Wonton Soup Recipe

A delicious homemade wonton soup made from scratch with a filling of shrimp/prawns and pork in a flavourful chicken broth, this is comfort food at its best. Quick and easy to make, with delicious dumplings that take only minutes to make, this soup is ideal for a busy midweek dinner, and it's better than any Chinese take-away.

Winter is all about comfort food, isn't it? And I have the very best one to soothe us like nothing else can: a heavenly bowl of homemade wonton soup. Forget about buying frozen ready-made wontons, you can get yours done in a matter or minutes with fresh ingredients that you can trust.

Prawns and pork are a combo used heavily in Asian recipes, especially Chinese. It's delicious, and gives a nice touch to these delicate wontons. You could, of course, choose only one meat, but together they taste even better. Let me show you how to make your own Chinese delicacy at home.

Wontons are nothing but delicious dumplings that can have any filling of your choice, from vegetarian to meat, or seafood. Use any combination you like, the folding is done the same way.

Jump to:

• Ingredients needed to make wonton soup
• Step-by-step photos and instructions
• How to cook the wontons
• How to make the broth
• Expert tips
• Wonton Soup Recipe

Ingredients needed to make wonton soup

• ground pork - to make the dumplings
• shrimp/prawns - finely chopped
• spring onion- finely chopped
• ginger - finely chopped, ginger paste also ok
• garlic - finely chopped
• oyster sauce & soy sauce
• rice vinegar
• sesame oil
• wonton wrappers
• chicken broth - stock
• pak choi - too add colour and more goodness

Step-by-step photos and instructions

Right, so all you need is some wonton wrappers, which you can find at most Asian stores. Not sure about regular supermarkets, probably the big ones do have in the Asian aisle.

Usually these wrappers are either round or square. Any would do, and there are so many ways of folding a wonton, but this one is probably the easiest.

The filling

• To make the filling, combine the ground pork with finely chopped shrimp/prawns, spring onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, and oyster sauce.

How to assemble the wontons

• Place about half a teaspoon of filling in the middle of the wrapper, brush the edges with water, then fold into a triangle.
• Fold the edges together to seal, then repeat with the remaining ingredients.

Careful with the filling, you really need a small amount, otherwise you won't be able to seal it properly. It does help to moist the edges of the wrappers with water before folding to seal it perfectly.

Some people use egg wash too, but plain water works just fine, so no need for that. Keep it nice and simple, that's the beauty with this soup.

How to cook the wontons

Bring a pan of water to a boil, add about 5-10 wontons (depending on the size of the pan), and cook for about 5 minutes or until the wontons float. The filling will be fully cooked (since it's such a small amount anyway) and the wrappers will be amazingly soft.

How to make the broth

It's super simple, and super delicious. Bring chicken stock (broth) to a boil, add ginger, garlic, spring onions, pak choi and leave to cook for a few minutes so that the veggies are tender. Add the wontons to the soup, and that's it, it's ready.

As for the broth itself, you can either go for chicken broth with ginger, garlic and throw in some spring onions and pak choi, or even use miso soup, for a Japanese twist. Whatever you choose, you are in for a treat!

Expert tips

This soup might look complicated to make, but trust me, it can't be any simpler. The wontons are very easy to assemble, and they don't requite any hard technique - as long as the wrappers are sealed well, they will cook perfectly.

It might seem that the cooking time is very short and the filling won't have time to cook, but given that there is such a small amount of meat inside, this does cook very quickly.

It only takes 3-4 minutes for the wontons to float, and once they do, that's it, they are cooked, and can be removed from the pan. They really are so delicious!

I used the same filling for my Pan-Fried Dumplings (Chinese Potstickers) - they are as easy to put together, and as delicious. Do give them a go!

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