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A large black bowl with wonton dumplings and wonton noodles served with tea
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5 from 3 votes

Wonton Noodle Soup

A comforting and easy to make homemade wonton noodle soup with wonton dumplings stuffed with shrimp and ground pork in a simple to make seafood-based broth
Prep Time35 mins
Cook Time10 mins
Total Time45 mins
Course: Appetizer, Main Course, Snack
Cuisine: Chinese
Keyword: easy wonton soup, wonton dumplings recipe, wonton noodle soup recipe
Servings: 3 bowls
Calories: 632kcal
Author: Joyce Lee


  • 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)

Wonton Soup

  • 1 liter chicken broth (low sodium or no sodium)
  • shrimp skins (leftover from peeling shrimp)
  • 2 cloves garlic (smashed)
  • 1 slice ginger
  • 1 tablespoon fish sauce
  • ½ tablespoon soy sauce
  • teaspoon sesame oil (add at the very end when the heat is off)
  • ½ teaspoon white pepper (optional, do not use black pepper)

Garnishes (Optional)

  • green onions (finely chopped)
  • yellow chives
  • fried garlic
  • garlic 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

  • Slice the ginger and set it aside
  • Peel the 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.
  • Set the stove to medium-low heat and add the shrimp peels and all the ingredients listed under 'Wonton Soup' into the pot, except the sesame oil. 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 while you are preparing the dumplings.

Making the Wonton Dumplings Filling

  • 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 a bowl.
  • 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 ground pork to the shrimp on the cutting board and chop it together until it is combined.
  • Place the shrimp and pork mixture into the bowl with the green onions and add the rest of the ingredients under 'Wonton Dumpling' into the bowl
  • Mix everything with spoon or chopsticks in 1 direction for 3-5 minutes. We want to mix the pork very well until it is gluey. This will give the filling a springier texture.
  • 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. *See blog post for photos
  • Bring the bottom corner of the wonton wrapper from the bottom to the top corner and press on just the tip. *See blog post for photos
  • 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 *See blog post for photo
  • Switch the dumpling to the other hand and do the same thing on the left side *See blog post for photo
  • 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. (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
  • Remove the garlic cloves, ginger slices and shrimp skins from the soup and add in 1½ teaspoon of sesame oil in the pot and stir. Turn off the heat.
  • Ladle the soup into the bowl with the noodles and dumplings. Garnish it with green onions and enjoy!


  • If you have extra wonton dumplings, you can easily freeze them so you can use them on another day. 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.


Serving: 1bowl | Calories: 632kcal | Carbohydrates: 92g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 201mg | Sodium: 3494mg | Potassium: 559mg | Fiber: 3g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 28mg | Calcium: 200mg | Iron: 7mg