Jicama Shrimp Wonton Soup

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Jicama Shrimp Wonton Soup

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Adjust Servings:
2 Cups Jicama Cut into small cubes
1 lb Fresh Shrimp Cut into small pieces
1 lb Ground Pork
1 Cup Black Fungus Cut into small pieces
1 Cup Shiitake mushroom Cut into small pieces
Chopped 3 Tablespoons Scallion
Minced 2 Tablespoons Ginger
1 Tablespoon Soy Sauce
1 Tablespoon Oyster Sauce
2 Tablespoon Cooking Wine
1 Tablespoon Sesame Oil
2 teaspoons Salt
2 teaspoons White Pepper
1 teaspoon Sugar
1 -2 Large eggs
1 teaspoon Corn Starch
2 packages Wonton Wrapper
3 Cups Chicken Stock
5-6 pieces bok choy Optional
1 Tablespoon chopped Scallion
1 Tablespoon chopped Cilantro
1 teaspoon Sesame Oil
1 teaspoon White Pepper
10-20 pieces chopped Dry Shrimp Optional

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  • Seafood

Jicama has sweet and crunchy texture, it adds the special texture to the fillings.

  • 50
  • Serves 3
  • Medium


  • Fillings

  • Wrapper

  • Soup



I thought I was only one using Jicama to make wonton fillings, I googled it, actually it has been used to make wonton fillings by many bloggers. Today I am going to introduce my recipe to you. Jicama has sweet and crunchy texture, it adds the special texture to the fillings.

Jicama has many health benefits to our body, I did a little bit research myself, and was surprised by the benefits. It contains the following nutrition: dietary fiber, vitamin C, vitamin E, folate, vitamin B6, pantothenic acid, potassium, manganese, copper, icon, etc.

It has the following health benefits:

  1. Improves digestion
  2. Boosts immune system
  3. Manages blood pressure
  4. Improves blood circulation
  5. Improves brain functioning
  6. Increases bone strength
  7. Manages weight

Additionally I used black fugues and dried shiitake mushrooms in my recipe as well. They are optional. Black fungus also called wood ear contains vitamin K, which can assist prevention of blood coagulation, thrombosis, and embolism. Regular consumption can help prevent atherosclerosis and coronary heart disease. It’s rich in iron, as well as cellulose and a special plant collagen. Cellulose and collagen together can promote intestinal fat/food excretion, prevent constipation, and help the body to remove toxic substances. Last but certainly not least, Black fungus can help dissolve gallstones, kidney stones, bladder stones, AND prevent cancer!

Before I carry on with all the health benefits of ingredients. Let’s start our recipe!


  1. The wrapper you can find in any Asian supermarket, and even regular supermarket in US
  2. You can arrange uncooked wontons on a baking sheet and freeze them, and then store in an airtight bag in a freezer for later use. I put 12 wontons in one bag. Using this recipe, you probably can freeze around 7-8 bags.
  3. For Black Fungus and Shiitake Mushrooms, you can buy from Amazon, I can click the link from the ingredient section to buy them.
  4. The soup can be any kind of stocks, doesn’t have to be Chicken Stock. If you don’t have anything, you can use the same water for boiling the wontons, and put in some soy sauce, vinegar, sesame oil. On the top, garnish with cilantro and scallion.

Other Wonton Dishes:

Watercress Shrimp Wonton Soup

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Rinse the deveined shrimp under cold water and drain well. Cut jicama, shrimp, black fungus, and shiitake mushrooms to small pieces.


Mix all the ingredients from fillings section. Stir with a pair of chopsticks in one direction for 3 minutes until the mixture becomes sticky.


Place 1/2 Tablespoon of the filling at the center of a wonton wrapper. Moisten all four edges of the wrapper with water. Fold the wrapper to half and press down to seal the edges. Moisten the two side corners, and then bring them together above the filling. Overlap the tips, moisten with water and press together. Continue until all wrappers are used.


Boil water in a medium size pot. Add 24 wontons, making sure there is enough room for them to move freely. Once the water boils again and wontons rise to the top, reduce the heat to medium and continue to cook for 3-4 minutes. Remove wontons from the pot with a slotted spoon and transfer them into three serving bowls.


Add baby bok choy into the boiling water and cook for 1-2 minutes. Then remove the bok choy and transfer into three wonton bowls. Add a little bit sesame oil and white pepper powder as well.


Add dry shrimp in the chicken stock until boiling. Pour them into three bowls. On the top, garnish with scallion and cilantro.


I work and live in New York, and primarily I am working for a financial firm, on my personal life, I am a food blogger! Enjoy cooking, dancing and having good meals.

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