Thai Shrimp Dumpling Noodles with Homemade Wonton Wrappers is a comforting, flavorful soup that’s surprisingly simple—especially if you choose store-bought wonton wrappers. Making the wrappers from scratch is rewarding but requires time and some elbow grease. If you’re short on time, packaged wonton wrappers are a perfectly good option.
On a sunny day I visited an Asian market and enjoyed wandering the aisles. I picked up chili paste, tamarind paste, and two kinds of noodles that inspired this soup. I also bought a Filipino-style noodle I plan to cook soon; a colleague joked that if I bring pancit, she’ll be my “slave forever.” Small market trips like that always stir memories of home and lead to new recipes.
This soup is quick when you use ready-made wonton wrappers. Note: wonton wrappers are commonly sold in packs at grocery stores. I decided to make my own because I had time and wanted the experience, but my first batch was too sticky and had to be discarded. I had added too much water and was not using a stand mixer, which made the dough lumpy.
On the second attempt I followed the recipe more closely. When the dough still felt stiff, I wet my hand and continued kneading; the tiny amount of water on my hand helped make the dough pliable. Kneading by hand takes effort, so if you prefer convenience, buy instant wonton wrappers. If you’re up for a weekend challenge and want the satisfaction of homemade wrappers, give it a try.
This shrimp dumpling noodle soup has become a family favorite. I hope you enjoy it as much as we do. If you make it, take photos and share them with friends. Also, note that some noodles are only sold in packs—so if you have leftovers, save them for another recipe.
Thai Shrimp Dumpling Noodles
Shobee
Ingredients
Dumplings (make wrappers from scratch or buy wonton wrappers)
- 1 cup all-purpose flour
- 1/4 cup boiling water (I heat mine in the microwave for 2 minutes)
- 1/8 cup cold water
- 1 1/2 teaspoon vegetable oil
Filling
- 4 1/2 oz ground pork
- 4 1/2 cup peeled, chopped raw shrimp
- 1 3/4 oz canned water chestnuts, drained and chopped
- 2 stalks celery, chopped
- 1 teaspoon cornstarch
- 1 tablespoon sesame oil
- 1/2 tablespoon soy sauce
Soup
- 42 oz vegetable or chicken broth
- 2 bundles rice stick noodles (see picture)
- onion leaves and lemon to garnish
Instructions
To make homemade wonton wrappers
- Place the flour in the bowl of a stand mixer and make a well in the center.
- Pour in the boiling water and oil, then slowly mix the dough with a spoon until combined.
- Use the mixer to knead the dough until smooth.
- Remove the dough and check its texture. If it isn’t pliable, wet your hand slightly and continue kneading until smooth.
- On a lightly floured surface, knead briefly and divide the dough into 18 equal pieces.
- Roll each piece into a round about 3 inches in diameter.
Filling
- Finely chop celery and water chestnuts (an electric chopper helps).
- Combine ground pork, chopped shrimp, chestnuts, celery, cornstarch, sesame oil, and soy sauce in a bowl and mix thoroughly.
- Spoon a small amount of filling into the center of each wrapper round.
- Bring the edges together, scrunching to form a little moneybag, then twist to seal.
For the soup
- Bring the broth to a boil in a large saucepan.
- Add the dumplings and rice stick noodles to the boiling broth. The noodles soften quickly—arrange them to one side if needed.
- When the noodles are tender, remove them with a slotted spoon or ladle and place them in bowls.
- Continue cooking the dumplings until cooked through; test one to ensure it’s fully cooked.
- When the dumplings are done, add them to the bowls with noodles. Garnish with chopped onion leaves and a squeeze of lemon.
- Note: if you don’t serve immediately, the noodles will absorb some broth and expand. Add hot water to loosen the soup and adjust seasoning with salt and pepper if needed.
Enjoy this warm, satisfying bowl of shrimp dumpling noodles—easy to make with store-bought wrappers or extra rewarding when made from scratch.