Taiwanese Wonton Soup with Pork and Shrimp

Taiwanese wonton soup is a comforting bowl of delicate pork-and-shrimp dumplings served in a light, savory broth, often with leafy greens and scallions. This home-style version balances tender filling with ginger, sesame oil, and white pepper; the broth stays simple so the wontons remain the focus. Recipes vary from household to household, and you can adjust the greens and seasonings to suit what you have.

Ingredients

1 lb (450 g) ground pork, preferably not extra-lean
4 oz (115 g) peeled, deveined shrimp, finely chopped
2 tablespoons (30 ml) light soy sauce
1 tablespoon (15 ml) Shaoxing wine, or dry sherry; use water for an alcohol-free substitute
2 teaspoons (10 ml) toasted sesame oil
1 teaspoon (5 g) finely grated fresh ginger
2 scallions (about 30 g), finely chopped, plus 2 more (about 30 g) for garnish
½ teaspoon (1 g) fine salt
¼ teaspoon (0.5 g) ground white pepper
1 large egg (about 50 g), lightly beaten
30 square wonton wrappers (about 8 oz / 225 g), thawed if frozen
8 cups (1.9 L) low-sodium chicken broth
3 thin slices fresh ginger (about 10 g)
1 tablespoon (15 ml) light soy sauce, for the broth
1 teaspoon (5 ml) toasted sesame oil, for the broth
6 oz (170 g) baby bok choy or spinach, washed and trimmed
1 teaspoon (5 g) kosher salt, or to taste, for the broth
⅛ teaspoon (0.25 g) ground white pepper, or to taste, for the broth
1 tablespoon (15 ml) water, for sealing the wrappers
Chili oil, optional, 1–2 teaspoons (5–10 ml) per bowl

Instructions

Make the filling. In a medium bowl, combine the ground pork, chopped shrimp, 2 tablespoons soy sauce, Shaoxing wine, 2 teaspoons sesame oil, grated ginger, 2 chopped scallions, salt, white pepper, and beaten egg. Stir firmly in one direction for about 1 minute, until the mixture looks cohesive and slightly sticky rather than loose. This helps the filling hold together inside the thin wrappers. Keep the bowl covered and chilled if you need to pause before wrapping.
Set up for wrapping. Put the wonton wrappers on a clean work surface and cover the stack with a barely damp towel so the edges do not dry out. Keep a small dish of water nearby. Place a teaspoon of filling in the center of one wrapper; resist the urge to overfill, since a crowded wrapper is more likely to split during cooking.
Fold the wontons. Dip a fingertip in water and moisten two adjoining edges of the wrapper. Fold it diagonally over the filling to make a triangle, pressing from the filling outward to remove trapped air and seal the edges. Bring the two corners along the folded edge together, overlap them slightly, and dab with water to seal. Set each wonton on a lightly floured tray, not touching its neighbors. Repeat with the remaining filling and wrappers. If this fold feels fiddly, simply make sealed triangles; the shape matters less than a secure seam and an air-free filling pocket.
Flavor the broth. Add the chicken broth and three ginger slices to a large pot. Bring it to a gentle boil over medium-high heat, then lower the heat and simmer for 10 minutes. Stir in the remaining tablespoon of soy sauce and 1 teaspoon sesame oil. Taste before adding salt because broth brands vary; season with the measured salt and white pepper as needed. Keep the broth at a gentle simmer rather than a hard boil, which can make it cloudy and is rough on the wontons.
Cook the wontons. Bring a second large pot of water to a steady boil. Add the wontons in batches so they have room to move, stirring gently once to prevent sticking. Cook for about 4–5 minutes, until the wrappers are tender and the filling is cooked through. Check the center of a pork wonton with a food thermometer: USDA FSIS recommends that ground meat reach a safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, continue cooking and check again. Lift the wontons out with a slotted spoon; avoid pouring starchy cooking water into the clear broth.
Wilt the greens and serve. Add the bok choy to the simmering broth and cook for 1–2 minutes, just until the leaves soften and the stems are tender-crisp. Spinach needs only about 30 seconds. Divide the cooked wontons among four warm bowls, ladle in broth and greens, and finish with the remaining sliced scallions. Add chili oil at the table if desired, so each person can choose the heat level.

Tips

Keep the wrappers covered. Wonton skins dry quickly once exposed to air. Work with a small portion at a time and return the rest under the damp towel. If a wrapper edge feels dry, moisten it lightly before sealing, but do not soak it.
Use a gentle hand with the filling. A teaspoon is usually enough for standard square wrappers. Press out air before sealing, since air pockets can expand and break the wrapper as the wonton cooks. If one does split, remove it carefully and keep the remaining batches at a gentle boil.
Choose substitutions thoughtfully. Shaoxing wine adds a mellow, rounded aroma; dry sherry is a practical stand-in, while water keeps the filling alcohol-free but gives it a slightly simpler flavor. If you cannot find white pepper, use a small pinch of black pepper; it will taste sharper and leave visible flecks.
Cook in batches, not all at once. Crowding lowers the water temperature and encourages sticking. Lift each batch out promptly when done rather than leaving it in hot water, where the wrappers can turn soft and gummy.

Serving Suggestions

Serve the soup as a light main course with a bowl of steamed rice, or make it part of a larger meal alongside stir-fried greens, garlicky green beans, or a simple cucumber salad. The broth is deliberately mild, so a small dish of chili oil, extra soy sauce, or black vinegar lets everyone season their own bowl. Add condiments a little at a time: too much soy sauce can quickly overwhelm the broth, and a splash of vinegar will make it tangier rather than traditionally mellow.

For a more substantial bowl, add extra bok choy or spinach and a few more wontons per person. Warm the serving bowls with hot water while the broth heats, then empty and dry them before adding the wontons. Warm bowls help keep the soup hot at the table, especially if you are serving several people at once. Offer a spoon for broth and chopsticks or a fork for the slippery wontons.

Variations

Use ground chicken or turkey: Replace the pork with the same amount of ground chicken or turkey. The filling will be leaner and may taste less rich, so add an extra teaspoon of sesame oil if desired. Cook poultry filling to 165°F (74°C), checking the center of a wonton with a food thermometer.

Make a pork-only filling: Leave out the shrimp and increase the pork to about 1 lb 4 oz (565 g). The result is meatier and less sweet. You can also use finely chopped water chestnuts, about ¼ cup (35 g), for a mild crunch, although they are not a replacement for the shrimp’s flavor.

Choose a different green: Napa cabbage, choy sum, or mustard greens can stand in for bok choy. Cut firmer leaves into bite-size pieces and give them a little longer to soften; delicate spinach should go in near the end. For a deeper broth, add a small handful of rehydrated dried shiitake mushrooms and a spoonful of their strained soaking liquid, which contributes an earthy note.

Make the soup vegetarian: Use vegetable broth and fill the wontons with a mixture of finely chopped mushrooms, crumbled firm tofu, and minced cabbage, seasoned with soy, ginger, and sesame oil. The texture will be softer and the flavor less savory than the pork-and-shrimp version. Because the filling changes, cook one test wonton first and adjust the seasoning before wrapping the rest.

Storage and Reheating

For the best texture, store the cooked wontons and broth separately. Let them stop steaming, then refrigerate them in covered containers within 2 hours of cooking. Cooked soup components keep for 3–4 days in the refrigerator. The wonton wrappers will gradually soften as they sit in liquid, so do not store the dumplings submerged in broth unless you do not mind a softer texture.

Reheat only the amount you plan to eat. Warm the broth in a saucepan until steaming, add the wontons, and heat gently until the center of a wonton reaches 165°F (74°C), the USDA FSIS safe temperature for leftovers. Avoid vigorous boiling during reheating, which can tear the wrappers. Microwave portions in a covered microwave-safe bowl, stirring the broth carefully halfway through and checking the center of a wonton with a food thermometer.

Uncooked wontons freeze well. Arrange them in a single layer on a parchment-lined tray so they do not touch, freeze until firm, then transfer them to a freezer bag or sealed container. Cook them from frozen in simmering water, allowing a few extra minutes and checking a pork wonton reaches 160°F (71°C) in the center. Do not thaw frozen wontons on the counter; thaw them in the refrigerator if you prefer to cook them thawed. The broth can also be frozen separately for about 2–3 months for best quality.

Frequently Asked Questions

Can I make Taiwanese wonton soup ahead?
Yes. You can mix the filling and fold the wontons up to a day ahead, then cover and refrigerate them in a single layer. Keep the broth chilled separately and reheat it when ready to serve. For longer storage, freeze the uncooked wontons rather than leaving them in the refrigerator for several days.

Do I cook wontons directly in the soup broth?
Cooking them in a separate pot is helpful because starch and small bits of filling can cloud the broth. It also gives you more control over the simmer and makes it easier to lift the dumplings out gently. If you prefer fewer dishes, you can cook them in the broth, but expect a slightly less clear soup and season the broth after they are done.

How do I know when the wontons are done?
The wrappers should look tender and slightly translucent, and the filling should feel firm rather than raw. Because these wontons contain ground pork, use a food thermometer to check the center of one: it must reach 160°F (71°C). Floating is not a dependable safety test on its own, since some wontons float before their filling is fully cooked.

What can I use if I cannot find wonton wrappers?
Wonton wrappers are usually sold refrigerated or frozen in Asian grocery stores and in some larger supermarkets. Square wrappers are easiest to fold, but round dumpling wrappers can work; the finished wontons will be thicker and may need a little more cooking time. Do not substitute large, thick pot-sticker wrappers without adjusting the filling amount and cooking time, since they can overwhelm the soup.

Can I make these wontons without shrimp?
Yes. Use the pork-only variation, or replace the shrimp with finely chopped mushrooms for a different flavor and texture. If you omit shrimp without replacing its volume, the filling will make fewer wontons. Keep the filling portions small enough that the wrappers seal cleanly, and follow the same safe temperature for ground pork.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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