(Family Features) Shrimp Wonton Soup is comfort in a bowl—delicate handmade dumplings filled with savory pork and wild-caught Texas shrimp, swimming in a fragrant broth infused with ginger, soy, and sesame. This cozy, satisfying soup is perfect for chilly evenings or when you're craving something nourishing and homemade. With tender bok choy and scallions adding freshness, each spoonful delivers a balance of warmth, flavor, and texture that’s sure to please. Serves four, but don’t be surprised if it disappears fast!

For cooking tips and fresh seafood recipes, visit WildCaughtTXShrimp.com.

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Shrimp Wonton Soup

Servings: 4

Wontons:

• 1/2 pound ground pork
• 1/2 pound Wild Caught Texas Shrimp, peeled, deveined, finely chopped
• 4 scallions, thinly sliced
• 2-3 garlic cloves, minced
• 1 teaspoon ginger, minced
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• salt
• pepper
• 1 package square wonton wrappers

Soup:

• 48 ounces of chicken broth
• 1 piece of ginger (2 inches), grated
• 2 tablespoons soy sauce
• 1 tablespoon dry white wine
• 1 tablespoon sesame oil
• 1-2 baby bok choy
• 1/2 pound Wild Caught Texas Shrimp, peeled and deveined
• 3 scallions, sliced

To make wontons: In a large bowl, mix ground pork, shrimp, scallions, garlic, ginger, sesame oil, soy sauce, cornstarch, salt, and pepper.

One wonton wrapper at a time, brush edges of two sides of wrapper with water. Add 1-2 teaspoons of filling to the center. Fold the wrapper corner to corner so two wet edges meet two dry edges, creating a triangle shape.

Press sides together to seal. Take two corners of the triangle and join with water to create a purse-like shape. Press to seal. Repeat with the remaining wrappers and filling.

To make soup: In a saucepan over high heat, stir broth, ginger, soy sauce, wine, and sesame oil. Bring the mixture to a simmer.

Cover pot and turn down heat, simmering 10-12 minutes.

Add bok choy leaves, shrimp, and scallions. Cook until shrimp are pink and heated through.

In a separate saucepan, heat water to a boil.

Drop wontons in small batches and cook until floating, 5-7 minutes.

Transfer cooked wontons to bowls along with shrimp and bok choy from the soup pot. Ladle broth, as desired, into bowls.