This Wonton Noodle Soup will give you delicious homemade wonton dumplings with tasty shrimp and ground pork filling and soft egg noodles, served in a simple seafood-based broth. It’s super easy to make, and I’ve even included how to fold dumplings step by step!
Table of Contents
- What is Wonton Noodle Soup?
- Why You’ll Love This Wonton Noodle Soup Recipe
- Ingredients You’ll Need to Make Wonton Noodle Soup At Home
- What Type of Noodles to Use for Wonton Noodle Soup
- Wonton Wrappers vs Dumpling Wrappers
- How to Make Wonton Noodle Soup (Step by Step)
- Joyce’s Tips For Making the Best Wonton Noodle Soup
- Serving Suggestions
- Recipe Variation Ideas for Wonton Noodle Soup
- Frequently Asked Questions
- How to Freeze Wonton Dumplings and Store Leftover Wonton Noodle Soup
- Takeout Favorites You May Like
- Did You Make This Wonton Recipe?
- Recipe Card
- More Cantonese Recipes to Try
If you're looking for a comforting Hong Kong Style Cantonese wonton soup with wonton dumplings, then you have come to the right place! This recipe features classic flavors that you can enjoy in the comfort of your home.
When it comes to cozy noodle soups, there is no shortage of those recipes here. I love being cozy and what better way to do it than to slurp down some Spicy Bun Bo Hue (Vietnamese Beef Noodle Soup), a creamy and easy Khao Soi (Thai Coconut Curry Noodle Soup), or maybe a simple Turkey Udon Noodle Soup!
This dish, a staple in Chinese households, is a perfect example of how simple ingredients can be transformed into a comforting and flavorful meal. And my recipe stands out, thanks to the homemade wontons!
Packed with a tasty combination of shrimp and ground pork, these wontons are a treat in themselves. The broth is another star, with its deep flavors made from shrimp skins, ginger, and garlic. Trust me, you’re going to fall in love with it.
Read on to learn exactly how to make this delicious wonton noodle soup recipe today!
What is Wonton Noodle Soup?
Wonton noodle soup is a delicious Cantonese dish that originates from Hong Kong. It's served in many Cantonese restaurants, but you'll also find that is also a very common dish made at home as well since it is very easy to make, especially if you buy frozen wonton dumplings from the supermarket.
It features a flavorful seafood broth made with flounder powder and is filled with wonton dumplings, springy egg noodles, and green onions.
This dish is the perfect combination of textures and flavors, with the juicy springy wonton dumplings complementing the chewy egg noodles and the rich, aromatic broth. Plus, making it at home is actually easier than you think! And my recipe makes the whole process seamless for you so that you know exactly what to do every step of the way.
The end result is a delicious, heart-warming bowl of soup that's bursting with flavor, from the ginger, garlic, and sesame oil-enhanced broth to the tender, meaty wontons and perfectly cooked noodles. This dish is sure to impress your family and guests with its depth of flavor and homemade charm.
Why You’ll Love This Wonton Noodle Soup Recipe
Easy to Make: This wonton noodle soup recipe is simple and straightforward, with clear instructions for each step. From prepping the shrimp and pork filling to folding the wonton dumplings, even beginners can make this dish with ease.
Authentic: The use of traditional ingredients like shrimp, ground pork, sesame oil, and soy sauce gives this wonton noodle soup an authentic taste. If you're feeling adventurous, you can even add dried flounder powder for an extra seafood flavor which is how wonton soup was originally made back in the day!
Delicious: The combination of tender and juicy wonton dumplings, springy noodles, and a flavorful broth makes this wonton noodle soup utterly delicious. The addition of sesame oil, ginger, and soy sauce enhances the flavor, making it a dish you'll crave again and again.
Budget-friendly: Instead of spending money on takeout, you can make this delicious wonton noodle soup at home. You can make a big batch of the wonton dumplings and freeze them and all the ingredients can be found at your local Asian grocery store.
Fun to Make: Folding the wontons can be a fun activity for the whole family. It's a great way to get everyone involved in the kitchen, and you can even make it a wonton folding competition!
Ingredients You’ll Need to Make Wonton Noodle Soup At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious wonton noodle soup recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
For the Wonton Soup:
- Chicken Broth: This will be the base of our soup. It’ll add a delicious base flavor that will make the dumplings taste even better.
- Shrimp Skins: If you are using whole shrimp for the wonton filling. Save the shrimp skins for making the broth. It gives the broth a nice seafood flavor. Alternatively, you can try looking for dried flounder powder, which would be a quicker way to get that authentic wonton soup flavor instead of boiling the shrimp skins.
- Ginger and Garlic: I like to use fresh ginger and garlic to give the soup extra flavor. These aromatics add a special something to the soup that really brings out all the flavors.
- Fish Sauce and Soy Sauce: I like to use a combination of soy sauce and fish sauce to flavor the soup. I highly recommend using fish sauce. It adds an additional seafood flavor to the soup and gives it an umami flavor.
- Sesame Oil: Sesame oil gives the broth a well-rounded, nuttier flavor. Put it in at the very end when you have turned off the heat and are ready to serve the soup. Cooking sesame oil in the soup reduces the flavor of the oil.
- White Pepper: Do not substitute this with black pepper if you don't have it. Just omit it completely.
For the Wonton Dumplings:
- Wonton Wrappers: You can buy wonton wrappers at your local Asian grocery store. They are usually in the refrigerated section by the fresh noodles. Wonton wrappers are thinner and yellower in color than dumpling wrappers and usually contain egg in it, although I have found that some brands don't use egg and use yellow food dye as well.
- Shrimp: I use frozen shrimp, size 31/40, for this recipe. Save the shrimp skins for making the broth. It will give the soup a nice seafood flavor. You can use a different-sized shrimp, but you will need to adjust how many shrimp you use (larger shrimp - use less, smaller shrimp - use more)
- Ground Pork: I used medium ground pork, but you can use lean pork as well. Avoid using extra-lean pork, it will be too dry for this recipe.
- Green Onions: Green onions brighten up the flavor of the shrimp and pork filling and is a must for extra flavor.
- Cornstarch: Cornstarch binds all the ingredients together and gives the filling a smoother texture as well.
- Fish Sauce and Soy sauce: Fish sauce and soy sauce give the filling its saltiness and a bit of umaminess.
- Oyster sauce: I highly recommend using oyster sauce in the filling. It gives the filling extra seafood flavor and the sweetness from the sauce balances out the saltiness of the soy and fish sauce without the use of sugar.
- Sesame Oil: Sesame oil gives the filling a bit of extra nutty flavor
- Shaoxing Cooking Wine: The cooking wine adds another dimension of flavor to the filling. You can substitute this with dry sherry if you cannot find it.
- White Pepper: Do not substitute with black pepper. If you don't have white pepper, then just omit it.
For the Garnishes (Optional):
- Green Onions: Green onions will add a delicious, onion flavor to the wonton noodle soup and are a great option for a garnish.
- Yellow Chives: They have a really similar taste to their cousin, green chives, but the texture and flavor are more delicate and mild. This allows the soup to really shine through.
- Garlic Chili Oil: This condiment adds a lot of flavor and is a traditional garnish.
- Crispy Fried Onions or Fried Garlic: They’re one of the tastiest garnish options for our wonton noodle soup, thanks to their salty, crispy, onion and garlic flavor.
What Type of Noodles to Use for Wonton Noodle Soup
The best type of noodles to use for wonton noodle soup is wonton noodles. You can find them in your local Asian grocery store in the refrigerated section where the rest of the fresh noodles are.
They usually come packaged on a styrofoam tray in bundles of 4 or 5 and wrapped with plastic wrap. These egg noodles are thin, light brown in color, and look dry to the touch (not greasy).
Wonton Wrappers vs Dumpling Wrappers
Most Asian grocery stores will have two types of wrappers - wonton wrappers and dumpling wrappers. Both types of wrappers will come in two different shapes (round or square) but the main difference between the two wrappers is texture.
Wonton wrappers, when cooked have a thinner and silkier texture. Dumpling wrappers are thicker and have a bit more of a chew to them. I like to use dumpling wrappers solely for pan-frying and steaming and wonton wrappers for wonton dumplings.
When shopping for wonton wrappers, a good way to tell if it's wonton wrappers is to check the ingredient list to see if there are eggs in them.
Wonton wrappers almost always have eggs in them, although in the past, I have found some brands of wonton wrappers use yellow food coloring instead of eggs as well - something to keep in mind. Wonton wrappers are also thinner, slightly yellow, and very bendy compared to the thicker dumpling wrappers.
How to Make Wonton Noodle Soup (Step by Step)
Making this incredible wonton noodle soup recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparing the Ingredients
If you are using frozen shrimp, place them in a bowl of cold water for about 10-15 minutes. Once defrosted, peel the shrimp and keep the skin for the soup. Set the shrimp aside for later.
Making the Wonton Soup
Slice the ginger and peel and smash the garlic with the side of your know (keeping it whole, will make it easier to remove out of the soup later).
Set the stove to medium-low heat and add the shrimp skins, garlic, ginger, soy sauce, fish sauce, white pepper, chicken stock into a large pot. Cover the pot with a lid and let it simmer as you prepare the dumplings.
How to Make Wonton Filling
In large bowl, add the ground pork, cornstarch, fish sauce, oyster sauce, sesame oil, Shaoxing cooking wine, white pepper and mix everything in 1 direction for 3-5 minutes. Set the pork aside after you have finished mixing it.
We want to mix the pork very well until it is gluey. This will give the filling a springier texture. The longer you mix it, the springier the texture will be. You can also do this with a hand mixer or a stand mixer.
Finely chop the green onions and place it in the bowl with the pork.
Place the peeled shrimp on the cutting board and chop it to your preference of size. I personally like to keep the shrimp on the larger and chunkier side so I can taste it more, and I find it gives the texture more of a crunch. If you like your shrimp finer, chop it very well until it is smooth. Add the shrimp to the pork mixture and mix everything together well until everything is evenly combined.
Do a taste test by putting a teaspoon of filling into a small bowl and microwaving it for 25 seconds in the microwave or pan-frying it in a frying pan. Adjust the saltiness by adding more soy sauce, fish sauce or salt.
How to Fold a Wonton Dumpling
Let's go through this together step by step! Folding wontons is a lot easier than you think, mostly because there is actually no right or wrong way to do it.
As long as you have a bit of filling in the wrapper and use a bit of water on the edges of the wrapper as a sealant, then you can actually smush the corners of the wrapper together to close the dumpling, and they should stick together into a bundle! Follow along with me below to see how I like to make the dumplings.
Step 1: Start by placing a wonton wrapper on your palm and add a teaspoon of filling in the middle, wetting the top edges. Keep the wrapper pointy side up.
Step 2: Now bring the bottom of the wrapper to the top and pinch it at the top as shown in the picture below.
Step 3: Next, grab the wrapper at one end, push it towards the center, and pinch it as shown below.
Step 4: Grab the other side of the wrapper and push it towards the center and pinch it again.
Step 5: Next, pinch everything together one more time to make sure everything is properly sealed.
Ta da! You've just folded your first wonton from scratch!
Bringing Everything Together
Boil a pot of water on high heat. This pot of water will be used to cook the wonton dumplings and noodles. We don't want to cook the wonton dumplings and wonton noodles in the soup because it will make soup thick and starchy.
Place the wonton dumplings (I usually use 6 dumplings per bowl) in the boiling water and stir it so that they don't stick to the bottom. Cook it for approximately 5 minutes or until they start floating.
Finish the soup by removing the garlic cloves, ginger slices, and shrimp skins and discarding them. Add the sesame oil in and turn off the heat. Ladle the finished soup into the bowl with the noodles and dumplings, garnish with green onions, and enjoy your homemade wonton noodle soup!
Joyce’s Tips For Making the Best Wonton Noodle Soup
Mix the Ground Pork In One Direction: In order to get that springy wonton texture, you want to bring out the meat glutens in your ground pork. To do this, you need to mix the pork in one direction for a minimum of 3-5 minutes. The longer you do this, the springier the dumpling filling will be. Alternatively, you can also mix this with a stand mixer or hand mixer as well.
Don't Rush the Dumpling Folding: Folding wontons might seem intimidating, but with a bit of practice, you'll get the hang of it. Remember, they don't have to be perfect - it's all part of the homemade charm!
Boil your Wontons and Noodles Separately From the Soup: To prevent your soup from getting thick and starchy, cook your wontons and egg noodles in a separate pot of boiling water, and not directly in the soup. This also allows you to control their cooking time more accurately as well.
Consider Using Dried Flounder Powder: Traditional and authentic Cantonese-style wonton soup recipes use dried flounder in the broth to give it its fishy, well-rounded seafood flavor. If you're feeling adventurous, you can try looking for dried flounder powder, which would be a quicker way to get that authentic wonton soup flavor instead of boiling the shrimp skins.
- For a hearty lunch, enjoy your wonton noodle soup with a side of steamed bok choy. The mild flavor and crunchy texture of the bok choy are a perfect complement to the rich, savory soup.
- If you're serving the soup as part of a larger meal, consider pairing it with a plate of sweet and sticky char siu (Chinese BBQ pork). The sweet and savory flavors of the BBQ pork will perfectly balance the flavors of the wonton noodle soup.
- This delicious wonton noodle soup also goes great with my miso garlic chili oil. Simply drizzle some on top of your soup to enjoy the garlic and chili kick in your wonton soup.
- Chinese scallion pancakes (Cong You Bing) also pair beautifully with this wonton noodle soup for a delicious meal that’s light but filling. I highly recommend checking out the recipe!
Recipe Variation Ideas for Wonton Noodle Soup
This delicious wonton noodle soup recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
Make it Vegetarian: If you're a vegetarian, swap the shrimp and ground pork with finely chopped mushrooms and tofu for a hearty vegetable filling. You can also use vegetable broth instead of chicken broth, making this dish completely vegetarian without compromising the flavor.
Try some Chicken Instead: If you're not a fan of shrimp or pork, you can substitute them with finely chopped chicken. The chicken will give the wontons a different texture and flavor that pairs well with the chicken broth.
Add a Crunch: To add texture to your soup, garnish it with some crispy fried wonton strips. This will add a crunchy texture that complements the savory soup perfectly. I’ve listed some other garnishes in the recipe card that you might like too!
Frequently Asked Questions
Absolutely! To freeze your wonton wrappers, simply wrap them well with plastic wrap and place them in a Ziploc bag, squeeze out all the air, and then store them in the freezer. They can last for up to six months in the freezer.
Cooking frozen wontons is a breeze. You can boil them straight from the freezer. However, make sure that you don't cook them directly in the broth, as this can make the broth cloudy and thick.
To freeze wontons without them sticking together, use a cookie tray lined with parchment paper. Place your folded raw wontons on the tray, making sure they aren't touching. Freeze the tray for about 30-45 minutes. Once the dumplings are firm, you can combine them all into one large Ziploc bag.
Using frozen wonton wrappers is simple. Take them out of the freezer the night before and place them in the fridge to thaw. Once they become pliable, they are ready to use.
Wonton wrappers can be found in most local Asian grocery stores. They are usually located in the refrigerated section, near other dumpling wrappers and noodles.
How to Freeze Wonton Dumplings and Store Leftover Wonton Noodle Soup
If you have some leftover wonton noodle soup, you can easily store it! To prevent the wonton wraps from being soggy, store the soup and wontons separately in a airtight container or wrap the bowl with plastic wrap and store it in the fridge for up to 2 days.
Wonton noodles should be made fresh, and shouldn't be made ahead of time or saved as leftovers, as the noodles will get soggy with time. It only takes about 30 seconds to make the noodles, so won't take a lot of time to make it fresh.
When it comes to reheating both the soup and the dumplings, combine the soup and the dumplings together. You can use a large pot on high heat or microwave them for a minute a time, stirring every 30 seconds until the soup and dumplings are hot.
Cook the wonton noodles fresh with a pot of boiling water, and cook it for about 30 seconds and add it to the hot soup.
When it comes to freezing, the wonton noodle soup, only freeze the soup portion in a airtight container for up to 3-4 months. I do not recommend freezing the wonton noodles because they can lose their texture upon thawing. But the good news is that the wonton dumplings themselves are freeze-friendly!
If you have extra wonton dumplings, you can easily freeze them. Do not cook them ahead of time before you freeze them. You want to freeze them raw.
Place the dumplings in a single layer on a metal cookie sheet lined with parchment paper to prevent them from sticking to the sheet. Make sure the dumplings are not touching each other, so they don't stick together while freezing.
Place the cookie sheet with the wonton dumplings in the freezer for about 30-45 minutes to pre-freeze them. After this, remove them from the metal cookie sheet and store them all in a freezer bag together in the freezer for up to 6 months. The dumplings should be firm enough that they won't stick together.
Takeout Favorites You May Like
- Sweet and Sticky BBQ Pork (Chinese BBQ Pork)
- Sweet and Sour Pork
- Chilli Chicken
- Beef Chow Fun (Beef Ho Fun)
- Crispy Cantonese Beef Chow Mein
- Chinese Eggplant with Garlic Sauce
- Chicken Manchurian
- Corn Egg Drop Soup
- Chinese Lemon Chicken
Did You Make This Wonton Recipe?
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Wonton Noodle Soup
Joyce's Recipe Notes
- This recipe will make more wonton dumplings than you need. I usually use about 6 dumplings per bowl and anything I don't use that day, I will freeze to use another day.
- To freeze your wonton dumplings, place the dumplings in a single layer on a metal cookie sheet that has been lined with parchment paper so they don't freeze onto the cookie sheet. Make sure the dumplings are not touching each other, so they don't stick together while it is freezing. Place the cookie sheet with the wonton dumplings in the freezer for 45 minutes to pre-freeze them. After 45 minutes, remove them from the freezer and store them all in a freezer bag together, the dumplings should be firm enough that they won't stick together.
- Traditional Cantonese-style wonton noodle soup uses dried flounder in the broth to give it its fishy well-rounded seafood flavor. If you're feeling adventurous you can try looking for dried flounder powder which would be a quicker way to get that authentic wonton soup flavor
- If you have extra wonton skins, you can put them in a Ziploc bag, squeeze all the air out and freeze it.
- wonton noodles
Wonton Dumplings (Makes approximately 28 dumplings)
- 1 package wonton wrappers
- 200 g shrimp (31/40 size, approximately 10)
- 80 g ground pork (approx. ½ cup)
- 2 stalks green onions (approx. ¼ cup, finely chopped)
- ½ teaspoon corn starch
- 1 teaspoon fish sauce (or 1½ teaspoon soy sauce)
- 3 teaspoon oyster sauce
- ½ teaspoon sesame oil
- 1 teaspoon shaoxing cooking wine
- ¼ teaspoon white pepper (optional, do not use black pepper)
- green onions (finely chopped)
- yellow chives
- fried garlic
- garlic chili oil
- crispy fried onions
- If you are using frozen shrimp, defrost it in a bowl of cold water for 10-15 minutes.Peel the shrimp and set the shrimp peels aside for the broth.
Making the Wonton Soup
- Cut 1 slice ginger and add it to a large pot.
- Peel 2 cloves garlic and smash it with the side of your knife. Keep it intact so that it is easy to find it and remove it after the soup has finished cooking.Add it to the pot.
- Set the stove to medium-low heat and add the shrimp skins, 1 liter chicken broth, 1 tablespoon fish sauce ½ tablespoon soy sauce, and ½ teaspoon white pepper into the pot.Don't add the sesame oil yet. We want to put the sesame oil at the very end when the soup is done so it doesn't cook away the flavor.
- Put a lid on the pot and let it simmer for about 30 minutes to an hour while you are preparing the dumplings.
Making the Wonton Dumplings Filling
- In large bowl, add the ground pork, ½ teaspoon corn starch, 1 teaspoon fish sauce, 3 teaspoon oyster sauce, ½ teaspoon sesame oil, 1 teaspoon shaoxing cooking wine, ¼ teaspoon white pepper and mix everything in 1 direction for 3-5 minutes. Set the pork aside after you have finished mixing it.We want to mix the pork very well until it is gluey. This will give the filling a springier texture. The longer you mix it, the springier the texture will be.Alternatively, you can also do this with a hand mixer or a stand mixer.
- Wash the green onions and cut off the tips where the roots are. We want to use both the greens and the whites of the green onion. Finely chop the green onions and place it in the bowl with the pork.
- Place the peeled shrimp on the cutting board and chop it to your preference of size. I personally like to keep the shrimp size chunkier so I can taste it more, and I find it gives the texture more of a crunch. If you like your shrimp finer, chop it very well until it is smooth.Add the shrimp to the pork mixture and mix everything together well until everything is evenly combined.
- Do a taste test by putting a teaspoon in a small bowl and microwaving it for 25 seconds in the microwave or pan-frying it in a frying pan. Adjust the saltiness by adding more soy sauce, fish sauce or salt.
Folding the Wonton Dumplings
- Open a pack of wonton wrappers but keep it under a damp paper towel so it doesn't dry out. Place a small bowl of water out, this is what we will use to seal the dumplings. Bring out a plate where you will keep the dumplings after you have finished folding them. If you work slowly, you may want to cover the plate with a damp paper towel while you are making the dumplings so they don't dry out.
- Place a wonton wrapper on your palm, diamond shape facing you (if you are using square wrappers). Fill 1 teaspoon of filling into the middle of the wrapper.
- Using your other hand, dip your finger into the bowl of water. Wet the top edges of the wrapper.
- Bring the bottom corner of the wonton wrapper from the bottom to the top corner and press on just the tip.
- Hold the wonton dumpling by the tip at the top with 1 hand, and use the other hand to grab the excess wrapper on the right side and press it together towards the top. It doesn't need to be perfect, it just needs to stick together.
- Switch the dumpling to the other hand and do the same thing on the left side
- Use both hands to hold the dumplings and use your forefinger or middle finger and your thumb to press everything together to seal it well at the top of the dumpling. The shape is meant to be whimsical and not perfect. Place the dumpling on the plate and cover it with a damp cloth while you work on the next dumpling. Repeat steps 2-7 until all the dumplings have been folded.
Putting Everything Together
- Place another pot of water on the stove and put it on high heat until the water starts boiling. This pot of water will be used to cook the wonton dumplings and noodles. We don't want to cook the wonton dumplings and wonton noodles in the soup because it will make soup thick and starchy.
- Place the wonton dumplings in the pot of boiling water and keep stirring the water until the water comes to a boil again so that the dumplings don't sink and stick to the bottom of the pot. Once the dumplings start floating to the top, they are done. (Cooks in approximately 5 minutes). Ladle them out into a bowl.
- Bring that same pot of water back to boiling, and add in the wonton noodles. Keep moving the noodles around in the boiling water to cook it quickly and evenly. These noodles overcook easily, cook them for 20-25 seconds only. Place the cooked wonton noodles in the bowl with the cooked wonton dumplings.
- For the wonton soup, remove the garlic cloves, ginger slices, and shrimp skins from the soup and discard them. Add 1½ teaspoons of sesame oil in the pot and stir. Turn off the heat.
- Ladle the wonton soup over the dumplings and noodles and enjoy!
*Nutritional information is calculated using online tools and is an estimate*
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