Chinese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Wonton Soup
A comforting soup featuring delicate pork and shrimp dumplings in a clear broth.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Make the Filling: In a mixing bowl, combine the ground pork, minced shrimp, half of the chopped scallions, soy sauce, sesame oil, and white pepper. Stir vigorously in one direction until the mixture becomes a sticky paste.
- 2
Wrap the Wontons: Place 1 teaspoon of filling in the center of a wrapper. Moisten the edges with a wet finger, fold in half into a triangle, press to seal out air, then pull the two bottom corners together and seal with a dab of water.
- 3
Prepare the Broth: In a large pot, bring the chicken broth to a gentle simmer. Season with additional soy sauce or salt to taste. Add the baby bok choy and simmer for 2 minutes until tender, then remove the greens and place in serving bowls.
- 4
Boil the Wontons: Bring a separate large pot of water to a rolling boil. Drop the wontons in carefully. Stir gently to prevent sticking. Once they float to the top, cook for an additional 2-3 minutes until the pork is cooked through.
- 5
Serve: Use a slotted spoon to transfer the wontons into the serving bowls. Ladle the hot chicken broth over them and garnish with the remaining chopped scallions.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
54/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving440
Calories
57 g
Protein
8 g
Carbs
21 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Wonton soup comes from Cantonese cooking in southern China, where wontons — thin dough wrappers folded around a pork and shrimp filling — are simmered briefly and served in a clear, light broth rather than a thick one. The dish spread widely through Cantonese emigration and became one of the most recognized soups in Chinese-American cooking.
Listahan note
This version mixes ground pork with chopped raw shrimp for the filling rather than using either alone, since the shrimp adds a slight snap in texture that pork alone doesn't give the wontons.
Technique cues
- Fold the wonton wrappers with only a small spoonful of filling in the center, sealing the edges with a dab of water; overfilled wontons tend to split open in the simmering broth.
- Bring the broth to a bare simmer rather than a rolling boil once the wontons go in — a hard boil can knock the delicate wrappers apart before the filling cooks through.
- Cook the wontons only until they float and turn slightly translucent at the seams, usually just a few minutes; overcooked wrappers turn slippery and start to disintegrate.
- Blanch the bok choy separately for a minute rather than simmering it in the broth the whole time, so it stays bright green with a little crunch instead of turning grey and limp.
Kitchen flow
- Parallel prep
- Prep any side dishes while Wonton Soup finishes with the High-quality chicken broth — the hands-off cook time is the window to use. The simmer step is what sets the pace here.
- Make-ahead
- Wonton Soup reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the High-quality chicken broth. The simmer step is what sets the pace here.
- Leftover move
- Leftover Wonton Soup reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the High-quality chicken broth on a fast reheat. The simmer step is what sets the pace here.
- Cleanup rhythm
- Deglaze the pan used for Wonton Soup with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the High-quality chicken broth. The simmer step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
30 Square wonton wrappers
Flavor support
Purpose: Square wonton wrappers supports the balance of Wonton Soup and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 lb Ground pork
Main protein or body
Purpose: lb Ground pork gives Wonton Soup its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/4 lb Raw shrimp
Main protein or body
Purpose: lb Raw shrimp gives Wonton Soup its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use a non-seafood protein only with adjusted seasoning and cooking time.
6 cups High-quality chicken broth
Main protein or body
Purpose: cups High-quality chicken broth gives Wonton Soup its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 heads Baby bok choy
Flavor support
Purpose: heads Baby bok choy supports the balance of Wonton Soup and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Ladle the broth over the cooked wontons rather than simmering them together for a long time in the serving bowl, which keeps the wrappers from continuing to soften after they're done.
- Wontons can be folded and frozen uncooked ahead of time; drop them straight into simmering broth from frozen rather than thawing first.
- A few drops of sesame oil and sliced scallions added just before serving brighten the broth without needing to cook them into it.
Ingredient swaps
- Gluten-free direction
- Replace the Soy sauce with tamari or a certified gluten-free soy sauce — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the High-quality chicken broth.
- Seafood-aware direction
- Replace the Raw shrimp with a vegetarian fish-sauce alternative or extra soy sauce and a pinch of dried seaweed for umami to keep the savory depth without any fish or shellfish. This one leans on the High-quality chicken broth.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the Soy sauce, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the High-quality chicken broth.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the High-quality chicken broth.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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