Hong Kong Wonton Soup Recipe

Hong Kong Wonton Soup is a beloved dish, an iconic part of Cantonese cuisine that brings warmth, comfort, and a burst of flavor all in one bowl. A true culinary masterpiece, this dish combines delicate wontons filled with seasoned shrimp or pork, floating in a savory broth that’s rich with umami. If you’ve ever had the pleasure of slurping up a bowl, you know exactly why it’s such a favorite-not just in Hong Kong, but all around the world.

This soup is a prime example of how the simplest ingredients, when combined thoughtfully, can create something extraordinary. What sets Hong Kong Wonton Soup apart from other wonton soups is the finesse in the broth and the delicate wrappers of the wontons themselves. Every bite feels like a little moment of bliss. Plus, it’s perfect as a light lunch, an appetizer, or even a hearty dinner on chilly nights. But what makes this soup stand out more than anything is its balance-there’s the perfect harmony between the wontons, the broth, and the garnishes that make each spoonful an experience.

If you’re ready to dive into this flavorful journey, then let’s get started on the recipe!

This is an easy-to-follow recipe that doesn’t skimp on flavor. It may look complex, but with the right ingredients and a little patience, you’ll be able to recreate the magic of Hong Kong’s street-side wonton soup in the comfort of your home. We’ll walk through everything, from the ingredients you’ll need, to the step-by-step instructions, and all the tips that will make your soup even better.

Ingredients Needed

Before you start cooking, let’s gather all the ingredients. You want to make sure you have everything on hand, because the magic of this dish lies in the freshness and balance of flavors.

For The Wontons

Wonton wrappers (store-bought or homemade)
Prawns (about 200g, peeled and deveined; you can also use shrimp or a combination of pork and shrimp)
Ground pork (100g; adds richness and texture to the filling)
Ginger (a small knob, finely minced; brings a slight zing)
Garlic (1 clove, minced; adds a subtle, savory note)
Spring onion (1 stalk, finely chopped; adds freshness and crunch)
Soy sauce (1 tablespoon; for depth and saltiness)
Shaoxing wine (1 tablespoon; optional, but adds a wonderful fragrance)
Sesame oil (1 teaspoon; gives the filling a nutty finish)
Salt (a pinch, to taste)
White pepper (a pinch, for a slight warmth)

For The Broth

Chicken stock (4 cups; homemade or store-bought)
Ginger (a 2-inch piece, smashed; this infuses the broth with a warming flavor)
Garlic (2 cloves, smashed; enhances the savory taste)
Spring onions (2 stalks, cut into large pieces)
Light soy sauce (2 tablespoons; adds saltiness and umami)
Shaoxing wine (2 tablespoons; optional, but it adds a distinct aroma)
Salt (to taste)
White pepper (to taste)

Garnishes

Chopped spring onions (for a fresh bite)
Chili oil (optional, for some heat)
Crispy shallots (optional, for crunch and an extra layer of flavor)

Cooking Instructions

Now that we have all the ingredients ready, it’s time to get cooking! Here’s a step-by-step guide to making your own Hong Kong Wonton Soup.

Step 1: Make The Wonton Filling

Begin by chopping the prawns (shrimp) into small pieces. You can pulse them a few times in a food processor if you want a smoother texture.
In a bowl, combine the chopped prawns, ground pork, ginger, garlic, spring onions, soy sauce, Shaoxing wine, sesame oil, salt, and white pepper. Mix everything thoroughly until the filling becomes slightly sticky. This step ensures that the filling binds together well and has a smooth texture.

Step 2: Fill The Wonton Wrappers

Place a teaspoon of the filling in the center of each wonton wrapper. Be careful not to overstuff; you want them to be neatly folded.
Wet the edges of the wrapper with a bit of water, then fold it into a triangle, pressing out any air bubbles. For a more traditional shape, bring the two opposite corners together and press to seal.

Step 3: Prepare The Broth

In a large pot, bring the chicken stock to a boil. Add the smashed ginger, garlic, and spring onions. Let the broth simmer for about 10-15 minutes so that the flavors meld together.
Once the broth is aromatic, strain it to remove the solids. Return the broth to the pot and stir in the soy sauce, Shaoxing wine, salt, and white pepper to taste.

Step 4: Cook The Wontons

Bring a pot of water to a boil. Gently drop the wontons into the water, making sure they’re not overcrowded. They’ll float to the surface when they’re done, usually in about 4-5 minutes.
Once they’re floating, transfer the cooked wontons into the hot broth.

Step 5: Serve

Ladle the broth and wontons into bowls. You can garnish with chopped spring onions, a drizzle of chili oil for a spicy kick, or crispy shallots for some crunch.
Serve immediately and enjoy!

Ingredient Insights

Wonton wrappers: The thin, delicate wrappers are key to the wonton’s texture. While they’re easily found in Asian grocery stores, homemade wrappers are often more elastic and tender. However, store-bought ones work perfectly fine for this recipe.
Prawns and pork: The combination of shrimp and ground pork creates a balance of flavor, texture, and juiciness. The pork adds depth, while the shrimp brings sweetness and a bite that contrasts with the broth’s richness.
Shaoxing wine: This Chinese rice wine is a common ingredient in many Cantonese dishes, adding a fragrant note that pairs wonderfully with the savory ingredients in the broth and the filling.
Light soy sauce: Unlike dark soy sauce, light soy sauce is thinner and saltier, perfect for this dish as it doesn’t overpower the delicate flavors of the broth and wontons.

Expert Tips

Make Ahead: You can prepare the wontons and freeze them for later. Simply lay the filled wontons on a baking sheet, freeze until solid, and then transfer to a zip-top bag. When you’re ready to cook, just drop them straight into boiling water without thawing.
Broth Adjustments: The broth can be made richer by adding a few slices of dried shiitake mushrooms or a spoonful of miso paste. This will deepen the umami flavor, giving it a more complex taste.
Wonton Wrapping Technique: If you’re new to wonton folding, don’t worry! There are many ways to seal them-some people fold them into a simple triangle, while others create little purse-like shapes. The key is to make sure they’re sealed tightly to avoid the filling leaking out while cooking.
Serving Suggestion: For a more complete meal, you can serve the soup with a side of steamed vegetables or fried rice.

Recipe Variations

The beauty of wonton soup lies in its versatility. Here are a few variations to consider:

Seafood Wonton Soup: If you’re a fan of seafood, try making all the wontons with shrimp, scallops, or crab meat. The light broth will allow the fresh seafood flavors to shine.
Vegetarian Wonton Soup: For a vegetarian version, replace the meat and shrimp with finely chopped mushrooms, tofu, and cabbage. The earthy flavors of the mushrooms will blend perfectly with the savory broth.
Spicy Wonton Soup: Add a few slices of fresh chili to the broth, or use a spicy chili oil as a garnish. The heat from the chili will contrast beautifully with the light broth and tender wontons.

Final Words

Making Hong Kong Wonton Soup at home doesn’t just fill your belly; it fills your soul. The process of preparing everything from scratch, whether you’re making the wontons or simmering the broth, creates an experience that’s both relaxing and rewarding. The delicate balance of the ingredients is a true reflection of Cantonese culinary artistry-simple, yet sophisticated.

Hong Kong Wonton Soup Recipe