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Shrimp Wonton Soup - Instant Pot + Stovetop

This Shrimp Wonton Soup's dumplings are filled with chopped fresh shrimps, scallions, ginger and seasonings. They are dropped into a simmering stockpot of boiled pork broth. Prepare the wontons ahead and refrigerate them to set. The broth can be simmered for a few hours on the stove top. Or I share a faster way to cook broth in the Instant Pot. This recipe was inspired by the cookbook This Is A Book About Dumplings by Brendan Pang (Page Street Publishing). Serves 4 as a soup starter.
*Cooking time indicated is for the stovetop. In the Instant Pot multicooker, this cooks for 45 minutes.
Prep Time1 hr
Cook Time3 hrs
Total Time4 hrs
Course: Dinner, Lunch, Soup
Cuisine: Asian, Chinese, Filipino
Keyword: Shrimp Wonton Soup
Servings: 4 people
Calories: 66kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Large Stockpot - for stovetop cooking
  • Instant Pot - 6 to 8 quarts - for pressure-cooker cooking


For the pork bone broth

  • 2 Tablespoons vegetable oil
  • 2 ¼ pounds pork neck bones, or use pork chuck bones
  • 1 Tablespoon sliced fresh ginger
  • 6 cups cold water
  • 1 whole medium-sized onion, chopped
  • 2 stalks scallion whites, chopped
  • 1 pinch salt

For shrimp wonton filling

  • 500 grams raw fresh shrimps, peeled, heads/tails removed, chopped
  • 1 teaspoon lemon or calamansi juice
  • 2 stalks scallion whites, chopped fine
  • ½ teaspoon finely minced fresh ginger
  • 1 Tablespoon Shao xing rice wine
  • 1 Tablespoon soy sauce
  • ¼ teaspoon granulated sugar
  • ¼ teaspoon sesame oil
  • 1 pinch salt
  • ½ teaspoon white pepper powder

Additional ingredients

  • 24 pieces square wonton wrappers, thawed room temperature
  • 1 bunch bok choy, end trimmed, leaves separated; or use any leafy greens available
  • 2 stalks scallion greens, chopped, for garnish


To cook the pork bone broth - on the stovetop:

  • In a large stockpot, over medium high heat, add the oil. When oil is hot, add the pork bones.
    Add half of the amount of ginger, the whole onion and chopped scallions. Saute for 1 minute.
    Pour the water. Season with salt.
    Cover and simmer for 2 to 3 hours. The broth should be fragrant by the end of cooking.
    Keep heat to a medium when ready to add the shrimp wontons.

To make the shrimp wontons:

  • In a large mixing bowl, combine the filling ingredients: Chopped shrimps, lemon or calamansi juice, scallions, ginger, rice wine, sesame oil, salt and white pepper. Mix well. Refrigerate the filling for about 30 minutes, covered.
    To assemble, lay out the wonton wrappers on a flat, dry surface like a chopping board or large tray.
    Place 1 teaspoon of the shrimp filling in the center of the wrapper.
    Brush the edges of the wrapper with water. If using a square wonton wrapper, fold the ends to form a triangle. Press the edges to seal. Set wrapped wontons on a dry plate and set aside in the refrigerator for at least 30 minutes.

To cook the Shrimp Wonton Soup:

  • Using a slotted spoon, remove the pork bones, leaving only the clear broth. Set aside the pork bones.
    In the simmering stockpot of broth, over medium heat, drop the shrimp wontons one at a time. Use a large cooking spoon to separate the wontons in the broth, in case they cling together.
    Cook the wontons in the broth for about 6 minutes.
    Add the bok choy vegetables to the broth and shrimp wontons. The leafy vegetables will soften in about 2 to 3 minutes.
    Garnish with chopped scallion greens. Serve piping-hot in individual bowls.

To cook the broth and Shrimp Wonton Soup in the Instant Pot:

  • Click Saute on the keypad.
    Pour vegetable oil into the inside pot. When the oil is hot in 1 to 2 minutes, add the pork bones. Stir around.
    Pour the water.
    Add the ginger, scallions, chopped onion and salt.
    Click Cancel to turn off the Saute function.
    Close and lock the lid. Set the valve to Sealing.
    Click Manual/Meats and cook on High Pressure for 35 minutes.
    When beeper sound comes on to announce cooking is complete, do a Quick Release.
    Carefully unlock and uncover the lid. Set the lid on a dry place on the counter.
    Using a slotted spoon, remove the pork bones and set aside, leaving the clear broth.
    Add the shrimp wontons to the broth. Add the bok choy leaves. Stir gently to accommodate the ingredients.
    Close and lock the lid. Click Keep Warm and let the residual heat cook the shrimp wontons and leafy vegetables for 10 minutes.
    Click Cancel to turn off Keep Warm function. Carefully unlock and uncover the lid.
    Garnish with chopped scallion greens. Serve the soup piping-hot.

Cook's comments:

  • You can also use a cooked leftover chicken carcass to make the soup broth if you prefer chicken. Sometimes, I use the leftover from rotisserie chicken. If some meat falls off the bone while simmering, you can add the chicken slivers to the soup if desired. Same holds true for the pork bones. Discard all bones which won't be used.


Serving: 1g | Calories: 66kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 261mg | Potassium: 10mg | Sugar: 1g | Iron: 1mg