Wonton Soup (No Wrappers)
Juicy pork and shrimp wonton-filling dumplings poached in a gingery broth with baby bok choy — all the comfort of takeout wonton soup without the flour wrappers.
Nutrition per serving
1½ cups (5 dumplings)- Net carbs
- 4.3g
- Calories
- 238kcal
- Protein
- 22g
- Fat
- 15g
- Total carbs
- 5.6 g
- Fiber
- 1.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chicken & shrimp: Ground chicken makes lighter, more delicate dumplings; the egg white and shrimp keep them juicy.
- Use ground chicken in place of the pork and wet your hands well to roll the softer mixture. Simmer the dumplings until they reach 165°F (74°C) in the center, 8–10 minutes.
Wonton noodle soup: Rinsed shirataki noodles in each bowl turn it into a hearty Cantonese-style wonton noodle soup for almost no extra carbs.
- Rinse the shirataki well, boil them for 2 minutes and drain (see how to prep shirataki). Divide them between the bowls and ladle the soup, dumplings and bok choy over the top.
Spicy chili oil: A sizzling chili-garlic oil and a splash of rice vinegar spooned over each bowl, in the style of Sichuan red-oil wontons.
- Put the chili flakes and minced garlic in a heatproof bowl. Heat the avocado oil until it shimmers, pour it over — it will sizzle — and let it cool for 5 minutes.
- Spoon the chili oil and a teaspoon of rice vinegar over each bowl of soup.
- Wonton-filling dumplings
- Ginger broth
- Wonton-filling dumplings
- Ginger broth
- Wonton-filling dumplings
- Ginger broth
- Also add
- Wonton-filling dumplings
- Ginger broth
- Also add
Estimated cost $16.48 for 6 servings ($2.75 each) · how we estimate
Instructions
-
Make the dumpling filling: put the pork, shrimp, minced green onions, grated ginger and garlic, tamari, sesame oil, egg white and white pepper in a bowl. Stir hard in one direction with a sturdy spoon or chopsticks for 1–2 minutes, until the mixture turns sticky and clings to the spoon — this gives the dumplings their springy, wonton-like bite.
-
With wet hands, roll the mixture into 1-inch (2.5 cm) balls — you should get about 30. Set them on a plate and chill while you make the broth.
-
Bring the broth, sliced ginger and smashed garlic to a boil in a large pot, then simmer 10 minutes to infuse. Fish out the ginger and garlic and stir in the tamari.
-
Keep the broth at a gentle simmer — a rolling boil can break the dumplings — and drop them in one at a time. Simmer 6–8 minutes, until they float, feel firm and reach 160°F (71°C) in the center.
-
Add the bok choy and simmer 2–3 minutes, until the stems are crisp-tender and the leaves have wilted. Taste and add salt if needed.
-
Ladle into bowls and finish each with sliced green onions, a few drops of sesame oil and a pinch of white pepper.
Tips for success
-
The finely chopped shrimp gives the filling its bouncy, restaurant-style texture. You can make it all pork if you prefer — just stir it just as hard. - Shape and freeze extra raw dumplings on a tray, then bag them: they cook from frozen in 10–12 minutes, for a 15-minute soup any night.
- Add sliced shiitakes or napa cabbage with the bok choy for a heartier bowl, and serve with cauliflower fried rice for a takeout night at home.
Nice to have, not needed
- A few drops of chili oil or a pinch of red pepper flakes at the table add heat — the ginger broth is warming without it.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 3 months
Reheat: Reheat gently until simmering and the dumplings are hot through; add fresh bok choy to frozen portions as they heat.
Prep tip: Freeze extra raw dumplings on a tray, then bag them — they cook straight from frozen in 10–12 minutes.
Refrigerate up to 3 days (the bok choy softens). Freeze the broth and cooked dumplings, without the bok choy, for up to 3 months.
Variations
3 variations, each with its own ingredients and macrosChicken & shrimp
ProteinGround chicken makes lighter, more delicate dumplings; the egg white and shrimp keep them juicy.
- ground pork → ground chicken
4 g net · 181 kcal · 22 g protein · 8.6 g fat · ≈$2.86 per serving (−0.3 g net carbs vs the original)
Wonton noodle soup
SwapRinsed shirataki noodles in each bowl turn it into a hearty Cantonese-style wonton noodle soup for almost no extra carbs.
- + 2 packages shirataki noodles
4.3 g net · 242 kcal · 22 g protein · 15 g fat · ≈$3.75 per serving (same net carbs as the original)
Spicy chili oil
FlavorA sizzling chili-garlic oil and a splash of rice vinegar spooned over each bowl, in the style of Sichuan red-oil wontons.
- + 2 tbsp avocado oil
- + 2 tsp chili flakes
- + 2 cloves extra garlic
- + 2 tbsp unseasoned rice vinegar
4.8 g net · 283 kcal · 22 g protein · 19 g fat · ≈$2.93 per serving (+0.5 g net carbs vs the original)
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