Pork and Shrimp Wonton Soup
Silky Cantonese wontons filled with juicy pork and snappy shrimp, floating in a clear, ginger-scented broth with tender bok choy. Make a big batch — they freeze beautifully.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook without limits
Every recipe unlocked, full methods included · Hands-free cooking mode with step timers
Start your free weekContinue with free accessMake the filling
Mix the pork, shrimp, soy sauce, Shaoxing wine, sesame oil, grated ginger, white pepper and cornstarch. Stir hard in one direction for 2 minutes until sticky — this gives a springy filling.
Fold the wontons
Put 1 heaped tsp of filling in the centre of a wrapper. Wet the edges, fold into a triangle and press out the air. Bring the two side corners together, overlapping, and pinch to seal. Keep finished wontons under a damp towel.
Heat the broth
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the wontons
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the filling
Mix the pork, shrimp, soy sauce, Shaoxing wine, sesame oil, grated ginger, white pepper and cornstarch. Stir hard in one direction for 2 minutes until sticky — this gives a springy filling.
Fold the wontons
Put 1 heaped tsp of filling in the centre of a wrapper. Wet the edges, fold into a triangle and press out the air. Bring the two side corners together, overlapping, and pinch to seal. Keep finished wontons under a damp towel.
Heat the broth
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the wontons
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Wontons (huntun) are among China's oldest dumplings, eaten for well over a thousand years. Each region has its own style: in Sichuan they swim in chili oil, in Shanghai they're large and filled with greens.
The Cantonese version, with a pork-and-shrimp filling and a wrapper so thin it trails like a comet's tail, became a Hong Kong icon served with egg noodles.
⭐ Why It's Famous
Delicate wrappers, a juicy filling and a clean, savoury broth — a bowl that's light yet deeply satisfying.
💡 Fun Fact
The Cantonese name wan tan sounds like 'swallowing clouds', a nod to how the wontons float in the broth.
Guangzhou & Hong Kong
22.32°N, 114.17°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!