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!
Hi Nagi Chinese cooking wine is like trying to fine needle in haystack!! Your suggestion of sherry is that cooking sherry one would fine in grocery store?
You can find Chinese cooking wine in the Asian isle of woolies or Cole’s near the sushi ingredients.
Hi Marie, just regular sherry, I purchase mine in the liquor store – N x
Woolworths
I have only recently discovered your most amazing site. I am beyond happy with everything I have seen on your site. Bah, Im dairy intolerant, casein hates me. I lived in Singapore for many years and my addiction, apart from soya soft serves in a regular ice cream cone (confession time) is wonton soup. I’m tragically addicted. I can’t wait to try this recipe. I can never get the stock right. Thank you heaps. (I went cold turkey on the soya soft serves – too much sugar but the soup…)
Oh no I couldn’t live without dairy!! Wonton soup will make it all better though – I hope you love this recipe 🙂
I love this recipe. I have made this several times and it’s a big hit with my family.
Perfect Stacie!
Hi Nagi, This was very good and fairly easy! I usually mess up asian food, but this was perfect.
I’m so glad you gave it a shot Myriam, there’s no turning back now!
thanks Nagi its amazing….
Wahoo, glad you think so John!
This was my first time making wontons and I’m super happy with the results. In lieu of pork, I used ground turkey (93/7) because it was what I had on hand and because of the other ingredients, the flavor was just comforting and familiar as wontons made with pork! I will definitely be making this recipe again and try it with pork. Thank you for this yummy recipe!
Wahoo! That’s great Amy!
I love this! My husband is gone for work quite a bit so I can make a bunch of these and store them in single serving containers in the freezer. The broth is so good and the sesame oil gives it a nice, nutty flavor as well. He’s so excited to try it when he gets home.
Yes, perfect to freeze Mary!
Hi there, could you deep-fry these instead of making them into soup?
OMG yes!! ❤️
Loved it, so easy.
Awesome!
EXCELLENT!!!!!
Thanks so much Carol!
Another outstanding recipe Nagi!!
Thanks so much Sam!
Hi Nagi, my husband is sick and he wants wonton soup. I rarely buy takeout anymore after getting hooked on your recipes! Anyway I was wondering about ‘lean’ ground pork. Should I grind some very lean pork tenderloin or use some pork with a bit more fat? (our store ground pork is high in fat)
Thank You!
We don’t really eat pork, can I use beef instead?
Sure could, or turkey or chicken!
Getting better at the wrapping, having your soup yet again, wife loves it and plenty of leftover for lunch tomorrow. Loving the recipes Nagi. You ever get up to North Queensland we will have to load you up with some mud crabs and prawns and let you imagination run riot ha ha
The more practice you get the better you’ll be, I promise!!
Hi Nagi, a friend gave me this recipe and raved about it and I can’t wait to try it. Could we sub in chicken instead of pork? Thanks!
Hi Jodie, you sure could, just make sure it’s fatty chicken mince so the wontons aren’t dry – N x
I made these tonight after dinner and was so happy that it produced so many wontons – I thought “perfect, heaps to stash away in the freezer so we can have last minute emergency meals!”.
My family were all full from dinner so I thought I’d just cook ~10 wontons to taste test it before storing it…… but lo and behold….. after finishing off that small plate, my parents asked me if I could cook some more. So again, I cooked only a few, thinking they’d struggle to eat it seeing as we just had dinner…. they devoured it and sheepishly asked if there were more…
Guess what?? We ended up eating all of them! 😂 so….. no more backup meals! Hahaha! But this shows that you have AGAIN produced the BEST recipe that is just FAIL PROOF. Thank you!
That’s the best compliment! You’ll have to make a double batch next time!!
I make these with ground turkey. My only change to your recipe is that I add 1/2 tsp red pepper flakes. In the broth I added thinly sliced carrots and snap peas to make this delicious soup more of a meal. Freezing the rest for Amy easy future dinner! Thank you!
Perfect Robin!
Love this recipe. Always make a massive batch for the freezer. Use with bok choy and Japanese style thin noodles. Yum!
Yes, it’s the perfect freezer food! I’m so glad you enjoy them as much as I do Cassie!
Awesome recipe! Fussy toddlers came back for seconds & even hubby loved it. A bit time consuming but SOOO worth it!!
Love all your recipes, thank you 🙂
Woot, that’s the best compliment!!
Made this for my family tonight and they loved it. Thank you so much for a great easy recipe.
Wahoo, thanks so much for the feedback Jessica!