Wonton Soup

Recipe VIDEO above. Homemade wontons are amazing! No fillers, just real ingredients in the filling. Terrific standby freezer meal!

Recipe by Nagi | RecipeTin Eats on September 29, 2018

Prep time: PT20M

Cook time: PT15M

Total time: PT35M

Rating

4.97 stars (254 reviews)

Keywords

Wonton Recipe, Wonton Soup

Ingredients

50 - 60 wonton wrappers ((Note 1))
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))
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
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))

Cuisine

Chinese

Steps

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!

Nutitrion

Serving Size: 280 g
Calories: 234 kcal
Carbohydrates: 25 g
Protein: 17.5 g
Fat: 6.4 g
Saturated Fat: 1.3 g
Cholesterol: 80 mg
Sodium: 932 mg
Sugar: 1.8 g
Unsaturated Fat: 5.1 g

Reviews

Vesna on 2026-04-14 (5 stars):
I finally made these wontons! I used the exact ingredients for the wontons and once I got into the rhythm of wrapping, it was surprisingly quick to get through. The flavour is wonderful! I kept it simple and just served them in broth but I will have a go with noodles and veges in future. I will be sure to make large batches in future to keep in the freezer for quick meals.
Chris on 2026-04-09 (5 stars):
Made wontons using this recipe - the flavour is beautiful & went well with our own broth recipe. I added chopped water chestnuts to give the filling a crunch & it worked well. My family preferred to wrap the wontons in the typical "moneybag" method so the wrapper is less thick and is more silky.
Janis Light on 2026-02-06 (5 stars):
Great stock recipe! I used Lee Kum Kee premium bouillon powder (not as salty as most bouillons). I was too lazy to make the wontons, so I used frozen mini ones from Bibigo - took about 4 minutes to heat through in the stock. I tossed some snow pea leaves in the bowl, poured the stock over and it was perfect! Thanks for a great and easy recipe
Nikita on 2026-02-04 (5 stars):
Love wanton soup. Always wanted to try it at home. Your recipe is so simple to follow. Family loved this!
Lindaa on 2026-01-30 (5 stars):
Excellent recipe. If you’re not a fan of ginger, reduce the amount suggested for the won ton filling . The ginger is overpowering for me.
deborah on 2026-01-25 (5 stars):
Hi Linda I am not a chef but rather someone that cooks a lot of Asian food. To my understanding home made wontons are cooked in water versus directly in the broth to maintain the integrity of the broth. As the wonton wrappers normally contain flour and during the cooking process that would dilute the flavor of the broth. I live in the US and most of the country is in the middle of a coast to coast blizzard . So last night I prepared this recipe again - as what's better then home made soup when snow is falling and temps are -20F
Marie on 2026-01-24 (5 stars):
I love this recipe, I'm enjoying a comforting bowl of soup right now as temperatures drop to -30C and lower tonight.
Roxann on 2026-01-15 (5 stars):
Delicious! My girls wish that they were home for dinner tonight. It was easy and fantastic! Ty!
dflores on 2025-12-22 (5 stars):
great wontons and the broth was awesome!!! thank you!!!!
Lee M on 2025-12-21 (5 stars):
I love short soup & your recipe is the the easiest, yumbo & spot on recipe I’ve ever tried
Mathilde on 2025-12-12 (5 stars):
I’ve made this recipe a few times now and it’s very good every time. I didn’t have sesame oil today but it was still tasty. I also added some rice noodles
Lucy on 2025-11-12 (5 stars):
Another amazing recipe! Made this last night along with your homemade wontons.
Jayde on 2025-10-31 (5 stars):
I absolutely loved this recipe , I kept the prawns a little more chunkier and cut and used the recipe more to steam dumplings as we love dumplings in our house and all I can say is so moreish and delicious 🤤
Angela on 2025-10-26 (5 stars):
This was a massive hit with my family. The kids got involved in making the wontons too💕
Yvette B on 2025-10-11 (5 stars):
Hi Nagi, this is Yvette from Canada. I made this marvellous wonton for dinner and your recipe was better than takeout wonton soup. My husband loved it as much as I did and I know how much he loved it because he said, “You know, this would be a wonderful recipe to make when we have our friends and family over for dinner.” That’s a first in 39 years of marriage. This recipe is a keeper and I’m checking out your other recipes now. I wish you a very Happy Thanksgiving!
Scoot on 2025-10-02 (5 stars):
Love your recipes as they all work. Thanks for sharing. Wonton soup always felt out of reach for me but they where easy as. And tasted great. Even the kid loved them.
James on 2025-09-29 (5 stars):
I made wanton soup. Oh man it was good, must make again. That you Nagi for posting this. Better than any restaurant soup I have ever had. It took me around an hour, for the first time. The whole pot was gone in 5 minutes.
AnitaR on 2025-09-17 (5 stars):
First time ever making WonTon soup. I used all of the ingredients you recommended and followed the recipe exactly as written. It is DELICIOUS! Everyone raved about it! Thank you
Laurel on 2025-09-08 (5 stars):
A local Asian grocery store has really good frozen shrimp wontons, so all I needed was a broth recipe for wonton soup. I have homemade chicken stock, and your recipe was spot on and not complicated. I didn't have any Chinese cooking wine so used a tiny bit of dessert wine instead. Didn't have bok choy so I used some gai lan. Broth was good to the last drop!