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
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!)
Browse the Yum Cha recipe collection
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
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!
Gabrielle Quenneville says
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.
Edward Green says
Hi Gabrielle, use the quantity as suggested in the photos, rather than 2 tsp, and you’ll be fine 🙂
Manushag says
I believe we are meant to use 2 spoons to place the filling into the wrapper, not 2 teaspoonfuls.
Annie says
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! 🙂
Tanya says
The best wonton recipe! My husband was impressed and keep asking me to cook some more.
Derek says
This was fantastic recipe. Will be my go to wonton soup recipe
Linda says
I have used this recipe before and used already prepared wontons and we loved it!
Lisa says
This was *SO* delicious! The filling was surprisingly very flavorful! Home run – will be adding to our regular rotation. Nice job, Nagi!
Kyla says
Delicious!!!! Easy ingredients, a bit time consuming if you haven’t made wontons before. Definitely worth it.
Kristin Giffin says
This is the only thing my daughter wants after chemo infusions. Just made my second double batch of the broth in a week. I cried when we discovered it – the whole family loves it and I was desperate to find something to keep our girl nourished! Thank you, Nagi!
Darrell says
Made your wonton soup with noodles it was amazing.
Gina Guzman says
If I want only shrimp would I just omit the pork?
Drea says
Hi Im making these tonight! So excited. I was wondering if I can keep some in the fridge overnight though? Too much to eat in one sitting haha thanks
Holly says
Hi Nagi,
Your site is filled with recipes I want to try. For the won ton filling, do you think all pork would work? I don’t do sea stuff but love won ton soup 🙂
Heather DiGiacomo says
Nagi, finding your blog is the best thing to come out of 2020 for me! I made these yesterday using the cook book. I made a mistake or 2 the first batch boiling, I crowded the pot, and it took longer to remove them so some were too cooked, aka slimy. But lesson learned. The rest of them were FAB & I made plenty to freeze! My daughter LOVES wontons & we moved from Philadelphia (with great Asian markets & food places) to the PA countryside, with very little Asian options. It’s so great to have these recipes to make delicious Asian cuisine at home!
Sam says
If I want to freeze this after cooking should I remove the wontons and freeze them separately from the broth? Thanks!
Nagi says
Hi Sam, the wontons are better frozen raw (but you can make the broth and freeze that and just reheat when you need). N x
Lisa says
Can’t wait to try this! Question: I don’t eat pork. Can I substitute ground turkey for the pork? And, if so, should it be ground light or dark meat? Thanks!
Donna says
My family are won ton soup mad – and they LOVED this,!!
Lisa says
Hello Nagi,
I just found your recipe and I’d love to make it on a rainy day ! I just went to my local (and only) asian store yesterday and couldn’t find wonton wrappers, only gyoza wrappers. Can I use them and adapt the folding method ?
Thanks !
Jo says
I made this tonight, having been particularly excited about them for awhile – but expecting failure nonetheless (just because there’s generally no point trying to match the fabulous take out options).
Well. Colour me speechless. Both the broth and the wontons were so easy and SO DELICIOUS!!!!!!!!
Absolutely amazing. Made
Enough wontons for another couple of meals for us – and the broth is so fast and delicious and EASY!
Great work AGAIN Nagi!
Lorraine Ballantine says
Execellent and soooo easy, love it.
Jennifer says
Loved it!!!
Abigail says
SO GOOD!