Wonton Soup Recipe
September 15th, 2008 66 Comments

Wonton Soup Recipe

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Recipe: Wonton Soup

Serving: 15 wontons or 3 servings of wonton soup


8 oz. peeled and deveined medium size shrimp
1/8 teaspoon sesame oil
1/2 teaspoon chicken bouillon powder
1/8 teaspoon fish sauce
1 small pinch of salt
3 dashes white pepper powder
1 oz yellow chives (chopped finely)
1/2 teaspoon corn starch
15 wonton wrappers
3 cups stock
Salt to taste
White pepper powder to taste
Sesame oil to taste



1 1/2 pound leg quarters (chicken thighs and legs)
1 1/2 pound lean pork
1 1/2 pound ham
10 cups water


Prepare the stock first by boiling all the ingredients in a deep stockpot. Bring it to boil and skim off the scum that surfaces until the stock is clear. Simmer on low heat for a couple of hours. Pour the stock through a sieve and set aside. Save the extra in a container and keep it in the fridge for future use.

Put the shrimp in a small bowl and rinse them under cold running water for about 5-10 minutes. (This step makes the shrimp crunchy.) Drain the water and pat the shrimp dry with paper towels and then cut each shrimp into 3-4 pieces.

Add half of the chopped yellow chives into the shrimp and marinate with the seasonings for 1 hour. Blend the shrimp well with the seasoning.

Place a wonton wrapper on your palm and put about 1 teaspoon (about 3-4 pieces) of the shrimp filling in the center of the wonton wrapper. Gather the corners of the wrapper with the other hand and give it a twist in the middle to “close” the wonton. Repeat until the filling is used up. To see the video of wrapping wonton, please click here.

Add 3 cups of stock into a medium saucepan and bring it to boil. Add the remaining chopped yellow chives into the stock, add salt, white pepper powder, and sesame oil to taste and set aside.

Heat up another big saucepan with water. As soon as it boils, drop the wontons into the water. Stirring gently so the wontons don’t stick together. Continue to boil until the wontons are cooked and float to the surface.

Transfer the wontons out with a hand strainer and divide them into 3 equal servings. Pour a ladleful of stock over each serving and serve immediately.

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66 comments... read them below or add one

  1. Tess Karsevar says:

    What can I substitute for yellow chives, I can’t find any at the store even in asian store.

  2. Sarah says:

    This looks great – will have to try with my 7yr old – she likes to cook. Wondering – I grew up in LA and grew up on authentic chinese food (dad took us to one place in chinatown and they like to see what us kids would eat) and love War Wonton soup. Other than NY city – I have not been able to find it in a restraunt and any good recipes – any ideas?? Living in the Midwest – until recently you can only get the americanized chinese food.

  3. jenny says:

    I live in California in the bay area. I’ve had several won ton soups at different places, but nothing compares to this restaurant in the east bay who definitely makes the best. I literally drive miles to get theory soup.

  4. says:

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    com” was in fact a remarkable article and I personally was indeed truly satisfied to locate the blog post.
    Thank you-Marilou

  5. Jovannah says:

    Best wonton soup in Southern California is at a restaurant called Arizona Chinese located in Chula Vista. I have been going to eat there since I was a little girl. They serve Cantonese Chinese food which is hard to find in some areas. The war won ton soup is the best I have had. You won’t be disappointed

  6. gina says:

    if you live in SD and know where clairmont blv. is they have a bunch of places where they serve Wonton Soup which is good but Sycuan Casino at there little restaurant there Wonton Soup is really good

  7. Sylvia says:

    I am afraid that you can’t make proper hong kong style wonton soup without using dried flounder in the broth.

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