Wontons for Wonton Noodle Soup

Wontons for Wonton Noodle Soup

10 Reviews 4 Pics
  • Prep

    2 h
  • Cook

    10 m
  • Ready In

    2 h 10 m
Recipe by  CWYC

“Wonton Noodle soup is a traditional Cantonese meal served as a hearty breakfast or lunch. These wontons, made from seasoned pork and shrimp, are the actual dumplings served with egg noodles and chicken broth. 'Dashi' - or fish flakes - is an optional ingredient, but adds wonderful flavor. If you feel daring, you may try making your own dashi from a fish purchased whole.”

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Adjust Servings

Original recipe yields 150 pieces



  1. Strain mushroom soaking liquid completely. Pat dry with paper towel, and chop.
  2. Place pork, shrimp, mushrooms, green onion, egg, soy sauce, salt, and dashi (if using) together in a large bowl. Mix thoroughly until all ingredients are completely incorporated.
  3. Have a bowl of luke-warm water available for dipping. If you are right-handed, place wonton wrapper in a triangle position on your left palm. Place a small amount of filling (about a heaping teaspoon or more) near the lower corner of wonton wrapper. Fold that corner over filling toward the opposite corner about half way, making sure the filling is securely enclosed.
  4. Dip finger into a bowl of water and dab left corner of wrapper with water. Fold left and right corners toward you (away from the top corner), resulting in the shape of a nurse's hat.
  5. Place wontons on cookie sheets while you work, keeping them covered with a damp towel to prevent drying out. Wontons may be carefully stored in plastic freezer bags and frozen for future use.

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Reviews (10)

Rate This Recipe


The filling was great. I left out the shrimp and fish flakes. With just the pork and seasonings these dumplings taste just like the ones my Chinese friends make. Delicious!



I changed this recipe somewhat, and they came out great. Just like my grandmother used to make. I omitted the dashi, since I couldn't find it, added 1 tbsp. rice wine (some other recipe suggested it), added 1 tsp. fresh ginger. I also omitted the egg, but I think the egg might help them stick together more. Its a very time consuming recipe to wrap them all.



I believe this is an excellent recipe for authentic Chinese wontons, based on what I have seen my mom put into wontons made at home. We just leave out the dashi, add several pounds of bok choy (they weigh less after steaming or boiling), and put in a package of Chinese preserved mustard tubers. Some suggestions on how to make the wontons more authentic-looking: 1. Place 1 tsp. of the meat in the center of the wrapper, 2. Place water on the edges of the wrapper, 3. Fold the bottom of the wrapper to match the edges of the top of the wrapper to form a rectangle, 4. Fold the top part of the rectangle (the part that's not wrapping the filling that's stuck together) over the filling part, 5. Turn the wrapper over so that the folded part is folded upward in the back, 6. Bring the top 2 edges of the rectangle together, and use water to stick them to each other securely. It takes me roughly 1 hour to wrap 150 wontons, but for some it may be longer or shorter. Happy wrapping!

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Amount Per Serving (150 total)

  • Calories
  • 25 cal
  • 1%
  • Fat
  • 0.6 g
  • < 1%
  • Carbs
  • 3.2 g
  • 1%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 73 mg
  • 3%

Based on a 2,000 calorie diet



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Oriental Shrimp Noodle Soup


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Vietnamese Beef Noodle Soup