Growing up eating Cantonese food in Hong Kong, wonton soup was one of my favorite comfort meals. Traditional Hong Kong-style wontons are usually made with shrimp and pork wrapped in thin yellow wonton wrappers. Authentic wonton soup (雲吞湯) is a classic Cantonese Chinese soup made with tender pork and shrimp wontons served in a savory broth. This homemade wonton soup recipe is easy, comforting, and better than takeout. If you love Chinese comfort foods like beef chow fun, lo mein, wonton noodle soup, soy sauce noodle, pan-fried dumplings, lobster yee mein, and boiled dumplings, you’ll love this classic Cantonese wonton soup recipe with step-by-step photos and a video tutorial.
Love soup? Check out these chicken gnocchi, miso soup, hot and sour soup, HK borscht soup, kimchi tofu soup, tom yum kung, and sweet corn carrots soup recipes.
What is wonton soup?
Wonton soup (雲吞湯) is a classic Cantonese Chinese soup made with delicate wontons served in a light, flavorful broth. Wontons are small Chinese dumplings typically filled with seasoned ground pork, shrimp, or other seafood and wrapped in thin wonton wrappers. They are commonly served in soup or with noodles, like this wonton noodle soup recipe.
The word “wonton” (雲吞) literally means “swallowing clouds” in Chinese, describing the soft, delicate dumplings floating in the savory broth like clouds. Authentic wonton soup is well known for its comforting flavor, tender dumplings, and simple yet delicious broth.
Homemade wonton soup is a popular Chinese comfort food enjoyed around the world for lunch or dinner. This classic Cantonese wonton soup recipe is easy to make at home and tastes even better than takeout.
What does wonton soup taste like?
Wonton soup has a light, savory, and comforting flavor, with rich umami from the seasoned broth and juicy wonton filling. The delicate wonton wrappers become soft and silky after cooking, while the pork and shrimp filling adds a tender and flavorful bite.
Authentic Cantonese wonton soup is usually made with a clear broth seasoned with salt, sesame oil, white pepper, and green onions for a simple yet delicious flavor. The combination of tender homemade wontons and aromatic broth creates a warm and satisfying Chinese comfort food that tastes light, fresh, and better than takeout.
Why You’ll Love This Wonton Soup Recipe:
- Authentic Cantonese flavor
- Easy beginner-friendly recipe
- Better than restaurant takeout
- Freezer-friendly wontons
- Juicy pork and shrimp filling
- Ready in under 40 minutes
What meat is in traditional wontons?
Traditional Cantonese wontons are usually made with a flavorful pork-and-shrimp filling. The filling commonly includes ground pork, shrimp, oyster sauce, sesame oil, salt, white pepper, and green onions wrapped in thin wonton wrappers.
However, wonton fillings can vary by region and personal preference. Some homemade wonton recipes use chicken, turkey, or vegetables instead of pork and shrimp. Authentic Cantonese wonton soup is most commonly made with juicy pork and shrimp wontons for the best texture and flavor.
Wonton vs Dumpling
Wontons and dumplings are very similar because both are made with dough wrappers filled with meat, seafood, or vegetables. However, there are a few key differences between them.
Traditional wonton wrappers are usually thinner, smoother, and square-shaped with a slightly yellow color from the egg in the dough. Dumpling wrappers are often thicker, rounder, and chewier in texture. Because homemade wonton wrappers are thinner, the wontons cook faster and are commonly served in soup, like authentic Cantonese wonton soup.
Chinese dumplings can be boiled, steamed, or pan-fried, like pan-fried dumplings and boiled dumplings, while wontons are most often boiled and served in a light, savory broth or with noodles.
Wonton Soup vs Wonton Noodle Soup
Wonton soup and wonton noodle soup are very similar Cantonese dishes, but the main difference is the addition of noodles.
Wonton Soup:
Traditional wonton soup is a light and comforting Chinese soup made with pork and shrimp wontons served in a clear, flavorful broth. The focus is mainly on the delicate wontons and savory soup base.
Wonton soup is usually:
- Lighter and simpler
- Served as an appetizer or light meal
- Made with wontons, broth, and vegetables
Wonton Noodle Soup:
Wonton noodle soup includes the same wontons and broth, but it is served with thin egg noodles or Hong Kong-style noodles. This version is more filling and commonly enjoyed as a complete meal.
Wonton noodle soup is usually:
- More hearty and filling
- Served as a main dish
- Made with wontons, noodles, broth, and vegetables
In Hong Kong and Cantonese cuisine, wonton noodle soup is a very popular comfort food often served in noodle shops and dim sum restaurants.
Best Broth For Wonton Soup
Wonton broth is usually made with a flavorful chicken or pork stock seasoned with salt, white pepper, sesame oil, and green onions. The light yet savory broth is poured over cooked wontons to create a comforting and delicious Cantonese wonton soup.
Authentic Cantonese wonton soup broth is known for its simple, clean, and rich umami flavor that perfectly complements the delicate pork and shrimp wontons. Some homemade wonton soup recipes also use water seasoned with chicken bouillon, salt, and white pepper to make a quick, easy broth.
How to fold wontons?
There are many different ways to fold wontons depending on personal preference and regional styles. In this homemade wonton soup recipe, I’ll show you the traditional Cantonese wonton-folding method, along with two other easy and fancy ways to wrap wontons.
No matter which folding style you choose, make sure to seal the wonton wrappers tightly so the filling stays inside while cooking. These simple wonton folding techniques are perfect for homemade wonton soup, wonton noodle soup, or fried wontons.
How long does it take to cook homemade wontons?
Homemade wontons cook very quickly because the wrappers are thin and the filling is small. In general, fresh wontons take about 3 to 5 minutes to cook in boiling water or broth.
To cook wontons, bring a pot of water to a boil and gently add the wontons. Stir carefully to prevent them from sticking to the bottom of the pot. The wontons are ready when they float to the surface, and the pork-and-shrimp filling is fully cooked.
Cooking time may vary slightly depending on the size and thickness of the wontons. Larger homemade wontons may need an extra minute to cook completely.
Can I make wontons ahead of time?
Yes, you can definitely make wontons ahead of time. Prepare the wonton filling and wrap the wontons as you would normally do. Place the filled wontons on a baking sheet lined with parchment paper to prevent sticking, then freeze them. This allows the wontons to freeze individually, so they don't stick together.
Once the wontons are frozen solid, transfer them to an airtight container or ziplock plastic bag and freeze them. The frozen wontons can be stored in the freezer for up to 6 months.
How to cook frozen wontons?
When you're ready to cook the wontons, put them in the boiling water and cook them directly. Remember, you do not need to thaw them before cooking.
Ingredients for homemade wonton soup:
Homemade wonton soup is made with delicate wontons filled with seasoned meat and served in a light, savory broth. Different regions of China use different ingredients for wonton fillings. Some recipes include vegetables, chicken, or other meats, similar to those used in Chinese dumplings.
However, authentic Cantonese wontons are traditionally made with pork and shrimp for their juicy texture and rich flavor. In this homemade wonton soup recipe, the main ingredients include ground pork, shrimp, wonton wrappers, chicken broth, green onions, oyster sauce, sesame oil, white pepper, salt, and garlic powder.
These simple ingredients create a comforting and flavorful Cantonese wonton soup that tastes even better than takeout.
Variations and Substitutions:
Traditional Cantonese wontons are usually made with pork and shrimp, but you can easily customize the filling.
- Ground chicken instead of pork
- Ground turkey for a leaner option
- All shrimp wontons
- Pork-only wontons
- Finely chopped mushrooms for extra texture
Wonton Wrapper Substitutions:
Yellow square wonton wrappers are traditional for Cantonese wonton soup. However, you can also use:
- Thin round dumpling wrappers
- Homemade wonton wrappers
Broth Variations:
The soup base can be adjusted depending on your preference.
- Chicken broth for classic flavor
- Pork broth for a richer taste
- Seafood stock for a stronger shrimp flavor
- Vegetable broth for a lighter soup
You can also add ginger, garlic, green onions, or sesame oil for more flavor.
Gluten-Free Option:
Use gluten-free wonton wrappers and gluten-free soy sauce if needed.
Spicy Variation
For a spicy wonton soup, you can add:
- Red pepper flakes
- Chili oil
- Garlic chili sauce
- XO sauce
- White pepper
Storage & Freezing:
How To Store and Freeze Wonton Soup?
Normally, I make a big batch of wonton and freeze them. I will cook them when I want to eat them. Freeze uncooked wontons on a baking tray before transferring to a freezer bag. Frozen wontons can be cooked directly from frozen without thawing. When the water is boiling, put the frozen wonton in the boiling water. If you cook too much, separate the wonton and soup. Then, refrigerate them.
How long does wonton last?
Uncooked and frozen wonton can last for a while, like a couple of months or more. If it is cooked, wontons can be refrigerated for 3-4 days.
Tips For Making The Best Wonton Soup:
Wonton Tips:
- Don’t overfill the wontons, or the wrappers may break open while cooking. About 1 teaspoon of filling per wrapper works best.
- Traditional Cantonese wontons are usually made with both shrimp and pork for the best juicy texture and authentic flavor.
- Keep the wonton wrappers covered with a damp towel while folding to prevent them from drying out and cracking.
- Avoid trapping too much air in the wontons, as air pockets can cause them to open while boiling.
- The traditional Hong Kong-style way to fold wontons is to leave a small “tail” at the end. I also shared two other fancy folding methods in the video tutorial below the recipe card.
- Be careful not to overcook or undercook the wontons. Wontons are usually done when they float to the surface of the boiling water. If needed, let them cook for another minute to ensure the filling is fully cooked through.
- Cook the wontons in gently boiling water rather than a rolling boil to help keep the wrappers intact.
Broth Tips:
- Traditional Cantonese wonton soup broth is often made by simmering chicken bones, pork bones, dried seafood, or shrimp shells for several hours to create a rich, flavorful broth.
- To keep this homemade wonton soup recipe simple and easy, I usually use chicken broth or water seasoned with salt and green onions. It still creates a light, comforting, and delicious soup base.
- For extra flavor, you can also add ginger, garlic, sesame oil, or white pepper to the broth.
- If you want a richer seafood flavor, simmer shrimp shells in the broth for 10–15 minutes before straining.
People Also Ask:
Wontons can fall apart during cooking for several common reasons. Here are the best tips to keep homemade wontons sealed and intact:
Overfilled wontons – Adding too much filling can cause the wrappers to burst while boiling. Use about 1 teaspoon of filling for each wonton wrapper.
Wrappers were not sealed tightly – Press the edges firmly to remove air pockets and help the wontons stay closed during cooking. A little water around the edges helps seal them better.
Dry wonton wrappers – They dry out quickly when exposed to air and may crack when folded. Keep unused wrappers covered with a damp towel.
Boiling too aggressively – A rapid rolling boil can break delicate wontons apart. Cook them in gently boiling water or simmering broth instead.
Too much moisture in the filling – Watery fillings can weaken the wrappers. Pat shrimp dry and avoid adding excess liquid to the filling mixture.
Cooked too long – Wontons are done when they float to the top, and the filling is cooked through. Overcooking may cause the wrappers to become too soft and tear apart.
For best results, use fresh wonton wrappers and cook the wontons gently until they float.
I wrap the wrappers in plastic wrap, put them in a ziplock bag, then refrigerate them for a few days or freeze them for weeks.
Instructions for how to make homemade wonton soup:
Preparation:
1. Wash and cut 7 sticks of green onion (8 oz) into pieces. (Save 2 sticks of green onion for soup later, 5 sticks of green onion for the filling.)
2. Roughly chop a bag of small raw frozen shrimp with no shells (12 oz and around 60-80 small shrimp).
3. Put 1 pound of ground pork into the bowl. (I used 85% lean and 15% fat.)
4. Next, put the chopped shrimp from step 2 into the bowl.
5. Add ยผ teaspoon of salt, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, ยผ teaspoon of white pepper, and ยฝ teaspoon of garlic powder.
6. Mix the sauce and meat well.
7. Put the cut green onions (5 sticks) from step 1 into the bowl.
8. After, mix the ingredients well.
Wrapping:
9. There are different ways to wrap wonton. Here are the most common ways to fold it. The easiest and traditional way is with a tail. First, take a wonton wrapper, dip some water on your fingers, and move around the wrap. Then, put a teaspoon of filling on the wonton wrapper and seal the end with a tail, as in the picture above. (See details in the video below the recipe card.)
10. This is the second way to fold wonton like a fish. Take a wonton wrapper, dip some water on your fingers, and move around the wrap. Then, put a teaspoon of filling on the wonton wrapper, fold it into a triangle, and bring the angles together. (See details in the video below the recipe card.)
11. The third way to wrap wonton like sycee (yuanbao 元寶) or a boat. Take a wonton wrapper, dip some water on your fingers, and move around the wrap. Then, put a teaspoon of filling on the wonton wrapper, fold it into a rectangle, and bring the angles together. (See details in the video below the recipe card.)
Cooking:
12. Pour 4 cups of water into a pot, turn on the fire to a small to medium setting.
13. When the water is boiling, add the wonton. Let it cook until they all float on the top, and make sure it's cooked.
14. Use a strainer to take out the cooked wonton.
15. After that, put the cooked wonton into a bowl.
16. Sprinkle some chopped green onions (2 sticks) from step 1.
17. Lastly, pour 2 cups of chicken broth into a pot and turn on a small to medium fire until it's boiling. After, pour the chicken broth over the cooked wonton in step 16 when it is ready to serve.
Enjoy this simple, easy, and authentic Cantonese homemade wonton soup recipe! Also, check out these recipes: laksa noodle soup, braised beef ho fun noodle soup, har gow, crispy noodles, siu mai, zongzi, and black sesame soup.
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WONTON SOUP (雲吞湯)
Equipment
- 1 Pot
Video
Ingredients
- 1 pack Wonton wrappers (10 oz /12 oz, around 40-50 wrappers)
- 2 sticks Green onion (For topping/ soup)
WONTON FILLING:
- 1 pound Ground pork (I used 85% lean, 15% fat)
- 1 bag Shrimp raw frozen no shell (12 oz, 60-80 small sized shrimp)
- 5 sticks Green onion
- ยผ teaspoon Salt
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- ยผ teaspoon White pepper
- ยฝ teaspoon Garlic powder
WONTON SOUP BROTH:
- 2 cups Chicken broth
Instructions
- Wash and cut 7 sticks of green onion (8 oz) into pieces. (Save 2 sticks of green onion for soup later, 5 sticks of green onion for the filling.)
- Roughly chop a bag of small raw frozen shrimp with no shells (12 oz and around 60-80 small shrimp).
- Put 1 pound of ground pork into the bowl. (I used 85% lean and 15% fat.)
- Next, put the chopped shrimp from step 2 into the bowl.
- Add ¼ teaspoon of salt, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, ¼ teaspoon of white pepper, and ½ teaspoon of garlic powder.
- Mix the sauce and meat well.
- Put the cut green onion (5 sticks of green onion) from step 1 into the bowl.
- After, mix the ingredients well.
- There are different ways to wrap wonton. Here are the most common ways to fold it. The easiest and traditional way is with a tail. First, take a wonton wrapper, dip some water on your fingers, and move around the wrap. Then, put a teaspoon of filling on the wonton wrapper and seal the end with a tail, as in the picture above. (See details in the video below the recipe card.)
- This is the second way to fold wonton like a fish. Take a wonton wrapper, dip some water on your fingers, and move around the wrap. Then, put a teaspoon of filling on the wonton wrapper, fold it into a triangle, and bring the angles together. (See details in the video below the recipe card.)
- The third way to wrap wonton like sycee (yuanbao 元寶) or a boat. Take a wonton wrapper, dip some water on your fingers, and move around the wrap. Then, put a teaspoon of filling on the wonton wrapper, fold it into a rectangle, and bring the angles together. (See details in the video below the recipe card.)
- Pour 4 cups of water into a pot, turn on the fire to a small to medium setting.
- When the water is boiling, add the wonton. Let it cook until they all float on the top, and make sure it's cooked.
- Use a strainer to take out the cooked wonton.
- After that, put the cooked wonton into a bowl.
- Sprinkle some chopped green onion (2 sticks of green onion) from step 1.
- Lastly, pour 2 cups of chicken broth into a pot and turn on a small to medium fire until it's boiling. After, pour the chicken broth over the cooked wonton in step 16 when it is ready to serve.
Notes
Tips For Making The Best Wonton Soup:
Wonton Tips:
- Don’t overfill the wontons, or the wrappers may break open while cooking. About 1 teaspoon of filling per wrapper works best.
- Traditional Cantonese wontons are usually made with both shrimp and pork for the best juicy texture and authentic flavor.
- Keep the wonton wrappers covered with a damp towel while folding to prevent them from drying out and cracking.
- Avoid trapping too much air in the wontons, as air pockets can cause them to open while boiling.
- The traditional Hong Kong-style way to fold wontons is to leave a small “tail” at the end. I also shared two other fancy folding methods in the video tutorial below the recipe card.
- Be careful not to overcook or undercook the wontons. Wontons are usually done when they float to the surface of the boiling water. If needed, let them cook for another minute to ensure the filling is fully cooked through.
- Cook the wontons in gently boiling water rather than a rolling boil to help keep the wrappers intact.
Broth Tips:
- Traditional Cantonese wonton soup broth is often made by simmering chicken bones, pork bones, dried seafood, or shrimp shells for several hours to create a rich, flavorful broth.
- To keep this homemade wonton soup recipe simple and easy, I usually use chicken broth or water seasoned with salt and green onions. It still creates a light, comforting, and delicious soup base.
- For extra flavor, you can also add ginger, garlic, sesame oil, or white pepper to the broth.
- If you want a richer seafood flavor, simmer shrimp shells in the broth for 10–15 minutes before straining.
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