Homemade Wonton Soup with Pork and Shrimp
Wonton soup is a beloved Cantonese classic featuring delicate dumplings filled with seasoned pork and shrimp, served in a light, savory broth. What makes this version special is the balanced filling that marries tender pork loin with briny shrimp, brightened by fresh ginger, rice wine, and soy sauce. The wontons develop a silky, translucent texture when cooked, creating the ideal contrast to the aromatic chicken stock base. This dish rewards patience: the filling must rest to meld flavors properly, and folding wontons by hand connects you to the recipe's traditional roots. Serve this to anyone seeking comfort food with authentic technique. It works as a light lunch, dinner starter, or meal on its own. This version stands apart through its two-protein filling and the method of hand-folding each wonton to ensure proper sealing and shape, yielding restaurant-quality dumplings at home.
Ingredients
- 9 oz boneless pork loin, roughly chopped
- 1 teaspoon brown sugar
- 1 teaspoon fresh ginger root, chopped
- 1 tablespoon Chinese rice winedry sherry1:1none
similar sweetness and depth
- 1 oz shrimp, peeled, finely chopped
- 1 teaspoon green onions, minced
- 1 tablespoon light soy sauce
- 2 tablespoons green onions, sliced
- 1 ½ cups chicken stock
- 24 wonton wrappers, 3.5 inch square
- 8 cilantro, fresh leaves, for garnish
Instructions
- 1
Combine pork, shrimp, rice wine, ginger, minced green onion, soy sauce, and brown sugar in a large bowl. Mix well.
- 2
Let the filling stand for 30 minutes to allow flavors to blend.
- 3
Place a teaspoon of filling in the center of each wonton wrapper.
- 4
Wet the edges of a wrapper with water. Fold the top corner to the bottom to form a triangle, enclosing the filling. Press edges firmly to seal.
- 5
Bring the left and right corners of the triangle together over the filling and overlap the tips. Moisten with water and press together.
- 6
Bring chicken stock to a boil. Drop wontons in and simmer for 4 minutes or until translucent and floating.
- 7
Garnish with sliced green onions and cilantro leaves. Serve.
Tips
Marinate the filling for the full 30 minutes. This allows the ginger and rice wine to perfume the pork and shrimp, creating a unified flavor rather than individual tastes competing in each bite.
Fold wontons over a damp towel. Keep wrappers covered with a second damp towel while working to prevent drying. Dry wrappers crack and leak filling during cooking, ruining texture and broth clarity.
Don't overcrowd the pot when cooking wontons. Work in batches if needed. Crowding lowers broth temperature, causing wontons to stick, tear, and cook unevenly instead of achieving that signature translucent exterior.
Good to Know
Uncooked wontons freeze well in a single layer for up to 3 months. Cook directly from frozen, adding 1-2 minutes to simmer time. Finished soup keeps refrigerated for 2 days but wontons soften; reheat gently.
Prepare filling and fold wontons up to 4 hours ahead. Cover tightly with plastic wrap and refrigerate. Bring to room temperature 10 minutes before cooking. Broth can be made a day ahead and reheated.
Ladle into bowls while broth is hot. Serve immediately after garnishing so cilantro remains fresh and wontons maintain texture. Offer extra soy sauce and chili oil on the side for personalization.
Common Mistakes
Wet edges generously to avoid wontons bursting open during cooking and leaking filling into broth.
Fold wontons immediately after filling to prevent wrappers from drying and cracking before sealing.
Don't skip the flavor-blending rest period to avoid flat, one-dimensional filling that tastes like separated ingredients.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make wontons ahead and freeze them?
Yes. Arrange folded wontons on a parchment-lined tray, freeze uncovered until solid (2 hours), then transfer to freezer bags for up to 3 months. Cook directly from frozen, adding 1-2 minutes to the simmer time. Do not thaw first.
What if I don't have Chinese rice wine?
Dry sherry works as a direct substitute with similar sweetness and depth. Alternatively use a splash of white wine, though it adds less body. Avoid cooking wine with added salt. The alcohol cooks off; the wine adds complexity to the pork-shrimp filling.
How do I know when wontons are done cooking?
Wontons are ready when they turn translucent and float to the surface of the broth, about 4 minutes at a gentle simmer. Translucency indicates the filling has cooked through. Opaque wontons are undercooked. Don't rush by increasing heat, which toughens the wrapper.