🍜 Wonton soup

Name: Wonton soup
Total time: 45 min
Yield: 4
Cuisine: China · Guangdong
Ingredients: 250 g minced pork; 150 g raw peeled shrimp, chopped; 24 wonton wrappers; 1.2 litres chicken or pork broth; 3 spring onions, chopped; 1 tsp grated ginger; 2 tsp sesame oil; Salt and white pepper; A handful of leafy greens (optional)

Origin: China · Guangdong

420kcal

per serving · 350 g

120kcal

per 100 g

24 gProtein7 g / 100 g

18 gFat5 g / 100 g

35 gCarbs10 g / 100 g

Wonton soup is a clear, light broth with plump dumplings filled with pork and shrimp, wrapped in thin, silky wrappers. A few drops of sesame oil and chopped spring onion give it aroma. In Cantonese cooking it is often served as a quick meal, sometimes with thin noodles or leafy greens added to the bowl.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb10 g carbs per 100 g

Not vegetarianbecause of: pork, shrimp

Not veganbecause of: pork, shrimp, wonton wrapper

Contains porkbecause of: pork

Contains glutenbecause of: wonton wrapper

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Eggs ⚠ Soy ⚠ Sesame

What it is made of

porkshrimpwonton wrapperbrothscallionssesame oil

Recipe

4 servings45 min

Ingredients

250 g minced pork
150 g raw peeled shrimp, chopped
24 wonton wrappers
1.2 litres chicken or pork broth
3 spring onions, chopped
1 tsp grated ginger
2 tsp sesame oil
Salt and white pepper
A handful of leafy greens (optional)

Method

Mix the pork, shrimp, ginger, half the spring onion, 1 tsp sesame oil, salt and white pepper.
Place a teaspoon of filling on each wrapper, wet the edges, fold into a triangle and press the corners together.
Bring the broth to a simmer and season with salt and white pepper.
Boil the wontons in a separate pot of water for 4 minutes until they float, then transfer them to bowls.
Ladle the hot broth over, add the greens if using, and finish with the remaining spring onion and sesame oil.

How to make it lighter

A broth-based soup is filling for few calories: add more greens and broth, fewer wontons.
Use lean pork or a higher share of shrimp in the filling.
Sesame oil is for aroma — a few drops are enough.

History

Wontons have a long history in Chinese cooking, and the Cantonese style with pork and shrimp in a clear broth became especially well known. Hong Kong and Guangzhou noodle shops made it a staple, and Chinese emigrants brought it to restaurants worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →