Bowl of wonton noodle soup with bok choy and thin egg noodles in clear broth, chopsticks, a fried egg and soy sauce dish beside it — Photo: zhangtingzhi · Pixabay Content License · Pixabay

Chinese · Lunch · Dinner

Wonton Soup

Name: Wonton Soup
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 200 g lean ground pork; 150 g raw shrimp, peeled and deveined; 2 scallions, finely chopped (for filling); 1 tbsp fresh ginger, finely grated (for filling); 2 tsp low-sodium soy sauce; 1 tsp toasted sesame oil; 1/4 tsp ground white pepper; 2 tsp cornstarch (for filling); 1 tbsp cornstarch (for dusting the tray); 32 wrappers square wonton wrappers; 2 tbsp water (for sealing); 3 litres water (for boiling wontons); 5 cups low-sodium chicken broth; 1 cup water (for broth); 5 thin slices fresh ginger, sliced (for broth); 4 heads baby bok choy, halved; 1 scallion, thinly sliced (for garnish)

餛飩湯 (Húntun Tāng)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Silky pork and shrimp wontons float in a clear, ginger-scented broth with tender baby bok choy. A light, comforting bowl that tastes just like your favourite Chinese takeaway.

Prep: 40 min
Cook: 15 min
Total: 55 min
Serves: 4

Medium
Dairy Free
High protein

18%

Per serving362kcal18% of a 2,000 kcal day

30gProtein

48gCarbs

7gFat

2gFiber

Calories come from: Carbs 52% · Fat 16% · Protein 32%

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Ingredients

For 4 servings

200 glean ground pork
150 graw shrimp, peeled and deveined
230 gscallions, finely chopped (for filling)
1 tbsp6 gfresh ginger, finely grated (for filling)
2 tsp10 glow-sodium soy sauce
1 tsp5 gtoasted sesame oil
1/4 tspground white pepper
2 tsp5 gcornstarch (for filling)
1 tbsp8 gcornstarch (for dusting the tray)
32 wrappers256 gsquare wonton wrappers
2 tbsp30 gwater (for sealing)
3 litres3,000 gwater (for boiling wontons)
5 cups1,200 glow-sodium chicken broth
1 cup240 gwater (for broth)
5 thin slices10 gfresh ginger, sliced (for broth)
4 heads300 gbaby bok choy, halved
115 gscallion, thinly sliced (for garnish)

Steps

1
Finely chop the shrimp until it forms a coarse paste.
2
In a bowl, combine the pork, chopped shrimp, chopped scallions, grated ginger, 2 tsp soy sauce, sesame oil, white pepper and 2 tsp cornstarch.
3
Stir the filling firmly in one direction for 1 minute until sticky.
4
Dust a tray with the 1 tbsp cornstarch.
5
Place a wrapper on your palm and add about 1 heaped teaspoon of filling to the centre.
6
Brush the edges with water, fold into a triangle and press out the air to seal.
7
Bring the two side corners together, dab with water and pinch to join; set on the dusted tray and repeat with the rest.
8
Pour the chicken broth and 1 cup water into a pot, add the ginger slices and simmer gently for 10 minutes.
9
Meanwhile, bring the 3 litres of water to a boil in a large separate pot.
10
Add the wontons to the boiling water in batches and stir gently so they don't stick.
11
Cook for 4–5 minutes, until they float and the filling is cooked through to 71 °C / 160 °F with the shrimp opaque.
12
Add the bok choy to the simmering broth for the last 2 minutes until just tender, then remove the ginger slices.
13
Lift the wontons out with a slotted spoon and divide among 4 bowls.
14
Ladle the hot broth and bok choy over the wontons and top with sliced scallion.

Swaps, storage and make-ahead

Swaps

Use all ground chicken or turkey instead of the pork and shrimp for a shellfish-free filling, cooking the wontons until the filling reaches 74 °C / 165 °F.
Swap the shrimp for extra pork if you want a simpler shopping list.
Use spinach or napa cabbage instead of baby bok choy if it's easier to find.
For gluten-free, use wrappers labelled gluten-free, tamari labelled gluten-free in place of soy sauce, and a broth labelled gluten-free.

Storage

Refrigerate within 2 hours, keeping cooked wontons and broth in separate containers, and eat within 3 to 4 days, reheating the broth and wontons together until steaming hot. Cooked wontons get soft when stored, so the soup is best eaten fresh, and the bok choy doesn't freeze well.

Make ahead

Fold the wontons ahead and freeze them on the cornstarch-dusted tray until firm, then bag them for up to 2 months and boil from frozen for a couple of extra minutes, checking they reach 71 °C / 160 °F. The ginger broth can be simmered, cooled and refrigerated up to 3 days ahead.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenCrustaceansEggsSoySesameCelery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (1,366 g)	Per 100 g
Calories	362 kcal	27 kcal
Protein	29.6 g	2.2 g
Carbohydrates	47.5 g	3.5 g
of which sugars	1.6 g	0.1 g
Fiber	2.4 g	0.2 g
Fat	6.5 g	0.5 g
of which saturated	1.7 g	0.1 g
Sodium	876 mg	64 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.