Easy Won Ton Soup

"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."
photo by a food.com user photo by a food.com user
Ready In:
32-40 won ton


  • 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 1/4 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


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

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. This recipe is excellent. I've used it a few times and shared with a few friends who all say the same.
  3. 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


I live in the Rocky Mountains in British Columbia, Canada. My mother was an amazing cook and baker and I inherited that desire to create heart warming food. I had a lengthy career as a banker, mainly as a commercial lender. I retired after 27 years and completed my CFP designation. I practice Financial Planning. I enjoy too many activities to list, but certainly enjoy entertaining by cooking and serving food. I have a hard working husband and busy 10 year old to cook for!
View Full Profile

Find More Recipes