Wonton soup pairs pork-and-prawn filled dumplings in thin egg pasta wrappers with a clear, seasoned broth. The Cantonese version (the most widely replicated internationally) pairs wontons with egg noodles in a delicate pork-and-dried-flounder-based broth.
Wonton wrapping
Cantonsese wontons use thin, near-translucent wrappers (often commercially made with egg and lye water). The fold is a ‘goldfish tail’ shape: wrapper folded corner-to-corner, sealed, then two bottom corners brought together and pressed. A whole prawn is often tucked tail-out.
Broth clarity
The broth should be clear and delicate. Bring stock to a bare simmer and never boil; add wontons for the final 3–4 minutes only. Serve immediately — wontons continue absorbing broth and will become soggy within 5 minutes.