Witching Hour Wonton Soup is a from-scratch pork and shrimp wonton soup built around a long-simmered chicken bone broth. The wontons freeze well, so one batch of prep work pays off across multiple weeknight dinners. It takes about an hour start to finish if your broth is already made — and closer to three if you’re starting cold.
Why this recipe works
Two things carry this recipe. First, the wontons are cooked in plain boiling water, not directly in the broth. This keeps the broth clean and clear — if you cook dumplings straight in stock, the starch they release turns it cloudy and starchy-tasting. The shock of cold water added mid-cook (the cup or two called for in the instructions) drops the temperature briefly, which helps the filling cook through evenly without the wrapper going mushy. Second, the shiitake mushrooms and rice wine vinegar go into the broth only at the end of the 2.5-hour simmer. Adding them earlier dulls the vinegar’s brightness and can make the mushrooms bitter. That late addition is what gives the broth its clean, layered finish rather than a flat, one-note taste.
If something goes sideways
- Wontons burst open while boiling: The seal failed, usually because the wrapper edges were too dry or not pressed firmly enough. Press out any air pockets before sealing — trapped air expands and pops the seam. If wrappers are tearing, they may have dried out; keep the stack covered with a damp cloth while you work.
- Filling is loose and won’t hold its shape: Ground shrimp releases moisture as it sits. If the mixture feels wet, refrigerate it for 20 minutes before filling, or stir in a small pinch of cornstarch to bind it.
- Broth tastes flat after straining: Chicken bones vary a lot in collagen content. If the broth lacks depth, add a splash more soy sauce and a small piece of fresh ginger, simmer uncovered for another 10–15 minutes to concentrate it.
- Wontons stick together after freezing: They weren’t frozen individually before bagging. Lay them in a single layer on a parchment-lined tray, freeze until solid (about 1 hour), then transfer to a bag. Cook from frozen — add 1–2 extra minutes to the boiling time.
- Wrappers turn gummy in the broth: Wontons sat in the hot broth too long before serving. Add them to the bowl first, then ladle broth over — don’t let them sit in the pot.
About the ingredients
- Ground shrimp: Buy raw shrimp and pulse it briefly in a food processor, or chop it fine by hand. Pre-ground shrimp is hard to find; frozen raw shrimp works perfectly and is usually cheaper than fresh.
- Chicken bones: Carcasses from a roast chicken work here. Ask a butcher for backs and necks if you want to buy bones specifically — they’re inexpensive and high in collagen. A good-quality store-bought chicken stock can substitute if you’re short on time, though the flavor will be lighter.
- Napa cabbage: Only the green leafy parts go into the wonton filling. Bok choy (green parts) swaps in directly. Regular green cabbage works too — just slice it very thin so it softens into the filling.
- Rice wine vinegar: Used in both the filling and the broth. Plain white wine vinegar is a workable substitute at a slightly smaller quantity; it’s sharper, so start with about two-thirds the amount.
- Shiitake mushrooms: Dried shiitakes, rehydrated, are cheaper than fresh and deliver more concentrated flavor — skip the fresh garnish and use dried in the broth instead.
Storage and reheating
Store broth and wontons separately. Broth keeps in the fridge for up to 4 days and freezes well for 3 months — freeze it in 2-cup portions so you can thaw only what you need. Cooked wontons kept in broth go soggy quickly; if you have leftovers, pull the wontons out and refrigerate them in a separate container with a little oil to prevent sticking, then use within 2 days. Reheat broth on the stovetop over medium heat until it reaches a full simmer. Re-cook refrigerated wontons by dropping them into simmering water for 1–2 minutes rather than microwaving, which makes the wrappers rubbery. Uncooked frozen wontons keep for 2 weeks and go straight from freezer to boiling water with no thawing needed.
Pork & Shrimp Wonton Soup From Scratch
Equipment
Ingredients
Wonton Ingredients
- 15 small napa cabbage leaves - green parts only, thinly sliced
- 1 tablespoon rice wine vinegar
- 1 package square wonton wrappers - about 50 sheets, approximately 3.5-inch / 9cm
Broth Ingredients
- 5 pounds chicken bones - about 2.3kg
- ½ cup rice wine vinegar - 120ml
- 1 tablespoon whole black peppercorns - about 8g
- 1 teaspoon coarse salt - plus more to taste
- ⅓ cup dried shiitake mushrooms - about 30g, rehydrated and sliced — or use 1 cup / 70g fresh shiitake mushrooms, stemmed and sliced
Instructions
Wonton Instructions
- In a large mixing bowl, combine the sliced napa cabbage, ground pork, minced shrimp, ginger, soy sauce, rice wine vinegar, sugar, and black pepper. Mix thoroughly with your hands or a spatula until the filling is evenly combined and slightly sticky.15 small napa cabbage leaves, 1 pound ground pork (minced pork), 1 pound shrimp, 2 teaspoons ginger, 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, 1/4 teaspoon sugar, 1/4 teaspoon ground black pepper
- Place about 1 tablespoon of filling in the centre of one wonton wrapper. Dip your finger in water and moisten all four edges. Place a second wrapper on top and press firmly from the centre outward to push out air, then seal the edges tightly. Repeat with remaining filling. To freeze, arrange wontons in a single layer on a parchment-lined baking sheet, freeze until solid (about 2 hours), then transfer to a zip-top bag for up to 2 weeks.1 package square wonton wrappers
Broth Instructions
- Place chicken bones, white parts of the green onions, ginger slices, soy sauce, peppercorns, and salt in a large stockpot. Add enough cold water to cover the bones by about 2 inches (roughly 12-14 cups / 3-3.5L). Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam or impurities that rise to the surface during the first 20 minutes. Simmer uncovered for 2½ hours. In the final 10 minutes, add the shiitake mushrooms and rice wine vinegar. Strain the broth through a fine-mesh strainer, discarding the solids. Taste and adjust salt.5 pounds chicken bones, 1 bunch green onions (scallions or green shallots), 5 slices ginger, 1/2 cup rice wine vinegar, 1 tablespoon soy sauce, 1 tablespoon whole black peppercorns, 1 teaspoon coarse salt, 1/3 cup dried shiitake mushrooms
- Bring a large pot of water to a rolling boil (this is separate from the broth). Add half the wontons and stir gently to prevent sticking. When the wontons float to the surface (about 2-3 minutes), add 1 cup (240ml) of cold water to the pot. Let the wontons return to a boil and float again (about 1-2 more minutes). Remove with a slotted spoon and transfer directly into bowls. Repeat with the remaining wontons.8 cups water
- To serve, divide the cooked wontons among 4 bowls (about 8-12 per bowl depending on size). Ladle the hot strained broth over the wontons and garnish with thinly sliced green onion tops.1 bunch green onions (scallions or green shallots)
Notes
Nutrition
Your questions, answered
Can I use store-bought wonton wrappers?
Yes — store-bought wonton wrappers are exactly what this recipe calls for. Look for them in the refrigerated section of Asian grocery stores or larger supermarkets; square wrappers around 3.5 inches work well for the flat, two-sheet style described here.
Can I make this with all pork and skip the shrimp?
Yes, an all-pork filling works fine. Use the full 2 pounds of ground pork. The texture will be slightly denser and less delicate, but the flavor is still good — ground pork needs to reach an internal temperature of 160°F (71°C), which the boiling method handles easily.
My grocery store doesn’t carry chicken bones. What can I use?
A good-quality store-bought chicken stock is the most practical substitute — use about 8–10 cups and skip the 2.5-hour simmer. Add the ginger slices, green onion whites, peppercorns, and soy sauce, simmer for 20 minutes, then strain and add mushrooms and vinegar at the end.
How do I know when the wontons are fully cooked?
Wontons are done when they float to the surface and the wrapper looks slightly translucent. The cold-water addition and second float described in the recipe card is a reliable double-check — it ensures the pork and shrimp filling reaches a safe internal temperature of 145°F (63°C) for shrimp and 160°F (71°C) for pork.
Can I use dried shiitake mushrooms instead of fresh?
Dried shiitakes work well and are often cheaper. Rehydrate them in warm water for 20–30 minutes, then add them to the broth at the same late stage the recipe specifies. The soaking liquid is flavorful — strain it and add a splash to the broth too.
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