Beef and Shrimp Wonton Soup
This hearty Beef and Shrimp Wonton Soup features tender homemade wontons stuffed with seasoned ground beef and juicy shrimp, simmered in a rich, aromatic broth that warms you from the inside out.
The Wonton Soup You Will Make Again and Again
There is something deeply comforting about a steaming bowl of wonton soup. The silky wrappers, the savory filling, the fragrant golden broth. It feels like a restaurant treat, but the truth is, making it at home is far more rewarding than most people expect. This Beef and Shrimp Wonton Soup combines two incredibly flavorful proteins into a filling that is juicy, well-seasoned, and utterly satisfying.
Whether you have been searching for a wonton soup recipe with beef, want to try a seafood wonton soup twist, or are simply craving something homemade and soul-warming, this recipe covers all of it. Ground beef adds richness and depth, while chopped shrimp brings a natural sweetness and a slight bounce to the texture. Together, they create a filling that is genuinely better than either protein on its own.
Why Beef and Shrimp Work So Well Together
This pairing is a popular choice in Chinese dim sum kitchens for good reason. Ground beef contributes fat and umami, which keeps the filling moist during cooking and gives the wonton its hearty character. Shrimp, when chopped rather than pureed, adds little pockets of tender, springy texture that contrast beautifully with the softness of the beef.
The combination also means the wontons hold together beautifully and do not turn mushy, even after simmering in hot broth. A small amount of cornstarch in the filling helps everything bind, while white pepper and oyster sauce add that unmistakable savory depth.
Chef's Tip: Do not overwork the filling once you combine everything. Stir until just mixed. Overworking develops too much protein structure and makes the filling dense and rubbery rather than tender.
Building a Broth Worth Sipping Straight
The wonton soup base is just as important as the wontons themselves. A good broth should be clear, fragrant, and layered. For this recipe, low-sodium chicken broth serves as the foundation, letting you control the saltiness as you layer in soy sauce, sesame oil, garlic, and ginger.
Shiitake mushrooms are a quiet powerhouse here. They add an earthy, almost meaty dimension to the broth without overpowering it. Baby bok choy wilted in at the last moment keeps things fresh, bright, and a little crisp.
If you want to go deeper, a homemade bone broth will take this soup from great to exceptional. A splash of rice vinegar stirred in at the end lifts all the flavors and cuts through the richness just enough.
Tools and Ingredients That Make a Difference
Getting the right wonton wrappers and a quality sesame oil really does change the final result. A fine microplane for grating fresh ginger, a sturdy Dutch oven for the broth, and a spider strainer for gently lowering and retrieving wontons are the tools that make the process smooth and enjoyable.
How To Make Wonton Soup With Beef: Folding Tips
Folding wontons is one of those skills that feels tricky the first time and totally natural by the tenth. The classic triangle fold is the easiest starting point: fill, fold corner to corner, seal firmly, then bring the two bottom corners together and pinch.
A few things to keep in mind:
- Do not overfill. About one teaspoon of filling per wonton is ideal. Too much and they burst in the broth.
- Seal well. Use a fingertip dipped in water to moisten the edges before pressing. Any air pockets left inside will cause tearing.
- Keep wrappers covered. Wonton wrappers dry out fast. Keep them under a slightly damp kitchen towel while you work.
- Work in batches. If you are making a large batch, keep finished wontons on a lightly floured or parchment-lined tray so they do not stick together.
Chef's Tip: If you are planning to freeze some wontons, freeze them raw on the tray first until solid, then transfer to a freezer bag. They cook beautifully from frozen with just a couple extra minutes in the broth.
A Note on the Won Ton Noodle Variation
If you love won ton noodle soup, this recipe adapts beautifully. Simply cook thin egg noodles or fresh Hong Kong-style noodles separately and add them to each bowl before ladling over the wontons and broth. It turns this soup into a full one-bowl meal that is satisfying enough for the coldest winter evenings.
For a slow cooker version, build the broth in your Crock-Pot on low, then drop in the wontons about 15 minutes before serving on high heat. It is a hands-off approach that works wonderfully when you want dinner ready without standing over the stove.
Ready to fold your first wonton? Here is everything you need to make this shrimp and beef wonton soup from start to finish:
Beef and Shrimp Wonton Soup
This hearty Beef and Shrimp Wonton Soup features tender homemade wontons stuffed with seasoned ground beef and juicy shrimp, simmered in a rich, aromatic broth that warms you from the inside out.
Ingredients
- 1/2 lb ground beef, 80/20 blend for best flavor
- 1/2 lb raw shrimp, peeled, deveined, and roughly chopped
- 40 wonton wrappers, square, about 3.5-inch size
- 8 cups low-sodium chicken broth, or homemade bone broth for deeper flavor
- 2 tsp sesame oil, toasted, divided
- 3 tbsp soy sauce, divided
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, minced, divided
- 4 green onions, thinly sliced, whites and greens separated
- 1 tbsp oyster sauce
- 1 tsp cornstarch, helps bind the filling
- 1/4 tsp white pepper
- 4 oz fresh shiitake mushrooms, stems removed, caps thinly sliced
- 2 baby bok choy, halved lengthwise
- 1 tsp rice vinegar, optional, stirs brightness into the broth
- 1 tsp chili oil, optional, for serving
- 1 tbsp water, for sealing wontons
Instruction
In a medium mixing bowl, combine the ground beef, chopped shrimp, 1 tablespoon of soy sauce, oyster sauce, grated ginger, 2 minced garlic cloves, white onion whites, white pepper, cornstarch, and 1 teaspoon of sesame oil. Mix well until fully combined. Cover and refrigerate for 15 minutes to allow the flavors to meld.
Lay a wonton wrapper on a clean, dry surface. Place about 1 teaspoon of filling in the center. Dip your fingertip in water and lightly moisten two adjacent edges of the wrapper. Fold the wrapper diagonally to form a triangle, pressing firmly to seal. Then bring the two bottom corners together, overlapping them slightly, and press to seal. Repeat with remaining wrappers and filling.
In a large pot or Dutch oven, bring the chicken broth to a gentle simmer over medium heat. Add the remaining 2 minced garlic cloves, remaining 2 tablespoons of soy sauce, and the remaining 1 teaspoon of sesame oil. Taste and adjust seasoning.
Add the sliced shiitake mushrooms to the simmering broth and cook for 3 minutes until softened.
Gently lower the wontons into the simmering broth in batches, stirring lightly to prevent sticking. Cook for 5 to 6 minutes, or until the wontons float to the top and the filling is cooked through.
Add the bok choy halves during the last 2 minutes of cooking and let them wilt just until tender-crisp.
Stir in the rice vinegar if using. Ladle the soup into bowls, making sure each serving gets a generous portion of wontons, broth, and vegetables.
Top with sliced green onion greens and a drizzle of chili oil if desired. Serve immediately.
Equipment
- Large pot or Dutch oven
- Medium mixing bowl
- Cutting board and sharp knife
- Fine grater or microplane (for ginger)
- Small bowl (for sealing water)
- Slotted spoon or spider strainer
- Ladle
Notes
Serving, Storing, and Variations
This soup is best served fresh, right after the wontons finish cooking. Ladle generously into deep bowls, making sure every serving gets plenty of wontons, broth, mushrooms, and bok choy. A drizzle of chili oil and a scatter of sliced green onions on top make it look as good as it tastes.
Variations worth trying:
- Seafood wonton soup: Replace the beef entirely with a mix of shrimp, scallops, and crab for a lighter, ocean-forward version.
- Spicy version: Add a tablespoon of chili bean paste (doubanjiang) to the broth while it simmers.
- Pork and shrimp classic: Swap the ground beef for ground pork, the most traditional combination in Cantonese dim sum.
Leftovers keep for up to three days in the fridge. Store the wontons and broth separately when possible so the wrappers stay intact. Reheat gently on the stovetop rather than the microwave for the best texture.
Once you make this from scratch, it is hard to go back to the takeout version.
