Wonton Soup Recipe

wonton soup recipe

While this wonton soup recipe will never be exactly the same as the one I personally enjoyed in Shanghai, this recipe is pretty close and very comforting to me. I hope you enjoy it too.

If you have trouble finding wonton wraps, check the refrigerated fruit and vegetable section of your local grocery store or look for them in an Asian grocery store.

You can add hot sauce, cilantro, soy sauce, shaved carrot bits, and even dried crisp noodles to tweak it until it becomes perfect for you!

Wonton Soup Recipe

You will need: a medium pot, a spoon and a large bowl
Ingredients: wonton wraps 1 pack of 454 g (1 lb)
ground pork 454 g (1 lb)
frozen or fresh shrimp,
chopped into small pieces
114 g (1/4 lb)
egg 1
salt 1 tsp
sugar 1 tsp
sesame oil 1/2 tsp
pepper 1/2 tsp
green onions 4
chicken broth 1 cup

Instructions: 1. In a large bowl, mix the pork, shrimp, egg, salt, sugar, sesame oil and pepper. Ensure that all the ingredients are thoroughly mixed.
2. Take one wonton wrap in the palm of your hand. Place approximately 1 tsp of mixture in the center of the wrap. Bunch up the surrounding wrap to seal it. If you have problems keeping it sealed, you can use egg white to moisten the side of the wrap. You should get about 40-50 wontons with this recipe.
3. Place your chicken broth in the pot and add 2 cups of water. Chop the green onions and add to the soup base. Bring to a boil.
4. Place the desired number of wontons in the soup and let the soup boil for approximately 5 minutes or 2 minutes after the wontons start floating.

Wonton Soup Suggestions and Alternatives

If you can’t find ground pork, you can use thinly diced pork chops or ground turkey, or even ground beef. If you choose to replace the pork with ground chicken or turkey, you’ll need to increase the cooking time a bit to ensure it’s 100% cooked.

If you’re not a big fan of soup but you like dumplings, simply boil the wontons as indicated above, then serve with a tablespoon of soy sauce mixed with a teaspoon of your favorite chili sauce.

You can also pan-fry them just after making them (but make sure the inside is thoroughly cooked).

You can also make the wontons and freeze them in individual serving sizes (5-8). You can keep them for up to 2 months when frozen. I normally make a large batch, enjoy a couple of bowls of wonton soup made with fresh wontons, and freeze the rest for those lazy days when I don’t feel like cooking.

Wonton soup is just one option. Discover other comfort food recipes here.