Beef and Shrimp Wonton Soup
This hearty Beef and Shrimp Wonton Soup features juicy homemade wontons stuffed with a savory surf-and-turf filling, swimming in a deeply fragrant, golden broth. It is the ultimate comfort bowl you will want to make on repeat.
The Surf-and-Turf Soup Bowl That Will Ruin All Other Wontons for You
There is something almost meditative about folding wontons. You get into a rhythm: fill, wet the edges, fold, pinch, and twist. By the time you lower that first batch into the pot and watch them bob to the surface, you already know dinner is going to be something special. This Beef and Shrimp Wonton Soup takes that ritual and supercharges it with a filling that hits every note at once: savory, sweet, a little briny, deeply umami.
Most wonton soups you find at restaurants are great, but they are also fairly simple, usually a single protein and a light, clean broth. This version builds on that foundation. The combination of ground beef and chopped shrimp in the filling creates a texture that is simultaneously tender and springy, and a flavor that neither protein could achieve alone. The broth is a marriage of chicken and beef stock simmered with ginger and garlic until it tastes like something you could drink by the mug.
This is the kind of recipe that impresses guests without making you stressed. Most of the work is folding, which is actually kind of fun, especially if you put on a playlist and make it a kitchen project.
Why the Right Tools and Ingredients Actually Matter Here
Good wonton soup lives and dies on two things: the quality of your broth and the texture of your wrappers. Using a low-sodium, well-made stock as your base means you control the salt entirely, and fresh wonton wrappers from an Asian grocery store will be far more pliable and delicate than shelf-stable ones. A spider strainer or large slotted spoon is essential for transferring wontons without tearing them, and a Microplane grater turns fresh ginger from a chore into a quick step.
Building the Perfect Surf-and-Turf Filling
The filling is where this shrimp and beef wonton soup recipe earns its reputation. A few things make it exceptional:
- Use 80/20 ground beef. Leaner beef lacks the fat needed to keep the filling juicy after boiling. The extra fat renders into the wrapper and creates a richer bite.
- Chop the shrimp by hand, not in a food processor. You want small, identifiable pieces that add texture, not a uniform paste.
- Mix aggressively. Stirring the filling vigorously develops the proteins and creates that slightly sticky, bouncy texture that characterizes a great wonton filling. It should hold together when you pinch a bit between your fingers.
- Chill before folding. Even 15 minutes in the refrigerator firms the filling just enough to make it easier to handle without oozing out of the wrappers.
The seasoning blend here, soy sauce, oyster sauce, toasted sesame oil, white pepper, and fresh ginger, is intentionally bold. The flavors will mellow once the wontons hit the broth, so do not be shy.
Chef's Tip: Fry a tiny teaspoon of filling in a dry pan before you commit to wrapping everything. Taste it, adjust the salt or pepper, and then proceed. It takes 60 seconds and saves you from a batch of under-seasoned wontons.
The Broth: Do Not Sleep on It
A common mistake with homemade wonton soup is treating the broth as an afterthought. The broth is the dish. Combining chicken and beef stock gives you the clarity of a chicken broth with the body and richness of a beef-based soup, which is exactly what you need to stand up to a hearty surf-and-turf filling.
Simmer the broth with whole smashed garlic cloves and fresh ginger slices for at least 10 minutes before adding anything else. Then fish them out. You will be left with a broth that is fragrant and deeply savory without any distracting chunks.
A small drizzle of sesame oil stirred in at the very end, right before serving, is not optional. It lifts the entire bowl and ties every element together.
Folding Wontons: A Simple Method That Works Every Time
You do not need to master elaborate folding techniques for this seafood wonton soup. The nurse's cap fold is the most practical and holds together beautifully in boiling water:
- Place filling in the center.
- Fold into a triangle and seal firmly, pressing out air.
- Bring the two bottom corners of the triangle together and pinch.
That is it. The key is not overfilling (one heaping teaspoon maximum) and sealing the edges well. Any air pockets become weak points that burst in boiling water and cloud your broth.
Warning: Keep your unfolded wrappers covered with a damp paper towel at all times. They dry out and crack in minutes, making them impossible to seal properly.
Ready to fold your first batch and watch that golden broth come together? Here is the full recipe:
Beef and Shrimp Wonton Soup
This hearty Beef and Shrimp Wonton Soup features juicy homemade wontons stuffed with a savory surf-and-turf filling, swimming in a deeply fragrant, golden broth. It is the ultimate comfort bowl you will want to make on repeat.
Ingredients
- 1/2 lb ground beef, 80/20 blend for best flavor
- 1/2 lb raw shrimp, peeled, deveined, and finely chopped
- 48 square wonton wrappers, store-bought, kept under a damp towel
- 4 green onions, thinly sliced, whites and greens separated
- 1 tbsp fresh ginger, freshly grated
- 3 garlic, cloves, minced
- 2 tbsp soy sauce, low-sodium preferred
- 1 tbsp sesame oil, toasted
- 1 tbsp oyster sauce
- 1 tsp cornstarch, helps bind the filling
- 1/4 tsp white pepper
- 8 cups chicken broth, low-sodium, high quality
- 2 cups beef broth, low-sodium
- 4 fresh ginger slices, for the broth
- 2 garlic, cloves, smashed, for the broth
- 2 tbsp soy sauce, for the broth
- 1 tsp sesame oil, for finishing the broth
- 2 bok choy, heads, halved or quartered
- 1/2 tsp white pepper, for the broth, adjust to taste
Instruction
Make the filling: In a large bowl, combine the ground beef, chopped shrimp, green onion whites, grated ginger, minced garlic, soy sauce, sesame oil, oyster sauce, cornstarch, and white pepper. Mix vigorously with your hands or a fork for about 2 minutes until the mixture becomes slightly sticky and cohesive. Refrigerate for 15 minutes.
Set up your wrapping station: Lay out a wonton wrapper on a clean surface. Keep the remaining wrappers covered with a damp paper towel to prevent them from drying out. Place a small bowl of water nearby for sealing.
Fold the wontons: Place 1 heaping teaspoon of filling in the center of a wrapper. Dip your finger in water and run it along all four edges. Fold the wrapper in half diagonally to form a triangle, pressing out any air and sealing the edges firmly. Bring the two bottom corners of the triangle together, overlapping them slightly and pressing to seal. Repeat with all remaining wrappers and filling.
Build the soup base: In a large pot over medium-high heat, combine the chicken broth and beef broth. Add the sliced ginger, smashed garlic, and soy sauce. Bring to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes to develop flavor. Remove and discard the ginger slices and garlic cloves.
Cook the wontons: Bring a separate large pot of water to a rolling boil. Working in batches of 12 to 16, drop the wontons into the boiling water. Stir gently to prevent sticking. Cook for 4 to 5 minutes, or until the wontons float and the wrappers look translucent. Remove with a slotted spoon and transfer directly into the broth.
Add the vegetables: While the last batch of wontons cooks, add the bok choy to the simmering broth and cook for 2 to 3 minutes until just tender and bright green.
Finish and serve: Stir the finishing sesame oil and white pepper into the broth. Taste and adjust seasoning with additional soy sauce if needed. Ladle the broth, wontons, and bok choy into deep bowls. Garnish generously with the green onion tops and serve immediately.
Equipment
- Large mixing bowl
- Large pot (for broth)
- Second large pot (for boiling wontons)
- Slotted spoon
- Cutting board and sharp knife
- Microplane or fine grater
- Deep serving bowls
Notes
Serving, Storing, and Making It Your Own
This won ton noodle soup is a complete meal, but a few small additions take it even further. Add a bundle of thin egg noodles to each bowl before ladling over the broth for a heartier version. A spoonful of chili crisp on top adds heat and crunch. A splash of Chinese black vinegar at the table gives the broth a tangy depth that is genuinely addictive.
For storage, the golden rule is to keep the wontons and broth separate. Once the wontons sit in broth for too long, the wrappers absorb liquid, swell, and become soft and gummy. Store each component in its own container in the refrigerator for up to 2 days, and reheat by warming the broth first, then gently reheating the wontons in it for 2 to 3 minutes.
If you want to make a big batch ahead, freeze the folded, uncooked wontons on a baking sheet, then bag them once solid. They go straight from freezer to boiling water with just a couple of extra minutes of cook time, which makes this wonton soup base something you can have ready for a weeknight dinner with very little effort.
Variations Worth Trying
- All-shrimp filling for a lighter, more classic seafood wonton soup.
- Pork and ginger for the most traditional take.
- Add napa cabbage finely minced into the filling to stretch it and add a subtle sweetness.
- Use store-bought wonton soup base concentrate if you are truly short on time, then bloom it with fresh ginger and garlic on the stovetop.
However you make it, this is a bowl worth coming back to.
