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!
Love this recipe! I did mine with just pork as I’m not a fan of prawns but it was still super tasty. Froze half a batch of wontons last time and threw it all together for another quick meal tonight. Seasoning is perfect. Love your website so much.
That’s wonderful to hear Tanya, thanks so much for letting me know!
This is my 3 teenagers’ new absolute favorite soup! In 2 weeks, I have already made it 3 times! They just gobble it up so quickly, I have started to double and triple the recipe. Thank you for sharing this and making it super straightforward yet delicious! Can’t wait to try more of your recipes 🙂
That’s great to hear Lisa – you can always make a stash of the wontons as they are perfect freezer food! N x
I should be Asian. Full blood Irish, but Chinese food is my favorite. Especially Won Ton Soup.
I wanted to thank you for this wonderful recipe.
I live in an area that has some good Chinese restaurants, but for some reason every one of them has had disappointing wontons. I was beginning to think I just wouldn’t get to have one of my favourite foods anymore.
After finding and giving this a try, I was blown away by not only how easy it is to make them myself, but also just how much better they tasted!
I’ve made sure to share this recipe with all my friends and they love it just as much as I do. We use it frequently in our meals, and have taken to using the soup as a base for so many other types.
One of the things I used to do was cook up veggies and beef marinated in soysauce, sesame oil, ginger, garlic, and scallions, and place it on top of an instant ramen pack that I modified the soup base for. Now I never have to do that. I keep a batch of this soup base (either as is or modified to fit a different type of soup) in the fridge to use with much nicer noodles.
It’s also been an amazing addition to my Vegan friends’ diet just by switching the chicken stock out with veggie broth. They live on a budget and this has been friendly not only to their taste-buds but also their wallets!
Hi Nagi, I made this last night and it was amazing.
I’m so glad you enjoyed it Miraitowa! N x
Hi! Can ground chicken be used? I can’t eat pork 🙂
Hi Sophia, you can use chicken – just make sure it’s not lean otherwise you’ll have dry wontons 🙂 N x
I made them with chicken and they were a hit! Just like with all your recipes! Going to try your Vietnamese pork bowls (with chicken) next!
What other meat or fillings can you use for the dumplings
Hi Lena, you can use pork in place of the prawns if you like – But I’ll have to develop some recipes with some alternatives fillings!
This was crazy good! The flavor and texture was incredible. And easier and faster than i thought to make. I’ll never go back to storebought wontons. Thanks for the great recipe! Every one of your recipes I’ve tried is a huge hit.
Wahoo! I love hearing this Lisa!!! N x
So good. A little learning curve on the folding but I got it. Broth was so good.
I’m so glad you enjoyed them Kris!! And honestly, once they are in the broth you can’t really notice the pleating! N x
Beautiful wontons! Even my fussy little one asked for more! Thanks again Nagi. xx
That’s wonderful to hear Miranda!!
Is there something I can substitute for the prawns/shrimp? Unfortunately, I’m allergic.
I make wontons from a recipe a lovely Japanese friend gave my mom. Instead of pork and prawns, her recipe called for ground beef. All the other ingredients are the same. We’ve been making these for over 60 years and love them.
I used your recipe to make dumplings for the first time. Absolutely delicious! The whole family loved this meal. My dumpling folding technique needs some work but wasn’t too bad for a first time.
in my eyes its a bit absurd to fill paragraphs and paragraphs explaining the advantages of homemaking wantan (i’m with you on that!) and then pour these masterpieces into prefabricated, canned, so called chicken broth, full of ingredients no one really wants to know…
a real chicken broth is no rocket technology either, for the basics you can use any recipe youll find in the www, no matter chinese, italian, greek,…, and youll taste the difference!
Yes I’m with you there – although when I’m in a hurry, some of the broths we can buy here are just as good as homemade 🙂
Thank you for the recipe, Nagi, I have some frozen homemade wontons and will be using your recipe for some delicious soup.
Perfect flu food too… sniff, cough!
Oh man, I really encourage everyone to get their flu shot. You can bet I will next year!
Made these for a date night with my boyfriend over the weekend and we were SO IMPRESSED with how they turned out. We halfed the recipe with success and it made 20 wontons. Thank you for a simple and delicious recipe!
Awesome Megan! You can also make a big batch of wontons and freeze for emergencies 😉
My very first time making wonton soup was a hit! My dad and brothers went crazy over this!!! ~16 yr old cook from British Columbia
WOOT! You go girl!!!
Hi Nagi, I used this soup as a starter for a 3 course diner i made for friends. This soup was the star of the diner! Thank you!
I made the won ton soup using broth I made in my instant pot. The won ton’s were so delicious that my wife wants to marry me again.
So good!
Thank you so much for sharing.
Sounds like you nailed it Fred!
Kids loved it. very good and easy recipe, i tried it last night
Woot! That’s great!
Sooo good,worked perfectly.
LOVE!! Wonton soup is my go to when I’m feeling off. We used our homemade chicken stock in this broth with your added ingredients. Could easily eat just this without the wontons. Easy peezy. YUMMY!!
I’m so glad you love it Colleen!!!