A straightforward, healthy Chinese favorite, wonton soup is made with pork-filled dumplings in seasoned chicken stock. Wontons always offer a great, meaty taste to any dish, whether they are fried or in soup!
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- ½ pound boneless pork loin, coarsely chopped
- 2 ounces peeled shrimp, finely chopped
- 1 tablespoon Chinese rice wine
- 1 tablespoon light soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon finely chopped green onions
- 1 teaspoon chopped fresh ginger root
- 24 (3.5 inch square) wonton wrappers
- 3 cups chicken stock
- 2 tablespoons finely chopped green onions
Instructions
- Make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and ginger together in a large bowl until well combined. Let stand for 25 to 30 minutes.
- Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten all four wrapper edges with water and fold over filling to make a triangle; press the edges firmly to seal. Bring left and right corners together above filling; overlap the tips of these corners, moisten with water, and press together to seal. Repeat until all wrappers have been filled and sealed.
- Make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in wontons and cook for 5 minutes.
- Ladle into bowls and garnish with green onions.
- Uncooked wontons will keep in the freezer for up to 2 months if they’re wrapped well. Thaw them first if you’re frying them, but if you’re boiling them, drop frozen wontons into boiling broth and cool for 7 minutes.
- Heat 2 to 3 cups oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes per side. Drain on a paper towel-lined plate. Serve with duck sauce (plum sauce) or any dipping sauce.
Reviews
It it really good but it could use a little bit more flavor, but anyone could add that lol
Broth needs much more than chicken stock, needs some soy ginger and garlic. Wontons also ended up a bit dry.
You don’t want to chop the pork, using ground is much better. There is no sesame oil nor cornstarch in the recipe..there needs to be some, to get a more authentic flavor. Using plain chicken stock, is another problem! This is not authentic tasting at all!
Excellent!!!!
Great as Is!
Tastes just like my mom’s! My mother used ground pork instead of pork loin, and also added a tiny bit of oyster sauce to the pork mix. I followed some other reviews as well and placed the finished wontons in chicken stock. This recipe is spot on!
I added minced garlic, finely diced carrots and pepper. Also substituted ground pork. Excellent. Freeze raw won-tons on foil, then freezer bag.
The filling was not very good. I followed the recipe but the pork and shrimp mixture was coarse and overpowered the delicate wonton wrappers. The base of the soup was delicious, I need to find a better meat filling.
A lot of work, but worth it!
Easy and fun to make with kids
What a great recipe, and it was so easy to do I was surprised. I ended up making two batches andit tasted as good as anything I’ve ever gotten it any restaurant, I can’t wait to try something else to go with it.
Very good. I cooked the wontons in water for about 4 minutes before transferring to the broth as other recommended. I also added 1 tbsp soy sauce and 1/2 tsp toasted sesame oil to the broth.
TASTED LIKE VANILLA ICECREAM…..WHY IS THAT SO? NO COMPLAING THOUGH WOW YUM HAHAHAHAHAHAHAHAHAHAH
Easy to make and was delicious.
I really liked this recipe. It was like takeout which is what I wanted – original flavors.
yum needed more soy. I went for a vegetable soup rather than just wontons. Sugar snaps, green onions, mushrooms, chopped red and yellow bell pepper and sliced nappa cabbage. Added the wontons after vegetables were tender and cooked for an additional 10 minutes over medium/low heat. Delicious!
Not a shrimp fan but a huge fan of of mushrooms, so omitted the former, and added the latter. Added Bok Choy to Soup. Fried strips of extra egg roll wrappers for crispy restaraunt-style noodles to eat in soup with green onions. Big hit with my family.
This is so great. We can’t wait to make it again.
This was excellent. I might go just a bit easier on the ginger next time. I made a quadruple batch of noodles and a double of the stock base. My son loves the noodles. This is a bit labor intensive but worth it and not difficult at all! Thank you
Delicious and much easier than expected!
Easy to make recipe and it is fantastic. I changed the chicken broth for vegetable broth and only used shrimp for the wontons. I added mushrooms to the soup and voila DELICIOUS!!! And now I value more the time of the people who make the wontons. It is a truly manual labor made with love.