Cantonese Cuisine · tested Chinese home cooking
Wonton Soup Recipe
馄饨汤 Húntun Tāng
Delicate pork and shrimp wontons floating in a fragrant, clear broth. Making wontons from scratch is easier than you think, and the result is light-years better than frozen or takeout versions. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- For wontons: 1 pack square wonton wrappers, 200g ground pork, 3.5 oz shrimp chopped, 1 tbsp ginger minced, 1 tbsp Shaoxing wine, 1 tbsp soy sauce, 1 tsp sesame oil, 1 egg white
- For broth: 4 cups chicken stock, 2 slices ginger, 1 green onion, salt to taste
- Garnish: scallions, cilantro
Step-by-step instructions
Step 1
Mix ground pork, chopped shrimp, ginger, shaoxing…
Mix ground pork, chopped shrimp, ginger, shaoxing wine, soy sauce, sesame oil, and egg white in a bowl. Stir in one direction until well combined.
Step 2
Place a wonton wrapper on your palm
Place a wonton wrapper on your palm. Add 1 tsp of filling to the center. Moisten edges with water. Fold diagonally to form a triangle, pressing to seal.
Step 3
Bring the two bottom corners together, moisten one…
Bring the two bottom corners together, moisten one tip, and press to seal into a classic wonton shape.
Step 4
Bring chicken stock to a boil with ginger and green onion
Bring chicken stock to a boil with ginger and green onion. Reduce to a simmer.
Step 5
Cook wontons in boiling water for 3-4 minutes until…
Cook wontons in boiling water for 3-4 minutes until they float and the wrapper is translucent. Drain.
Step 6
Divide wontons among bowls
Divide wontons among bowls. Ladle hot broth over them. Garnish with scallions and cilantro.
Cook’s notes
- Make extra wontons and freeze them on a baking sheet – cook directly from frozen, adding 2 minutes to boiling time
- Don't overfill the wontons or they'll burst during cooking
- The broth should be clear and flavorful – use good quality chicken stock
- Serve with a drizzle of black vinegar and chili oil on the side
Common questions
Can I make Wonton Soup less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.