Wontons for Wonton Noodle Soup

  • Recipe By
  • Published Sep 9th
  • Ready In2h 10m
  • Servings150
  • Calories25
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.

Wontons for Wonton Noodle Soup Ingredients

The following are the ingredients needed to make delicious Wontons for Wonton Noodle Soup for 150 servings:

  • 1 pound lean ground pork
  • 1 pound medium shrimp - peeled, deveined, and coarsely chopped
  • 5 dried black or shiitake mushrooms, reconstituted in hot water and chopped
  • 3 green onions, finely chopped
  • 1 egg
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons salt
  • 3 tablespoons dashi (dried fish flakes) (optional)
  • 2 (14 ounce) packages square wonton wrappers

Wontons for Wonton Noodle Soup Cooking Instructions

  • Prep2h
  • Cook10m
  • Ready In2h 10m

To cook Wontons for Wonton Noodle Soup, you need about 2 hours of preparation time. The time needed to cook this Wontons for Wonton Noodle Soup is about 10 minutes , and you can serve your Wontons for Wonton Noodle Soup within 2 hours 10 minutes . The following are the steps to cook Wontons for Wonton Noodle Soup easily:

  1. 1 Strain mushroom soaking liquid completely. Pat dry with paper towel, and chop.
  2. 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. 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. 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. 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.


  • 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.

Nutrition Facts

Per Serving: 25 calories; 0.6 gram of fat; 3.2 grams of carbohydrates; 1.6 grams of protein; 8 milligrams of cholesterol; 73 milligrams of sodium.

  1. Jun 27th 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 boil ...

  2. May 26th 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 ...

  3. May 28th 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 c ...

  4. May 18th 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 serve ...

  5. Feb 20th 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)

  6. Jan 9th 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!

  7. Sep 27th 2005

    The combination of pork and shrimp was not very good at all. The shrimp was very over powering and the taste reminded me of the smell of catfood. I would definitely not make this recipe again.

  8. Mar 5th 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 s ...

  9. Nov 15th 2004

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