Homemade wonton soup! These wontons are filled with a juicy pork and prawn / shrimp filling and will knock your socks off. With step by step photos and a recipe video, you’re going to be a Wonton Wrapping Master in no time!
Added bonus: Best standby freezer meal ever and super healthy (350 calories for a bowl!)
Wonton soup
If you’ve ever had store bought frozen wontons or wontons from a good value Chinese place that probably uses frozen wontons, you will be amazed how different homemade ones are. The main difference is the texture of the filling – because homemade wontons are made with just pure fresh ingredients, NO mysterious fillers!
I think wontons are one of those things that many people don’t think to make, assuming they are really tedious and take ages. But they don’t!! The wonton filling takes minutes to make (literally – 5 minutes) and wrapping the wontons is quite fast if you use my method!
About this Wonton recipe
I used to use my mother’s Wonton recipe, because it’s the one I have used all my cooking life. Then a few years ago, I came across this Wonton Soup recipe by my friend Maggie from Omnivore’s Cookbook, a wonderful authentic Chinese food blog.
I’ve learnt so much about authentic Chinese cooking from Maggie who was born and raised in China and only recently moved to the States. She takes such great care with her recipes, if you love Chinese food, I think you’ll be as delighted to discover her blog as I was. 🙂
So I think my mother was a bit disgruntled when I told her I was using Maggie’s Wonton filling for this post because it’s better than hers. I sent her away with samples, and she agreed that Maggie’s Wontons are fantastic, but didn’t admit it was better.
It IS better. Sorry mum! Maggie’s has better seasoning! 😉
Wonton filling
There are many types of wonton fillings, but I’d say that pork and shrimp/prawns are the most common. Then there are all sorts of additions, including mushrooms, water chestnuts, chopped up Asian greens and even carrots.
With all the possible variations out there, and not knowing which recipes are actually “real”, you can be confident that this is authentic because I have used Maggie’s recipe exactly as it is written.
Wrapping Wontons
This is where Maggie and I differ. If you click over to Maggie’s recipe, you will see that she uses trapezium shaped wontons wrappers (I had to Google that!!!). I use plain square ones because they are readily available here in Australia, even in supermarkets (Woolies, Coles). Once cooked, they look pretty similar.
So here is how I wrap wontons. This is a fast way of wrapping wontons because you can lay out 10, even 20, and do them all in one go, rather than doing them one by one, because they are wrapped on the work surface rather than in your hand.
My Way of Wrapping Wontons
The above is the way I usually fold wontons because I like the way the “tails” flap around like noodles once cooked. Yes, I’m a 7 year old at heart.
But to me, the flappy wonton skins are part of the Wonton Soup experience. 😂
The better way for freezing (more compact)
However, when I know I’m going to be freezing all or most of them, I wrap them in a more compact way so they fit better inside containers. This is the way the frozen wontons in Asian grocery stores are wrapped.
The photo on the bottom right is a container of frozen wontons I bought to show you how they are sold. Also so I could make some and smugly say how much better homemade is!
Asian Grocery Store Way
Both wonton wrapping methods are just as easy, and you can do them in batches rather than holding them one by one. But you can see how much more compact the Asian Grocery Store Way is compared to My Way in the photo below. The Wontons at the top are the compact Asian Grocery Way, the ones on the bottom are My Way with more flap page once cooked.
This is what mine looks like once cooked. See all that wonton wrapper flappage? YUM.
Don’t get too hung up about how neat your wontons are. Once cooked, they mostly lose their shape, so just make sure that your filling is well sealed inside. And even if the filling falls out, you still get the same flavour, so don’t fret!!!
Tip: As tempting as it is, do not bunch them up like a money bag otherwise you end up with a thick wad of wonton wrapper that won’t cook through.
Broth for Wonton Soup
Wontons are served in a clear Chinese chicken broth. Sometimes with just wontons, sometimes with wontons and noodles, called “Combination Long and Short Soup” on Chinese restaurant menus. “Short” refers to the wontons and “Long” refers to the long noodles!
If I am at an Asian store, I usually pick up Chinese chicken broth which is more yellow but just as tasty as Western chicken broth that is available at supermarkets. However, I usually make this with ordinary Chicken broth using the same soup broth recipe as my Chinese Noodle Soup.
So….what do you think??? Have I convinced you to give homemade Wonton Soup a go? I promise it is WORTH IT! They taste absolutely incredible. You will be amazed!
– Nagi x
PS Homemade wontons are so fantastic for standby meals to keep in your freezer because you can throw in whatever veggies you have and voila! You have a complete HEALTHY meal!
MORE GREAT DUMPLINGS OF THE WORLD
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Gyoza (Japanese dumplings)
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Shumai (Japanese steamed dumplings on my mother’s site, RecipeTin Japan!)
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Browse the Yum Cha recipe collection
Wonton Soup
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual – so watch me make this wonton recipe!
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Wonton Soup
Ingredients
- 50 - 60 wonton wrappers (Note 1)
Wonton Filling
- 200 g / 7 oz lean pork mince (ground pork)
- 200 g / 7 oz peeled prawns / shrimp , roughly chopped
- 1 tbsp ginger , finely grated (1.5" / 3cm piece)
- 2 shallots / green onions , finely chopped (5 tbsp)
- 1 tbsp light soy sauce (Note 2)
- 2 tbsp Chinese cooking wine (Shaoxing wine) (Note 3)
- 1/2 tsp salt
- 2 tbsp sesame oil, toasted (Note 4)
Broth (for 2 servings)
- 3 cups / 750 ml chicken broth (Note 5)
- 2 garlic cloves , smashed (6)
- ⅓" / 1 cm piece of ginger , sliced (optional, but highly recommended)
- 1½ tbsp light soy sauce (Note 2)
- 2 tsp sugar (any)
- 1½ tbsp chinese cooking wine (Note 3)
- ¼ - ½ tsp sesame oil
To Serve
- Shallots / scallions , finely chopped
- Bok choy , quartered, or Chinese broccoli cut into 10cm /4" lengths (optional)
- 40 - 50 g / 1.5 - 1.75 oz dried egg noodles per person , (optional) (8)
Instructions
Wontons:
- Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth - about 20 mashes. Don't turn the prawn into a complete paste, small chunks are good.
Wrapping (See photos and video):
- Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack for freezing).
- Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in batches of 5 if starting out, up to 15 or 20 if confident. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal.
- Place wrapped wontons into a container with a lid as you work (so they don't dry out).
Cooking/Freezing:
- To cook: bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls. Ladle over broth.
- To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes. IMPORTANT: Do not freeze if you made this with defrosted frozen prawns. (Note 11)
Broth:
- Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/shallots if leftover from Wonton filling.
- Place lid on, bring to simmer then reduce to medium high and simmer for 5 - 10 minutes to allow the flavours to infuse. Pick garlic and ginger out before using.
- If using vegetables, blanch in the soup broth and place in serving bowl.
Assemble Soup:
- Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked wontons and blanched vegetables.
- Ladle over soup. Serve!
Recipe Notes:
Nutrition Information:
This wonton recipe was originally published in September 2016. Updated for housekeeping matters in 2018 – no change to recipe!
LIFE OF DOZER
Little impromptu home video I put together of Dozer with the gang at the beach!
My kids and I made this recipe today and it was delicious! It was our first time making wontons. Our technique needs some work, but they were much easier than I thought. will definitely make again.
These wontons are so delicious I couldn’t believe I made them myself! The broth is really good too, BUT all I could get was regular American chicken broth and AP soy sauce. I’m sure it’s better with the exact ingredients. Thank you so much for publishing this recipe, Nagi!
I’ve tried a few wonton soup recipes and this is by far my favorite. It’s delicious. I didn’t have shrimp at the moment so it was only pork, but nonetheless, wonton soup was delicious!! Thank you for sharing.
I’d like to make this during the day then reheat for dinner later. How do I re-heat? Can I hrs warm the whole soup in microwave?
Hi Penny, I find it best to keep the wontons separate from the soup if storing. If you want to cook them earlier in the day you can, just reheat both in the microwave when you’re ready to eat 🙂 N x
Hi and thanks for posting this recipe. I have a question about a recent batch of wontons. I haven’t changed how I put the wrapper around it but they’ve been puffing up really bad. I tried to squeeze all the air out but Im having the worst luck with this batch. This is the first time I diced the fat instead of mincing, could that be the culprit? Do you know why that might be happening?
By far the best recipe I’ve tried. Adding minced ginger and shallots in the wantons made them really fragrant and balanced. I did find the green can of Chinese chicken broth in an Aussie Asian supermarket, and it complimented the wantons so well. Before this I was doing the wantons money bag style (oof); this perfect folding technique is easy, kept the wantons together and cooked them evenly. Cannot be happier with the divine dinner I had tonight, thank you Nagi.
The wonton soup was divine ❤️
I’m so glad you loved it Angie!! N X
This was amazing! My first time to make homemade wonton soup and my family loved it! Thank you so much!
Is it possible to toss these in a Sichuan spicy oil sauce ? Do you have a recipe to share? 🙂
Something to add to my recipe list Myriam – pop a request on my recipe request page 🙂 N x
Hi all I’m just having my first attempt at these wontons but being from Nagi I’m sure they will work well! Wondering if there is any reason the same recipe couldn’t be used for deep fried wonton? Or might the wet ingredients need to be adjusted down? Thanks!
Just made this tonight with my own chicken broth . The pot is empty! Will definitely make it again🌞. Thank you for the info on ingredients.
Hi Nagi,
Thank you for the recipe, I am going to try making this, but I would like to know if I could make the broth from scratch if so do you have a recipe for it
Hi Gillian, you can make the broth from scratch – it’s all there in the recipe 😄
Thank you for your recipes and your great tips for a more yummy and safe eat! We are going to teach folding online with our storytelling community in the states and eat together online! Of course with stories of Ox and another of how rat came in first! Thanks! I have not cooked this but still will rate you!
If you want to share a recipe, that is great. But do you really think people want to read about your mother being disgruntled because you use someone else’s recipe?
Maybe you could put the actual recipe first and then tell your stories afterwards. That way some could chose to read your stories while others may not. I personally don’t want to read “abiut” the recipe for 1/2 hour, and since my eyesight is extremely bad (I have to use a magnifying glass in addition to my bifocals), it is difficult for me to read that much at a time.
Hi Tom! Just a friendly reminder that you’re using my hard work for free, and OH! Not to mention that little “JUMP TO RECIPE” button that I paid a developer to create so people like yourself who have no interest in introductory chatter can skip right on down to the recipe. Again, may I remind you, using my recipe for FREE. So rude. Please go elsewhere, you are not welcome to use my recipes! – Nagi
I love your stories, not only are they entertaining but they always have some tips to explain why and how to do steps that you just don’t get with just the recipe. They have changed my cooking from less than average to very happy family. Not to mention the amount it’s saved in takeaways.
I loved your response to Tom. I found your site after eating Wonton soup from a takeout place and wanting to recreate it for my family. I look forward to trying your recipe. Thank you for creating this site and keep sharing your stories. Shut out the haters. Thank you!
Amen to that! Why come on a blog and complaints about the stories. U can skip them , buy. A cook book, seriously! People love to put down others. I love your website! I don’t always read the stories, life is busy, but I love seeing Dozer and I love that each recipes has a story that is why I go on blog. Thank you for all you do. From Vancouver Canada!
You are right f you are too lazy to read her story then go elsewhere. (He is just an a hole)
Keep up the good work I love everything you have to say!!
Mahalo Nagi. Your site is my go to from now on. Excellent
Well said, Nagi. There are a million free recipes online and no-one is forced to use yours. I like your recipes, I’ve made this one twice before (it’s great), and I often come back to the comments section of recipes to get further ideas, which us how I saw these comments today. I also like your stories ([please don’t stop) and I also like to hear about Dozer (so please don’t stop that either). Thanks for all your hard work.
Poor Tom. How miserable!
I have to admit I rarely read your stories – too eager to see the recipe!
I love your site and reference it AT LEAST twice a week! These are on the menu tonight – cannot wait!
Thank you Nagi
The owner of this lovely and hugely popular recipe site makes an income from it. The more visits and the more advertisements people view, the more income presumably. I am guessing that’s why all the extra material is there – so there is more content to view and scroll through (more space to put ads).
Nagi’s an extremely intelligent lady with a corporate background you know!
Since it is her site, she can do whatever she likes with it. And especially when there is a Recipe shortcut button, I don’t really see how anyone is justified in complaining.
Thank you Nagi for great recipes!
“JUMP TO THE RECIEP”
D head
These are by far the best wontons I have ever had!!!!
I didn’t have chinese cooking wine at home so used beef broth and a pinch or White rice vinegar.
Absolutely delicious! The only thing for me was that 2 tsp of filling was too much. Idk if there is more than one size of won ton sheet but with 2 tsp my wonton overflowed. So obviously, I had enough filling to make a lot more won ton, like twice more! But the only thing to remember is that it was delectable.
I’m trying to make this recipe. should I expected twice the amount of wonton with this recipe? I’m just wondering if I should get one or two packs of wonton wrappers. Any suggestions will be much appreciated. Can’t wait to try this with all the rave reviews! 🙂
I believe we are meant to use 2 spoons to place the filling into the wrapper, not 2 teaspoonfuls.
Hi Gabrielle, use the quantity as suggested in the photos, rather than 2 tsp, and you’ll be fine 🙂
The best wonton recipe! My husband was impressed and keep asking me to cook some more.
This was fantastic recipe. Will be my go to wonton soup recipe
I have used this recipe before and used already prepared wontons and we loved it!
This was *SO* delicious! The filling was surprisingly very flavorful! Home run – will be adding to our regular rotation. Nice job, Nagi!
Delicious!!!! Easy ingredients, a bit time consuming if you haven’t made wontons before. Definitely worth it.