If you’re a food lover or home cook craving an amazing wonton soup, this authentic recipe is for you! These delicate wontons are filled with a mouthwatering mixture of ground pork and tender shrimp, and they’ll knock your socks off. With detailed step-by-step photos and a helpful recipe video, you’re going to become a wonton wrapping master in no time. Even better – this makes an awesome freezer meal, and it’s super healthy at only 350 calories per bowl!
Have you tried the frozen wontons or takeout versions and thought they were good? Just wait until you make homemade wontons from scratch. The fresh, vibrant filling tastes worlds better than any store-bought option thanks to the pure, simple ingredients with no mysterious fillers. This wonton soup is pure comfort in a bowl, with a rich, aromatic broth loaded with tender pork and shrimp dumplings. It’s an absolute game-changer!
Why You’ll Love This Wonton Soup:
- Fresh, meaty filling with no preservatives or fillers
- Customize it with your favorite veggie add-ins like mushrooms or greens
- Easy to make a big batch for meal prep and freezing
- Better flavor and texture than any takeout version
- Relatively low calorie at 350 per bowl but so satisfying
- Detailed tutorial for perfect wonton wrapping
Key Ingredients:
- Ground pork
- Raw shrimp, finely chopped
- Grated ginger
- Green onions
- Soy sauce
- Chinese cooking wine
- Salt
- Toasted sesame oil
- Chicken broth
How to Make It:
The Wonton Filling In a bowl, combine the ground pork, chopped shrimp, grated ginger, green onions, soy sauce, Chinese cooking wine, salt, and toasted sesame oil. Use a potato masher to mash until just combined – leave some shrimp texture.
Wrapping the Wontons There are two easy techniques for wrapping the wontons demonstrated in the video. The first creates longer “tails” that move like noodles when cooked. The second is more compact for easier freezing.
Cooking the Wontons Bring a large pot of water to a boil. Add the wontons and cook for 4 minutes until they float. Remove with a slotted spoon to serving bowls.
Making the Broth
In a saucepan, combine the chicken broth, smashed garlic, ginger slices, soy sauce, sugar, and Chinese cooking wine. Simmer for 5-10 minutes to infuse the flavors, then remove the garlic and ginger.
To Serve
If using, blanch veggies like bok choy in the broth. Add cooked egg noodles to bowls if desired. Top with the cooked wontons and ladle over the hot seasoned broth. Garnish with green onions.
Pro Tips & Substitutions:
- Use fresh or thawed (not previously frozen) shrimp for best texture
- Freeze extra uncooked wontons in a single layer before bagging
- Add sesame oil and white pepper to the filling for more flavor
- Substitute sherry or sake if you don’t have Chinese cooking wine
With a few simple steps, you can recreate this iconic Chinese soup at home using quality ingredients. It’s so much better than takeout! Make a double batch to stash some wontons away for easy future meals. This wonton soup is pure comfort food at its finest.
Wonton Soup Recipe
Ingredients
- 50-60 wonton wrappers
- 200 g ground pork
- 200 g raw shrimp chopped
- 1 tbsp grated ginger
- 2 green onions chopped
- 1 tbsp light soy sauce
- 2 tbsp Chinese cooking wine
- 1/2 tsp salt
- 2 tbsp toasted sesame oil
- 3 cups chicken broth
- 2 garlic cloves smashed
- 1- inch ginger slice
- 1 1/2 tbsp light soy sauce
- 2 tsp sugar
- 1 1/2 tbsp Chinese cooking wine
- 1/4 – 1/2 tsp sesame oil
- Shredded green onions for serving
- Bok choy or noodles optional
Instructions
- Make the wonton filling: 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 wontons: Lay wontons on work surface. Use 2 teaspoons to put the filling on the wontons. Work in batches. 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.
- Cooking/Freezing wontons: To cook, bring a pot of water to boil. Add wontons and cook 4 minutes until floating. Remove with slotted spoon to bowls. To freeze, freeze uncooked in containers. Cook from frozen 6-8 mins.
- Make the broth: Place broth ingredients in a saucepan and simmer 5-10 mins to infuse flavors. Remove garlic and ginger before serving. Blanch veggies in broth if using.
- Assemble: Add cooked noodles to bowls if using. Top with wontons and ladle over hot broth. Garnish with green onions.
I’ve made this three times and it is excellent. I made pork wontons once, and chicken another time. Bought Costco wontons another time. This is a keeper. Mix it up with your own ingredients. I love soups.