Authentic Asia Wonton Soup with Pork and Shrimp

Wonton soup is a Chinese dish of delicate wrappers filled with seasoned pork and shrimp, served in a clear, savory broth with scallions. Regional and family versions vary, but this balanced filling and gently seasoned stock make a satisfying bowl without overpowering the wontons.

Ingredients

8 oz (225 g) ground pork
4 oz (115 g) raw shrimp, peeled, deveined, and finely chopped
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) Shaoxing wine
1 tsp (5 ml) toasted sesame oil
1 tsp (5 g) finely grated fresh ginger
2 scallions, finely chopped, about 2 tbsp (12 g)
¼ tsp (1 g) fine salt
⅛ tsp (0.3 g) ground white pepper
30 square wonton wrappers, about 3½ in (9 cm) wide
8 cups (1.9 L) chicken broth, preferably low-sodium
1 tbsp (15 ml) light soy sauce, for the broth
1 tsp (5 ml) toasted sesame oil, for the broth
1 small bunch bok choy, about 8 oz (225 g), halved or quartered lengthwise
2 scallions, thinly sliced, for serving
Water, about ¼ cup (60 ml), for sealing wrappers

Instructions

In a medium bowl, combine the pork, chopped shrimp, 2 tablespoons soy sauce, Shaoxing wine, sesame oil, ginger, chopped scallions, salt, and white pepper. Stir firmly in one direction for about 1 minute, until the mixture looks cohesive. Keep the filling chilled while you set up the wrappers. If you cannot find Shaoxing wine, use dry sherry; it gives a similar rounded aroma. Water works in a pinch, but the filling will taste less complex.
Set a small bowl of water beside a clean work surface. Place one wrapper in your palm or on the board, keeping the rest covered with a barely damp towel so they do not dry out. Put about 1 teaspoon (5 g) filling in the center. Wet two adjoining edges lightly, fold the wrapper over the filling into a triangle, and press out air while sealing the edges. Bring the two triangle corners together around the filling and press to join. Place each wonton on a parchment-lined tray, without letting them touch. Repeat with the remaining wrappers and filling. Avoid overfilling: a thin, sealed edge is less likely to split.
Pour the broth into a large pot and bring it to a gentle boil over medium-high heat. Stir in the tablespoon of soy sauce and teaspoon of sesame oil, then lower the heat to maintain a steady simmer. Taste before adding salt, since broth and soy sauce vary in saltiness.
Carefully lower the wontons into the simmering broth in batches so the pot is not crowded. Stir once gently to prevent sticking. Simmer for 4–6 minutes, depending on wrapper thickness, until the wrappers are tender and the filling is cooked through. Check a larger wonton by opening it or using a food thermometer: the pork-and-shrimp filling must reach 160°F (71°C), the USDA FSIS safe minimum for ground meat. Do not rely on the wrappers floating as the only doneness test.
During the final 2 minutes, add the bok choy and cook until its stems are tender-crisp and the leaves have wilted. If cooking wontons in multiple batches, lift cooked ones into warmed serving bowls and keep them covered; bring the broth back to a simmer before adding the next batch. Ladle broth and bok choy into the bowls, divide the wontons among them, and finish with sliced scallions.

Tips

Keep wrappers covered. Dry wrappers crack when folded. Work with a few at a time and cover the stack with a damp—not dripping—towel.
Seal carefully. Press out trapped air and make sure the edges are fully joined. Wet only the edges; too much water makes them slippery and difficult to seal.
Use a gentle simmer. A hard boil can tear wrappers and scatter the filling. Cook in batches if needed, and handle the wontons gently with a slotted spoon.
Make ahead safely. Shape wontons up to a day ahead and refrigerate them in a single layer in a covered container, separated with parchment. For longer storage, freeze them uncooked as described below.

Serving Suggestions

Serve the soup hot as a light main course or as the opening course of a larger meal. Offer chili oil, white pepper, and extra soy sauce at the table so each person can season their bowl. For a more substantial meal, serve with steamed rice or a simple cucumber salad. Keep crunchy sides separate from the broth so they retain their texture.

Variations

For a pork-only filling, replace the shrimp with an equal quantity of ground pork; the result is richer and less sweet. For a seafood-forward version, use finely chopped shrimp in place of pork, but cook the filling to 145°F (63°C), the USDA FSIS safe minimum for fish and seafood. A vegetarian filling can use finely chopped mushrooms, firm tofu, and shredded cabbage, cooked until hot and tender; choose vegetable broth. Add a small handful of thin egg noodles to the broth for a more filling bowl, cooking them according to their package directions before serving.

Storage and Reheating

For best texture, store broth, cooked wontons, and vegetables separately. Refrigerate everything within 2 hours of cooking, in covered containers, and use within 3–4 days. Reheat broth to a simmer and warm the wontons gently in it; leftovers should reach 165°F (74°C) throughout. Avoid prolonged boiling, which can soften or split the wrappers.

To freeze uncooked wontons, arrange them in one layer on a parchment-lined tray and freeze until firm, then transfer to a freezer-safe bag or container. Cook from frozen without thawing, adding a few minutes to the simmer; confirm the filling reaches 160°F (71°C). Freeze broth separately for up to 2–3 months for best quality. Do not freeze cooked wontons in broth, as their wrappers tend to become soft.

Frequently Asked Questions

Can I use frozen wonton wrappers?
Yes. Thaw them in the refrigerator according to the package directions, then keep them covered as you work. Do not use wrappers that are still brittle or frozen, since they can crack when folded.

Can I cook the wontons separately from the soup?
Yes. Simmer them in a separate pot of water until cooked through, then transfer them to bowls and ladle hot broth over them. This keeps the broth clearer and helps prevent the wontons from absorbing too much broth when storing leftovers.

Why are my wontons opening while they cook?
Common causes are overfilling, trapped air, dry edges, or a vigorous boil. Use about a teaspoon of filling, press out air before sealing, moisten the edges lightly, and keep the broth at a gentle simmer.

Can I prepare the soup in advance?
Prepare the broth and filling separately up to a day ahead and refrigerate them promptly. Shape the wontons shortly before cooking, or refrigerate them covered in a single layer. Cooked wontons are best served fresh because their wrappers soften in stored broth.

What can I use instead of Shaoxing wine?
Dry sherry is the closest practical substitute. You can omit the wine or use water if needed, though the filling will have a simpler flavor. Avoid sweet cooking wine, which can make the seasoning noticeably sugary.

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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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