Go Back
Wonton Soup

Homemade Wonton Soup

This comforting homemade wonton soup features delicate dumplings filled with juicy beef and shrimp, served in a fragrant, savory broth. Light yet satisfying, it’s a perfect balance of cozy and fresh, whether for a quick weeknight meal or an impressive starter for guests.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Appetizer, Dinner, Soup
Cuisine: ASIAN, Chinese
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Wontons
  • 50-60 wonton wrappers fresh or thawed if frozen
Filling
  • 200 g lean ground beef
  • 200 g raw shrimp, peeled and roughly chopped
  • 1 tbsp fresh ginger, finely grated about 3 cm piece
  • 2 shallots or green onions, finely chopped about 5 tbsp
  • 1 tbsp light soy sauce
  • 2 tbsp Shaoxing wine or substitute with rice vinegar or chicken stock
  • 0.5 tsp salt
  • 2 tbsp toasted sesame oil
For the Broth (2 servings)
  • 3 cups chicken broth
  • 2 garlic cloves, lightly smashed
  • 1 cm fresh ginger, sliced optional
  • 1.5 tbsp light soy sauce
  • 2 tsp sugar
  • 1.5 tbsp Shaoxing wine or substitute with rice vinegar or chicken stock
  • 0.25-0.5 tsp sesame oil
To Serve
  • fresh scallions, finely sliced
  • bok choy or Chinese broccoli cut into 10 cm (4") pieces
  • 40-50 g dried egg noodles per person

Method
 

  1. Step 1: In a bowl, mix beef, shrimp, ginger, shallots, soy sauce, Shaoxing wine, salt, and sesame oil. Mash about 20 times until mostly smooth but with small shrimp chunks for texture.
  2. Step 2: Place wonton wrappers on a surface. Add 1–2 tsp filling in the center, brush edges with water, fold into a triangle, press to seal, then join corners to form wonton shape. Keep covered.
  3. Step 3: To cook, boil water and cook wontons 4 minutes, until they float. To freeze, arrange in a single layer, then cook from frozen for 6–8 minutes.
  4. Step 4: In a saucepan, simmer broth with garlic, ginger, soy sauce, sugar, Shaoxing wine, and sesame oil for 5–10 minutes. Remove garlic and ginger before serving.
  5. Step 5: Blanch vegetables in the broth if using. Cook noodles separately. Place noodles, wontons, and vegetables in bowls, ladle over hot broth, and garnish with scallions.

Notes

Swap shrimp for chicken mince if preferred. Keep wrappers covered with a damp towel to avoid drying. Use vegetable stock for a lighter broth. A splash of rice vinegar or pinch of white pepper brightens flavor. Store wontons and broth separately in the fridge for up to 3 days.