Wonton Soup Recipe

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Wonton Soup Recipe: artisanal wonton soup! These wontons will blow your mind with their succulent pork and prawn or shrimp filling. With the help of a recipe video and step-by-step images, you’ll become an expert at wonton wrapping quickly! Bonus: This is the healthiest freezer meal you’ve ever made, with only 350 calories per bowl!

You’ll be astounded at how different homemade wontons are if you’ve ever tried frozen wontons from the grocery or wontons from an inexpensive Chinese restaurant that most likely utilizes frozen wontons. The filling’s texture is the primary distinction because homemade wontons are created entirely of fresh ingredients.



Wonton Soup Recipe



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  • 200 g / 7 oz lean pork mince (ground pork)
  • 200 g / 7 oz peeled prawns / shrimp , roughly chopped
  •  1 tbsp finely grated ginger (1.5″/3cm piece)
  • 2 shallots / green onions , finely chopped (5 tbsp)
  • 1 tbsp light soy sauce (Note 2)
  • 2 tbsp Chinese cooking wine (Shaoxing wine) (Note 3)
  • 1/2 tsp salt
  • 2 tbsp sesame oil, toasted (Note 4)



  • 3 cups / 750 ml chicken broth (Note 5)
  • 2 garlic cloves , smashed (6)
  • ⅓” / 1 cm piece of ginger , sliced (optional, but highly recommended)
  •  tbsp light soy sauce (Note 2)
  • 2 tsp sugar (any)
  •  tbsp Chinese cooking wine (Note 3)
  • ¼ – ½ tsp sesame oil



  • Shallots / scallions , finely chopped
  • Bok choy , quartered, or Chinese broccoli cut into 10cm cm/4″ lengths (optional)
  • 40 g/1.5–1.75 oz dried egg noodles per person , (optional)





  • Location bowl-filling ingredients. After about 20 mashes with a potato masher, the mixture should be reasonably smooth. It’s better to leave the prawns in little parts rather than a whole paste.



  • Put the ingredients for the broth in a saucepan and heat it up. If there are any white ends left over from the wonton filling, add those.


  • Put the lid on, bring to a simmer, then lower the heat to medium-high and simmer for five to ten minutes, letting the flavors seep in. Remove the ginger and garlic before using.


  • Vegetables may be blanched in the soup liquid and then added to a serving bowl.





  • If you’re using noodles, cook them as directed on the package. Place cooked wontons and blanched vegetables in a serving bowl.


  • Pour soup over the ladle. Present!





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Recipe Notes:


  • Wonton Wrappers – You can find Wonton Wrappers in the refrigerator section of Woolworths and Coles in Australia in the section where fresh noodles are sold (usually next to the pasta). You will need 2 packets (there are 40 in each pack). Or otherwise reduce the filling slightly and just make 1 packet.


  • Soy Sauce – You can sub with 1 tbsp + 1 tsp all purpose soy sauce. Read more about different types of soy sauce here.


  • Chinese cooking wine (Shaoxing wine) – I highly recommend using Chinese cooking wine per recipe as it adds depth of flavour into the filling. Sub with sherry, cooking sake or Mirin. If you cannot consume alcohol, then just omit.


  • Sesame Oil – This sounds like a lot, but trust me, it tastes incredible! Use toasted (brown oil) for better flavour, not untested (yellow).


  • Chicken broth – If you are at the Asian store, grab a couple of cans of Asian chicken broth. It’s more yellow and tastes a little “cleaner” than Western store bought chicken broth. It is what I used in the photos.


  • Smash garlic cloves by pressing the side of the knife down on the side so they burst open but mostly stay whole. It allows the flavour to infuse into the soup while making it easy to pick out of the broth before serving so you have a clean broth without bits of garlic in it.


  • I use 6 to 8 wontons for soups without noodles, and 5 or 6 with noodles.


  • I use these Asian egg noodles from Woolworths in Australia. Any dried or fresh egg noodles will work fine.


  • When I’m feeling really lazy, I cook the wontons in the soup broth. Just be aware that it will suck up some of the broth so add 1/2 cup of water.


  • The filling for the wontons are from this Wonton Soup recipe by Omnivore’s Cookbook, a fantastic authentic Chinese food blog. It is better than my mother’s!!





  • Serving: 280g
  • Calories: 234cal (12%)
  • Carbohydrates: 25g (8%)
  • Protein: 17.5g (35%)
  • Fat: 6.4g (10%)
  • Saturated Fat: 1.3g (8%)
  • Polyunsaturated Fat: :5.1g
  • Cholesterol : 80mg (27%)
  • Sodium: 932mg (41%)
  • Fiber: 1.2g (5%)
  • Sugar: 1.8g (2%)





    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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