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Pork and Shrimp Wonton Soup

Pork and Shrimp Wonton Soup is my second favorite Chinese soup. I’ll tell you about my favorite later, but for now, let’s focus on this savory broth studded with juicy, flavorful homemade wontons. It’s a massively comforting, crazy delicious meal that can be on the table in under 30 minutes.

Overhead shot of two bowls of the soup.

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You might be thinking, “Whoa! Hold on there! I can’t make my own wontons!” And, while you are absolutely free to purchase frozen wontons for this soup, I guarantee you that you CAN make them. Not only that, but with my simple recipe and step-by-step instructions, you can easily master this culinary feat in mere!

And the wonton soup broth is even easier to make! You’ll just combine chicken broth with a few seasonings and cook shrimp and bok choy right in the broth.

I really love this homemade wonton soup, but as I mentioned before, it is not my number one favorite, but only because I think Hot and Sour Soup, my absolute fave, is the secret cure for the common cold (and also really delicious!)

low angle shot of a bowl of wonton soup with a spoonful containing a wonton being held up.

Why you should make your own wontons and homemade wonton soup?

I am arguably not a typical home cook, so you might be skeptical when I say that making homemade wontons is not only worth the effort, but actually very easy. You’re just going to have to trust me on this: You can make your own wontons (and wonton soup!) in less time than it would take you to order take out and pick it up.

If you have an Asian supermarket nearby, you might be able to buy decent frozen wontons. But I’m telling you, these homemade pork and shrimp wontons are a thousand times better. And I would never lie about something this important.

I have posted this basic pork and shrimp wonton recipe before (try my Fried Pork and Shrimp Wontons or Air Fryer Wontons). I love wontons deep fried or air fried until they’re crunchy, but I also love wonton soup. Fortunately, the same wontons work just as well in this wonton soup recipe as fried!

I buy my wonton wrappers because the ones you buy from the store are pretty good and making them at home adds a lot of time and, frankly, they aren’t as consistent as store-bought. You can find wonton wrappers in most supermarkets, usually in the produce section or wherever they put the tofu.

Overhead shot of the ingredients needed to make the soup.

What ingredients do you need to make this wonton soup recipe?

 The ingredients for this pork and shrimp wonton soup recipe are easy to find in any supermarket. Here’s what you need (note that the complete recipe, with measurements and step-by-step instructions, is included at the bottom of this post):

Overhead shot of the ingredients needed to make the wontons.

How do you make pork and shrimp wonton soup?

It’s easy to make both the pork and shrimp wontons and the homemade wonton soup broth. Put them together for a quick, filling, and healthy meal. Here’s how (note that the complete recipe, with measurements and step-by-step instructions, is included at the bottom of this post):

  1. First, make the wontons by mixing the filling ingredients together. The wonton filling is made of ground pork, shrimp, green onions, soy sauce, sesame oil, ginger, garlic, salt, white pepper, and cornstarch.
  2. Place a spoonful of filling on a wonton wrapper, fold it over into triangle, sealing the edges with a little water if necessary. Next, holding the corners of the long side of the triangle and bring them together to form the traditional purse shape. Use a bit of water to seal the corners to each other. Repeat with the remaining wrappers and filling, arranging them on a parchment lined baking sheet.
  3. Once the wontons are filled, make the wonton soup broth. Heat the chicken broth with ginger, soy sauce, cooking wine, and sesame oil and simmer. Add the bok choy, shrimp, and green onions and simmer until the shrimp is cooked.
  4. While the soup is simmering, boil water to cook the wontons. Drop the wontons into the boiling water (cook them in batches to avoid crowding) and cook until the wontons float to the top, about 5 minutes.
  5. Using a slotted spoon, transfer the shrimp and bok choy to serving bowls, dividing equally. Next, place cooked wontons in each serving bowl. Ladle the wonton soup broth over the ingredients in the bowl and serve immediately.

How to serve this homemade wonton soup recipe?

I often serve this wonton soup as a full meal. It has everything you need: protein, starch, veggies. Or sometimes I serve it with Pork Fried Rice, Singapore Rice Noodles, Kung Pao Chicken, Szechuan Shrimp, Sweet and Sour Tofu, Salt and Pepper Chicken, or Air Fryer Salt and Pepper Tofu.

low angle shot of a bowl of the soup.

Homemade Wonton Soup Frequently Asked Questions

WHAT IS THE BEST WONTON WRAPPER TO BUY?

I have used a lot of different wonton wrappers and they have all worked well. My recommendation is to buy whatever wonton wrappers you can find easily in your supermarket. You’ll usually find the wonton wrappers in the produce section alongside the tofu. If you can’t find them there, try the freezer section or fresh pasta section.

HOW MANY WONTONS SHOULD YOU MAKE PER PERSON?

Cook 3 to 5 wontons per serving. For 4 servings, I usually cook around 16, but you should do more depending on how hungry your people are.

WHY BOIL WONTONS SEPARATELY

If you boil the wontons in the soup, the broth becomes cloudy and starchy. I like to boil the wontons separately to keep the broth nice and clear.

 WHAT IF I WANT TO USE FROZEN WONTONS?

You can absolutely use frozen wontons if you really want to. Asian supermarkets like Ranch 99 carry some good quality pork and shrimp wontons (or you can substitute chicken or vegetarian frozen wontons if you like).

What can I substitute for the ground pork?

If you don’t eat pork, you can substitute ground chicken or ground turkey. And if you don’t eat shrimp, feel free to leave the shrimp out of the filling, just adding a bit more of the ground meat or substituting chopped mushrooms for the shrimp. You can leave the shrimp out of the broth, too, or substitute mushrooms.

CAN I USE LOWER SODIUM SOY SAUCE?

You can definitely substitute lower sodium soy sauce for regular soy sauce if you are watching your sodium intake. I always have lower sodium soy sauce on hand because we prefer it for dipping sauces. But for seasoning dishes, I usually use the regular soy sauce since the salty flavor is exactly what I am using it for.

What can I do with extra wontons?

You can freeze the extra wontons for another meal. Arrange the uncooked wontons in a single layer on a baking sheet and freeze. Once frozen, transfer them to a resealable plastic bag. They’ll keep in the freezer for 3 months. To cook them, drop the frozen wontons into boiling water.

More shrimp recipes you’ll love

Looking for more shrimp recipes? Try this Camarones a la Diabla, Camarones al Mojo de Ajo, Szechuan Shrimp, or Shrimp and Chorizo Tacos.

Overhead shot of a bowl of the soup.
Yield: Serves 4

Pork & Shrimp Wonton Soup

overhead shot of the soup in a bowl.

I cannot get enough of this savory broth studded with juicy, flavorful homemade wontons. It’s a massively comforting, crazy delicious meal that can be on the table in under 30 minutes.

 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

For the wontons

  • ¾ pound ground pork
  • ½ pound peeled and deveined shrimp, finely chopped
  • 4 green onions, thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced fresh ginger
  • 1 small garlic clove, minced
  • 1 teaspoon cornstarch
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • 12-ounce package square wonton wrappers

For the soup

  • 6 cups chicken broth
  • 1 tablespoon minced ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon Shiaoxing wine (or substitute sake or dry white wine)
  • 1 tablespoon sesame oil
  • 4 to 6 leaves bok choy
  • ½ pound shrimp, peeled and deveined
  • 3 scallions, thinly sliced

Instructions

  1. To make the wontons, In a large bowl combine the pork, shrimp, green onions, soy sauce, sesame oil, ginger, garlic, cornstarch, salt, and white pepper and mix well.
  2. Working with one wonton wrapper at a time, lightly brush the edges of two adjacent sides of the wrapper with water and place about 1 teaspoon of the filling in the center. Fold over one corner of the wrapper so that the two moistened sides meet the two unmoistened sides, creating a triangle. Press the sides together to seal. Then, hold the corners of the long side of the triangle and bring them together to form the traditional purse shape. Use a bit of water to seal the corners to each other. Repeat with the remaining wrappers and filling, arranging them on a parchment lined baking sheet.
  3. To make the soup, in a medium saucepan over high heat, combine the broth, ginger, soy sauce, cooking wine, and sesame oil and bring to a simmer.
  4. Cover the pot, reduce the heat to medium, and let simmer for about 10 minutes. Add the bok choy, shrimp, and green onions to the broth and cook until the shrimp are pink and cooked through, about 2 minutes.
  5. Meanwhile, bring a large saucepan of water to a boil. Drop in the wontons (cook them in batches to avoid crowding) and cook until the wontons float to the top, about 5 minutes. Cook 3 to 5 wontons per serving. For 4 servings, I usually cook around 16, but you should do more depending on how hungry your people are.
  6. Using a slotted spoon, transfer the shrimp and bok choy to 4 serving bowls, dividing equally. Next, place cooked wontons in each serving bowl.
  7. Serve the soup by ladling the broth over the shrimp, wontons, and bok choy.
  8. Serve immediately.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 578Total Fat 26gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 15gCholesterol 447mgSodium 3976mgCarbohydrates 14gFiber 3gSugar 4gProtein 69g

Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.

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By on January 22nd, 2022

About Robin Donovan


Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

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