Wonton Soup

Wonton soup is a simple, light, Chinese classic with pork-filled dumplings in seasoned chicken broth. Whether in soup or fried, wontons always add delicious, hearty flavor to any dish!




  •  pound boneless pork loin, coarsely chopped

  • -2 ounces peeled shrimp, finely chopped

  • -1 tablespoon Chinese rice wine

  • -1 tablespoon light soy sauce

  • -1 teaspoon brown sugar

  • -1 teaspoon finely chopped green onions

  • -1 teaspoon chopped fresh ginger root

  • -24 (3.5 inch square) wonton wrappers

  • Soup:

    • 3 cups chicken stock

    • 2 tablespoons finely chopped green onions

    • Directions

      1. Make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and ginger together in a large bowl until well combined. Let stand for 25 to 30 minutes.

      2. Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten all four wrapper edges with water and fold over filling to make a triangle; press the edges firmly to seal. Bring left and right corners together above filling; overlap the tips of these corners, moisten with water, and press together to seal. Repeat until all wrappers have been filled and sealed.

      3. Make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in wontons and cook for 5 minutes.

      4. Ladle into bowls and garnish with green onions.

      5. To Fry Wontons:

        Heat 2 to 3 cups oil in a wok until hot. Deep-fry wontons in batches in hot oil until golden, 2 to 3 minutes per side. Drain on a paper towel-lined plate. Serve with duck sauce (plum sauce) or any dipping sauce.