Homemade wonton soup! These wontons are filled with a juicy pork and prawn / shrimp filling and will knock your socks off. I have a couple of cheeky tips and when you see my step by step photos and VIDEO, you are going to be so surprised how fast and EASY these are to make.
These wontons are outta this world. Added bonus: This entire bowl is under 350 calories a serving. Healthy eating at its BEST!!!
The first time you have a real wonton, whether homemade or at a proper restaurant that makes them fresh with real meat or seafood fillings (rather than fillers), you will be blown away. The filling is tender and you can actually taste what it’s made of, rather than being a small grey ball of meat made of who-knows-what.
It’s like the difference between a homemade sausage roll and a cheap frozen supermarket one. They are simply incomparable. Homemade wontons are simply incredible.
Simply being the operative word here. 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 filling takes minutes to make (literally – 5 minutes) and wrapping the wontons is super fast if you use my method!
I used to use my mother’s Wonton recipe, because it’s the one I have used all my cooking life. Then last year, 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 Fillings
There are so many variations of wonton fillings. I would say that pork is probably the most common, and prawn / shrimp is the most popular. At least, here in Sydney. 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.
Oh wait! Except….one little thing: Using a potato masher to bring the filling together. A potato masher is just about the least Chinese kitchen utensil there is, but it takes around 20 seconds to make the filling sticky and smooth-ish rather than mixing for a few minutes or using a food processor.
Call me lazy. But it works. 😉
Wrapping Wontons
Now 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. Doing it this way, 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 in the body of a 30 something-year old. To me, the flappy wonton skins are part of the Wonton Soup experience.
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 – at least, here in Sydney.
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.
This is what mine looks like once cooked. See all that wonton wrapper flappage? YUM.
Honestly, 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 that you don’t just bunch it up like a money bag so you have a thick wad of wonton wrapper that won’t cook through.
And even if the filling falls out, you still get the same flavour, so don’t fret!!!
How to serve Wontons
Wontons are served in a clear Chinese chicken broth. You can get them with just the wontons in the soup and a sprinkle of shallots/scallions, with some Chinese greens (gai lan/Chinese Broccoli and Buk Choi are common) and even with noodles which is my favourite way at Chinese restaurants. Usually called “Combination Long and Short Soup” on Chinese restaurant menus – “Short” referring to the wontons and “Long” referring 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 These 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!
Traditionally, wonton soup is served without noodles. But here in Australia, Chinese restaurants have "Combination Short and Long Soup" which is wonton soup with noodles, so I have provided that option. Feel free to load up with veggies in the soup - that's what I do to make a super healthy, delicious, satisfying meal! Fantastic for freezing for quick standby meals. Recipe VIDEO below.
- 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 (1)
- 2 tbsp Chinese cooking wine (Shaoxing wine) (2)
- 1/2 tsp salt
- 2 tbsp sesame oil (3)
- 50 - 60 wonton wrappers (4)
- 3 cups / 750 ml chicken broth (5)
- 2 garlic cloves , smashed (6)
- ⅓" / 1 cm piece of ginger , sliced (optional, but highly recommended)
- 1½ tbsp light soy sauce (1)
- 2 tsp sugar (any)
- 1½ tbsp chinese cooking wine (2)
- ¼ - ½ tsp sesame oil
- 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)
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Place all Wonton ingredients except wonton wrappers into 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.
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Wrapping wontons - see photos in post. Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack for freezing).
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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.
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Place wrapped wontons into a container with a lid as you work (so they don't dry out).
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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.
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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)
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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.
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If using vegetables, blanch in the soup broth and place in serving bowl.
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Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked wontons and blanched vegetables.
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Ladle over soup. Serve!
1. You can sub with 1 tbsp + 1 tsp all purpose soy sauce.
2. I highly recommend using Chinese wine per recipe, or sub with sherry or even sake. If you cannot consume alcohol, then just omit.
3. This sounds like a lot, but trust me, it tastes incredible!
4. You can find Wonton Wrappers in the refrigerator section of Woolworths and Coles in Australia in the section where fresh noodles are sold (usually next to the pasta). You will need 2 packets (there are 40 in each pack). Or otherwise reduce the filling slightly and just make 1 packet.
5. If you are at the Asian store, grab a couple of cans of Asian chicken broth. It's more yellow and tastes a little "cleaner" than Western store bought chicken broth. It is what I used in the photos.
6. Smash garlic cloves by pressing the side of the knife down on the side so they burst open but mostly stay whole. It allows the flavour to infuse into the soup while making it easy to pick out of the broth before serving so you have a clean broth without bits of garlic in it.
7. I use 6 to 8 wontons for soups without noodles, and 5 or 6 with noodles.
8. I use these Asian egg noodles from Woolworths in Australia. Any dried or fresh egg noodles will work fine.
9. When I'm feeling really lazy, I cook the wontons in the soup broth. Just be aware that it will suck up some of the broth so add 1/2 cup of water.
10. The filling for the wontons are from this Wonton Soup recipe by Omnivore's Cookbook, a fantastic authentic Chinese food blog. It is better than my mother's!!
11. IMPORTANT: Do not freeze if you make this with prawn meat that was frozen - you should not refreeze raw seafood. Use all pork. Or if you really have to have prawns in your wontons, cook them very lightly in a skillet until they are JUST cooked (still opaque, not solid white), then chop them finely with a knife (i.e. almost mince them). Mash up the pork per recipe, then at the end just stir the prawns in - scrape any juices on cutting board in as well.
12. Wonton Soup nutrition per serving, with bok choy, no noodles. If you add egg noodles, it increases to 347 calories per serving. Make it even healthier by adding more vegetables - just blanch them in the soup broth.
WATCH HOW TO MAKE IT
Homemade Wonton Soup recipe video!
LIFE OF DOZER
Little impromptu home video I put together of Dozer with the gang at the beach!
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Nagi, do you use the whole green onion? (meaning the greens too or just the white part) I love wontons and have tried so many different ones which have been good but lacking that last bit of the authentic wow factor. This is my next of your recipes to try and I’m sure I will be as thrilled as with your laksa 😀
Hi Bea! I personally use the whole thing but I know some people only use the green and pale green parts 🙂 I hope you do try it – and LOVE it! N x
I did, using the whole of the onion and YUM!!
Thanks for sharing all these amazing recipes! x
Terrific to hear you enjoyed this Bea!! Thanks for taking the time to come back and let me know – N x
I made this tonight and the flavours were amazing. The Only thing that seemed off was that the broth was a very dark colour. It definitely wasn’t as nice and light in the photos! Any ideas why??
You used regular soy sauce, not light soy sauce used in Chinese cooking.
Dear Nagi,
This is the only wonton soup recipe I use. It is amazing! I quadrupled the soup because our family goes nuts over it. I made homemade broth, added rainbow chard from our garden and all of the goodies in your recipe. I didn’t have time to make your delectable wontons so I added pork and leek dumplings that I bought at my local Asian grocery. What can I say? I’m in heaven! Thank you so much for this beautiful recipe!
Warm regards,
Jan
(Janfromseattle)
I made this last night and I also made your Chinese barbecue pork to go with it. Yum! The wontons were really easy to fold thanks to your helpful photos. I didn’t have any prawns/shrimp so I just used pork. Amazing flavour! Some friends stopped by while I was cooking so I had to share but I only gave them 1 wonton each! Ha! More for me.
I just bought some wonton wrappers that were reduced and I have been craving some wonton soup for some time. How lucky to have found your luscious sounding recipe and easy to follow instructions for assembling the wontons.
I hope you love this Helena! N x
Made these wontons last night. Delicious!
I’m glad I made a double order because I now have a bunch on standby in the freezer.
I’m so pleased you enjoyed this Meka! Thanks for taking the time to leave feedback! N x ❤️
Wonton Soup is one of those meals that, I believe, can solve all problems. Seriously, any time anyone is ill, or I ji feel like poop, it’s Wonton soup to the rescue. However, it would be the local Chinese delivery that would provide such relief. Well …. not any more. This is, BY FAR, the best wonton soup I’ve ever had. Seriously, I would be thrilled just sipping the broth all day. I didn’t have any Chinese rice wine (except Mirin), so I used dry Sherry (as you mentioned in your note section, which by the way, I REALLY appreciate about all of your recipes). Absolutely mind blowing. Wonton soup was already my favorite soup prior to today, but now, this recipe now puts it on my top meals list. I guarantee, this will be made at last no-weekly. The ingredients are readily available and affordable, and it’s not going to impact the scale.
Thank you TONS for sharing your recipes with us. I’ve tried quite a few so far, and they’ve all “nailed it”, but this one, kinda made my eyes roll back in my head.
Darn auto-correct! It changed some of my words and I can’t edit 🤨. “Ji” = “Just”, and “no-weekly” = “bi-weekly”.
BA HA HA!!
That’s great to hear Heather! Thanks so much for letting me know you enjoyed this! N x ❤️
That was amazing. My boyfriend said it was better than in the restaurant. The only thing I would do different next time is to add more broth.
That’s great to hear So pleased you enjoyed this! N xx
Ditto! I tripled the broth, but it still wasn’t enough….it was that good. 😉 I think I need to sextuple it!!
I would appreciate some more explanation about the shirimp, you said not to refreeze rew seafood, so what kind of shrimp do i use, frozen cooked shrimp if i was to freezed them?? Please and thank. i am addicted to your recipes, i used to tell my daughter you are the Armando Scanonne of Venezuela, my favourite Venezuelan cook book, he explains his recipes very good, but you are more diversified and more of this time. Your recipes are amazing, I have learnt so muchthat is my new hobby, I read your recipes everyday, and buy and buy and learn and earn more about marvelous food. Thanks for your wonderful job.
That’s such a lovely message, thank you Olga! The reason you can’t refreeze food once defrosted is because it is dangerous. So – if you thaw frozen RAW shrimp, then you cannot refreeze it raw. BUT if you cook the shrimp, then you CAN freeze it. 🙂 but for this recipe, if you thaw frozen shrimp, make the wontons, then you cannot freeze the wontons raw. 🙂 N x
I just made a batch of wontons but am not sure how long I can freeze them for. Are you able to advise me please
Hi Nadine! 3 to 4 months is absolutely fine! 🙂 N x
My husband LOVED this! It was easier to make that I expected, and it turned out great! (I can’t eat it because it is not GF, but I will take him at his word that it was fantastic.) I froze the extra wontons in two separate batches, and he requested another serving within a week! I skipped the shrimp/prawns because he does not like those, but stuck to the broth recipe. It smelled so delicious! Thank you for a great recipe, and also for sharing the wrapping method. That was a huge help! It’s a time consuming process, but so worth it to have fresh homemade wontons! 🙂
Wonderful! So glad you enjoyed this Rachel, thanks for letting me know! N x
Absolutely delicious, loved by my husband, myself, our 7, 4 & 1 year old! Thank you for sharing x
Ah my flappage wonton sister!
Haha. Love your descriptions and recipes.
I looked forward to learning lots from your blog.
Nagi,
This is another knockout recipe! My boyfriend doesn’t eat pork, so I made this with ground turkey and kept everything else the same, and it was delicious! Happy I doubled the wontons because we now have something delicious to look forward to in the freezer. I’m excited to try crisping them up in some frying oil and serving with chili oil and black vinegar.
Love hearing that Allison! So pleased you enjoyed this so much! N xx
Tried this last night for me and my partner. I had bought the circular wonton wrappers a long time ago and had to use those instead. But it was absolutely delicious. We were worried whether the pork would cook in just 4 minutes, but it was cooked completely through. We also fried some spare wontons separately and dipped them in vinegar as a side-dish. This recipe is much more of a fresher, non-processed, and flavour-some dish than restaurant wonton soup. We absolutely loved it and I will use this recipe every time I make wonton soup from now on! We have tried this and your Beef Rendang now. I have to say, your recipes are truly authentic and amazing, unlike most of the recipe books in our kitchen! We are now big fans of your website, and can’t wait to try more of your recipes! Thank you for your shared wisdom! <3 <3
FANTASTIC to hear Lauren!! Thanks so much for letting me know you enjoyed this 🙂 N xx
Just made this and, oh my goodness, I’ll never order won ton soup in a restaurant again. This is so delicious and actually quite easy. Yes, it’s a bit time consuming to wrap the won tons but it is well worth it. Absolutely yummy! Thanks so much for sharing these recipes. I a man grateful.
I LOVE hearing that Gayle! Thanks so much for letting me know! N xx
OH my, this is so darn good. I cheated and used Trader Joes frozen chicken and cilantro won tons. But used the recipe for the broth. I did add one additional cup of chicken stock, and two xtra scallions. Wow was I surprised how good this was. Hey thanks.
LOVE HEARING THAT Beth! N x ❤️
How do you feel about cooking the wonton in the broth? I made my wonton in the broth it turned out great. Also can this be tripled the recipe? Hoping to have about 12 people total.
Hi Della! It works great 🙂 The reason I don’t in the “proper” recipe is because it actually sucks up a fair amount of liquid so if you’re adding noodles / veg etc then you might find yourself a bit short on soup!! 🙂 N x
It was really good. I have added a small ” quail” to make the broth. I have added fresh shitake mushroom 2 pieces to the mix and 1/4 of a carrot 1 leaf of a chinese cabbage.
10/10! Thank you for this tasty perfect recipe!
LOVE hearing that Emma!!! So glad you enjoyed it! N x
Hi Nagi,
I’ve been an avid follower for quite some time now. Recently I got some take out from my favourite Asian takeaway and it was so bad I threw most of it out! So I decided I would try it myself using your recipes! I invited some friends over last night and had a Asian banquet using your recipes! They were an absolute hit! I deep fried the wontons and the flavour was amazing!! I also made your chicken chop suey and it was better then any take out I’ve ever had!! I also made your sweet and sour chicken using pork instead, and your beef and broccoli noodles. Every one commented how amazing and delicious it was! And with a little prep work it was actually pretty super easy to do!! Thank you so much for sharing your awesome recipes!!!
Awww I love hearing that! Sounds like a great party, your friends are lucky 🙂 N x