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Wonton Soup

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A comforting Chinese classic featuring tender pork-and-prawn wontons served in a fragrant chicken broth infused with garlic, ginger, and soy sauce. Perfect for cozy nights or freezer-friendly make-ahead meals.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 50–60 wontons (6–8 servings)
  • Category: Soup
  • Method: Boiling
  • Cuisine: Chinese
  • Diet: Halal

Ingredients

50–60 wonton wrappers

200 g / 7 oz lean pork mince (ground pork)

200 g / 7 oz peeled prawns/shrimp, roughly chopped

1 tbsp ginger, finely grated

2 shallots/green onions, finely chopped

1 tbsp light soy sauce (for filling)

2 tbsp Chinese cooking wine (Shaoxing wine) (for filling)

1/2 tsp salt (for filling)

2 tbsp toasted sesame oil (for filling)

3 cups / 750 ml chicken broth

2 garlic cloves, smashed

1 cm / 1/3″ piece ginger, sliced (optional)

1½ tbsp light soy sauce (for broth)

2 tsp sugar

1½ tbsp Chinese cooking wine (for broth)

1/4–1/2 tsp sesame oil (for broth)

Shallots/scallions, finely chopped (for garnish)

Bok choy, quartered, or Chinese broccoli cut into 10 cm / 4″ lengths (optional)

Dried egg noodles (optional)

Instructions

  1. In a mixing bowl, combine pork, prawns, ginger, shallots, soy sauce, Chinese cooking wine, salt, and sesame oil. Mash with a potato masher until mostly smooth, leaving some prawn chunks for texture.
  2. Place a wonton wrapper on a work surface. Add a small spoonful of filling in the center. Brush two edges with water, fold to seal while pressing out air, then bring corners together and seal again. Keep covered to prevent drying.
  3. Bring a large pot of water to a boil. Add wontons and cook for about 4 minutes or until they float. Remove with a slotted spoon.
  4. In a saucepan, combine chicken broth, garlic, ginger, soy sauce, sugar, Chinese cooking wine, and sesame oil. Simmer for 5–10 minutes to infuse flavors. Remove garlic and ginger before serving. Blanch vegetables in the broth if using.
  5. Place cooked wontons in serving bowls. Add blanched vegetables and noodles if desired. Ladle hot broth over the top. Garnish with chopped shallots.

Notes

  • Use all pork for a richer filling if skipping seafood.
  • Add mushrooms to the broth for earthy depth.
  • Swap bok choy for spinach or napa cabbage.
  • Make it spicy with chili oil or fresh chilies.
  • Store cooked wontons and broth separately in the fridge for up to 3 days.
  • Uncooked wontons can be frozen for up to 2 months; cook from frozen for 6–8 minutes.
  • Do not refreeze prawns that were previously frozen and raw.

Nutrition

Find it online: https://cheftinaskitchen.com/wonton-soup/