Total Time
Prep 20 mins
Cook 20 mins

My son loves won ton soup and so I learned how to make it by adjusting the ingredients slightly to ones that I could get in our small town. I blended different recipes into my own.

Ingredients Nutrition

  • For Won Ton Filling

  • 1 (12 ounce) package wonton wrappers
  • 12 lb ground pork
  • 14 lb shrimp (fresh, frozen, or canned and imitation crabmeat can be used also) or 14 lb crab (fresh, frozen, or canned and imitation crabmeat can be used also)
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 3 -5 drops sesame oil
  • 1 egg
  • 1 teaspoon sugar
  • For Broth

  • 4 -6 cups chicken broth


  1. Bring large kettle of water to boil for won ton.
  2. Put chicken broth in another large pot on low heat to simmer.
  3. Do not place cooked won ton in boiling or bubbling broth as it will tear them up.
  4. Mix together pork, seafood, salt, pepper, sesame oil, egg and sugar in a food processor until well mixed.
  5. Place 8- 10 wrappers on counter.
  6. Spoon 1 tsp of won ton mixture on each wrapper.
  7. To help seal, baste 2 edges of wrapper with milk.
  8. Fold into triangle and seal with finger.
  9. Place the 8- 10 filled wrappers in boiling water in kettle for 3 minutes.
  10. Remove gently with sieve and place in chicken broth.
  11. Continue batches until won ton filling is used up.
  12. If you have extra filling, it can be formed in a ball, boiled and placed in broth as a meatball.
  13. To increase recipe I use approximately.
  14. 2 to 1 pork to seafood.
  15. If you like vegetables in your broth, you can add to your personal liking.
  16. Total time to prepare and cook is about 30-40 minutes as you are preparing one batch as you are cooking the other batch.
Most Helpful

I followed the wonton filling as posted and they were delicious.Exactly as I was looking for. But for the broth I combined alot of other ingredients to add to chicken broth. Like bok choy, green onions,garlic,soya and a dash of ginger. It was delicious. I didn't use a whole package of the wrappers, I stopped at 28 wontons, found this was plenty for the amount of broth. But these are the wontons that I will be making in the future. Thanks for the post Meg.

FrenchBunny July 29, 2008

This recipe is excellent. I've used it a few times and shared with a few friends who all say the same.

michaelhoj April 17, 2008

This is the only recipe close to what we are use to. Vancover B.C. has a huge china town and a great selection of chinese restaraunts. we grew up being treated with soup very close to this recipe.Good job Meg.The key is mixing shrimp with pork

gdcooker February 25, 2006