Whip up classic Shrimp and Pork Wonton Soup at home! This quick comforting meal takes just 20 minutes to make and uses basic Asian pantry ingredients.
Whenever one of my family is under the weather, or when I need to whip up something quick for dinner, Shrimp and Pork Wonton Soup often comes to the rescue. It may sound like a winter dish, but this comforting bowl of classic wonton soup is our family all time favorites.
Homemade wontons make all the difference because of the fresh ingredients we use in the fillings. Nothing is more satisfying when you bite into these juicy little dumplings, served in a flavorful chicken soup seasoned with white pepper and toasted sesame oil.
Watch How To Make Shrimp and Pork Wonton Soup
Click here to watch on YouTube
3 Tips to Make Good Shrimp and Pork Wonton Soup
1. Shrimp and Pork for the Filling
My family always love the combination of pork and shrimp for their wontons and I agree. In addition to sweetness, the shrimp also keeps the wontons more succulent, juicy and tender compared to plain ground meat filling.
If you’re not sure what filling to work with, I highly recommend the combination of pork and shrimp. Once you try it, you probably won’t change to other choices.
2. Wrapping Wontons Nicely
The wrappers used for wontons are square in shape. There are several ways to wrap wontons and everyone has their own preference. If you want to see me folding wontons in action, please check the video (shown above) on YouTube channel (also see my How To Wrap Wonton page).
3. Chicken Base Soup
We use chicken stock/broth as the base for the wonton soup. Make sure you get the Asian chicken stock, not the western-style chicken stock cooked with different vegetables. Asian chicken stock is simply made with chicken, ginger, green onion, and garlic. Simple broth helps to bring out the flavors from the wontons, without overwhelming the other flavors. For homemade Asian-style chicken stock recipe, please click here.
The flavoring for the soup is very simple. Don’t skip the key ingredient, white pepper powder, as it gives a sharp, smoky flavor with a little kick of spiciness to the soup.
Various Ways To Enjoy Wontons
Wontons are greatly enjoyed by many Asian cultures for its versatility and nutrients. There are just endless, creative ways to serve these delicious morsels:
1. Deep Fry
Crispy deep fried wontons are great for appetizer. I love serving these crunchy morsels at dinner parties or family get-together, and they always disappear.
2. Add Noodles and Vegetables
Homemade wontons are filled with proteins. To turn these dumplings into a fulfilling meal, you can just cook them up with your choice of noodles. Egg noodles, ramen noodles, somen noodles, rice noodles or soba noodles are just some of the selections you can add to the soup. Toss in some vegetables or edamame, you will have a well-balanced bowl of wonton noodle soup.
3. Pan Fry
Similar to gyoza, pan fried wontons dipped in soy sauce is simply delicious!
4. Coat with Your Favorites Sauce
Wontons are delicious enough with a simple soy sauce. But they also go well with all sorts of dipping sauce. Try ponzu sauce for a lighter flavor. If you like things spicy, a spicy garlic chili sauce will have you ask for more.
5. Extra Wontons
Homemade wontons can be frozen and keep well for 1-2 months. Whenever you make wontons at home, make sure to make a bigger batch. This way you can quickly put a meal together whenever your family crave a bowl of wonton soup or when you need some tasty fried appetizer for a party. I call them the great emergency food – super convenient yet wholesome.
With this, I hope you enjoy making my Shrimp and Pork Wonton. If you give the recipe a try, let me know! Leave a comment, take a picture and tag it #justonecookbook on Instagram or Facebook. I’d love to see what you come up with.
- 1 green onion/scallion
- 6 cups chicken stock/broth (Use Asian chicken stock. See the post or Notes)
- 1 tsp sesame oil
- 1 tsp kosher salt (to taste)
- ¼ tsp white pepper powder (to taste)
- 2 green onions/scallions
- ½ lb shrimp (½ lb = 227 g, about 8 pieces) (shelled and deveined)
- ½ lb ground pork (½ lb = 227 g)
- 1 inch ginger (1” = 2.5 cm)
- 1 package wonton wrappers (1 pkg (12oz/340g) = 46 wrappers)
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 Tbsp sake
- ½ tsp granulated sugar
- 1 Tbsp potato/corn starch
- ¼ tsp white pepper powder
- white pepper powder (to taste)
- chili sauce
Gather all the ingredients.
To make wonton soup, cut 1 green onion into 2 inch pieces. Add the chicken stock and the green onion in a large pot and bring to boil.
Once boiling, season with sesame oil, kosher salt, and white pepper powder. Turn off the heat and set aside.
To make fillings, chop 2 green onions into small rounds. Save some chopped green onion to serve with the soup.
Chop cilantro and set aside to serve with the soup.
Cut the shrimp into smaller pieces, and then cut them into even smaller pieces (almost like paste).
In a large bowl, combine the pork, shrimp, and chopped green onion. Grate fresh ginger and add to the mixture.
Add all the wonton seasoning ingredients to the mixture and mix well.
While you wrap wontons, bring a large pot of water to boil. Place a wonton wrapper on your hand. Place a teaspoon of the filling in the center of the wrapper. Start with a small amount so it’s easier to work with. Use your finger to moisten the edges of the wrapper with water.
When the edges have been moistened, fold the wrapper in half to create a rectangular shape, pressing any air that might be trapped around the filling. Fold the sides inward so that they overlap.
Wet the portion where the sides meet. Pinch to close and seal.
Here is the cute little wonton! Place the finished wontons on a baking sheet lined with parchment paper. Cover with plastic to keep them moist as you continue with the remaining fillings and wrappers.
After wrapping wontons, put 5 to 10 wontons in the boiling pot (depending on how big your pot is – the key is not to overcrowd the pot). Cook 5 minutes, or until wontons float on the surface of the water and are tender and translucent. I boil wontons separately from the stoup so the soup stay clear.
Transfer wontons to serving bowls. Continue with the rest of wontons. When you are done with cooking, pour some hot soup over wontons and garnish with chopped green onions and cilantro. Sprinkle some white pepper. You can also serve with soy sauce, chili sauce etc.
To freeze the wontons, flash freeze for 1 hour (place them on a parchment-lined baking sheet covered with plastic wrap) and transfer them to a freezer bag. Keep in the freezer up to 1-2 months. Do not defrost and cook frozen dumplings in a simmering soup for 12 minutes.
Leftover filling: Make mini meatballs or patties and cook them in a frying pan. Once they are pan fried, you can pack them in an airtight container and store in the freezer for later use.
Leftover wrappers: Wrap a small piece of cheese and pan fry or deep fry cheese wontons. They are kids’ favorite!
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Editor’s Note: The post was originally published on Aug 10, 2011. The images, content, and recipe have been updated.