30-Min Shrimp and Pork Wonton Soup Recipe

 

Shrimp and Pork Wonton Soup is one of those comforting bowls my family always asks for — light, juicy wontons in a clean, fragrant broth that tastes even better than restaurant versions. The secret? Infused water in the filling and a few simple techniques that make everything extra tender and aromatic. Best of all, this homemade wonton soup is ready in just 30 minutes, making it perfect for weeknights or when you’re craving something warm and nourishing.

Shrimp and Pork Wonton Soup Recipe

Serves: 24 wontons
Prep time: 20 minutes
Cook time: 10 minutes

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 minced scallions
1 cup water (for sealing)
24 sheets wonton wrappers

For the soup:
6 cups unsalted chicken stock
Pinch of salt
1 tablespoon soy sauce
½ teaspoon sesame oil
Pinch of white pepper
1 cup Shanghai bok choy, halved

Shrimp and Pork Wonton Soup Instructions

1. 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, keeping the infused water.

2. 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.
• Add the scallions and stir until evenly mixed.

3. Put the filling in a pastry bag

• Place a pastry bag into a tall glass and fill it with the wonton filling.
• Tie the opening and cut a small tip at the end for piping.

4. Assemble the wontons

• Place a wonton wrapper on a flat surface and brush water lightly around the edges.
• Pipe the 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 and form the classic wonton shape.

5. Make 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.

6. Boil the wontons and serve

• 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.
• Bring the water back to a boil over medium heat and gently add the wontons, stirring carefully.
• Boil for 2 minutes, then pour in about 1 cup of room-temperature water to gently regulate the boil and prevent the wontons from breaking.
• Continue cooking for another 2 minutes, until the wontons are translucent and fully cooked.
• Divide the wontons and bok choy among serving bowls, then ladle in the hot soup.

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.