Wonton Soup
One of 35 entries · Provenance 1000 — Chinese
Canton (Guangzhou), Guangdong province. Wonton (wun tun in Cantonese — cloudy swallow) is a Cantonese preparation, distinct from the northern Chinese jiaozi tradition. Wonton soup is served in Hong Kong cha chaan teng (tea restaurants) at any hour and is the quintessential Cantonese comfort dish.
Cantonese wonton soup: silky wontons filled with whole shrimp and seasoned pork, floating in a clear, sweet-savoury broth made from dried shrimp, fish, and dried flounder. The broth is the craft — it takes hours and produces a clean, pale golden liquid with a sweetness unlike chicken or beef broth. The wontons should be thin-wrapped and generously filled.
- Shanghainese wontons in red oil (sichuan-spiced variation — the Shanghainese version of the same wrapper in a different sauce); Vietnamese hoanh thanh (Chinese-origin wonton noodle soup adapted with Vietnamese fish sauce); Japanese gyoza (the wonton technique adapted to pan-frying — same wrapper, different cooking method).
Chrysanthemum tea (ju hua cha) — the traditional cha chaan teng pairing. Or a cold Coca-Cola with a straw — the Hong Kong cha chaan teng way. This is not a wine dish.
The broth: dried shrimp (ha mi), dried flounder (cai yu), and pork or chicken bones — simmered for 2 hours. The dried seafood components create the characteristic sweetness and umami of Cantonese wonton broth Wonton wrappers: machine-rolled, 7-8cm square, thin (1mm) — thicker hand-rolled wrappers produce a stodgy, doughy texture in the finished soup Filling: 60% pork (shoulder, finely minced), 40% whole shrimp (a single tiger prawn folded in half per wonton), seasoned with soy, sesame oil, Shaoxing, white pepper, and sugar The fold: place filling in the centre, fold the wrapper diagonally to form a triangle, bring the two base corners together and press firmly — the classic nurse's cap fold Cook in separate plain boiling water (not the broth): the starch from the wonton skin would cloud the clear broth Assemble per bowl: pour hot broth over wontons in the bowl, add blanched yellow noodles or leave as wonton soup only
Cooking wontons in the broth: starch clouds the soup Thin filling: each wonton should have a noticeable mound of filling — not a thin smear Skipping the dried seafood in the broth: without ha mi and dried flounder, the broth lacks the characteristic Cantonese sweetness
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- 200g ground pork
- 40g shrimp — finely chopped
- 2 scallions — minced
11 ingredients · 8 steps
Common Questions
Why does Wonton Soup taste the way it does?
Chrysanthemum tea (ju hua cha) — the traditional cha chaan teng pairing. Or a cold Coca-Cola with a straw — the Hong Kong cha chaan teng way. This is not a wine dish.
What are common mistakes when making Wonton Soup?
Cooking wontons in the broth: starch clouds the soup Thin filling: each wonton should have a noticeable mound of filling — not a thin smear Skipping the dried seafood in the broth: without ha mi and dried flounder, the broth lacks the characteristic Cantonese sweetness
What dishes are similar to Wonton Soup?
Shanghainese wontons in red oil (sichuan-spiced variation — the Shanghainese version of the same wrapper in a different sauce); Vietnamese hoanh thanh (Chinese-origin wonton noodle soup adapted with Vietnamese fish sauce); Japanese gyoza (the wonton technique adapted to pan-frying — same wrapper, different cooking method).