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Wonton Soup Recipe

Warm and comforting, my wonton soup recipe combines homemade pork and shrimp dumplings with a flavorful broth. Ready in under an hour!

Prep Time
45 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 4
Calories: 501 kcal
Course: Soup
Cuisine: Chinese

Ingredients

Soup Base
  • 8 cups chicken stock
  • 1 inch fresh ginger sliced
  • 2 cloves garlic smashed
  • 2 tbsp light soy sauce
  • 1 tbsp toasted sesame oil
  • 10 dried shrimp optional
Wontons
  • 1/2 lb ground pork
  • 1/4 cup green onions thinly sliced
  • 1 tbsp fresh ginger minced
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp toasted sesame oil
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • 1/8 tsp Chinese 5 spice
  • 1 tsp cornstarch
  • 1/2 lb Shrimp peeled, deveined, and chopped
  • 40 fresh wonton wrappers
Serving
  • 8 baby bok choy
  • 1/4 cup chili crisp
  • 1 cup green onions thinly sliced

Instructions

Soup Base
    Cup of Yum
  1. Combine chicken stock, ginger, garlic, soy sauce, sesame oil and dried shrimp in a stock pot over medium heat and bring to a boil. Turn heat to low and simmer for 10 minutes. Remove and discard garlic, ginger and dried shrimp. Keep stock warm on simmer.
  2. In another stock pot heat 6 cups of water for wontons.
Wonton Filling
  1. In a medium bowl, mix together the ground pork, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, salt, white pepper, Chinese 5 Spice and cornstarch. Mix the filling until the pork forms a paste. Add the shrimp, mixing to incorporate thoroughly.
Form Wontons
  1. Fill a small bowl with some water and line a tray with parchment or silicone mat for the wontons. Keep wrappers and finished wontons covered with light kitchen towel as you work, to keep them from drying out.
  2. Take a wonton wrapper and place on clean surface in diamond shape with one point close to you. With your index finger, wet the top two edges of the wrapper. Add 2 teaspoons of the filling in the center. Fold the wrapper down and over filling and gently press out any air. Press and seal edges. Next, bring the opposite ends of the wrapper together and use a dab of water and pinch together to seal. This makes about 30-32 wontons total.
  3. Put bok choy in stockpot of boiling water and blanch for 1 minute. Remove, drain and transfer 2 baby bok choy to each bowl.
  4. Next, gently add the wontons to the boiling water in several batches. Move them around with a spoon to avoid sticking. When the wontons rise and float to the surface, continue boiling for another 1½ minutes.
  5. Transfer 7 wontons to each bowl and scoop seasoned broth over each bowl of wontons and bok choy. Serve with Chili Crisp and sliced green onions.

Nutrition Information

Calories 501kcal (25%) Carbohydrates 32g (11%) Protein 40g (80%) Fat 23g (35%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 0.003g Cholesterol 175mg (58%) Sodium 2085mg (87%) Potassium 1019mg (29%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 10422IU (208%) Vitamin C 112mg (124%) Calcium 352mg (35%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 501

% Daily Value*

Calories 501kcal 25%
Carbohydrates 32g 11%
Protein 40g 80%
Fat 23g 35%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 10g 50%
Trans Fat 0.003g 0%
Cholesterol 175mg 58%
Sodium 2085mg 87%
Potassium 1019mg 22%
Fiber 3g 12%
Sugar 12g 24%
Vitamin A 10422IU 208%
Vitamin C 112mg 124%
Calcium 352mg 35%
Iron 5mg 28%

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