30-Min Shrimp and Pork Wonton Soup Recipe

https://www.youtube.com/watch?v=yD_AyLF4lLY

 

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: 2 to 4
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

• In a small bowl, prepare water for sealing.
• On a flat surface, place a wonton wrapper and brush water around the edges.
• Pipe the filling into the center of the wrapper.
• Bring opposite corners together and pinch to seal, pressing out any air.
• Repeat with the remaining wrappers and filling.

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 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.
• Stir carefully and boil for 2 minutes.
• Pour in about 1 cup of room temperature water, then continue cooking for another 2 minutes until the wontons are translucent and fully cooked.
• Scoop the wontons into serving bowls, ladle in the hot soup, and add the bok choy.

Tips & notes

• Infused water matters: infused water adds moisture and aroma to the filling, making the wontons extra juicy.
• Pastry bag shortcut: Using a pastry bag makes filling wontons faster, cleaner, and more consistent.
• Cold water trick: Adding room temperature water while boiling helps prevent the wontons from breaking before they’re fully cooked.
• Freezing wontons: Assemble the wontons and place them in a single layer on a tray lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag. Cook directly from frozen by adding 1–2 extra minutes to the boiling time — no thawing needed.