Hong Kong Wonton Soup with Shrimp and Pork

Hong Kong wonton soup pairs delicate shrimp-and-pork dumplings with a clear, savory broth, often finished with leafy greens and thin egg noodles. This home-style version seasons the filling with sesame oil and white pepper, then simmers the wontons gently so their wrappers stay tender and the shrimp remains juicy.

Ingredients

8 oz (225 g) raw shrimp, peeled, deveined, and finely chopped
8 oz (225 g) ground pork
2 scallions, finely chopped, about ¼ cup (25 g)
1 tbsp (15 ml) light soy sauce
1 tsp (5 ml) Shaoxing wine or dry sherry
1 tsp (5 ml) toasted sesame oil
½ tsp (2 g) finely grated fresh ginger
¼ tsp (1 g) ground white pepper
¼ tsp (1.5 g) fine salt
1 tsp (3 g) cornstarch
30 square wonton wrappers, about 3½ inches (9 cm) wide
8 cups (1.9 L) low-sodium chicken broth
1 tbsp (15 ml) light soy sauce, for the broth
1 tsp (5 ml) sesame oil, for the broth
4 oz (115 g) thin egg noodles, optional
4 oz (115 g) bok choy or choy sum, trimmed and cut into bite-size pieces
2 scallions, thinly sliced, for serving
White pepper and chili oil, to serve (optional)

Instructions

Mix the filling. In a bowl, combine the chopped shrimp, ground pork, chopped scallions, 1 tablespoon soy sauce, Shaoxing wine, 1 teaspoon sesame oil, ginger, white pepper, salt, and cornstarch. Stir firmly in one direction for about 1 minute, until the mixture looks cohesive and slightly sticky. Keep it chilled while you set up the wrappers.
Set up to fold. Place a small dish of water beside a clean work surface. Keep the wonton wrappers covered with a barely damp kitchen towel so their edges do not dry out. Put about 1 teaspoon of filling in the center of a wrapper; avoid overfilling, which can make the dumpling difficult to seal.
Shape the wontons. Moisten two adjoining edges with water, fold the wrapper diagonally over the filling to form a triangle, and press around the filling to seal while pushing out trapped air. Bring the two corners along the folded edge together, dab one with water, and pinch to join. Set each wonton on a lightly floured tray without touching. Repeat with the remaining wrappers and filling.
Prepare the broth and noodles. Bring the chicken broth to a gentle simmer in a large pot. Stir in the broth’s 1 tablespoon soy sauce and 1 teaspoon sesame oil. If using egg noodles, cook them in a separate pot according to the package directions, then drain. Separate cooking keeps excess starch from clouding the soup.
Cook the greens. Add the bok choy or choy sum to the simmering broth and cook for 2–3 minutes, until tender-crisp. Transfer the greens to serving bowls with a slotted spoon, or leave them in the broth if you prefer.
Cook the wontons. Lower the broth to a steady, gentle simmer; a hard boil can break the wrappers. Add the wontons in batches, gently stirring once to prevent sticking. Simmer for 5–7 minutes, until the wrappers are translucent and the filling is cooked through. Check a larger wonton by inserting a food thermometer into the center of its filling: because it contains ground pork, it must reach the USDA FSIS safe minimum of 160°F (71°C). Shrimp should also be opaque and firm.
Serve hot. Divide the cooked noodles among bowls, if using, and ladle in wontons, greens, and broth. Finish with sliced scallions and, if desired, a pinch of white pepper or a little chili oil.

Tips

Chop the shrimp finely rather than puréeing it; small pieces give the filling texture and help it stay easy to portion.
For the best seal, keep wrappers covered and use only a thin film of water on the edges. Too much filling or moisture can cause leaks.
Shaoxing wine is a common cooking wine in Chinese kitchens. Dry sherry is a practical substitute; it changes the aroma slightly but still adds depth. For an alcohol-free option, use water or unsalted broth.
Simmer wontons gently, not vigorously. If cooking from frozen, do not thaw them first; allow several extra minutes and check the filling temperature in a large one.

Serving Suggestions

Serve the soup as a light meal with the optional egg noodles, or offer it as a first course without noodles. A side of blanched Chinese broccoli, gai lan, or simply dressed cucumber adds a fresh contrast. Put chili oil, extra soy sauce, and white pepper on the table so each person can season their bowl. For a more traditional noodle-shop-style bowl, keep noodles, wontons, greens, and broth in distinct portions rather than stirring everything together.

Variations

More shrimp-forward: Use 12 oz (340 g) shrimp and 4 oz (115 g) ground pork, keeping the other filling seasonings the same. Chicken filling: Replace the pork with 8 oz (225 g) ground chicken; cook until the center reaches the USDA FSIS poultry minimum of 165°F (74°C). Vegetarian wontons: Fill wrappers with finely chopped mushrooms, tofu, and cabbage seasoned with soy sauce, ginger, sesame oil, and cornstarch; cook until the filling is hot throughout. Use vegetable broth. Clearer, lighter broth: Use unsalted chicken broth and season gradually with soy sauce and white pepper to taste. Regional and family versions vary in filling, broth, and whether noodles are included.

Storage and Reheating

For best texture, store cooked wontons and broth separately. Refrigerate both within 2 hours of cooking in covered containers; cooked soup keeps for 3–4 days in the refrigerator. Reheat broth to a simmer, then warm the wontons in it until hot throughout. Leftovers should reach 165°F (74°C) when reheated; check the center of a wonton with a food thermometer. Avoid repeated reheating.

Uncooked wontons can be frozen in a single layer on a tray until firm, then transferred to a freezer-safe container for up to 2 months. Cook them directly from frozen in gently simmering broth, adding a few minutes and confirming the filling reaches its safe temperature. Freeze broth separately for up to 2 months for best quality. Thaw refrigerated overnight, not on the counter.

Frequently Asked Questions

Can I make wontons ahead of time?
Yes. Fold them up to 1 day ahead, arrange in a single layer on a lightly floured tray, cover, and refrigerate. For longer storage, freeze them uncooked as described above; do not leave raw pork-and-shrimp filling at room temperature.

How do I keep wontons from opening in the soup?
Use a modest teaspoon of filling, press out air before sealing, and moisten the wrapper edges lightly rather than soaking them. Make sure the joined corners are pinched firmly, then cook at a gentle simmer.

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

Do I have to cook the noodles separately?
No, but separate cooking keeps the broth clearer and prevents noodles from absorbing too much liquid. If you cook them in the soup, follow their package timing and expect a starchier broth; add the wontons according to their own cooking time.

What if I cannot find wonton wrappers?
Look for square wrappers in the refrigerated section of an Asian grocery store. Round dumpling wrappers can work, but they are usually thicker and fold differently, so the result will be less like a classic wonton. Keep any unused wrappers covered to prevent drying.

Can I make the soup without pork?
Yes. Ground chicken or finely chopped shrimp can replace it, but the required safe temperature changes: ground chicken must reach 165°F (74°C), while shrimp should reach 145°F (63°C). Check the center with a food thermometer and avoid relying on wrapper appearance alone.

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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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