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A true Chinese wonton soup with handmade dumplings, filled with pork and shrimp, in a ginger and soy-spiced broth.
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Maria from tastyhush
Updated on Wed, 26 Mar 2025 12:54:50 GMT
Bowl of soup with stuffed dumplings, shrimp, and green onions. Pin it
Bowl of soup with stuffed dumplings, shrimp, and green onions. | tastyhush.com

Wonton soup takes me back to my Asia travels every time. I treasure the recipe in my kitchen, shared by an elderly woman I met at a tiny Hong Kong food stall. The key is being patient when folding these little gems and making a fragrant broth that warms you up inside. Whenever I cook it, the smells filling my kitchen transport me somewhere else.

Delightful flavor celebration

Making this soup for friends brings such wonderful moments. The broth simmers gently while the wontons bob up and down on top. They look like precious jewels in a golden bath. My special trick for unforgettable wontons? Mixing juicy pork with shrimp.

Asian shopping list

  • The wrapper: Wonton sheets from my favorite local Asian market
  • The filling mix: Fresh pork, raw shrimp, slightly spicy ginger, and crispy green onions
  • The flavor boosters: Light soy sauce, Chinese rice wine, and aromatic toasted sesame oil
  • The soup base: Homemade chicken stock, garlic, fresh ginger, and my go-to seasonings
  • The garnish: Green onions for freshness and sometimes bok choy for extra crunch

Wonton preparation ballet

The ideal stuffing
I mix everything together with care in my big bowl. You've gotta mash it well so all flavors blend perfectly.
Folding technique
This is my peaceful moment. I lay out the wrappers, drop the 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 to the top. For busy days, I always keep some in the freezer.
The simmering broth
Meanwhile, my broth cooks slowly, soaking up all the ginger and garlic flavors.
Bringing it together
I put everything in my favorite bowls. The wontons swim in golden broth sprinkled with green onions.
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. | tastyhush.com

Personal cooking tips

I always pick super fresh ingredients because it makes such a big difference. Sometimes I add a bit of chili to warm up winter evenings. My favorite trick is making tons of wontons at once and freezing them for days when I need a quick comfort meal.

Frequently Asked Questions

→ How do you fold wontons properly?
Spoon filling in the center, dampen the corners, fold into a triangle, and press to seal. Bring the two opposite corners together to create the classic nurse cap shape.
→ Can you freeze uncooked wontons?
Yes, arrange them in a single layer on a tray to freeze, then transfer into a freezer bag. They last up to 3 months in the freezer.
→ How do you know when wontons are ready?
They’re done when they float to the surface of boiling water and the wrappers turn translucent, about 4 minutes for fresh ones or 6-8 minutes if frozen.
→ Can the broth be made ahead?
Sure, you can make the broth and store it in the fridge for up to 3 days. Just reheat it before adding freshly cooked wontons.
→ What noodles work best?
Thin egg noodles or Chinese wheat noodles are traditional. You can skip noodles too and just enjoy the soup with wontons and bok choy.

Wonton Pork Shrimp

Homemade wontons stuffed with pork and shrimp. Served in a gingery, soy-infused aromatic broth. A comforting classic.

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

Category: Appetizers

Difficulty: Difficult

Cuisine: Chinese

Yield: 6 Servings (50-60 wontons)

Dietary: Dairy-Free

Ingredients

01 50-60 wonton wrappers.
02 200 g minced pork.
03 200 g raw shrimp, finely chopped.
04 1 tablespoon grated ginger.
05 2 chopped green onions.
06 3 tablespoons light soy sauce (split into portions).
07 3.5 tablespoons Chinese cooking wine (split into portions).
08 2.5 tablespoons toasted sesame oil.
09 3 cups chicken broth.
10 2 cloves garlic, smashed.
11 1 slice of ginger (about 1 inch).
12 2 teaspoons sugar.
13 Green onions, chopped, for topping.
14 Bok choy or noodles (optional).

Instructions

Step 01

Combine the pork, shrimp, grated ginger, chopped green onions, soy sauce, cooking wine, toasted sesame oil, and salt in a bowl. Gently mix and mash the mixture with a pestle.

Step 02

Spoon some filling onto a wonton wrapper, wet the edges with water, fold it into a triangle, and press firmly to seal. Fold the corners inward.

Step 03

Boil water in a large pot, add the wontons, and cook for about 4 minutes or until they float to the top.

Step 04

Heat the chicken broth with the garlic, ginger slice, soy sauce, sugar, cooking wine, and sesame oil for 5-10 minutes on the stove.

Step 05

Place the cooked wontons in serving bowls, pour the steaming broth over them, and sprinkle some green onions on top.

Notes

  1. Freeze uncooked wontons for up to 3 months.
  2. Add noodles or bok choy for a heartier meal.

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