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.
3 Tips to Make Really Good Wonton Soup
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.
Here I’d like to share 3 tips to make your wonton soup extra special!
1. Use Shrimp and Pork for the Filling
My family always loves 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 the 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. Wrap Wontons Nicely
Nicely wrapped wontons are not only visually beautiful but also keep the filling inside the wrap and you can freeze them for later use.
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 an 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 craves 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.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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Shrimp and Pork Wonton Soup
Video
Ingredients
For Wonton Soup:
- 1 green onion/scallion
- 6 cups chicken stock/broth (if possible, use Asian-style chicken stock. Please read the post)
- 1 tsp roasted sesame oil
- 1 tsp kosher or sea salt (I use Diamond Crystal; use half for table salt) (to taste)
- ¼ tsp white pepper powder (to taste)
For Wontons:
- 2 green onions/scallions
- ½ lb shrimp (about 8 pieces; shelled and deveined)
- ½ lb ground pork
- 1 knob ginger (1”, 2.5 cm)
- 1 package wonton wrappers (12oz, 340g; roughly 46 wrappers)
Seasonings for Wontons:
- 2 tsp soy sauce
- 1 tsp roasted sesame oil
- 1 Tbsp sake
- ½ tsp sugar
- 1 Tbsp potato starch or cornstarch
- ¼ tsp white pepper powder
To Serve:
- cilantro (coriander)
- white pepper powder (to taste)
- chili sauce
Instructions
- Gather all the ingredients.
- To make wonton soup, cut 1 green onion into 2 inch (5 cm) 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.
To Serve
- To cook wontons, put 5 to 10 wontons into a boiling water in a large pot. Depending on how big your pot is, you can add more/less wontons. Do not overcrowd the pot. Cook for 5 minutes, or until wontons float on the surface of the water and are tender and translucent. I boil wontons separately from the soup so it stays clear and clean.
- Transfer wontons to serving bowls. Continue with the rest of the 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 Store
- 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 for up to 1-2 months. When you're ready to cook, do not defrost and cook frozen dumplings in boiling water 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!
Nutrition
Editor’s Note: The post was originally published on Aug 10, 2011. The images, content, and recipe have been updated.
