Chinese
Wonton Soup
Tender Cantonese-style wontons filled with pork and shrimp are served in a clear, savory broth scented with ginger, scallion, white pepper, and sesame oil. The soup is light but deeply comforting, with silky wrappers and a clean, delicate finish.
Watch it madeSouped Up Recipes · 11:23
Ingredients
- Thin square wonton wrappers16
- Ground pork, preferably fatty shoulder120g
- Raw shrimp, peeled, deveined, and finely chopped80g
- Scallions, finely chopped2
- Fresh ginger, finely grated1 tsp
- Light soy sauce2 tsp
- Shaoxing wine1 tsp
- Toasted sesame oil1 tsp
- Cornstarch1 tsp
- Fine salt1/4 tsp
- Ground white pepper1/4 tsp
- Chicken or pork stock4 cups
- Dried shrimp, rinsed1 tbsp
- Fresh ginger slices3
- Light soy sauce, for broth1 tsp
- Salt, for brothto taste
- Toasted sesame oil, for finishing1/2 tsp
- Baby bok choy or choy sum100g
- Scallion greens, thinly sliced1 tbsp
Method
- Combine the pork, chopped shrimp, half of the chopped scallions, grated ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, salt, and white pepper in a bowl.
- Stir the filling firmly in one direction for 2 to 3 minutes until it becomes sticky and cohesive.
- Place 1 teaspoon of filling in the center of each wonton wrapper, moisten the edges lightly with water, fold into a triangle, press out air, then bring the two corners together and pinch to seal.
- Bring the stock to a gentle simmer with the dried shrimp and ginger slices for 10 minutes, then season with soy sauce and salt.
- Bring a separate pot of water to a boil and cook the wontons for 4 to 5 minutes, stirring gently at first to prevent sticking, until they float and the filling is cooked through.
- Blanch the bok choy or choy sum in the simmering broth for 1 to 2 minutes until just tender.
- Divide the cooked wontons and greens between two bowls.
- Ladle the hot broth over the wontons, discarding the ginger slices if desired.
- Finish with sesame oil, sliced scallion greens, and a small pinch of white pepper before serving.
Common questions
Can I substitute the shrimp or pork in wonton soup filling?
Yes. Use all pork, all shrimp, or swap in ground chicken or turkey. Keep some fat in the filling for juiciness, and still mix until sticky so the wontons hold together and taste cohesive.
How long does it take to make wonton soup from start to finish?
Plan on about 45 to 60 minutes. Mixing the filling takes 5 minutes, shaping can take 20 to 30 minutes, and cooking the broth, wontons, and greens usually takes another 15 to 20 minutes.
What are the most common mistakes when making wontons?
Overfilling, trapping air inside, and not sealing the edges well are the biggest problems. Also avoid overcooking the filling mixture too briefly; mixing it until sticky helps the wontons stay tender and intact.
Can I make wonton soup ahead of time and store it?
Yes. Freeze uncooked wontons on a tray, then bag them for up to 2 months. Store broth separately in the fridge for 3 to 4 days. Cook frozen wontons straight from frozen; don’t thaw first.
What’s the best way to serve wonton soup?
Serve the hot wontons in a clear, seasoned broth with bok choy or choy sum, sliced scallions, and a few drops of sesame oil if desired. Add chili oil or vinegar at the table for extra flavor.