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0 from 12 votes

Easy wonton soup

Homemade pork and shrimp wontons in a tasty broth - comforting and delicious!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6
Calories: 472 kcal
Course: Appetizer
Cuisine: Chinese

Ingredients

For wontons
  • 8 oz Shrimp prawns (can use either raw or cooked) - peeled weight
  • 8 oz ground pork pork mince
  • 2 scallions spring onions, roughly chopped
  • 1 tablespoon soy sauce
  • 1 ½ tablespoon Shaoxing wine (or can use sherry)
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger freshly grated, optional
  • 1 packet wonton wrappers
For soup/broth
  • 6 cups chicken stock homemade if possible
  • salt and pepper to taste
  • 1 clove garlic large, sliced
  • 3-4 slices fresh ginger
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 scallion green onion/spring onion

Instructions

    Cup of Yum
  1. Roughly chop the shrimp and put them in a food processor along with the pork, scallions, soy sauce, Shaoxing wine, sesame oil, and ginger if using. Pulse until well combined but try not to over-puree.
  2. Lay out a few wonton wrappers at a time and have a little dish with water ready beside you. Put a teaspoonful of filling mixture to one side of the wonton - I find easiest putting towards one corner. Put a little water around the edges then fold over the opposite corner from the filling and press together. Join the two sides together, moving from the middle to the edge so you press out any air as you join. Bring the two 'wings' together on one side of the dumpling, using a little water to join. Repeat until you use all the filling.
  3. Season the stock with a little salt and pepper to taste. Slice the garlic and add it, along with the ginger slices, and optionally slices of the white part of the scallion. Add the soy sauce and sesame oil and warm for around 10 minutes or more.
  4. Meanwhile, bring a pot of water to the boil and cook the wontons a few at a time, making sure there is plenty room in the pot. They are ready after around 2 minutes (or less if only a little filling) when the filling looks a little paler through the wrappers and they rise to the top. Remove with a slotted spoon and add a few to the bottom of each bowl. Repeat until you have enough in each bowl for the number you are serving.
  5. Strain the stock of the pieces of ginger and garlic and pour over the wontons in the bowls. Top with a few slices of the green from the scallion/green onion.

Notes

  • Note - if you want to freeze wontons you are not using, do so before cooking. Simply lay them out on a baking sheet lined with parchment then once frozen (after 1hr, approx), transfer to a freezer bag. Stock can also be frozen in a sealed container.
  • Note - if you want to freeze wontons you are not using, do so before cooking. Simply lay them out on a baking sheet lined with parchment then once frozen (after 1hr, approx), transfer to a freezer bag. Stock can also be frozen in a sealed container.

Nutrition Information

Calories 472kcal (24%) Carbohydrates 54g (18%) Protein 26g (52%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 0.003g Cholesterol 89mg (30%) Sodium 1511mg (63%) Potassium 509mg (15%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 148IU (3%) Vitamin C 2mg (2%) Calcium 76mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 472

% Daily Value*

Calories 472kcal 24%
Carbohydrates 54g 18%
Protein 26g 52%
Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Trans Fat 0.003g 0%
Cholesterol 89mg 30%
Sodium 1511mg 63%
Potassium 509mg 11%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 148IU 3%
Vitamin C 2mg 2%
Calcium 76mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.