Taiwanese Pork Wonton Soup

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A beloved Taiwanese street food classic, these delicate thin-skinned wontons are filled with seasoned ground pork and shrimp, then floated in a clear, savory broth. Light yet deeply flavorful, this soup is a comforting staple in morning markets and night markets across Taiwan.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 20 gFat
• 7 gSaturated Fat
• 35 gCarbs
• 2 gFiber
• 2 gSugar
• 32 gProtein
• 950 mgSodium
• 550 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 3 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the wonton filling

• 8 oz (225 g) ground pork, preferably with some fat
• 4 oz (115 g) shrimp, peeled, deveined, and finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon Shaoxing wine
• 1 teaspoon finely grated fresh ginger
• 2 scallions, finely chopped
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon fine sea salt

For wrapping the wontons

• 1 package (about 50) thin Taiwanese-style wonton wrappers
• 1/4 cup water, in a small bowl, for sealing

For the broth and garnish

• 8 cups (2 L) water or low-sodium chicken stock
• 1 lb (450 g) pork bones or chicken backs, rinsed
• 1 small piece (about 1 oz) dried flounder or 1 tablespoon dried shrimp (optional)
• 3 slices fresh ginger, lightly smashed
• 2 scallions, cut into 2-inch pieces
• 2 tablespoons soy sauce
• 1 teaspoon salt, or to taste
• 1/4 teaspoon ground white pepper
• 2 scallions, finely chopped (for garnish)
• A few sprigs cilantro (optional)
• Black vinegar or chili oil, for serving

Directions

1. Make the broth: In a large pot, combine the pork bones, water or stock, dried flounder if using, ginger, and the 2 scallion pieces. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 20 minutes, skimming any foam that rises to the surface.
2. Meanwhile, prepare the filling. In a medium bowl, combine the ground pork, chopped shrimp, soy sauce, sesame oil, Shaoxing wine, grated ginger, chopped scallions, white pepper, and salt. Stir vigorously in one direction for 2 to 3 minutes, until the mixture becomes sticky and holds together.
3. To assemble each wonton, place about 1 teaspoon of filling in the center of a wrapper. Dab the edges lightly with water, fold into a triangle, then bring the two outer corners together, overlapping them and pressing firmly to seal into a small gold-ingot shape.
4. Repeat with the remaining wrappers and filling to make about 40 to 48 wontons. Arrange them in a single layer on a parchment-lined tray and cover with a damp towel to prevent drying.
5. Strain the broth into a clean pot and bring it back to a gentle boil. Season with soy sauce, salt, and white pepper to taste, keeping the broth lightly salted rather than bold, since the wontons add savoriness.
6. Bring the seasoned broth to a steady, gentle boil. Carefully slide in 10 to 12 wontons per batch, stirring very gently right away so they do not stick to the bottom of the pot.
7. Cook for 3 to 4 minutes, until the wontons float to the surface and the wrappers turn slightly translucent, indicating the filling is fully cooked.
8. Ladle 8 to 10 wontons into each warmed bowl, then pour the hot broth over them.
9. Top with chopped scallions and cilantro if using, and serve immediately with small dishes of black vinegar or chili oil on the side for diners to add to taste.

Cook’s Notes

• Dried flounder adds authentic depth to Taiwanese wonton broth; substitute 2 dried shiitake mushrooms or skip it if unavailable for a lighter, cleaner flavor.
• Do not overmix the filling; stop as soon as the pork and shrimp become a cohesive, slightly sticky paste, or the wontons will turn rubbery once cooked.
• Wontons can be assembled ahead and frozen on a parchment-lined tray, then transferred to a freezer bag; cook directly from frozen and add 1 to 2 extra minutes to the simmering time.
• Authentic Taiwanese wontons use very thin, delicate wrappers; if using thicker Cantonese-style wrappers, use slightly less filling per wrapper and watch the cook time closely so they do not turn gummy.
• Stir the wontons gently right after they enter the broth and avoid a hard rolling boil, which can tear the thin wrappers and cloud the broth.

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