Wonton soup is the quintessence of Cantonese comfort food — thin, silky wrappers encasing juicy pork and prawn filling, served in a golden broth that is deeply flavoured but crystal clear. The craft is in the filling (juicy but not wet), the fold (the classic Cantonese 'nurse's cap' shape that maximises skin-to-filling ratio), and the broth (pork bones, dried shrimp, and chicken for depth without cloudiness).
Serves 4
Combine pork, prawns, soy sauce, rice wine, sesame oil, sugar, ginger, spring onions, and white pepper. Mix vigorously in one direction for 3 min until filling becomes slightly sticky and holds together.
Place 1 tsp filling in the centre of each wrapper. Wet edges with water. Fold diagonally to form a triangle. Press edges firmly. Then bring the two bottom corners together and press — the classic nurse's cap fold.
Don't overfill — 1 tsp is correct. Too much filling prevents a clean seal.
Heat chicken stock in a large pot. Season with soy sauce and sesame oil. Keep at a gentle simmer.
Bring a large separate pot of water to a boil. Cook wontons in batches for 3–4 min until they float and the filling is cooked through. Do not cook in the broth — it clouds it.
Add bok choy to the hot broth and wilt for 1 min.
Divide cooked wontons among deep bowls. Ladle hot broth and bok choy over. Garnish with spring onion slices and a few drops of sesame oil.
Mixing the filling in one direction develops the proteins into a springy, cohesive paste that gives the classic bouncy texture.
Cook wontons in plain water rather than broth to keep the broth crystal clear.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add a spoonful of chilli oil to each bowl for Sichuan-style wonton soup
Use all pork or all prawn depending on preference
Make wonton noodle soup by adding egg noodles
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Uncooked wontons freeze well on a tray, then transfer to a bag. Cook from frozen, adding 2 extra minutes.
Wontons (云吞 in Cantonese, meaning 'swallowing clouds') are believed to have originated in northern China and were adopted into Cantonese cuisine where they became a restaurant institution. Hong Kong-style wonton noodle soup is one of the most iconic bowls in Chinese cuisine.
Wontons use thin wheat-based wrappers and are typically served in soup. Dumplings (jiaozi) use thicker wrappers and are usually boiled, steamed or pan-fried and served with dipping sauce. The fillings are similar but the wrapper thickness and typical serving style differ.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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