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Tasty Wonton Soup

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An authentic wonton soup guide with homemade dumplings stuffed with pork and shrimp in a gingery, soy-infused broth.
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alicia in the kitchen
Updated on Wed, 26 Mar 2025 12:52:54 GMT
Bowl of soup with stuffed dumplings, shrimp, and green onions. Pin it
Bowl of soup with stuffed dumplings, shrimp, and green onions. | tasteofsavor.com

Wonton soup brings me back to my Asian travels every time. I still treasure the recipe shared by an elderly woman I met at a tiny Hong Kong food stall. The real trick is being patient while folding these little goodies and making a deeply aromatic broth that warms you right up. Whenever I cook this, the smells filling my kitchen transport me far away.

Delightful flavor celebration

Making this soup for friends creates such wonderful memories. The broth simmers gently while the tiny wontons bob up and down on top. They look like little jewels floating in a golden bath. I've found that mixing juicy pork with shrimp makes wontons nobody can forget.

My Asian shopping list

  • The wrapper: Those thin wonton sheets I get from my favorite local Asian market
  • The filling mix: Fresh ground pork, raw shrimp, spicy fresh ginger, and crispy green onions
  • The flavor boosters: Light soy sauce, Chinese rice wine, and that nutty toasted sesame oil
  • The broth base: Homemade chicken stock, garlic cloves, fresh ginger root, and my go-to seasonings
  • The garnishes: Chopped green onions for freshness and sometimes bok choy for extra crunch

Wonton preparation magic

The perfect stuffing
I combine everything in my big bowl with care. You've gotta mash it all up properly so the flavors blend together well.
Folding technique
This is my peaceful moment. I lay out wrappers, add a bit of filling, and fold them gently. Each wonton becomes a tasty little food origami.
Cooking or storing
My wontons swim in boiling water until they float up. For busy days, I always keep some extras in the freezer.
The simmering broth
While that's happening, my broth cooks slowly, soaking up all the ginger and garlic goodness.
Putting it all together
I serve everything in my favorite bowls. The wontons swim in golden broth with green onions scattered on top.
Un bol de soupe avec des raviolis aux crevettes, garnis de ciboulette hachée dans un bouillon savoureux. Pin it
Un bol de soupe avec des raviolis aux crevettes, garnis de ciboulette hachée dans un bouillon savoureux. | tasteofsavor.com

My cooking tips

I always pick super fresh ingredients as they make such a big difference. Sometimes I throw in some chili to warm up winter evenings. My favorite trick is making lots of wontons at once and freezing them for those days when I need a quick comfort meal.

Frequently Asked Questions

→ How do you fold wontons right?
Add filling to the center, wet the edges, fold into a triangle, and seal. Then, pinch the two corners together to form a traditional 'nurse cap' shape.
→ Can you freeze wontons?
Yes, freeze uncooked wontons on a tray without touching. Once frozen, store them in a freezer bag for up to 3 months.
→ How do you tell if wontons are done?
Wontons float to the top in boiling water and the wrapper turns see-through. Fresh ones cook in about 4 minutes; frozen take 6-8 minutes.
→ Can you make the broth in advance?
Yep, you can prepare it up to 3 days early and keep it in the fridge. Just reheat before serving with freshly cooked wontons.
→ What noodles work best?
Thin egg noodles or Chinese wheat noodles are traditional. Or, skip noodles and enjoy the broth with wontons and bok choy.

Wonton Pork Shrimp

Homemade wontons stuffed with pork and shrimp, served in a ginger and soy-flavored broth. A cozy, classic dish.

Prep Time
45 Minutes
Cook Time
15 Minutes
Total Time
60 Minutes
By: Alicia

Category: Appetizers

Difficulty: Difficult

Cuisine: Chinese

Yield: 6 Servings (50-60 wontons)

Dietary: Dairy-Free

Ingredients

01 50-60 wonton wrappers.
02 200 g ground pork.
03 200 g raw shrimp, minced.
04 1 tbsp grated ginger.
05 2 chopped green onions.
06 2.5 tbsp toasted sesame oil.
07 3.5 tbsp Chinese cooking wine (split).
08 3 tbsp light soy sauce (divided).
09 3 cups chicken stock.
10 2 garlic cloves, crushed.
11 1 slice of ginger (1 inch).
12 2 tsp sugar.
13 Optional: bok choy or noodles.
14 Sliced green onions for garnish.

Instructions

Step 01

Combine the pork, shrimp, grated ginger, soy sauce, green onions, sesame oil, salt, and wine in a bowl. Use a pestle to press the mixture lightly.

Step 02

Spoon the filling onto wonton wrappers. Wet the edges with water, fold into triangles, and press to seal. Tuck in the corners.

Step 03

Bring water to a boil. Drop wontons in and cook them for 4 minutes, or until they rise to the surface.

Step 04

Simmer the chicken stock with garlic, sliced ginger, soy sauce, wine, sesame oil, and sugar for about 5-10 minutes.

Step 05

Divide cooked wontons into bowls, pour hot broth over them, and sprinkle with green onions.

Notes

  1. You can freeze uncooked wontons for up to 3 months.
  2. For a heartier dish, add bok choy or some noodles.

Tools You'll Need

  • Large pot.
  • Mixing bowl.
  • Pestle.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Shellfish (shrimp).
  • Gluten (wonton wrappers).
  • Soy (soy sauce).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 15 g
  • Total Carbohydrate: 25 g
  • Protein: 22 g