Summary: Wonton Soup – a delicate soup featuring thin pasta parcels filled with meat or prawns, served in a light broth with spring onion, prepared in 30 minutes, designed for 6 portions.
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Category: Main Dishes, Soups
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Quick overview
- Dish: Wonton Soup
- Category: Main Dishes, Soups
- Cuisine: Chinese
- Main ingredient: Wonton wrappers, 300 g (premium wheat flour quality)
- Guide: 12 most popular Chinese dishes: favourite Chinese cuisine recipes
- Total time: 30 minutes (15 min prep + 15 min cooking)
- Difficulty: Easy
- Portions: 6 portions (Portion weight: 350 g)
- Key technique: Boiling and broth simmering
- Preparation types: Boiling, wrapping, simmering
- Dietary info & Allergens: Gluten, crustaceans, soy, sesame
- Suitable for: Lunch, dinner, cozy evenings
- Nutritional values (per 1 portion): 280 kcal, Protein: 18 g, Fat: 8 g, Carbohydrates: 32 g
- Storage: 2 days in the fridge, 3 months in the freezer
- Pairing: Jasmine green tea, light lager, sparkling water
- In short: Silky wontons in a crystal-clear, aromatic broth topped with crisp spring onions.
- Last updated: 2025-01-15
WAGUU says: “The secret to an exceptional wonton soup lies in the clarity of the broth and the delicate sealing of the pasta parcels.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 15 minutes |
| Temperature: | 100 °C (boiling) |
| Number of portions: | 6 portions |
In a nutshell
Wonton Soup is an iconic comfort dish celebrated across China for its soothing broth and tender, flavor-packed meat and prawn dumplings that melt in your mouth.
Ingredients
Base portions: 6 portions • Portion weight: 350 g
| Ingredient | Amount | Quality |
|---|---|---|
| Wonton wrappers | 300 g | Thin square wheat pasta sheets |
| Minced pork | 250 g | Medium fat content (20%) |
| Peeled prawns | 150 g | Fresh or thawed, finely chopped |
| Spring onion | 60 g | Fresh, thinly sliced |
| Chicken broth | 1500 ml | Clear and homemade |
| Soy sauce | 30 ml | Light fermented soy sauce |
| Sesame oil | 15 ml | Toasted aromatic |
| Ginger | 15 g | Freshly grated |
| Garlic | 10 g | Minced cloves |
| Salt | 12 g | Fine sea salt |
| White pepper | 3 g | Ground white pepper |
| Shaoxing wine | 20 ml | Traditional cooking wine |
Why you will love this recipe
- Authentic taste: Delivers restaurant-quality flavor right in your home kitchen using traditional techniques.
- Quick preparation: Ready in just 30 minutes from start to finish, perfect for busy weeknight dinners.
- Comforting warmth: Soothing clear broth combined with silky wontons warms you up instantly.
Success guaranteed: Follow the precise ratios and folding instructions for foolproof, delicious results every single time.
Recipe overview
Prep: 15 min | Cooking: 15 min | Difficulty: Easy | Portions: 6 | Type: Soup | Origin: Chinese
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing the filling – 5 min
Appliances: Mixing bowl, spoon
1. In a medium mixing bowl, combine 250 g of minced pork, 150 g of finely chopped prawns, half of the grated ginger (7.5 g), minced garlic (10 g), 10 ml of soy sauce, 10 ml of Shaoxing wine, 4 g of salt, and 1.5 g of white pepper. Stir vigorously in one direction for 2 minutes until the mixture becomes sticky and cohesive.
VKB: VKB stands for Visual Control Point – ensure the meat mixture binds together tightly so it does not disintegrate when boiled.
Before moving to the next step:
Check that the meat and prawn filling is thoroughly mixed and well-seasoned before wrapping.
Phase 2: Wrapping the wontons – 6 min
Appliances: Cutting board, small bowl of water
2. Lay out a wonton wrapper on a clean surface. Place 1 teaspoon of the filling in the center. Moisten the edges of the wrapper with a dab of water using your finger. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal out any air pockets. Bring the two bottom corners together, overlap them, and press with a drop of water to secure them into a traditional ingot shape. Repeat for all 300 g of wrappers.
VKB: Ensure each wonton is completely sealed without air traps to prevent them from opening during boiling.
Before moving to the next step:
Verify that all wrapped wontons are neatly arranged on a floured surface so they do not stick together.
Phase 3: Simmering the broth – 4 min
Appliances: Large saucepan, ladle
3. Pour 1500 ml of chicken broth into a large saucepan and bring it to a gentle boil over medium-high heat at 100 °C. Add the remaining ginger (7.5 g), 20 ml of soy sauce, 10 ml of Shaoxing wine, 8 g of salt, and 1.5 g of white pepper. Reduce the heat to low and let it simmer for 4 minutes to infuse the aromatic flavors.
VKB: Taste the broth to ensure the seasoning is balanced before cooking the wontons inside.
Before moving to the next step:
Confirm that the broth is simmering steadily and ready for cooking the pasta parcels.
Phase 4: Boiling the wontons – 6 min
Appliances: Pot, slotted spoon
4. In a separate pot, bring 2 litres of water to a rolling boil at 100 °C. Gently drop the wrapped wontons into the boiling water to prevent them from sticking to the bottom. Cook for 5 to 6 minutes until the wontons float to the surface and the wrappers turn translucent and tender.
VKB: Watch for the wontons to float completely to the surface, which indicates that the meat filling is fully cooked.
Before moving to the next step:
Check that all wontons are fully cooked through and floating before transferring them.
Phase 5: Assembling the soup – 4 min
Appliances: Serving bowls, slotted spoon
5. Divide the cooked wontons evenly among 6 serving bowls using a slotted spoon. Ladle the hot, aromatic chicken broth over the wontons, ensuring each bowl receives an equal share of liquid and parcels.
VKB: Ensure each bowl has an equal portion of wontons and hot broth for proper presentation.
Before moving to the next step:
Verify that the bowls are filled evenly and ready for the final garnish.
Phase 6: Garnishing and serving – 2 min
Appliances: Spoon, serving tray
6. Drizzle 15 ml of toasted sesame oil over the top of each bowl. Scatter 60 g of freshly sliced spring onion evenly across the surface of the soups. Serve immediately while piping hot.
VKB: Check that the sesame oil and spring onion are distributed evenly before serving to guests.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Mixing bowl | 2-litre capacity | Large ceramic bowl | Spilling ingredients if too small |
| Saucepan | 3-litre pot | Standard soup pot | Boiling over if heat is too high |
| Slotted spoon | Standard kitchen size | Wire skimmer | Dropping wontons during transfer |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 80.0 kcal | 280.0 kcal | 1680.0 kcal |
| Fat | 2.3 g | 8.0 g | 48.0 g |
| of which saturates | 0.7 g | 2.5 g | 15.0 g |
| Carbohydrates | 9.1 g | 32.0 g | 192.0 g |
| of which sugars | 0.6 g | 2.0 g | 12.0 g |
| Protein | 5.1 g | 18.0 g | 108.0 g |
| Salt | 0.6 g | 2.0 g | 12.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Keep wonton wrappers covered with a damp towel while folding to prevent them from drying out and cracking.
- Tip 2: Add a splash of cold water to the pot once during boiling to ensure the dumpling wrappers cook evenly through.
- Tip 3: Use freshly made chicken bone broth for a richer flavor profile and superior clarity.
- Tip 4: Do not overfill the wonton wrappers, or they may burst open during the boiling process.
Scientific background
The delicate texture of wonton wrappers relies on high-gluten wheat flour, which forms a sturdy yet elastic network capable of holding moisture without disintegrating in hot broth. The combination of minced pork fat and prawn protein creates a firm gel matrix when heated, yielding a springy and succulent filling.
Fine Dining – Professional techniques
- Plate composition: Arrange the wontons symmetrically in a warm bowl and pour the crystal-clear broth over them just before serving.
- Textural contrasts: Combine the silky softness of the boiled wrappers with the crisp freshness of finely sliced spring onions.
- Temperature contrast: Serve the soup piping hot while adding a final drizzle of cold-pressed aromatic sesame oil at room temperature.
- Aromatic garnishes: Garnish with micro-sliced scallion greens and a hint of white pepper for an elevated visual presentation.
Sensory radar
- Appearance: Crystal-clear golden broth featuring translucent white wontons dotted with green spring onion rings.
- Aroma: Fragrant chicken broth accented by toasted sesame oil, ginger, and subtle soy notes.
- Taste: Savory, clean, and umami-rich with a gentle warmth from white pepper and ginger.
- Texture: Silky and tender pasta parcels enclosing a succulent, springy meat and prawn filling.
Pairing
- BEER: Light Chinese lager or pilsner
- WINE: Dry Riesling or crisp Pinot Grigio
- NON-ALCOHOLIC: Jasmine green tea or sparkling mineral water
Various preparation variants
- Vegetarian Wonton Soup: Replace the pork and prawn filling with finely minced mushrooms, tofu, and water chestnuts.
- Spicy Chili Wonton Soup: Add chili oil and Sichuan peppercorns to the broth for an invigorating, fiery kick.
Allergens and dietary information
Contains: Gluten, crustaceans, soy, sesame • Gluten: Contains wheat flour in wrappers • Not suitable for: Celiac diets, shellfish allergies
Suitable for
Lunch, dinner, cold winter days, family gatherings, light starters
Substitution catalog
- Peeled prawns: Finely minced chicken thighs or firm tofu
- Chicken broth: Vegetable stock or Dashi stock
- Shaoxing wine: Dry sherry or pale dry vermouth
FAQ
Can I freeze uncooked wontons?
Yes, you can freeze shaped raw wontons on a tray and then transfer them to a freezer bag for up to 3 months. Boil them directly from frozen.
Why do my wontons fall apart in the water?
This usually happens if the edges are not sealed properly with water or if they are overcooked in vigorously boiling water.
Can I make the broth in advance?
Yes, the chicken broth can be prepared and stored in the refrigerator for up to 2 days before assembling the soup.
What kind of wrappers should I use?
Look for square yellow wonton wrappers in the refrigerated or frozen section of Asian grocery stores.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and prepare the wontons in two separate batches to avoid overcrowding the boiling pot. • 20+ people: Enlist help for wrapping the wontons beforehand and use a large stockpot for simultaneous broth and water preparation.
Sides and Serving
- Steamed jasmine rice – POPIS_P1 (not included in the recipe)
- Pickled cucumbers – POPIS_P2 (not included in the recipe)
Serving: Serve hot in deep ceramic bowls garnished with freshly chopped spring onion and a drizzle of sesame oil.
Storage and reheating
Fridge: 2 days • Freezer: 3 months • Reheating: Gently reheat the broth on the stove and drop in freshly cooked wontons, or reheat gently without boiling vigorously to prevent the pasta from breaking.
Author: WAGUU Petr & Team • Published: 30 Oct 2026
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Common mistakes
- Overfilling wrappers – Putting too much filling inside the wonton causes the wrapper to burst open during boiling.
- Inadequate sealing – Failing to use water around the edges leads to open parcels and leaking filling.
- Overcooking wontons – Leaving the dumplings in boiling water for too long makes the pasta mushy and disintegrate.
- Cloudy broth – Boiling the broth too aggressively can make it cloudy instead of crystal clear.