WONTON SOUP (雲吞湯)

Wonton soup is kind of dumplings Chinese cuisine. Different area of China has different ways to make wonton. Some like to put vegetable, meat and shrimp as filling. Cantonese wontons are mainly shrimp and pork.

Course Breakfast, Main Course, Noodles, Snack

Cuisine Asian, Chinese

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 267.34kcal

Author Tracy O.

Equipment

1 Pot

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
¼ teaspoon Salt
2 tablespoons Oyster sauce
1 tablespoon Sesame oil
¼ teaspoon White pepper
½ 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.

Video

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.

Nutrition