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!
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
Thank you for sharing your recipe!!!!Its so easy to follow and the notes you shared are so helpful.I hope i can find Chinese broth one day.I used American version.I only used 1tbs of soy sauce and 4 cups of broth.Its perfect! Even my kids enjoyed it.Thank you very much! I had left over wanton so I just cooked all of it and put it on the fridge.
I’m so glad you enjoyed it Angela! N x
If someone was going to convince me to make my own wontons, it was always going to be Nagi! I used to buy them at the supermarket, but never again! They were so delicious and surprisingly easy to do. Thank you Nagi! Another winner.
I’m so glad you gave it a go and loved them Danielle! N x
When I made this soup, it was delicious, but turned out much darker than yours… it appears (and slightly tastes) like I’ve used too much soy (though I definitely didn’t!). Not sure where I went wrong… but will definitely be trying again!
Hi Tiarne, sorry you had issues here – were you using light soy & definitely not dark soy? N x
Hi Nagi, yes, I used the Ayam Light Soy in the yellow bottle from Woolworths/Coles and triple checked my measurements. Came out looking like a beef stock, colour-wise. Regardless though, it was delicious and I’m amazed that I did such a good job first time around so will keep trying to perfect it!
Absolutely perfect! Thank you so much for or sharing, made 60 pieces, froze 40! So good. The flavours are so authentic
That’s great Reena! N x
Made this on Saturday and it was delcious! I was so proud of the end result. So excited to make again and again.
That’s great to hear Tamika! N x
If I use chinese broth do I still put in the garlic, ginger, soy sauce etc?
Hi Hannah – I don’t know what’s in the Chinese broth sorry so can’t help there! N x
Another great recipe. I enjoyed finally learning how to make wonton’s and to get in touch with my Chinese heritage. Super easy to make and the instructions were very easy to follow. Highly recommend!
Do you have a recipe for chicken broth using pressure cooker? 🙂
I don’t Jessica – pop it on my recipe request page 🙂 N x
Love to, though I can’t find the page. Sorry, could you post the link for me? x
I’ve made this recipe a number of times adding water chestnuts, doubling the recipe, experimenting with onions, and it’s honestly the best. It really sets the standard of flavor, especially if you’re looking for something similar to restaurant wonton soup. I will always use this recipe as reference! Thank you Nagi!
Used the broth recipe with some frozen dumplings I had in the freezer, was a delicious and easy working from home lunch! Love your recipes Nagi! 😄
YES! Excellent Neesha! N x
SO good!! I should have made more broth; my kids devoured it. I had to improvise slightly, but I was incredibly happy with the results and will definitely be making this again. Thank you! 🙂
That’s great to hear Erin!! N x
Can not wait to try this
Hi! May I use dumpling wrapper instead of wonton wrapper? It is the only one I have in my freezer.
Thanks!
Made these for my wife and son. It turned out great and tastes great. Better than the restuarant take out. Thanks for this recipe…..will be making this more often now.
That’s awesome to hear Marten!!
OMG YUM. That is all 🙂
Wahoo, thanks so much Lisa 🙂
My husband and I made these wontons tonight for dinner and they were SOOOO DELICIOUS! We boiled half a batch and fried the other half. This will be a regular meal for us now. The soup was also very flavourful. Thank you for sharing this amazing recipe 🙂
I’m so glad you enjoyed it Nancy!! N x
Best wonton soup ever! Thanks for sharing Nagi!
Thanks so much Carolina! N x
Is there any chance I can use chicken mince not pork?
So easy and absolutely delicious!! If I’m in a hurry I use frozen wontons ( Mr Chen’s prawn & Chives wontons) with this very tasty broth. Family love it.