Subgum Wonton Soup with Shrimp and Beef

Think of the sound of a gentle simmer and the sight of bright green bok choy and orange carrots floating in a clear, golden broth. That's the payoff here. You get the comfort of a dumpling soup but a huge variety of ingredients that keep every bite interesting.

The goal is to get that specific "subgum" feel, which just means "mixed ingredients." Instead of a plain broth, you're building a bowl filled with shrimp, chicken, and crunchy water chestnuts.

Making Subgum Wonton Soup at home is easier than it looks. The trick is keeping the vegetables from overcooking so they stay bright and snappy while the wontons get tender.

What Makes This So Good

• The Tacky Filling: Stirring the beef and shrimp in one direction creates a cohesive paste. This ensures the filling stays together and has a bouncy texture rather than crumbling.
• Layered Simmering: Adding the vegetables and proteins at the end prevents them from turning to mush. This keeps the colors vivid and the textures distinct.
• The Slurry Finish: A small amount of cornstarch gives the broth a slight body. It helps the savory flavors cling to the wontons and vegetables.

Simple Tools for the Job

Basic kitchen gear will do the trick. You'll just need a large stockpot for the broth and a small saucepan for the wontons. A slotted spoon is also useful for retrieving the wontons without transferring too much boiling water into your bowls.

Recipe Specs

This recipe serves 4 people. The prep takes about 45 minutes, mostly for folding the wontons, and the cooking takes 25 minutes.

Nutrition per serving:

• Calories: 456
• Protein: 33 g
• Fat: 11 g
• Carbs: 50 g
• Fiber: 2.2 g

Ingredients and Substitutes

For the Wontons

• 225 g ground beef Why this? Provides a rich, savory base for the filling
• 115 g raw shrimp, peeled, deveined, and minced Why this? Adds a springy, bouncy texture
• 1 tbsp (15 ml) soy sauce
• 1 tsp (5 ml) toasted sesame oil
• 1 tsp (5 g) grated fresh ginger
• 1 clove garlic, minced
• 1 tbsp (8 g) cornstarch
• 1 pinch white pepper
• 45 wonton wrappers (about 270 g)
• Water for sealing

For the Broth and Medley

• 1.9 L (8 cups) chicken stock Why this? The foundational savory liquid
• 2 cloves garlic, smashed
• 2.5 cm (1 inch) piece of fresh ginger, sliced
• 15 ml (1 tbsp) fish sauce Why this? Adds a salty, umami depth
• 5 g (1 tsp) salt
• 15 ml (1 tbsp) light soy sauce
• 5 g (1 tsp) sugar
• 60 g sliced cooked chicken breast
• 60 g shrimp, peeled and deveined
• 150 g bok choy, chopped into bite-sized pieces
• 75 g sliced carrots
• 60 g snap peas, trimmed
• 40 g sliced shiitake mushrooms
• 40 g sliced water chestnuts
• 2 scallions, thinly sliced
• 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)

The Cooking Process

Phase 1: Crafting the Wontons

1. In a medium bowl, combine ground beef, minced shrimp, soy sauce, sesame oil, ginger, garlic, cornstarch and white pepper. Stir in one direction until the mixture is tacky and cohesive. Note: This creates the "bounce" in the meat
2. Place a wonton wrapper in your palm. Add 1½ tsp (about 8 g) of filling to the center. Dampen the edges with water.
3. Fold the wrapper into a triangle, bring the two side corners together and pinch to seal into a purse shape. Press out any air bubbles.

Phase 2: Simmering the Broth

4. In a large stockpot, combine chicken stock, smashed garlic and sliced ginger. Bring to a gentle simmer over medium heat for 15 minutes.
5. Stir in the fish sauce, light soy sauce, salt and sugar.
6. Add the sliced chicken, shrimp, bok choy, carrots, snap peas, shiitake mushrooms and water chestnuts to the simmering broth. Simmer until the shrimp are pink and opaque and the vegetables are tender crisp.
7. Stir in the cornstarch slurry and simmer until the broth lightly thickens. Skim the surface to keep the broth clear.

Phase 3: Final Assembly

8. Bring a small saucepan of water to a boil. Cook the wontons in batches until they float and the filling is no longer pink. The ground beef must reach 160°F/71°C. Drain with a slotted spoon just before serving.
9. Divide the drained wontons among 4 bowls. Ladle the broth and medley over them. Top each bowl with sliced scallions and serve hot.

Chef's Tip: Don't overcrowd the saucepan when boiling wontons. If they touch too much, the delicate wrappers can tear. Cook them in 3 or 4 small batches.

Troubleshooting Guide

Breaking Wontons

If your wontons fall apart in the pot, it's usually because of air pockets or a weak seal. Make sure you use enough water on the edges and press the filling firmly to push out any trapped air.

Cloudy Broth

A cloudy broth happens when you boil the stock too vigorously or forget to skim the foam. Keep the heat at a gentle simmer and use a spoon to remove the white froth that rises to the top.

Oversalted Taste

If the broth tastes too salty, don't add more water, which dilutes the flavor. Instead, add a tiny bit more sugar or a splash of rice vinegar to balance the saltiness.

How to Store and Keep Fresh

Keep the broth and wontons in separate containers to avoid the wontons becoming soggy. Both will last 3 days in the refrigerator.

When reheating, bring the broth to a simmer before adding the wontons for 1 minute to warm them through. If you have extra uncooked wontons, freeze them on a baking sheet first so they don't clump, then move them to a bag.

If you enjoy other comforting soups, you might like a Chicken Noodle Dumpling Soup recipe for your next meal prep.

Creative Twists and Swaps

• Garden Vegetable Version: Skip the beef and shrimp in the filling and use minced tofu and finely chopped mushrooms. Use a vegetable stock for the base.
• Szechuan Flare: Add 1 tablespoon of chili bean paste (Doubanjiang) to the broth for a spicy, fermented kick.
• Extra Protein: Add sliced tofu puffs or hard-boiled eggs to the medley for a more filling bowl.

What to Serve This With

While this soup is a meal in itself, steamed jasmine rice is great for soaking up the last of the broth. For a refreshing side, try a smashed cucumber salad with garlic and sesame oil for a cold, crisp contrast to the hot dish. A few servings of spring rolls or steamed dim sum will complete this Cantonese-style feast.

Critical in Sodium