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
Make the filling
In a bowl, mix the pork, shrimp, soy sauce, Shaoxing wine, sesame oil, grated ginger, white pepper and cornstarch. Stir hard in one direction for about 2 minutes until the mixture turns pale and sticky.
- 250g minced pork
- 200g shrimp, chopped
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1 tsp grated ginger
- ¼ tsp white pepper
- 1 tsp cornstarch
✅ Done when: mixture is pale, sticky and holds together
Fold the wontons
Place 1 heaped tsp of filling in the centre of a wrapper. Wet the edges with a little water, fold into a triangle and press out any air, then bring the two side corners together and pinch to seal. Keep finished wontons under a damp towel so they do not dry out.
- 40
- all of it filling from step 1
- a few drops water, for sealing
✅ Done when: edges are sealed with no trapped air
Heat the broth
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Cook the wontons
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Serve
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Make the filling
In a bowl, mix the pork, shrimp, soy sauce, Shaoxing wine, sesame oil, grated ginger, white pepper and cornstarch. Stir hard in one direction for about 2 minutes until the mixture turns pale and sticky.
- 250g minced pork
- 200g shrimp, chopped
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1 tsp grated ginger
- ¼ tsp white pepper
- 1 tsp cornstarch
✅ Done when: mixture is pale, sticky and holds together
Fold the wontons
Place 1 heaped tsp of filling in the centre of a wrapper. Wet the edges with a little water, fold into a triangle and press out any air, then bring the two side corners together and pinch to seal. Keep finished wontons under a damp towel so they do not dry out.
- 40
- all of it filling from step 1
- a few drops water, for sealing
✅ Done when: edges are sealed with no trapped air
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
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Serve
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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
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