Wonton Soup Recipe: A Comforting Cantonese Classic 2026

Wonton soup is a Cantonese specialty that brings together a clear, fragrant broth and plump, savory dumplings. It is one of those dishes that feels both light and deeply comforting, perfect for a chilly evening or a cozy weekend lunch. This version pairs a simple soy and sesame broth with juicy pork and shrimp wontons, plus fresh pak choi and scallions for a bright finish.

The broth here is deliberately simple: chicken stock seasoned with light soy sauce, sesame oil, and scallions, with pak choi added for freshness. One of the keys to a crystal-clear soup is cooking the wontons separately in plain boiling water, so the starch from the wrappers never clouds the broth. It is a small extra step that makes a big difference in the final bowl.

For the wrappers, refrigerated wonton skins from an Asian grocery store work beautifully and save time, since you only need to prepare the filling and fold them. Serve the soup piping hot in ceramic bowls or cups, either as a main course with about ten wontons per person or as a starter with five. A scattering of fresh scallion greens on top is the perfect finishing touch.

Ingredients for Wonton Soup

Serves 4

• 4 scallions (white part)
• 8 shrimp, peeled and deveined
• 200 g ground pork
• 1 egg
• 1 tablespoon sesame oil
• 2 tablespoons light soy sauce (or 1 tablespoon regular soy sauce)
• 15 g ginger
• 40 wonton wrappers
• 1 liter chicken stock
• 3 tablespoons light soy sauce (or 1.5 tablespoons regular soy sauce)
• 1 tablespoon sesame oil
• 1 pak choi (green part)
• 4 scallions (green part, for serving)

How to Make Wonton Soup Step by Step

1. Chop the Scallions and Shrimp

First, prepare the wonton filling. Wash and finely chop the white part of 4 scallions and set them aside. Then mince 8 clean, peeled, and deveined shrimp as finely as possible.

2. Mix the Filling

Place 200 g ground pork in a large bowl. Add the chopped scallions and shrimp, 1 egg, 1 tablespoon sesame oil, 2 tablespoons light soy sauce, and 15 g peeled and grated ginger. Mix well until you have a smooth, workable filling.

3. Fold the Wontons

On a clean surface, lay out 40 wonton wrappers. Place 1 teaspoon of filling in the center of each. To seal, brush the edges with water using your finger or a pastry brush. Fold the wrapper into a triangle, pressing firmly to remove any air, as trapped air can cause the wontons to burst during cooking. Finally, fold the two corners toward the center as shown.

4. Boil the Wontons in Batches

Bring a large pot of water to a boil and cook the wontons in batches of 8 to 10 for about 3 to 4 minutes, or until they begin to float. Stir occasionally to prevent them from sticking to each other or to the bottom. Once cooked, lift them out and place them in a dish with a little of their cooking broth to keep them moist and prevent sticking.

5. Prepare the Broth

While the wontons cook, make the soup broth. In a saucepan, pour 1 liter chicken stock and add 3 tablespoons light soy sauce, 1 tablespoon sesame oil, and the green part of 1 washed and chopped pak choi. Set over medium-high heat and simmer for 5 minutes.

6. Set Out the Soup Components

Now gather all the components for the wonton soup on the table: the hot broth, the cooked wontons, and the chopped green part of 4 scallions.

7. Serve the Soup

To serve the wonton soup, first place 10 wontons per person in a soup plate if serving as a main course, or 5 if serving as a starter. Then pour the very hot broth over them until they are partially covered, and finish by garnishing with the scallion greens. Serve immediately so it can be enjoyed piping hot.

Tips for the Best Wonton Soup

Cook the Wontons Separately

One of the secrets to a successful wonton soup is boiling the wontons in plain water rather than directly in the broth. This keeps the starch from the wrappers from clouding the stock, so the final broth stays perfectly clear and light.

Use Prepared Wonton Wrappers

Refrigerated wonton wrappers sold in Asian food stores make this dish much easier, since you only need to make the filling and fold them. Look for wrappers labeled specifically for wontons, as they have the right thickness and texture.

Serve It Piping Hot

Wonton soup is always served very hot, in ceramic cups or bowls, with fresh chopped scallions on top. Adjust the portion size depending on whether you are serving it as a main course or as an appetizer, and enjoy it right away.

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