wonton soup in blue floral printed bowls with wooden chopsticks
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Wonton Soup Recipe

This classic pork and shrimp wonton soup is cozy, comforting, and absolutely delicious. For additional tips and tricks, including freezing instructions, please read through the blog post, above.
Course Soup
Cuisine Asian
Keyword Chinese soup recipes, Chinese takeout recipes, wonton soup recipe
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 8 to 10 servings
Calories 240kcal
Author Amanda Biddle

Ingredients

Wontons

  • 6 ounces raw shrimp , peeled and deveined
  • 6 ounces ground pork (with some fat to it)
  • 1 large garlic clove , minced
  • 1 teaspoon finely minced or grated ginger (I use a microplane)
  • 2 tablespoons thinly-sliced scallions
  • 1 tablespoon light soy sauce
  • 2 tesapoons Shaoxing rice wine
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground white pepper
  • 48 wonton skins

Asian-Style Broth

  • 8 cups chicken broth
  • 4 large scallions , halved
  • 1 inch piece ginger , cut into slices*
  • 2 cloves garlic , crushed
  • 2 teaspoons Shaoxing rice wine
  • 1/2 teaspoon sesame oil
  • 2 tablespoons light soy sauce
  • kosher salt and ground white pepper

To serve

  • 1 cup baby spinach leaves , torn

Instructions

Make the Wontons

  • Finely mince raw shrimp until they are almost the consistency of a paste. Mix shrimp in a large bowl with ground pork, garlic, ginger, scallions, soy sauce, Shaoxing rice wine, sesame oil, sugar, salt, and pepper. Combine using a fork or mixing chopsticks until the filling is fairly smooth and paste-like.
  • Cook about a teaspoon of filling in a skillet on the stove until cooked through. Taste the cooked filling for seasonings and adjust salt and pepper in the raw mixture accordingly.

To Fill and Fold

  • Working 4 at a time, place a teaspoonful of filling onto the center of each wonton wrapper. (As you're working, keep the stack of wonton wrappers and the wontons you've folded covered with a damp towel so they don't dry out.)
    wonton wrapper with a scoop of pork and shrimp filling
  • Use your finger or a pastry brush to dampen the top and right edges of the wrapper with water. Fold the bottom left corner over the filling to meet the top right corner, forming a triangle. Press around the filling to remove any trapped air from the folded wonton.
    wonton wrapper folded in half diagonally
  • Use your thumbs to gently cinch the wrapper around the filling at the bottom of the wrapper. This will pull the left and right "arms" of the triangle downward.
    wonton wrapper with middle cinched around filling
  • Dampen the right arm with water and pass it under the left arm, gently pressing in the middle to seal.
    wonton wrapper with tails folded over each other

Make the Asian-Style Broth

  • In a large pot, combine chicken broth, scallions, ginger, garlic, rice wine, sesame oil, and soy sauce. Bring to a boil, reduce heat, and simmer for 15 minutes. Strain and discard solids. Season to taste with salt and white pepper. 

Simmer the Wontons

  • Bring a large pot of water to a boil. Add the wontons to the pot in batches, gently stirring so they don't stick to the bottom, and being sure not to crowd them (they need to have enough room to float; I usually cook about 10 at a time).
  • Simmer for 2-3 minutes, until the wrappers are transparent and the wontons float in the water. The internal temperature of the filling should be 160 degrees F.

To Serve

  • Place wontons in soup bowls with a few torn baby spinach leaves, if desired. Ladle hot broth over the wontons. Let stand for 2-3 minutes so the spinach leaves wilt. Garnish with sliced scallions and serve.

Video

Notes

*Sliced ginger infuses the broth with a bit of heat. If you prefer a very mild broth, omit the ginger, or decrease the quantity.

Nutrition

Calories: 240kcal | Carbohydrates: 29g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1749mg | Potassium: 372mg | Fiber: 1g | Vitamin A: 495IU | Vitamin C: 21.4mg | Calcium: 83mg | Iron: 3.1mg