Beef and Shrimp Wonton Soup
Silky homemade wontons stuffed with juicy beef and shrimp float in a fragrant ginger-scented broth, ready in under an hour for the ultimate comfort soup.
A Cozy Bowl of Beef and Shrimp Wonton Soup
There is something deeply comforting about a steaming bowl of wonton soup, and this version doubles down on flavor by combining beef and shrimp in every single dumpling. If you have ever wondered how to make wonton soup with beef that still keeps that classic seafood-shop flavor, this is the recipe that bridges both worlds. The beef brings richness and body, the shrimp brings sweetness and bounce, and together they make a filling that is honestly hard to stop eating straight out of the bowl before it even hits the broth.
This beef and shrimp wonton soup is the kind of recipe that looks impressive but is actually very forgiving for home cooks. You do not need to be a dim sum chef to fold a respectable wonton, and once you get into a rhythm, wrapping them becomes almost meditative.
Before we get cooking, the right tools and ingredients make a real difference here. A sharp pair of kitchen shears for the green onions, a reliable large pot for the broth, and good quality wonton wrappers are what separate a good bowl from a great one. These are the products that genuinely help this recipe shine:
Why Beef and Shrimp Work So Well Together
Most wonton soup recipes lean on pork, but using shrimp and beef wonton filling gives you a more complex bite. The shrimp adds a light, almost briny sweetness, while the beef keeps the filling juicy and substantial. It is the same logic behind a good surf and turf pairing, just shrunk down into a bite-sized dumpling.
If you are coming from a more traditional seafood wonton soup background, this recipe is a great way to introduce more heartiness without losing that delicate seafood note people love.
Chef's Tip: Chop the shrimp by hand instead of using a food processor. A rough, knife-cut texture gives the filling a pleasant snap, while an overly fine puree can turn mushy once cooked.
Building a Flavorful Wonton Soup Base
A great wonton soup recipe with beef and shrimp lives or dies by its broth. Skip the urge to use plain water and instead build your wonton soup base from a good chicken broth simmered with fresh ginger and a touch of white pepper. It sounds simple, but those two ingredients do most of the heavy lifting in making the broth taste like it came from your favorite takeout spot.
If you are short on time, a quality store-bought wonton soup base diluted according to the package is a perfectly respectable shortcut. Just season it again once it is simmering, since pre-made bases can vary quite a bit in saltiness.
- Keep the broth at a gentle simmer, not a rolling boil, once the wontons go in
- Add napa cabbage in the last few minutes for a tender, slightly sweet bite
- Finish with sliced green onion and cilantro right before serving for freshness
Folding the Wontons
Folding is the part that intimidates people the most, but it really just takes a little practice. Place a small spoonful of the beef and shrimp filling in the center of a wrapper, dab water along two edges, fold into a triangle, and press the bottom corners together to seal. Within your first dozen, your hands will already know the motion.
This method also works beautifully if you want to turn this into a quick won ton noodle bowl. Just add a tangle of cooked egg noodles to the bottom of the bowl before ladling in the broth and wontons for a heartier, noodle-shop style meal.
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 float in a fragrant ginger-scented broth, ready in under an hour for the ultimate comfort soup.
Ingredients
- 30 wonton wrappers, square, thawed if frozen
- 1/2 lb ground beef, 80/20 blend
- 1/2 lb shrimp, peeled, deveined, and finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated, divided between filling and broth
- 3 green onions, thinly sliced, white and green parts separated
- 2 tbsp soy sauce, low sodium recommended
- 1 tsp sesame oil, toasted
- 1 egg, lightly beaten, for the filling
- 1 tsp cornstarch, helps bind the filling
- 6 cups chicken broth, low sodium, or a wonton soup base diluted per package directions
- 1 cup napa cabbage, thinly sliced, optional for the broth
- 1/4 tsp white pepper, or sub black pepper
- 1/2 tsp salt, to taste
- 2 tbsp cilantro, chopped, for garnish, optional
Instruction
In a medium bowl, combine the ground beef, chopped shrimp, minced garlic, half the grated ginger, the white parts of the green onions, soy sauce, sesame oil, beaten egg, and cornstarch. Mix gently with your hands or a fork until just combined; do not overmix.
Lay a wonton wrapper on a clean, dry surface with a corner pointing toward you like a diamond. Spoon about 1 teaspoon of filling into the center.
Dip a fingertip in water and trace it along two adjacent edges of the wrapper. Fold the wrapper over the filling to form a triangle, pressing out any air and sealing the edges firmly.
Bring the two bottom corners of the triangle together in front of the filling, pinching them closed to form the 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. Stir in the remaining grated ginger, white pepper, and salt. Taste and adjust the seasoning.
Add the napa cabbage to the simmering broth and cook for 2 to 3 minutes until just tender.
Carefully drop the wontons into the simmering broth in batches so they don't stick together. Simmer for 4 to 5 minutes, until the wontons float to the top and the filling is cooked through.
Ladle the broth, cabbage, and wontons into bowls. Garnish with the sliced green onion tops and cilantro, and serve immediately while hot.
Equipment
- Large soup pot
- Mixing bowl
- Small spoon or butter knife for filling
- Slotted spoon
- Clean kitchen towel
Notes
Serving, Storing, and Smart Variations
This recipe naturally serves four as a main course, or six as a starter alongside other dishes. It also happens to be one of the better candidates for batch cooking, since the wontons freeze beautifully.
If you want to adapt this into a crock pot wonton soup, prepare the broth and cabbage in the slow cooker on low for a few hours, then drop in the wontons during the final 20 to 30 minutes so they do not overcook and fall apart. It is a great hands-off way to have dinner ready when you walk in the door.
For leftovers, always store the broth and wontons separately. Wontons left sitting in liquid for too long tend to soften and lose their structure, so keeping them apart preserves that satisfying chew. When you are ready to eat again, simply reheat the broth to a simmer and slip the wontons back in just long enough to warm through.
However you serve it, this beef and shrimp wonton soup delivers that cozy, restaurant-quality experience right from your own kitchen, and it freezes well enough to keep on hand for whenever a craving strikes.
