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!)
This wonton recipe was originally published in September 2016. Updated for housekeeping matters in 2018 – no change to recipe!
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
- Potstickers (Chinese pan fried dumplings)
- Gyoza (Japanese dumplings)
- Shumai (Japanese steamed dumplings on my mother’s site, RecipeTin Japan!)
- Chinese Steamed BBQ Pork Buns
- 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 (4)
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 (1)
- 2 tbsp Chinese cooking wine (Shaoxing wine) (2)
- 1/2 tsp salt
- 2 tbsp sesame oil (3)
Broth (for 2 servings)
- 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
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:
LIFE OF DOZER
Little impromptu home video I put together of Dozer with the gang at the beach!
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I have a question. If only using pork filling can you Premier them and keep them in the fridge over night?
Hi April, you can prep them and store in the fridge overnight although I prefer to keep them in the freezer so they don’t get soggy or stick to each other. N x
I admire your ideas, your generosity and recipes that work. I made the wontons in broth, very achievable and tasted fabulous
I’m so glad you enjoyed them Grant, thanks so much for letting me know! N x
Great simple recipe, you and Dozer are brilliant
I made this yesterday and it was sooooo good!! I can’t believe I made this. I did it with vegetable broth because it was the only thing I had on hand and, as much as I’m sure it’s better with chicken broth, it was still the bomb dot com. I will do it again and again for sure.
Thank you so much for sharing your easy way of making wonton. God bless you.
You’re so welcome Serene! N x
I like very much this recipe and I love chinese cuisine as well!
The wontons are similar to ours tortellini! Love from Bologna, Italy
the broth was probably the best soup broth I’ve ever had!! however next time I’ll add less garlic and make sure to grate it even more finely
Hi Evie – I’m so glad you enjoyed it! The garlic in the soup is smashed and then removed before serving – you don’t serve chopped garlic the broth. N x
Made this last night and added the egg noddles, OMG so good. My hubby said we won’t need Asian take out anymore 😂 Your recipes never fail
Wahoo! That’s great Jitlani!! N x
This soup was delicious! I did not have cooking wine or mirin so I subbed with a little rice vinegar, sugar and tequila. Worked fabulously! I made the won-tons the way you showed but a lot of them unraveled during the cooking? What am I doing wrong?
These were so delicous, can you make the Wontons the day before And leave in the fridge? Wasn’t sure if they would go mushy
Hi Frances, I prefer to freeze (and directions for cooking are in the notes) Enjoy! N x
WOW! Another favourite to add on ny ‘Nagi List’!!!! Thank you Nagi!!!!
I made this last night and it was amazing – the filling was on point and the broth was everything!! Especially with our cold Melbourne nights – my kids have requested that they must also have it tonight it was that good!!
Second time that I’m planning on making them. The soup was so delicious the first time!!My only questions that I have are, first time the wontons were so soft and I didn’t want to overcook them but was worried about the filling getting cooked. They came out yummy but wanted to know if that was normal and if you have ever cooked the filling first before stuffing them. The broth is so delicious!!! We couldn’t stop eating it! Thanks for a great recipe!
So we tried the Chinese broth for second time and what a difference!!! I did the American broth first time it was good but Chinese broth is on point! American inlaws enjoyed it 😄
Wahoo, that’s great Angela! N x
Nagi this was to die for! You should be on Masterchef!
Thanks so much Bella! N x
Nagi – Thankyou! I’m a long time recipe user (since I’ve gotten married – 5 years) and your recipes are literally fool proof. I’m not a natural cook and your recipes are SO easy, detailed and delicious. I love your omit or subsitute options. Used your wonton recipe tonight (we didn’t have prawn so we made pork only dumpling) and it was so so easy and crazy yum. Thanks again!
Thanks so much for the great feedback Ash, I truly appreciate it! N x
Awesome, whole family loved it, Thank you for the detailed instructions – turned out perfectly.
WOOT! That’s great to hear! N x
Thank you for sharing this recipe. Wontons were so easy to make and very flavoursome.
You’re so welcome Maz! N x