Pork & Shrimp Wonton Soup Recipe

There’s something incredibly comforting about a bowl of homemade Pork & Shrimp Wonton Soup. The delicate wrappers, plump with juicy pork and shrimp, swimming in savory broth—it’s like a warm hug in a bowl. This recipe is perfect for weekend cooking or family bonding time, and the best part? You can freeze a big batch and enjoy cozy, flavorful meals any time. Let’s get folding!

Pork & Shrimp Wonton Soup Recipe

Serving: 4 to 6
Prep time: 45 minutes
Cook time: 10 minutes

Ingredients

For the wontons:
50 wonton sheets
A handful of Shanghai bok choy

For the filling:
8 ounces minced pork
4 ounces minced shrimp
3 tablespoons minced shiitake mushrooms (dried and soaked overnight)
3 tablespoons minced cilantro
3 tablespoons minced carrots
3 tablespoons minced scallions
2 tablespoons soy sauce
2 tablespoons Shaoxing wine
Pinch of sugar
1 teaspoon salt
1 teaspoon white pepper
1 tablespoon sesame oil
2 teaspoons cornstarch mixed with 2 tablespoons water
1 egg

For the soup:
4 cups chicken broth
Pinch of salt
Pinch of white pepper
Pinch of sugar
Dash of sesame oil
2 tablespoons minced scallions

Pork & Shrimp Wonton Soup Instructions

1. Make the filling:

• In a mixing bowl, add the minced pork and season it with soy sauce, Shaoxing wine, sugar, salt, white pepper, sesame oil, cornstarch slurry, and egg.
• Stir in a circular motion until the mixture becomes cohesive and sticky.
• Add the minced shrimp, mushrooms, cilantro, carrots, and scallions. Mix until evenly combined.

2. Fold the wontons:

• Place a wonton sheet in your palm and brush the edges lightly with water.
• Add 1 teaspoon of filling to the center, fold it into a rectangle, then press to seal the edges.
• You should be able to make around 50 wontons. Freeze extras if desired.

3. Cook the wontons:

• Bring 4 cups of chicken broth to a boil.
• Add the wontons and cook for about 5 minutes or until they float and the wrappers look slightly translucent.

4. Season the soup:

• Season the broth with salt, white pepper, sugar, and sesame oil. Adjust to taste.

5. Add vegetables and serve:

• Blanch the bok choy in the soup broth for 30 seconds, then place in serving bowls.
• Ladle the wontons and broth over the bok choy. Garnish with minced scallions.

Tips & notes

• You can customize the filling with ground chicken or more vegetables if you prefer.
• Wontons freeze well—lay them flat on a tray to freeze individually, then transfer to a bag.
• The soup base can also be enhanced with a few drops of chili oil or a splash of soy sauce.