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.
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- 1 green onion/scallion
- 6 cups chicken stock/broth (Use Asian chicken stock. See the post or Notes)
- 1 tsp sesame oil (roasted)
- 1 tsp salt (kosher or sea salt; use half if using table 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 (roasted)
- 1 Tbsp sake
- ½ tsp sugar
- 1 Tbsp potato/corn starch
- ¼ tsp white pepper powder
- cilantro
- 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.
Wow I love your wontons, you wrap them so neatly. Also whats your secret in getting them in tact coz when I start boiling mine some of the wrappers go off.
BTW I accepted your challenge and here is the post http://angsarap.wordpress.com/2011/08/09/seven-links-challenge/
I usually use Japanese brand wonton wrappers and they usually don’t break unless I put too much filling. Also, make sure to press the edge very well and try to cook in batches so they don’t stick each other.
Now I have to check what you got! So exciting!!
Hmm, you did a good job Nami, your wonton look so delicious. Frankly speaking, i actually seldom make wonton at home since i can easily obtain from the outside stall here..
I hope your daughter feels better very soon. These look amazing and your pictures are just fantastic!
Hope your daughter feels better now. You can give her room temperature 100 plus to bring down the fever beside the medication.
Your wanton looks so delicious and so neatly wrap. You can add some chopped water chestnut to give some crunch.
These look really great! I can’t wait to try them. I’ve made potstickers once before and they turned out okay, so I think these might work for me too! 🙂
Looks really appetising. Wonton soup brings a specific memory for me. A friend once suggested that it is a great cure for hangovers. I tried it and the hangover did not go away, it was a pretty bad one, but the soup was delicious. I would love some wonton soup for lunch today, even though I don’t have a hangover:)
These look amazing. I love wontons at restaurants but never have tried them at home. I am sure these are so much better than the bought variety. I think its time for me to do some experimenting!
Wontons are really comfort food and so divers. Yours look sooo pretty. Funny how much our stuffing is alike.
I hope your daughter is feeling much better. The best thing about being sick is to be pampered! These wontons should do the trick.
Nami, my favourite way to enjoy wonton is looking at your lovely photos!
I love wontons and usually prepare them not in soups, but steamed and served with a salad or another raw vegetable side dish. I also never make the typical wonton shape. In short I make dumplings and not wontons 😉
I have never made shrimp and pork filling, although I often have it in restaurants. I must try your recipe soon! It looks like a perfect comforting dish. I am sure your daughter feels much better after a couple of these!
I hope your daughter is better today Nami! My favorite way to enjoy wontons is either in wonton soup or dumplings. There is a great place in Kansas City that serves wonderful dumplings, the seafood variety is my favorite. Your combo of pork and shrimp sounds so satisfying. I have wanted to make these for a while, can’t wait to try them!
I hope your daughter is feeling much better. I too like something comforting and soupy when I am sick. I am sure your daughter love the soup. I like wonton with some my noodles.
I hope your daughter is feeling much better now. I can never get my wanton to look as pretty as yours and I think making it so neat and tidy as yours would required lot of loving attention. 🙂
I’m so sorry your daughter has been sick 🙁 I hope she will feel better soon!!! Your wonton’s look amazing!
Oh those wontons are fantastic! I love wontons with pork and shrimp and yours look just perfect!
Sorry to hear about your daughter and hope she feels better soon! I’m sure the naps and the delicious wontons will heal her in no time. These look like the perfect comfort food, and your wontons are wrapped so beautifully! I think my favorite way would have to be the hot spicy chili wontons. I can never seem to get enough of them!
Now I totally am craving won ton min- which totally makes me think of my grandma- that was her all time favorite!! I hope your daughter feels better soon- all her new friends are waiting for her to come back to preschool!!
Sick baby is the worst thing! Hope she is better soon. Won ton is a real favourite – takeaway, though! I think I may give this a go, it looks so good.
love won ton in soup and deep fried! hope your daughter feels better soon!
This is such comfort food! You’re such a good mommy!!
Oh dear, hope your daughter recovers fast.
My favorite way to enjoy Wontons is in soup broth! I can have as many as 20 and it makes a comforting satisfying meal. I usually like to have more veggies in the filling – makes it moist and juicy. Hmmm…maybe that is why I can eat 20 or more!!!!
I’m saving this recipe to try! I love wonton soup so much. I haven’t made wontons in so long though. I really should because my husband loves them too and I think the kids would enjoy them. Yours look perfect 🙂 Hope your daughter feels better soon!
Sorry about Shiori being sick. I hope she feels better soon. I’m sure mommy’s shrimp and pork wonton would be a big help! 🙂
Mmm these wontons look incredible!! I’ve always wanted to make them but haven’t tried yet, this looks like the perfect recipe 🙂
I love wonton soup and that’s my favorite one to order at PF changs. Yours look as good as the restaurant one. Will try them sometime soon.
Nami, this looks so good! I make gyoza sometimes, but rarely wonton. I need to make it more often. I used to love eating eat as a kid as ramen/wonton combo 🙂
Oh no…. I hope Shi-chan is feeling a bit better by now… Well, you all should just take it easy ; )
I love this stuff. Makes me feel somehow winter season, though… Funny…
Looks amazing Nami! I love wontons, I will be making this soon! Thanks for sharing!
wow great soup hope your little one gets to feeling better 🙂
I’m so sorry your daughter is sick! But still, it sounds like she got to enjoy some quiet, comforting, mommy-time, which always helps. Plus, looking forward to some yummy wontons like these would definitely make anybody feel better.
Awww you are such a sweet mommy! Even at this age when i feel sick, i wish my mom is with me , no medicine can give you that comfort 🙂
As for that wonton… i am drooling! you know my love for these and my love for any kinda dumplings. gorgeous clicks.
Nami, your wontons look fabulous…I am so lazy to make them, I but them frozen when I crave for it…shame on me.
Hope you are having a great week 🙂
Yumm, this is definitely one of my comfort foods when feeling under the weather!
The soup looks amazing! And I hope your daughter feels better soon! How crappy to be sick in the summer!
we enjoy wonton soup but with different meat 🙂
Oh, I love wonton soup…and I just know your version is amazing, Nami! I like them in soup and deep fried…just give me some yummy wontons! Hope your sweet daughter is on the mend soon~
looks like such comfort food! it’s been raining a lot lately and this would be perfect for my dinner tonight haha hope your daughter is feeling better!
I am so sorry your baby girl is sick! Whenever i am sick, I always want my mommy too! Unfortunately, I think I’m a little big for her to cuddle with for an entire nap. This soup looks like just the thing to give her a burst of energy.
These look great! 🙂 I like my wontons fried lol
Hope your daughter is feeling much better!
Poor girl! I hope she feels better soon. I hate have sick kids, it is the worst! These wontons sound amazing! My husband would LOVE these!
Hey Nami, my apologies for not coming by lately, I’ve been so busy with house guests, remodeling, getting ready to head on on vacation again… excuses, I know, but I just wanted to drop by and say hello.
Wishing your daughter speedy recovery… my 14 yr old daughter..still clingy when she’s not well..:D
I love my wonton deepfried actually… love the crispy and crunchiness of the skin.
Nice photos … as always 😀
What an incredible dish Nami. I love wonton, and shrimp- pork is wonderful combination! Awesome pictures as always! By the way I hope your little girl feels better soon, give her big hug for me!:)
Yummy, I love wontons!! Your bowl of soup looks SO delicious… I really wish I had it here in front of me right now! My favorite is Szechuan style with spicy chili oil. My mouth is watering already.
I hope your girl is feeling better soon! It’s good that she gets so much comfort from you, and you get a chance to spend some time with her (even napping!)
I hope your little princess feel better soon. I’m sure these wontons will cheer her up :-). They look so so good Nami, Thanks for this recipe. Pamper your doll and take care.
Hope that she feels better. 🙂 And for my wontons I make seitan-crab (I’m vegan) and mix it with super-spicy chilis. Normally I put it in a soup to be lower fat – but ocassionally I will pan fry or bake.
I always loves dumpling, all kind of it!
This wonton I guess is a variety of dumpling – chinese dumpling? 🙂
I often made gyoza – japanese dumpling & mandu – korean dumpling
This wonton I see use 2 of my fav ingredients – shrimp & ****ake mushroom
Tq for sharing the recipe Nami, I’ll make it when my frozen mandu is run out
best wishes & get well soon for ur little princess dear 🙂
My little son is sick also, he is 3,5yr – he got typhoid , so yes – I having a “long nap” also for the past 2 days 😀
Thx again! 😉
Your wanton soup looks very delicious. Thanks for reminding, I think I got to make this soon.
Hope your daughter is much better now 🙂
Ohhhh, poor baby! I hope she’ll feel all right soon!
And this wonton look wonderful! 🙂
Oh! I hope your daughter gets better soon! I know how hard it is when little kids fall ill 🙁
I am sure your beautiful wontons will help her get well soon!
I love wontons in hot soups 🙂 Not a great fan of fried ones!
Hope your little girl is on the mend. These certainly look like they would tempt her to eat. they tempt ME to eat!
Looks really yummy like all your dishes 🙂
I love these wontons and your recipe is almost identical to mine too! Great comfort food, especially for kids who are sick. Easy to eat and lovely soup to go with it too.
Perfect dish. Love the flavors and the execution was flawless.
Hope your daughter gets well soon.
Be well
Aww…I hope your girl feels better soon..hugs to her.
Love this shrimp wontons- I order them without fail at P F Changs..and I think you know my shrimp love.Such healthy & delicious recipes are comfort food for me.Thanks for sharing your version.
Nami, I hope your little one is doing better!! Sending her get-well wishes!
These wontons look seriously good. I looooove the flavors!
Sorry to hear about your daughter – happily she has a doting mother who can cook her pants off! So happy to see this recipe for wonton soup – one of my favourites and you do it up so well. Beautiful Nami.
Wow, I’m so impressed, Nami. These wontons look amazing!! Sorry to hear about your daughter, I really hope she feels better soon!
This looks wonderful!! I am inspired to try my own hand at wrapping wontons. Yours look absolutely perfect. I’m impressed.
Aww – I hope your little one gets better soon Nami! With a bowl of these wontons, I bet she’ll be back to normal in no time =)
These wontons look delicious!!! I love the shrimp and pork combo too. What a great recipe Nami!
Handsome won’t eat shrimp if he knows they are in something. The idea just freaks him out a bit. But I love wontons with a great shrimp pork mix. This reminds me I need to make some again.
This is one of my favorite noodle when going in chinese restaurants.. I think this will serve me well doing it at home. Two thumbs!
Awww, poor baby! I hope she’s feeling better very soon! Great recipe. I like to fill my wonton skins with chocolate and banana’s and fry them up! You have made a lot of changes to your blog. I like it!
So sorry about your little daughter being sick…hope she’s feeling better by the end of the week…no fun being sick, but I’m sure your wonderful yummy wontons will make her feel better.
Congratulations on the top 9, Nami! Well deserved:D
xoxo
I buzzed you!
lovely recipe…do visit the ongoing event and send us some beautiful recipes of yours 🙂
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Nami, I am sorry to hear that your little one is sick but I am sure after these wonderful wontons she will be feeling much better.
Maybe you should fit in just one more afternoon nap – just for good measure. 😉
Have a happy weekend.
🙂 Mandy
These look so delicious. Congratulations on Top 9!
comfort dish. the ready made ones in supermarket are so readily available that i’m lazy to make my own dumplings.
I LOVE wonton soup – I will definitely be bookmarking this one!
These plump wontons would get me interested in eating any time 🙂 Hope your little girl is feeling better. My favorite way to eat wontons are steamed and in soup just like this! Congrats on the Top 9 and have a wonderful weekend, Nami!
We would do everything to make sure our children feel better when they’re sick. That is being a good parent, Nami. This wonton soup looks very soothing and delicious. Hope your daughter is feeling better. 🙂
~ ray ~
Beautiful recipe and pictures 🙂 Congrats on the Top 9!!! Hope your little one is feeling better 😀
I’ve never made my own dumpling, but this looks fairly easy! YUM!
this is starving me to death….thank you so very much for sharing, I am going to def try this when my cooking season is over…
Hi Nami –
Now, don’t those look scrumptious?
Congrats on T-9!
LL
I hope your little one is feeling better. Blogs and dust bunnies can wait when your babies are sick. And, this picture perfect recipe looks great in the Top 9!
Sorry your little one wasn’t feeling well.. Glad I found your site, can’t wait to try all your recipes!!
It is the worst when little ones are sick :(. This is a good dish for recovering kids (and adults)
hi nami…I often visit your blogs and I like the recipe you present…and this recipe I tried it 2x but in my own version…I like the way you wrap the wonton……In my own version I am always failed I have no style in wrapping… just wrap it and dab some water to close lol no style…I will try this and this time I will no longer disappointed =)
GOD THAT LOOKS DELICIOUS… i wouldnt mind some now… mhh its cold and rainy outside ><
Your wontons look AMAZING! Im so glad to have this post. After all the dumplings we ate in China we are going through withdrawal!! Cant wait to try these
Your wantoon looks great!
Just a Q… Normally i will pre prepared the meat in the fridge for other day usage. Can i place the shrimp, green onion and mushroom in the meat? or shd it be prepared and cooked immediately?
Hi Suz! You can keep over night, but I wouldn’t leave it for too long. The ingredients get too salty from marinade. I usually try to cook when the ingredients are still fresh. I’m not sure how long you are talking about, but I would freeze the meat until you are ready to use if it’s more than 2 days. So the meat will be fresh when defrosted. Hope this helps. 🙂
I learned to make wontons working at a chinese restaurant when I was in my teens. My favorite filling for them is coarsely ground pork seasoned with plenty of ginger and some oyster sauce. We used to seal them with a little cornstarch and water paste along the edge and pressing firmly. Mrs. Lee also taught me that you have to let them dry out a little bit — if the seam is still really wet when you go to boil or fry them, the water in the seam lets it open up.
Thank you so much for your feedback and helpful advice, Anna! 🙂
This looks so good. I always love a bowl of wonton soup–even when I’m not sick.
I just wanted to tell you that this soup was/is delicious. Really good.
Thank you so much for your feedback Jennifer! So happy to hear you enjoyed this dish. 🙂
these look so good. I think I will make these for my family some time in the future
Hope you and your family enjoys this recipe! 🙂
I made this for dinner tonight, and Oh. My. Gosh.! The broth for the soup, alone, tasted wonderful! So good! My new comfort food!
Hi Ali! I’m so glad you enjoyed this dish. Thank you so much for writing your feedback. I really appreciate it! 🙂 xo
My favorite wonton are in war wonton soup with shrimp and pork filling…Can’t wait to try yours.
Hope you enjoy! 🙂
Do you know about how much shrimp by weight? I often buy fairly large shrimp. I would prefer to measure the shrimp by weight.
Hi Patricia! I apologize that I didn’t add the weight for shrimp. All of my recipes for the past 2 years or so include both metric and imperial measurement, but not old recipes like this. I also buy large shrimps for this recipe (and used 22 pieces). 🙂
Looks so yummy. Looks like the key for me will be not to over crowd and not to overcook. I will have to try it.
Hope you enjoy! 🙂
thank you I love wontons soup I will try this since rainy weather here in the bay area!
Hi Jazmin! I hope you enjoy this recipe! 🙂
Hi Nami,
I’ve been your blog fan for years and cooking my family’s favorite japanese food thanks to your recipes.
This one is no exception. This recipe is so easy and delicious. I substitute the filling with shrimp and the rest I follow exactly like your recipe. The result is awesome! It never fails to impress my boys, the harshest judges of my cooking. Thank you Nami!
Hi Jayne! Thank you for reading my blog and trying my recipes for a long time! 🙂
So glad this recipe came out well and your family enjoyed it. Your kind feedback meant so much to me. Thank you!!!
I really enjoy these recipes, since it’s winter in the Southern Hemisphere now. I’d love something warm like this to eat! Thank you for sharing. I really enjoy your step-by-step recipe format.
Hi Diana! I hope this recipe will keep you warm in the winter months! Glad to hear you like the step by step pictures too. 🙂
Nami – this has been one of my go-to’s forever but you make the wonton prep even easier than my ‘wrap-around the-finger’ scenario 🙂 ! Have a wonderful vacation – good weather and a lot of warm laughs! Love to the kids!
Thank you so much Eha! Stay warm with soup and stew during winter months. I hope I survive the humid hot weather in Japan… 🙂 xoxo
can you recommend a vegetarian filling for wontons? Would mushrooms and green onions work?
Hi Saskia! Eggplants, zucchini, and mushrooms… anything would work, but if vegetables contain more moisture, don’t leave it out too long and freeze or cook soon. 🙂
Love pork, love shrimp, and most of all I love wontons. So put them all together and I’m in heaven! 🙂 Thanks.
This is so perfect now in our cold and wet weather here in NZ
This looks good. Right now I have colitis (a colon infection) and my doctor says my diet should be pretty much soup and rice. This would be a perfect easy to digest meal for me.
Hi Erin! Hope you enjoy this recipe and recover from the infection soon! 🙂
I’m planning on making this tonight. I had the craving for these and knew today would be rainy and thought it would be perfect for dinner tonight. I only have western chicken stock at home unfortunately but I will add some ginger, green onion and garlic to it when I bring it up for a boil and maybe also add the shrimp shells for another layer of flavor.
I totally agree with you with the pork and shrimp combo being the best one. If I have time I might also had shiitake mushroom to the filling mixture.
Hi Annie! Hope you enjoyed having this for dinner. Stay dry, here it was 90F and so hot….
I’m not sure if this question was asked before by others, but I really want to know how to take apart the frozen wonton? So I tried this recipe and made a big batch, the extra went into the freezer. However, the frozen wonton all stuck together and I had a hard time taking them apart. Please help!!!! Thanks in advance.
Hi Tram! Did you follow step 15? You freeze your wontons on a flat surface so individual piece will be frozen. Once each wonton is frozen, you can put in a bag but they won’t stick together. So I’m thinking maybe when you are freezing for the first time, maybe the wontons got stuck together?
Hi! The wonton soup is delicious. I will snap a pic and put on Twitter. I’ve used the WSJ recipe for years (smoky chicken gyoza soup) so added some dashi and sake to the broth as they suggest (but kept the sesame oil and white pepper as you do). Also, their dumpling recipe calls for Napa cabbage which I love but it takes time, and I didn’t miss it in this soup. I added fresh spinach at the end. I make a lot of soups but think this is my favorite! Thanks for posting.
Hi Camille! Thank you for your kind feedback and I’m so happy you enjoyed it. 🙂
How many wontons does this recipe make?
This recipe is a winner! I’ve made this several times- the second time I made this I doubled it and froze the extras. I use the Japanese chuka dashi powder that you recommended for the broth and it’s so good and easy to make! I also like to top the soup with some blanched choi sum.
Hi there!
How many wontons does this recipe yield?
This wrapper package comes with 46 wrappers. 🙂
Hi Eileen! Yay, it’s pretty easy right? I’m glad to hear this recipe worked out well for you. Freezing extra really helps for the time you are too busy to cook the entire meal. Making soup is easy with Chuka Dashi Powder. 😉 Thank you for your kind feedback!
Made this for my in-laws. We all thought it was so delicious! It really hit the spot in this cold weather and it beats any restaurant in our city. I’m so happy I found your blog. Thank you so much!
Hi Nancy! I’m so happy to hear that you and your in-laws enjoyed this recipe. Thank you for your kind feedback. Homemade is great as you can use better quality ingredients. 🙂
This is a great recipe. I love won ton soup. I was not aware of the Asian stock as I was always using ordinary stock and it did not work well. I will try this one. Thanks
Hi Shane! I’m glad I mentioned the difference. I think Asian chicken stock will work better as it has more simple taste. 🙂
Made these wontons last night. I may have added too much white pepper, but overall it was delicious. Happy to be able to freeze them to enjoy whenever. Thank you again, Nami!
HI Mydao! Thank you for trying this recipe! I’m glad to hear you enjoyed it. Yes, I agree, being able to freeze is a big plus as we can make it all at once and enjoy it at different times. 🙂
Hello! I’m planning to use your recipe tonight. Does it make a big difference if I don’t use sake? Or is there a good substitute if I don’t have sake at home? Thanks!
Hi Beryl! I am sorry for my late response – I was on vacation and traveling…. If you don’t have sake, you could use Chinese rice wine or dry sherry. Hope this page will be helpful: https://www.justonecookbook.com/sake-mirin/
Hi Nami! I live in Utah and alcohol is very hard to purchase here, including sake. We have to go to state run liquor stores to get it, which I find tedious for just a tablespoon of liquid. Are there any non alcoholic substitutes for sake?
HI Nikolai! Japanese use sake to remove unwanted odor from the meat (one of the reasons besides making the flavor and texture improvement). You could omit sake here. 🙂
YUM!!! I cannot wait to make this! Question though, can you buy Asian chicken stock in grocery stores or do you have to make your own?
Hi Katherine! Yes, you can purchase it, but it can be salty. If so, add water and check the taste of the stock before using it. 🙂
Ow darn, I got the wonton wrappers that say “for fry” on the packaging. I guess you can’t make wonton for the soup then?
Hi Michelle! Are the wrappers thick? So strange… it shouldn’t be only for frying. Most commonly used for making wontons like this than deep frying. Oh well. Maybe theirs is too thick for a soup like this. 🙁
I did see one package with nothing on the packaging and one that specifically said “for fry” I only got those because they were cheaper. I haven’t opened the package yet but I guess they are thicker than normal so you can deep fry them.
Hi Michelle! Thank you for sharing the information. Try the other package next time. 🙂 I love wrapping string cheese in wonton wrappers and deep fry it. 😀
They weren’t that bad but will defenately get the other ones next time.
One question though, if you keep raw wonton in the refrigerator how long will they last?
Hi Michelle! I assume you’re not talking about the wrappers in the package. You’re talking about the already wrapped wontons. I’d say you should not wait to cook and the reason is that moisture in the filling will make the wrappers wet. So if you want to save it for later, I’d say to keep in the freezer. That way, you can keep for 2-3 weeks (4 weeks okay, but the quality will degrade as you leave them).
Now if you decide to freeze them, don’t just put them all in a freezer bag. They will stick together. So you will lay the wontons on a baking sheet lined with parchment paper and put them on, cover with plastic wrap and lay flat to flash freeze until they are frozen/hard. Then transfer to a freezer bag so they won’t stick together frozen. 🙂 Hope this helps!
Aha thank, I made them the day before yesterday and was planning to deep fry the ones I had left over yesterday but I never got around to do so. So I wanted to fry them today.