Mama's Special Wonton Soup with Pork and Shrimp

Mama’s special wonton soup is a comforting Chinese-style bowl of tender pork-and-shrimp dumplings in a light, savory broth with bok choy and scallions. Family versions vary, but this practical recipe builds flavor with ginger, soy, and sesame oil while keeping the wontons juicy and the broth clear.

Ingredients

8 oz (225 g) ground pork
4 oz (115 g) raw shrimp, peeled, deveined, and finely chopped
2 tbsp (30 ml) low-sodium soy sauce, divided
1 tbsp (15 ml) Shaoxing wine or dry sherry (optional; use water for an alcohol-free substitute)
1 tsp (5 ml) toasted sesame oil
1 tsp finely grated fresh ginger, about 5 g
2 scallions, finely chopped, about 30 g, plus 1 more for serving
¼ tsp (1 g) fine salt
¼ tsp ground white or black pepper
30 square wonton wrappers, about 10 oz (285 g)
8 cups (1.9 L) low-sodium chicken broth
1 tbsp (15 ml) soy sauce, for the broth
1 tsp (5 g) finely grated ginger, for the broth
8 oz (225 g) baby bok choy, halved lengthwise or roughly chopped
1 tsp (5 ml) toasted sesame oil, for finishing
1 tbsp (15 ml) thinly sliced scallions, for garnish

Instructions

Mix the filling. In a bowl, combine the pork, chopped shrimp, 1 tablespoon (15 ml) soy sauce, Shaoxing wine, 1 teaspoon sesame oil, grated ginger, chopped scallions, salt, and pepper. Stir in one direction for about 1 minute, until the mixture looks cohesive. Keep the filling chilled while you set up the wrappers.
Set up a wrapping station. Place the wonton wrappers under a barely damp clean towel so they do not dry out. Keep a small bowl of water nearby. Line a tray with parchment or dust it lightly with cornstarch to prevent sticking.
Fold the wontons. Put about 1 teaspoon of filling in the center of a wrapper. Moisten two adjoining edges with water, fold the wrapper diagonally into a triangle, and press out air while sealing the edges firmly. Bring the two bottom corners together, dab one with water, and press to seal. Set each wonton on the tray and cover loosely. Repeat with the remaining wrappers and filling; avoid overfilling, which can split the wrappers.
Make the broth. Bring the chicken broth, 1 tablespoon (15 ml) soy sauce, and the broth ginger to a gentle simmer in a large pot. Taste and add a little more soy sauce if needed. Keep the broth at a simmer rather than a hard boil.
Cook the wontons. Add the wontons in batches so the pot is not crowded. Stir gently once to keep them from sticking. Simmer for about 4–5 minutes, until the wrappers are tender and the filling is cooked through. Check the center of a larger wonton with a food thermometer: because the filling contains ground pork and shrimp, it should reach the USDA FSIS safe minimum of 160°F (71°C) for ground meat; shrimp should be opaque and firm. Remove cooked wontons with a slotted spoon and keep them warm in a covered bowl while cooking the rest.
Cook the greens and finish. Add the bok choy to the simmering broth and cook for 2–3 minutes, until tender but still bright. Return all the wontons to the pot just long enough to warm through. Stir in the finishing sesame oil, divide the soup among bowls, and garnish with sliced scallions.

Tips

Seal each wrapper carefully and press out trapped air; a loose seam or air pocket can open during cooking. Use only a small amount of filling, and keep unused wrappers covered.
If you cannot find Shaoxing wine, dry sherry is a close substitute. Water also works, though the filling will have a slightly less rounded aroma. For a gluten-free version, choose gluten-free wrappers and tamari instead of soy sauce.
For a clearer broth, cook wontons in a separate pot of gently simmering water, then transfer them to bowls and ladle hot broth over them. This also prevents wrapper starch from clouding the soup.
Uncooked wontons can be frozen in a single layer on a tray, then transferred to a freezer bag. Cook them straight from frozen, adding a few minutes and checking that the filling reaches 160°F (71°C).

Serving Suggestions

Serve the soup hot as a light main course, with several wontons and plenty of broth in each bowl. Add chili crisp, white pepper, or a few drops of rice vinegar at the table for extra heat or tang. Steamed rice, sautéed greens, or a simple cucumber salad make useful sides; keep any salty accompaniments modest because the broth already contains soy sauce.

Variations

For a chicken filling, replace the pork with ground chicken and cook the wontons until the center reaches 165°F (74°C), the USDA FSIS safe minimum for poultry. You can omit shrimp and use 12 oz (340 g) ground pork in total, or replace it with finely chopped shiitake mushrooms for a meat-free filling; mushrooms add earthiness but make the filling less juicy. For a heartier soup, add thinly sliced mushrooms or a handful of spinach with the bok choy. If using dried shiitakes, rehydrate them according to the package directions and include a little strained soaking liquid in the broth.

Storage and Reheating

For best texture, store cooked wontons and broth separately in covered containers and refrigerate within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Reheat the broth to a simmer, add the wontons, and heat until the leftovers reach 165°F (74°C), checking the center of a wonton with a thermometer. Avoid repeated reheating, which can make the wrappers soft and fragile.

Freeze uncooked wontons on a lined tray until solid, then pack them airtight for up to 2 months for best quality. Cook from frozen without thawing. The broth can also be frozen separately for up to 2 months; thaw it in the refrigerator and bring it to a full simmer before serving. Cooked wontons may be frozen, but their wrappers tend to soften after thawing.

Frequently Asked Questions

Can I make wontons ahead of time?
Yes. Fold them up to a day ahead, arrange them in a single layer, cover tightly, and refrigerate. For longer storage, freeze them uncooked. Do not leave filled wontons at room temperature while preparing the broth.

How can I tell when a wonton is cooked?
The wrapper should be tender and the filling opaque, but appearance alone is not a reliable safety check. Use a food thermometer in the center of a larger wonton; the ground-pork filling must reach 160°F (71°C).

Why did my wontons open while cooking?
Common causes are overfilling, dry wrapper edges, trapped air, or a vigorous boil. Use about 1 teaspoon of filling, seal the edges with water, press out air, and simmer gently rather than boiling hard.

Can I use frozen shrimp?
Yes. Thaw it safely in the refrigerator or in a sealed bag submerged in cold water, then drain and pat it dry before chopping. Excess moisture can make the filling loose and harder to seal.

Can I use store-bought broth?
Yes. Choose low-sodium chicken broth so you can adjust the seasoning yourself. If it tastes thin, simmer it with the ginger for a few extra minutes before adding the wontons; avoid reducing it too much, which can make it overly salty.

Can I cook the wontons separately?
Yes. Simmer them in a separate pot of water until cooked through, then portion them into bowls and pour over hot broth and bok choy. This is especially helpful when making ahead because it keeps the soup broth clearer.

More recipes to cook

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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Mama’s Special Wonton Soup with Pork and Shrimp