Homemade Wonton Soup

This is my per­fect com­fort food. Won­tons in light broth are a warm blan­ket on a bliz­zardy cold day, and lately I’ve taken to eat­ing them for sec­ond break­fast (my first break­fast is caf­feine. lots & always.)

Won­tons are time con­sum­ing and they aren’t, because it’s all in the mind, baby. I haven’t whipped up a batch in over a year and I’m per­plexed why — all you do is mix some chopped shrimp and ground meat, and stuff those in ready-​made wrap­pers. This is prob­a­bly the eas­i­est thing I made in a while.

Okay, boys, look away. Girls — per­fect PMS food. Just try it. It calms me down and that’s say­ing A LOT, because I’m psycho.

Homemade Wonton SoupWon­ton soup is Chi­nese, but typ­i­cally to Cana­dian mish­mash, I tried it for the first time in a Viet­namese restau­rant. This recipe fol­lows along the same idea.

I made a very Vietnamese-​like broth, fla­vor­ing it with fish sauce and Phở spices — fen­nel, star anise, corian­der and cin­na­mon. I skipped serv­ing noo­dles (the won­tons are nooodly enough), and gar­nished the top with just a smidgen of spring onions. You can go all out and steam veg­gies — feel free to add some steamed broc­coli, car­rots, cab­bage, or water chestnuts.

Homemade Wonton SoupHold­ing slip­pery won­ton and tak­ing pic­ture = hard. And they so remind me of those things from the Matrix.

You can keep ready won­tons in the fridge for up to a day before cook­ing, just make sure that you store them on a parch­ment lined plate, with­out them touch­ing, and cover tightly with plas­tic wrap.

Homemade Wonton SoupNote: if you pre­fer a Chi­nese ver­sion of won­ton soup, skip the spices in the broth and add a few drops of sesame oil for gar­nish instead.

Psss…don’t for­get to fol­low me on Face­book and Pin­ter­est for more recipes!

Won­ton Soup

Serves 4 — 6 — use what you need, and freeze the rest, includ­ing any unused won­ton wrap­pers, which you should keep in its block, wrap in plas­tic , and store in a freezer bag. Arrange the fin­ished won­tons on a parch­ment lined cookie sheet mak­ing sure they don’t touch and put in the freezer for a few hours. Trans­fer to freezer bags.

Home­made Won­ton Soup
Recipe type: Soup
Cui­sine: Viet­namese
Serves: 4 – 6
  • Won­tons
  • 1 pack­age of won­ton wrap­pers + bowl of water for sealing
  • 1/​2 lb (225g) medium prawns (shelled, deveined, dried with paper tow­ers, and finely chopped)
  • 1/​2 lb (225g) ground pork, or ground turkey thigh
  • 1 tbs finely chopped shallots
  • ¼ cup finely chopped cilantro, leaves and stems
  • 2 green onion stalks, thinly sliced
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 2 tsp rice wine
  • Soup Broth
  • 6 cups chicken broth, prefer­ably homemade
  • 1 cin­na­mon stick
  • 1 tbs fennel
  • 1 tbs corian­der seeds
  • 1 tbs aniseed (or sub­sti­tute 1 star anise)
  • 1 star anise
  • 2 – 3 tbs fish sauce (check the taste and adjust)
  • 1 tsp white sugar (check the taste and adjust)
  • Gar­nish
  • ½ cup cilantro leaves
  • small hand­ful of thinly sliced spring onion (green and white parts)
  • optional: steamed veg­eta­bles — broc­coli, car­rot, cabbage
  • hot chili sauce on the side
  1. Won­tons
  2. Mix all fill­ing ingre­di­ents together. Place a few won­ton wrap­pers on a flat sur­face. Cover remain­ing wrap­pers with a damp kitchen towel to keep them pli­able. Place 1 tsp fill­ing at the cen­ter of each laid out wrap­per. Work­ing one by one, moisten all 4 edges of a won­ton wrap­per with water, then pull the top cor­ner down to the bot­tom, fold­ing the wrap­per over the fill­ing to make a tri­an­gle. Press edges to make a seal. Bring left and right cor­ners together above the fill­ing and seal to make a pouch. Place the filled won­ton slightly apart on a plate or a parch­ment lined bak­ing sheet.
  3. Bring a large pot of water to the boil and drop in the won­tons — don’t over­crowd. Imme­di­ately stir with a chop­stick so they don’t get stuck to the bot­tom. Cook the won­tons in batches until they float to the sur­face, 3 to 4 min­utes. Place in serv­ing bowls and ladle in the hot broth.
  4. Soup Broth
  5. Bring the chicken broth to the boil and drop in the cin­na­mon stick. Place the fen­nel, corian­der, aniseed and star anise in a cheese­cloth, tie into a ball, and drop into the broth. Cover, reduce the heat and sim­mer for 30 mins. Dis­card the cin­na­mon and spice pouch.
  6. Add the fish sauce and sugar and check the taste. Adjust to your liking.
  7. Serve gar­nished with cilantro, green onions and a serv­ing of steamed veg­eta­bles. Include a small bowl of hot chili sauce.


  1. Looks deli­cious! Won­tons are super easy to make. I agree. I used to make them all the time. My kids would live to help. I need that Cal­gary sun for my pics today lol.

  2. Oh my gosh — this looks deli­cious. My mouth watered when I saw it, and the steam ris­ing made me want it even more! I’m def­i­nitely pinning!

  3. I love this, Pinning :)

  4. Yes! My huband brought me some won­ton wrap­pers back from the UK so I’m mak­ing this today! My daughter’s full of cold too so chicken broth with win­tons will be just the thing! Thanks!

    • CanuckCuisine says:

      Hi, omg, to think wrap­pers were brought across the ocean to make the won­tons — you rock!!! :P Mind you, I’ve brought back crazy things from the UK before, includ­ing hag­gis. Hope your daugh­ter feels bet­ter soon.

  5. Won­tons’ even — fid­dly keyboard!

  6. I have always wanted to make won­ton soup! Also, I never thought about what food works well with PMS. Good to know :)
    This looks fan­tas­tic by the way ;)

  7. One of my favorite soups, thanks for the reminder to make some! Love the idea of adding steamed veg­gies too, yum!

  8. Easy to do and so won­der­ful to have on a cold win­ter night in Ottawa!

  9. Oh man, you said it, per­fect com­fort food. So much yum­mi­ness, thanks for sharing. : )

    • CanuckCuisine says:

      Hi, yes, and I need to make more of these soon… I checked out your blog, you have lovely pic­tures and great recipes — I’ll add you to my bookmarks.

  10. Crystal from QC says:

    Your recipe sounds deli­cious, how­ever, I have a few dumb ques­tions before I start. Do you cook the meat first before fill­ing the won­ton? And if I want to freeze some, do you cook them in the broth and then freeze them or do you make them and freeze them on a cookie sheet and drop them in broth to cook in a future batch? I am so afraid to mess up!

    • CanuckCuisine says:

      lol, no prob­lem. You put the raw fill­ing in the won­ton — then drop in the sealed won­tons to boil. This will cook the fill­ing per­fectly. If you want to freeze a batch, freeze the raw won­ton and then drop them in to boil right from frozen. The only dif­fer­ence will be that it will take a bit longer to cook. hey, even if you mess up it’s just cook­ing — some things can take a bit of practice.

  11. love it! great idea.. tasty but still light :D

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