlic cloves, smashed
• 1 cm piece ginger, sliced (optional)
• 1½ tbsp light soy sauce
• 2 tsp sugar
• 1½ tbsp chicken broth + ½ tsp rice vinegar or apple cider vinegar 
• ¼–½ tsp sesame oil

To Serve (Optional Additions)

• Finely chopped green onions
• Bok choy or Chinese broccoli, cut into 10 cm (4”) pieces
• 40–50g dried egg noodles per person

Instructions

Making the Wontons

1. Prepare the Filling: In a bowl, combine all filling ingredients. Mash with a potato masher until the mixture is mostly smooth but still has small shrimp pieces for texture.
2. Wrap the Wontons:
   • Lay wonton wrappers on a work surface.
   • Place about 2 teaspoons of filling in the center of each wrapper.
   • Brush two edges with water, fold to seal while pressing out air.
   • Brush one corner with water, fold and press to seal into a classic wonton shape.
   • Store wrapped wontons in a covered container while working to prevent drying.

Cooking or Freezing Wontons

• To cook immediately: Bring a large pot of water to a boil. Add wontons and cook for 4 minutes or until they float. Use a slotted spoon to transfer them directly into serving bowls.
• To freeze: Place uncooked wontons in an airtight container and freeze. When ready to cook, boil from frozen for 6–8 minutes. (Do not freeze if using thawed frozen shrimp in raw form—see Notes.)

Making the Broth

1. In a saucepan, combine the broth ingredients over high heat. Add any leftover white parts of green onions from the filling.
2. Cover, bring to a simmer, then reduce to medium-high heat. Let simmer for 5–10 minutes to develop flavor.
3. Remove garlic and ginger before serving.
4. If using vegetables, blanch them in the broth before assembling the soup.

Assembling the Soup

1. If using noodles, prepare according to package instructions.
2. Place cooked wontons and blanched vegetables in serving bowls.
3. Ladle hot broth over them. Garnish with green onions and serve!

Notes

• Wonton Wrappers: Found in the refrigerated section near fresh noodles at Asian markets or supermarkets. You’ll need about 2 packs of 40 wrappers each.
• Soy Sauce Substitute: If needed, use 1 tbsp + 1 tsp all-purpose soy sauce.
• Sesame Oil: Use toasted sesame oil (brown in color) for the best flavor.
• Chicken Broth: Asian-style chicken broth has a cleaner taste than Western store-bought versions.
• Cooking Shortcut: Wontons can be cooked directly in the broth, but they will absorb some of the liquid—add ½ cup extra water if doing so.
• Freezing Tip: Do not refreeze raw seafood that was previously frozen. If using frozen shrimp, lightly cook them before making the filling.
• Portioning: Use 6–8 wontons per soup serving without noodles, or 5–6 with noodles.

Nutrition