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
Serves: 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.
2 thoughts on “Pork & Shrimp Wonton Soup Recipe”
You make it look so easy. Thank you for helping me feel less intimidated to try new things. I’ll definitely try this recipe.
Thank you, Wendy! I’m so glad I could make it feel easier for you. You’ll do great! I can’t wait to hear how your recipe turns out!