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30-Min Shrimp and Pork Wonton Soup Recipe
Shrimp and Pork Wonton Soup is a classic Chinese comfort dish with delicate dumplings filled with shrimp and seasoned pork, gently boiled and served in a light, fragrant broth. The beauty of this wonton soup recipe lies in its balance — tender wontons, a clean-tasting chicken broth, and just enough seasoning to let the ingredients truly shine.
If you’ve ever wondered why restaurant wontons are so juicy and springy, the secret isn’t complicated — it’s technique. A properly seasoned filling, infused aromatic water for moisture, and gentle boiling make all the difference.
This version is the most requested dish in my family. My daughters can never get enough of these shrimp and pork wontons, especially on chilly evenings when we want something warm and nourishing. The filling is blended until tender and slightly sticky, then lightly pulsed with shrimp for texture.
In this recipe, you’ll learn how to create juicy wonton filling, fold the classic shape with ease, and cook them gently so they stay intact. Once you master this homemade wonton soup, you may never order takeout again.
What Is Wonton Soup?
Wonton soup is a traditional Chinese dumpling soup made with delicate wheat wrappers filled with seasoned meat or seafood, gently boiled and served in a light, savory broth.
Unlike heavier noodle soups, wonton soup is clean, balanced, and comforting. The broth is intentionally light so the flavor of the filling shines through. It’s simple food — but when done properly, it’s incredibly satisfying.
What Makes My Wontons Extra Juicy?
The secret to juicy wontons isn’t more fat — it’s infused water.
I steep fresh ginger and scallions in hot water, then mix that aromatic liquid directly into the pork filling. This technique adds moisture without making the filling greasy. When the pork is processed until slightly sticky, it traps that liquid inside.
The result? Tender, flavorful wontons with a delicate bounce — never dry, never dense.
This small step makes a big difference.
Why I Used a Pastry Bag?
Using a pastry bag makes assembling wontons faster, cleaner, and more consistent.
Instead of scooping filling with a spoon, piping allows you to portion the filling quickly and neatly. It also speeds up the process — especially helpful when making a large batch or cooking with kids.
It’s a simple shortcut that keeps everything organized and efficient.
What If I Don’t Have a Pastry Bag?
No pastry bag? No problem at all!
You can simply use two spoons to portion the filling onto each wrapper. Or place the filling in a zip-top bag and snip a small corner to create a quick piping bag.
Wonton making should feel relaxing — not stressful. The technique matters more than the tool. As long as the filling is evenly portioned and the edges are sealed tightly, your wontons will turn out beautifully.
Let’s Talk Ingredients
Ground pork
Pork provides richness and fat, which keeps the filling moist and tender.
Shrimp
Shrimp adds sweetness and a delicate bounce. Pulsing it briefly keeps small chunks for texture.
Infused aromatic water
Ginger and scallions steeped in hot water create moisture without heaviness. This keeps the filling juicy without making it dense.
Cornstarch
Helps bind the filling and creates that signature smooth, springy bite.
Chicken stock
Use unsalted chicken stock so you can control the seasoning of the broth.
Shanghai bok choy
Adds freshness and a gentle crunch that balances the soft wontons.
Step-by-Step: Let’s Cook
Step 1: Make the infused water
In a bowl, combine the ginger and scallions. Pour in the hot water and gently rub the aromatics to release their fragrance. Strain and discard the solids.
Why this matters: This infused water adds both moisture and aroma, keeping the filling juicy and tender.
Step 2: Make the filling
In a food processor, combine the ground pork, salt, white pepper, soy sauce, oyster sauce, sesame oil, cornstarch, and the infused water. Process until smooth and slightly sticky. Add the shrimp and pulse briefly until roughly chopped. Stir in the scallions.
Why this matters: Processing the pork first creates a smooth base, while lightly pulsing the shrimp keeps texture in every bite.
Step 3: Put the filling into a pastry bag
Place a pastry bag into a tall glass and fold the top edge over the rim. Spoon the filling into the bag, then unfold the edge, twist the top to seal, and snip a small tip off the end for piping.
Why this matters: Piping the filling keeps portions consistent and makes wrapping faster and much less messy.
Step 4: Assemble the wontons
Place a wonton wrapper on a flat surface and lightly brush water around the edges. Pipe the filling into the center. Fold the wrapper in half to form a triangle, then bring the two corners inward so they overlap slightly. Pinch firmly where they meet to seal.
Why this matters: A tight seal helps the wontons hold their shape and prevents them from opening while boiling.
Step 5: Prepare the soup
In a pot over high heat, bring the chicken stock to a boil. Season with salt, soy sauce, sesame oil, and white pepper. Remove from heat and keep warm.
Why this matters: Seasoning the broth separately keeps it clean and balanced.
Step 6: Cook and serve
In a pot over high heat, bring water to a rolling boil. Blanch the bok choy for 30 seconds and remove it.
Bring the water back to a boil over medium heat and gently add the wontons, stirring carefully. Boil for 2 minutes, add 1 cup room-temperature water to regulate the boil, and continue cooking another 2 minutes until the wontons are translucent and cooked through.
Divide wontons and bok choy into bowls and ladle in the hot broth.
Why this matters: Regulating the boil prevents the wrappers from breaking and keeps the filling tender.
30-Min Shrimp and Pork Wonton Soup Recipe
Ingredients
For the infused water
- 3 slices ginger
- 1 stalk scallions
- ½ cup warm water
For the wontons
- ½ pound ground pork
- Pinch of salt
- Pinch of white pepper
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- ½ pound shrimp, peeled and deveined
- 3 tablespoons scallions, minced
- 1 cup water for sealing
- 24 sheets wonton wrappers
Instructions
- To make the infused water, in a bowl, add the ginger and scallions. Pour in the warm water and mix gently until fragrant. Remove and discard the ginger and scallions, reserving the infused water.
- To make the filling, in a food processor, add the ground pork, salt, white pepper, soy sauce, oyster sauce, sesame oil, cornstarch, and infused water. Blend until smooth and slightly sticky. Add the shrimp and pulse briefly until roughly chopped and combined. Transfer to a bowl and stir in the scallions until evenly mixed.
- To prepare the filling for piping, place a pastry bag into a tall glass and fill it with the wonton mixture. Tie the opening and cut a small tip at the end.
- To assemble the wontons, place a wonton wrapper on a flat surface and lightly brush water around the edges. Pipe a small amount of filling into the center. Fold the wrapper in half to form a triangle. Fold the left corner inward toward the center, then fold the right corner inward so they slightly overlap. Pinch firmly where the folds meet to seal.
- To prepare the soup base, in a pot over high heat, bring the chicken stock to a boil. Season with salt, soy sauce, sesame oil, and white pepper. Remove from heat and keep warm.
- To cook the vegetables, in a pot over high heat, bring water to a rolling boil. Add the Shanghai bok choy and blanch for about 30 seconds, then remove and set aside.
- To cook the wontons, bring the water back to a boil over medium heat and gently add the wontons, stirring carefully. Boil for about 2 minutes, then add about 1 cup of room-temperature water to regulate the boil and prevent the wrappers from breaking. Continue cooking for another 2 minutes until the wontons are translucent and fully cooked.
- To serve, divide the wontons and bok choy among serving bowls and ladle the hot soup over the top.
Video
Notes
Tips & notes
- Prep ahead: Make the wonton filling up to 1 day in advance and store covered in the fridge. Scallions can also be chopped ahead.
- Time-saving shortcut: Use a pastry bag for fast, clean, and consistent wonton assembly.
- Infused water: Adds moisture and aroma to the filling, making the wontons extra juicy.
- Prevent breaking: Add 1 cup of room-temperature water while boiling to keep wontons intact before fully cooking.
- Freeze-friendly: Assemble wontons in a single layer on a parchment-lined tray. Freeze until solid, then transfer to a freezer-safe bag. Cook straight from frozen, adding 1–2 minutes to boiling time—no thawing needed.
- Protein replacement: Swap the proteins with chicken, pork, or beef.
- Vegetable replacement: Use baby bok choy, napa cabbage, or spinach instead of Shanghai bok choy; blanch briefly before adding to the soup.