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!
Are used the broth base only and she did with frozen potstickers. I also added Julie and carrots and Napa cabbage. I haven’t been feeling well and wanted to refreshing flavors.
So I will comment on the broth
WOW ❤️. I followed every thing exactly, but I had to use Ozeki dry sake because that was the best I found in my three nearest supermarkets. It worked!
This is exactly the flavor profile I was craving and as another person stated I don’t have to look anywhere else for a Chinese soup broth base.
I’ve never had the confidence to make a Chinese tasting dish other than stir fried rice, so I’m super excited to find this. Can you tell! Thank you for sharing
This was LITERALLY LITERALLY perfect! Im so glad i came across this recipe! I was trying my best to find one and wanted something similar to the chinese bbq place near my house. I FOUND IT. Thank you sooo much! My mother can’t have chicken or shellfish, so instead of shrimp, i replaced that portion with more pork and used vegetable broth! I didn’t have the wine or mirin, so I can’t say anything about that but it was still sooo good! My mother and I are Lao, and she isn’t really open to trying other asian dishes but she LOVED this one. I can’t wait to try your other recipes!
I came across this recipe years ago and have been making this soup ever since. This is the most delicious wonton soup I’ve ever tasted…and I grew up in NYC in the mecca of delectable Asian cuisine. I’ve made this soup for all of my family member over the years, and my 4 year old is constantly asking me for “moms wonton soup”- no one tell him the recipe isn’t mine..ha! Thank you for this incredible dish, and the easy breakdown on how to cook. You are very appreciated.
Made this for dinner last night and the kiddos & I flipping loved it – the wontons are SO delicious. The leftover uncooked wontons are in the freezer an neighbouring the extra broth I made – super low lift dinner in my near future!
This is the best wonton recipe ever. Honestly! I followed everything and got 5 star Chinese takeaway/restaurant results and taste. This is the first one I tried by the way but based on the results I don’t need to look further.
This is the best soup I’ve ever made in my life! The flavors blew me out of the water and are restaurant-quality good!
It was a bit too sweet for me, so I added more broth. Next time I will only do 1 tsp sugar
An EXCELLENT soup recipe!
A winner, everyone loved it! But then again we have loved every one of your recipes and the Dozer stories. Merry Christmas and Happy New Year!
I make batches of these with friends, we split them up, and each of us takes home enough for a few meals. Best way to while away an afternoon, while preparing for cold winter evenings.
I come back to this recipe all the time. It is my go to broth base that I make whenever I feel like a quick and easy Asian soup. I have been known to throw in frozen dumplings when I’m time poor (but don’t tell Nagi!).
This was amazing! Prepared exactly as written, only adding a dash of salt to the broth to enhance the flavors. I will definitely be making this again. Extra wontons froze beautifully.
One question, how many wontons per serving? I’m trying to figure out the portions per the nutrition label. Thanks!
I like the sounds of this recipe and going to make it today but in warnings it says not to use previous frozen prawns which I am planning to do. I read that it is ok to refreeze them.
Refreshing.
This was so delicious! I didn’t have Shaoxing wine (not much variety in our small town) so subbed with sherry and was still great.
Made so many wontons for the freezer too, great for easy weeknight dinners – thanks 😊
I made this yesterday and it was super yummy! The wontons are not hard to make but I couldn’t get my little guys to stand on end like Nagi does! LOL Wonderful flavor.
Made for the first time and was better than restaurant Wonton Soup.
I can only imagine how better it will get once I get better at folding and/or making the Wontons stick together better. Thank you ma’am!
Hello Nagi, this soup was so delicious! My family and I felt we were at a restaurant, it was that good. I’m glad I had everything needed on hand, so I did not need to substitute anything. But since we had Napa cabbage in the fridge, we decided to throw it in and it was great. Thank you for this recipe!
My only complaint is that the prep time was not 20 minutes. My 14 year old daughter and I were folding wontons for atleast 30 minutes lol. Maybe we will get faster with time, although I felt like I was cranking the out, hahaha.
I made the potstickers into wontons as my family is fussy about prawns and made the broth to go with it, and it was heaven. Coming from a Chinese background, the broth is spot on and warmed my soul. I’ve only started cooking recently and I love how easy your recipes are to follow! Love love love!!
Hi Nagi, I made this and doubled the ingredients as I wanted more portions. I substituted the light soy sauce as I didn’t have any for the all purpose soy sauce I have as you gave in the notes “1 tbsp + 1 tsp”. I think this ruined it as it turned the soup a very dark color and it had a very soy sauce taste and not the wonton chicken type taste. What did I do wrong?
I’ve made this soup dozens and dozens of times. The wontons have great flavor, i slap a little extra sesame oil in because i’m pretty sure its impossible to have too much sesame oil.
Recipe scales great, Wontons freeze brilliant. Just be sure to part freeze them on a tray before throwing them in a bag to avoid sticking together.