Wontons for Wonton Noodle Soup Recipe - Allrecipes.com
Wontons for Wonton Noodle Soup Recipe

Wontons for Wonton Noodle Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 150 pieces Change Servings
  • PREP

    2 hrs
  • COOK

    10 mins

    2 hrs 10 mins


  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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  • Note
  • Finished wontons should resemble the shape of a nurse's hat or rosebud.
  • Homemade Dashi
  • Place whole fish in preheated 350 degree F (180 degrees C) oven until it is slightly smoky and charred. Scrape off any burnt parts and chop coarsely. Store in an air-tight container.

Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2007

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!

Most Helpful Critical Review
Nov 15, 2004

It did not turn out as i though it would, but it was ok.


11 Ratings

Jun 01, 2010

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!

Mar 05, 2005

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.

Feb 22, 2010

Loved it. This recipe was so simple and easy to make. I didn't have mushrooms and dried fish flakes and it still turned out wonderfu. Thank you for sharing. :o)

Jun 27, 2011

For the sanity of those trying to find "dashi:" Dried fish flakes are actually called bonito flakes, and they can be found in abundance at any Asian grocer. Dashi is a stock made from boiling seaweed and bonito flakes, and is commonly used as a base for soups like miso soup, ramen, or even wonton soup. This is otherwise a good recipe, though I don't care for shrimp, and the extra salt isn't needed with the soy sauce. I use dashi as my stock (cover a 4x4 sheet of kombu seaweed with 4c cold water in a pot, bring to boil; immediately remove kombu and add 4c bonito flakes; boil for a minute then strain. The bonito and kombu can then be reused in another 4c water; bring all to a boil and simmer 10 minutes; strain). I also occasionally add daikon radish to the soup and water chestnuts to the wontons. Yummy!

May 26, 2011

First time wonton maker. This is a good recipe I made it according to the recipe and used a store bought chicken broth and wonton wrappers. I did a little research and added the wontons to boiling water, waited for the water to return to a boil, then added 1/2 cup room temp water and waited for a second return to boil status. I was wondering how the meat would cook thoroughly and this worked for me. This recipe made plenty of delicious wontons. I will try frying some to see how those taste.

May 19, 2010

I made this without the shrimp, dashi, and mushrooms, and added carrots. It only made a third of what it said it did, but I guess I overfilled/used less ingrediets. It was wonderful! I served them in chicken broth, and my entire family loved it. I will definately be making this again.


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  • Calories
  • 25 kcal
  • 1%
  • Carbohydrates
  • 3.2 g
  • 1%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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