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Home Asian Recipes

Wonton Soup

By:Nagi
Published:29 Sep '18Updated:11 Oct '22
555 Comments
Recipe v Video v Dozer v

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 is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

Wonton Soup made with homemade wontons. Super healthy!

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!

Overhead photo of Wonton Soup in a white bowl, ready to be eaten

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

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
How to make Wontons // How to wrap 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
How to make Wontons

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.

Wonton Wrappers for Wontons

This is what mine looks like once cooked. See all that wonton wrapper flappage? YUM.

Close up of spoon with a wonton

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.

Soup Broth for Wonton 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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  • Shumai (Japanese steamed dumplings on my mother’s site, RecipeTin Japan!)

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  • Browse the Yum Cha recipe collection

Wonton Soup in a white bowl, ready to be eaten

Watch How To Make It

This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!

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Wonton Soup made with homemade wontons. Super healthy!

Wonton Soup

Author: Nagi | RecipeTin Eats
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Dinner
Chinese
4.99 from 176 votes
Servings50 wontons
Tap or hover to scale
Print
  • 4445
Recipe VIDEO above. Homemade wontons are amazing! No fillers, just real ingredients in the filling. Terrific standby freezer meal!

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:

1. Wonton Wrappers – 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.
2. Soy Sauce – You can sub with 1 tbsp + 1 tsp all purpose soy sauce. Read more about different types of soy sauce here.
3. Chinese cooking wine (Shaoxing wine) – I highly recommend using Chinese cooking wine per recipe as it adds depth of flavour into the filling. Sub with sherry, cooking sake or Mirin. If you cannot consume alcohol, then just omit.
4. Sesame Oil – This sounds like a lot, but trust me, it tastes incredible! Use toasted (brown oil) for better flavour, not untested (yellow).
5. Chicken broth – 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. 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.
 

Nutrition Information:

Serving: 280gCalories: 234cal (12%)Carbohydrates: 25g (8%)Protein: 17.5g (35%)Fat: 6.4g (10%)Saturated Fat: 1.3g (8%)Polyunsaturated Fat: 5.1gCholesterol: 80mg (27%)Sodium: 932mg (41%)Fiber: 1.2g (5%)Sugar: 1.8g (2%)
Keywords: Wonton Recipe, Wonton Soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

This wonton recipe was originally published in September 2016. Updated for housekeeping matters in 2018 – no change to recipe!

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555 Comments

  1. Yolly says

    January 16, 2023 at 5:07 pm

    5 stars
    Best wonton ever 😉 thanks Nagi ❤️ For sharing your delicious recipes.

    Reply
  2. Roxanne Yates says

    January 6, 2023 at 7:51 pm

    Ok….that’s it, a family decision has been made today. From this day forward, mums/Nagi wonton soup is the one and only we devour forever.

    Reply
  3. Lois Demers says

    December 28, 2022 at 10:04 am

    5 stars
    Did I miss something in the freezing notes about flash freezing them flat? I kept them in the container that I was putting them in as I folded them and froze them like that. I tried to take them apart frozen to throw them in the boiling water, but they were solidly fused together. I threw them in as a whole, and they mostly fell apart. Still delicious, but not guest worthy, kind of pasta and meatballs! Next batch I’ll flash freeze on a sheet, then put them in a freezer bag or container.

    Reply
  4. Lois Demers says

    December 23, 2022 at 7:43 am

    5 stars
    Made 56 of these to freeze for Christmas night. I used ground chicken (all I had) and had a little left over. Threw it in a hot pan, and had the best chicken burgar ever! Merry Christmas Nagi and Dozer!

    Reply
  5. Lauren says

    December 8, 2022 at 9:16 pm

    5 stars
    So I subbed pork mince for chicken and accidentally folded the wontons into more of a tortellini shape but oh my god! This was absolutely amazing. Loved the greens, loved the wontons, always love noodles but this dish is 100% about the broth in my opinion. I could drink a gallon of that broth. Definitely make this!

    Reply
  6. TANIA DONALDSON says

    December 6, 2022 at 5:59 am

    5 stars
    I made this soup for the first time today. I added some leftover cooked prawns (is there usually such a thing?) to the broth as well as sliced broccoli stems. I had to go back and boil more wontons so that my husband could have seconds.
    Totally delicious Nagi.

    Reply
  7. Amy says

    November 25, 2022 at 12:54 pm

    I made this last night and everyone loved it. I added some chopped water chestnuts to the dumpling mix for a little extra crunch and a little white pepper to the broth for a bit of zing. De-licious.. I just ordered your new book from Amazon too *excited*. Thank you for all your efforts Nagi.

    Reply
  8. Victoria Sanchez says

    November 14, 2022 at 12:53 am

    I am highly allergic to seafood. Would you recommend just doubling the pork instead of adding shrimp,

    Reply
  9. Lorrainne says

    July 31, 2022 at 5:54 pm

    5 stars
    Wow this is a very flavoursome soup. Thank you Nagi
    Definitely making this again 😊

    Reply
  10. Heidi says

    June 17, 2022 at 8:04 pm

    Can you freeze the soup with the dumplings in it?

    Also can you confirm how many wontons for each serve to get the 234 calories per bowl?

    Reply
  11. JT says

    June 12, 2022 at 1:04 pm

    Hi Nagi, how is your broth so clear when it includes soy sauce? I’m not saying it’s not tasty (it’s amazing), but I’d like mine to look as professional as the pictures!

    Reply
    • Rachel says

      October 12, 2022 at 4:23 pm

      Hi JT, did you use light soy sauce? If not then it would have coloured the broth more, especially if you used dark soy sauce.

      Reply
  12. Sahra says

    June 11, 2022 at 2:17 pm

    Can the prawns be substituted with shitake/black fungus (200g)? I’m wanting to use the remaining pork mince but am out of prawns.
    I’m looking forward to tonights Wonton Soup!!

    Reply
  13. CAROL TOURANGEAU says

    June 8, 2022 at 9:10 am

    i made the won ton soup it was great family all loved it made too much stuffing tho so going to try freezing see how it goes. thanks nagi your recipes always a hit in our house

    Reply
  14. Nicole says

    May 5, 2022 at 1:00 pm

    5 stars
    I was craving wonton soup and stumbled across this recipe. I didn’t use prawns as I intended on making enough to freeze…but we ate them all! lol Yet another delicious recipe, thanks Nagi.

    Reply
    • Nagi says

      May 5, 2022 at 2:12 pm

      That happens to me too!! N x

      Reply
  15. phoghat says

    May 5, 2022 at 10:32 am

    All prawns and shrimp in north America store’s frozen!

    Reply
  16. Maria says

    April 27, 2022 at 5:56 am

    How do you cook the won tons from frozen?

    Reply
    • Nagi says

      April 27, 2022 at 2:19 pm

      See Note 2 under cooking and freezing in the recipe Maria! N x

      Reply
      • Elizabeth says

        May 14, 2022 at 5:39 am

        If cooking frozen wontons you say Note 2 but that doesn’t tell you anything about it. Can you actually cook frozen wontons in the broth and just add the 1/2 cup of water as well?

        Reply
        • Nagi says

          May 15, 2022 at 6:07 pm

          Yes you could Elizabeth! N x

          Reply
  17. Sara says

    April 25, 2022 at 3:36 pm

    I’m seriously craving wonton soup but we don’t eat pork! I’ve never made it myself- what’s the best substitute for the ground pork?

    Reply
    • Maria says

      April 27, 2022 at 5:58 am

      I would do ground chicken thigh.

      Reply
  18. Kathi says

    April 24, 2022 at 12:32 am

    5 stars
    Thank you so much! It was very easy to make and so tasty!

    Reply
    • Nagi says

      April 24, 2022 at 5:40 pm

      Woo hoo!! I am glad you liked it Kathi!! N x

      Reply
  19. Donna M Harris says

    April 4, 2022 at 3:40 am

    Hi, love this recipe!! I mk all the time! Just curious if I can freeze the broth? Thnx Nagi, your recipes r the only ones I use 😊

    Reply
    • Nagi says

      April 4, 2022 at 7:02 pm

      Yes you can freeze the broth Donna! N x

      Reply
  20. Jenny says

    March 22, 2022 at 9:37 am

    5 stars
    This was a delicious recipe. I will say assembling the wontons was a little time consuming, but we’ll worth it.

    Reply
    • Nagi says

      March 22, 2022 at 5:50 pm

      I am happy that you liked it Jenny! N x

      Reply
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