Wonton Soup From Scratch — Silky Dumplings in Clear Broth

Prep:65 min

Cook:65 min

Serves:2–4

Difficulty:Medium

A properly made wonton soup — thin translucent wrappers around a bouncy pork and shrimp filling, floating in a clear, deeply flavoured broth — is one of the most comforting dishes in Cantonese cooking. The filling should have a specific texture: not a soft paste, but a slightly springy, almost bouncy bite. This comes from a combination of hand-chopping (not food processor blending) and vigorous stirring to develop the proteins.

Wontons have been a part of Chinese cuisine for over 2,000 years. The word 'wonton' (馄饨) originally referred to the chaos of the universe. In Cantonese culture, wonton noodle soup is considered one of the essential comfort foods.

Ingredients

• 300g ground pork (20% fat)
• 150g raw shrimp, shells removed, roughly chopped
• 1 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• 1 tsp sugar
• ½ tsp white pepper
• 1 egg white
• 1 tbsp cornstarch
• 3 spring onions, finely chopped
• 30 wonton wrappers (store-bought is fine)
• 1.5 litres chicken stock (for broth)
• 10g dried shrimp (optional but recommended)
• 1 tbsp soy sauce (for broth)
• 1 tsp sesame oil (for broth)
• White pepper to taste

Instructions

1
Make the filling: combine pork, shrimp, Shaoxing wine, soy sauce, sesame oil, ginger, sugar, white pepper, egg white, and cornstarch. Stir vigorously in one direction for 3 minutes until the mixture becomes sticky and slightly elastic.
2
Fold in spring onions. Refrigerate filling for 30 minutes (this makes it firmer and easier to wrap).
3
Wrap the wontons: place one wrapper on your palm. Add a heaped teaspoon of filling in the centre. Wet the edges with water. Fold in half to form a rectangle, pressing firmly to seal. Then bring the two bottom corners together and press to seal — this is the classic nurse's cap shape.
4
Make the broth: bring chicken stock to a simmer with dried shrimp and spring onion knot. Simmer 15 minutes. Remove shrimp and spring onion. Season with soy sauce, sesame oil, and white pepper.
5
Cook wontons in a separate large pot of boiling unsalted water. They're ready when they float and stay floating for 2 minutes — about 5-6 minutes total.
6
Remove wontons with a slotted spoon and place in bowls. Ladle the hot broth over, garnish with spring onion, and serve.

Pro Tips

💡Never cook wontons directly in the soup broth — the starch from the wrappers clouds and thickens the broth. Cook them separately in plain boiling water.
💡Make a large batch and freeze uncooked wontons on a tray first, then transfer to bags. They cook from frozen in 8 minutes.
💡Wonton wrappers dry out fast. Keep the stack covered with a damp cloth while you work.

Frequently Asked Questions

What's the difference between wonton and dumpling wrappers?

Wonton wrappers are thinner, square, and made with egg — they turn silky and translucent when cooked. Dumpling (jiaozi) wrappers are round, thicker, and made without egg.

Can I use all pork without shrimp?

Yes. Add an extra 100g pork and increase the ginger slightly to compensate for the lost sweetness.

My wontons keep opening during cooking — what's wrong?

The seal wasn't wet enough. Use more water on the edges and press firmly for several seconds.

Serving Suggestions

Serve with a drizzle of chili oil and a side of blanched Chinese greens. In Hong Kong, wonton noodle soup adds thin egg noodles to the bowl — a highly recommended variation.