🇨🇳 China · Food
Classic Wonton Soup
By eatmundo · July 8, 2026
This comforting Classic Wonton Soup features delicate dumplings filled with a savory blend of seasoned pork and shrimp, floating in a clear, flavorful chicken broth. It's a light yet satisfying dish, perfect for a cozy meal, and a true testament to the simple elegance of Cantonese cuisine.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, combine 200g ground pork, 200g chopped shrimp, 1 tablespoon grated ginger, 2 chopped scallions, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1/4 teaspoon white pepper. Mix thoroughly in one direction until the filling is well combined and slightly sticky.
- 2
Lay out a square wonton wrapper. Place about 1 teaspoon of filling slightly below the center. Moisten the top two edges of the wrapper with water. Fold the bottom corner up to meet the top corner, forming a triangle. Press firmly to seal the edges, expelling any air.
- 3
Bring the two wider corners of the triangle together, slightly overlapping them. Dab a tiny bit of water on one corner and press it onto the other, creating a shape resembling a nurse's cap or a gold ingot. Repeat with the remaining filling and wrappers. Don't worry if they're not perfect; practice makes perfect!
- 4
In a large pot, bring 6 cups of chicken broth to a rolling boil over high heat. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. This prevents the wontons from tearing when added.
- 5
Carefully drop the wontons into the simmering broth, one by one, ensuring not to overcrowd the pot. Cook in batches if necessary. The wontons will sink then float to the surface as they cook, typically taking 3-5 minutes until the wrappers are translucent and the filling is cooked through.
- 6
Once the wontons float and are cooked, add 2 heads of chopped bok choy to the pot. Cook for another 1-2 minutes until the bok choy is tender-crisp and vibrant green. Season the broth with a pinch more salt or white pepper if desired.
- 7
Ladle the hot wonton soup into individual bowls, making sure each serving gets a good mix of wontons and bok choy. Garnish with a sprinkle of fresh chopped scallions and an extra drizzle of sesame oil for added aroma. Serve immediately.
Frequently Asked Questions
Can I use chicken or beef instead of pork and shrimp?+
While traditional wonton soup often uses pork and shrimp for their distinct flavor and texture, you can certainly substitute with finely minced chicken or beef for a different, yet still delicious, wonton. Adjust seasonings to taste.
How do I prevent wontons from sticking together when raw?+
After forming, place raw wontons on a lightly floured or parchment-lined tray, ensuring they don't touch. You can also freeze them on the tray until solid, then transfer to a bag for later use.
What's the best way to store leftover wontons or wonton soup?+
Cooked wontons tend to get mushy when stored in broth. It's best to store cooked wontons and broth separately. Reheat the broth and add freshly cooked or reheated wontons just before serving for the best texture.
Can I add noodles to my wonton soup?+
Absolutely! Many people enjoy adding thin egg noodles or rice vermicelli to their wonton soup for a more substantial meal. Cook them separately according to package directions and add to the bowl before ladling in the soup.
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