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This classic Cantonese wonton soup is the kind you crave when you want something simple but deeply satisfying: springy wontons with a pork-and-shrimp filling, floating in a clear, savory broth that tastes like it's been simmering in the background of a bustling noodle shop all day. I'm calling this a "classic" wonton soup recipe, but I'm also making it doable at home: a real homemade broth (so the soup actually tastes like something), plus a streamlined folding method so you can make a batch without losing your mind. The bonus is that once you learn how to make wonton soup this way, you can freeze extra wontons for a future quick wonton soup dinner that still tastes like you tried really hard.

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Classic Cantonese Wonton Soup with Homemade Broth (the slurpable, Sunday-worthy kind)

Cantonese-style wonton soup with juicy pork-and-shrimp wontons in a clear homemade broth, finished with bok choy and scallion.

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Soup

Cuisine Chinese

Servings 4

Equipment

• stockpot 8 quart is ideal for a clear, steady simmer; a 6 quart pot works if you reduce the broth ingredients slightly and keep a close eye on boil-overs
• Fine mesh strainer for a clean, clear broth; a colander lined with damp paper towel or cheesecloth is a good backup
• Small saucepan for blanching greens and cooking wontons if you prefer to keep the broth pristine; you can also cook wontons directly in the strained broth
• Mixing bowl medium size for the filling; stainless steel or glass makes it easier to feel when the mixture turns tacky
• Microplane or fine grater for ginger; you can mince by hand, but grating distributes flavor more evenly in the filling
• Chef’s knife and cutting board for prepping aromatics and greens; a small paring knife helps trim bok choy neatly
• measuring spoon a set helps keep seasoning consistent, especially for white pepper and sesame oil
• Spoon or small cookie scoop a 1 tablespoon scoop makes wontons uniform; a regular spoon works fine, just aim for consistent portions
• Clean kitchen towel to cover wonton wrappers so they don't dry out while you fold
• Sheet pan for holding folded wontons; line with parchment to prevent sticking, especially if you plan to freeze them

Ingredients

  

For the homemade broth

• 2 pound chicken backs or chicken wings backs give body, wings give richness; swap with 2 pound bone-in chicken thighs if that's what you can find
• 1 pound pork neck bones or pork soup bones optional but very Cantonese; if skipping, increase chicken by 1 pound
• 12 cup cold water starting cold helps pull flavor gradually; you will end up with about 8 cup after simmering and straining
• 1 yellow onion halved, skin removed; swap with 2 shallot for a slightly sweeter broth
• 3 garlic clove smashed; optional, but it rounds out the broth without making it "garlicky"
• 3 scallion cut into 2 inch pieces; use both white and green parts
• 3 inch fresh ginger sliced; no need to peel if scrubbed well
• 1 daikon radish about 6 inch piece, peeled and cut into thick coins; substitute with 2 carrot if you can't find daikon
• 2 tablespoon dried shrimp rinsed; optional but adds that elusive seafood depth
• 1 teaspoon whole white peppercorn optional; substitute with 1/2 teaspoon ground white pepper added at the end
• 1 ½ teaspoon kosher salt add after straining, then adjust; start lighter if using salted bones or a bouillon boost

For the wonton filling

• 8 ounce raw shrimp peeled and deveined; chop by hand for bouncy texture, or pulse briefly in a processor
• 8 ounce ground pork look for at least 20% fat for juicy wontons; lean pork can turn bouncy-dry
• 2 scallion finely sliced; save a handful of greens for serving if you like
• 1 tablespoon fresh ginger finely grated
• 1 ½ tablespoon light soy sauce swap with tamari if needed; avoid dark soy here because it muddies the flavor
• 1 tablespoon shaoxing wine or dry sherry; if avoiding alcohol, use 1 tablespoon chicken stock plus 1/2 teaspoon rice vinegar
• 1 teaspoon toasted sesame oil a little goes a long way; don't use untoasted sesame oil here
• 1 teaspoon sugar balances the savory notes without making anything sweet
• ¾ teaspoon kosher salt adjust based on your soy sauce; the filling should taste well-seasoned
• ½ teaspoon ground white pepper classic for Cantonese wontons; black pepper works in a pinch but tastes different
• 1 teaspoon cornstarch helps the filling bind and stay juicy
• 1 egg white optional but traditional; makes the mixture a little springier

For assembling and serving

• 40 wonton wrapper square wrappers, about 3 1/2 inch; keep covered so they don't dry out
• 1 cup water for sealing; you won't use it all, but it's handy to have nearby
• 12 ounce baby bok choy halved lengthwise; swap with gai lan, napa cabbage, or spinach
• 2 scallion thinly sliced, for serving
• 1 teaspoon toasted sesame oil optional finishing drizzle
• 1 chile oil optional, for a gentle heat; add to taste at the table

Instructions

 

Make the broth (clear, savory, and not greasy)

1. Blanch the bones for a cleaner broth: add the chicken and pork bones to the stockpot and cover with cold water. Bring to a boil over high heat and cook for 5 minutes. You'll see foam and grayish scum rise to the top (that's what we're getting rid of). Dump everything into a colander, rinse the pot, and rinse the bones under running water.
2. Simmer the broth: return the cleaned bones to the pot and add 12 cup cold water. Add onion, garlic, scallion, ginger, daikon, dried shrimp, and white peppercorn. Bring just to a boil, then immediately reduce to the gentlest simmer you can manage (a few lazy bubbles). Skim any foam that appears in the first 20 minutes. A gentle simmer keeps the broth clear and sweet.
3. Cook until the broth tastes "finished": simmer for 45 minutes. If the pot is boiling hard, the broth can turn cloudy and taste flat. If too much water evaporates, add a splash of hot water to keep the bones mostly submerged.
4. Strain and season: pour the broth through a fine-mesh strainer into a clean pot or large bowl. Discard solids. Stir in 1 1/2 teaspoon kosher salt, then taste. The broth should taste slightly more seasoned than you think because the wonton wrappers and greens dilute it.

Make the pork-and-shrimp filling

1. Chop the shrimp: cut shrimp into small pieces (think: pea-size, not paste). This is the secret to that springy, bouncy texture you want in a classic wonton.
2. Mix until tacky: in a mixing bowl, combine shrimp, ground pork, scallion, grated ginger, soy sauce, shaoxing wine, sesame oil, sugar, salt, white pepper, cornstarch, and egg white (if using). Stir vigorously in one direction for 1 minute until the mixture looks slightly sticky and holds together. This quick "stir" is an easy trick from wonton filling recipes that helps the wontons stay juicy instead of crumbly.
3. Test for seasoning: pan-sear a teaspoon of filling in a small skillet until cooked through, then taste. Adjust with a pinch more salt or white pepper if needed.

Fold the wontons (a fast, no-drama method)

1. Set up your station: line a sheet pan with parchment. Put wrappers under a clean, slightly damp towel to prevent drying. Keep a small bowl of water nearby for sealing.
2. Fill: place 1 wonton wrapper on the board like a diamond. Add 1 tablespoon filling slightly below center (don't overfill or the seams can pop).
3. Seal into a triangle: dip your finger in water and lightly moisten the top two edges. Fold the bottom corner up to meet the top corner, pressing out any air as you seal. Air pockets are the enemy; they expand in boiling water and can burst seams.
4. Make the "nurse cap": lightly moisten one of the two outer corners of the triangle. Bring both corners together and press to seal. Place the finished wonton on the lined pan and repeat with remaining wrappers.
5. If freezing for later: arrange wontons on the pan so they don't touch. Freeze until solid, then transfer to a zip-top bag. Cook from frozen; don't thaw or they can get gummy. This is the move that turns diy wonton soup into a weeknight reality.

Cook the wontons and greens, then serve

1. Bring a pot of water to a steady boil (or use the strained broth if you don't mind it getting a little starchier). Boiling in water keeps your broth clearer, which is very Cantonese.
2. Cook the bok choy: drop bok choy into the boiling water and cook for 1 minute until bright green and crisp-tender. Lift out with a slotted spoon and divide among serving bowls.
3. Cook the wontons: return the water to a boil. Add wontons in batches (crowding can make them stick). Stir gently once right after adding so they don't glue themselves to the bottom. Cook for 4 minutes, or until the wontons float and the wrappers look slightly translucent. If cooking from frozen, cook for 6 minutes.
4. Warm the broth: while wontons cook, bring the strained broth to a simmer in a separate pot. Taste again and adjust with a pinch of salt if needed.
5. Assemble: add 8 to 10 wontons to each bowl. Ladle hot broth over. Finish with scallion and, if you like, a tiny drizzle of toasted sesame oil.
6. Serve with heat on the side: offer chile oil at the table so everyone can control their own spice level. It's an easy way to turn this into a spicy wonton soup moment without overwhelming the delicate broth.
7. Note on timing and texture: wontons are best right after cooking, when the wrapper is silky and the filling is juicy. If you're planning ahead, keep broth hot, cook wontons last, and assemble at the table.

Pairings

Noodle and Carb Add-ons

• thin egg noodles: Turn this into a wonton noodle soup by adding cooked egg noodles to the bowl before wontons and broth. The noodles soak up the broth's ginger-scallion perfume, and it feels instantly like a noodle shop order.
• steamed jasmine rice: If you want the soup to be part of a bigger meal, plain rice is perfect. It doesn't compete with the broth, and you can spoon a little broth over the rice like a simple congee-adjacent comfort thing.
• scallion oil noodles: A small side of scallion oil tossed noodles is a great contrast: rich, aromatic, and a little chewy against the clean, clear soup. Keep the noodles lightly seasoned so the soup stays the star.

Vegetable Sides

• garlic sautéed gai lan: Bitter greens and garlicky sauce make a classic Cantonese pairing with delicate soups. The slight bitterness also resets your palate between wontons.
• quick cucumber salad with rice vinegar: Crunchy, cold cucumbers with a little vinegar and sugar bring brightness. This is especially nice if you're serving chile oil on the side, because it cools the heat.
• blanched bean sprouts with soy and sesame: Lightly blanched sprouts keep the meal feeling clean and fresh, and their snap is a great contrast to slippery wonton wrappers.

Condiments and Table Extras

• chile oil or chile crisp: A little goes a long way. Add it in the bowl (not the pot) so the broth stays clear and everyone can customize. It's the simplest path to a spicy wonton soup without changing the recipe.
• black vinegar: A few drops add a malty tang that makes the pork-and-shrimp filling pop. If you've ever wondered why restaurant wontons taste more "alive," this is often part of it.
• white pepper at the table: That gentle, warming heat is very traditional in Cantonese soups. A pinch in the bowl can make the broth taste more aromatic without making it spicy.

Beverage Options

• hot jasmine tea: Floral, clean, and slightly astringent, it keeps the meal light. It also works beautifully if you're serving richer sides like scallion oil noodles.
• light lager: A crisp lager is refreshing with savory broth and pork filling. It won't overpower the soup's delicate ginger and scallion notes.
• sparkling water with lime: Bubbles plus citrus make the whole meal feel brighter, especially if you're adding chile oil or vinegar at the table.

FAQs

What type of meat is best for wonton filling in this wonton soup recipe?

Ground pork with some fat (about 20% fat) is ideal for juicy wontons. Very lean ground pork can taste dry and springy in a bad way. If you want a lighter option, you can use ground chicken thigh (not breast) because thigh stays moister and has better flavor.

Can I make this an easy homemade wonton soup if I don't have time for broth?

Yes. Use 8 cup good-quality low-sodium chicken stock, add ginger slices, scallion, and a piece of daikon (or carrot), and simmer for 20 minutes to infuse. Strain and season to taste. It won't be quite as layered as the full homemade broth, but it's still delicious and absolutely qualifies as easy homemade wonton soup.

How do I keep wontons from falling apart when I'm learning how to make wonton soup?

Three things help the most: don't overfill (1 tablespoon is plenty), press out air before sealing, and make sure your edges are actually sealed (a light smear of water is enough). Also, keep the boil steady but not violent; a rolling, aggressive boil can knock seams loose.

Can I freeze the wontons for a quick wonton soup dinner later?

Definitely. Freeze assembled wontons in a single layer on a parchment-lined sheet pan until solid, then bag them. Cook straight from frozen (about 6 minutes). This is my favorite way to turn a weekend batch into a weeknight "diy wonton soup" situation that still tastes special.

How many wontons per person, and can I add noodles?

For a soup-only meal, 8 to 10 wontons per person is satisfying. If you add noodles (to make wonton noodle soup), you can drop to 6 to 8 wontons per person and add a small bundle of cooked egg noodles to each bowl before ladling broth.