Wonton Soup Recipe
A bowl of warm, homemade wonton soup delivers tender, flavor-packed dumplings floating in a fragrant, savory broth. This Chinese classic is comforting, satisfying, and surprisingly easy to make at home—perfect for a cozy dinner, a light lunch, or as part of a larger Asian-inspired meal.
Equipment
- Large mixing bowl
- Chopping board and knife
- Small spoon
- Stockpot or saucepan
- Slotted spoon or spider strainer
- Parchment-lined tray (for freezing or holding wontons)
- Small bowl (for sealing wontons with water)
Ingredients
For the Wontons:
- 1 pack wonton wrappers (about 40–50)
- 200g (7 oz) ground pork (or ground chicken/shrimp mix)
- 100g (3.5 oz) shrimp, finely chopped (optional)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice wine or dry sherry
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, finely chopped
- 1/4 tsp white pepper
- Pinch of salt
For the Broth:
- 6 cups chicken broth (homemade or good-quality store-bought)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 3 slices fresh ginger
- 2 green onions, cut into thirds
- Optional: bok choy, napa cabbage, mushrooms
Garnish:
- Fresh cilantro, chopped green onions, chili oil (optional)
Instructions
Prepare the Filling:
- In a bowl, combine ground pork, chopped shrimp (if using), soy sauce, sesame oil, rice wine, garlic, ginger, green onions, white pepper, and salt. Mix until well combined and sticky.
Assemble the Wontons:
- Place 1 tsp of filling in the center of a wrapper.Moisten edges with water.Fold diagonally into a triangle; press to seal.Bring the two side points together and press to form a boat or tortellini shape.Place assembled wontons on a parchment-lined tray.
Make the Broth:
- In a stockpot, add chicken broth, soy sauce, sesame oil, ginger slices, and green onions. Bring to a simmer over medium heat and let it gently infuse for 10 minutes. Remove aromatics before serving.
Cook the Wontons:
- Bring a separate pot of water to a boil. Gently add wontons and cook for 4–5 minutes, or until they float and look translucent. (Or cook directly in the broth if preferred.)
Combine and Serve:
- Add cooked wontons to the hot broth. Stir in vegetables (bok choy, mushrooms, etc.) and simmer for 2–3 minutes. Serve hot, garnished with green onions, cilantro, or chili oil.
Notes
- Storage: Store cooked wontons and broth separately in the fridge for up to 3 days.
- Freezing: Freeze uncooked wontons in a single layer, then store in freezer bags for up to 2 months.
- Vegan Option: Use tofu and shiitake mushrooms for the filling and vegetable broth.
- Low-Carb Tip: Skip the wrappers and make a “wonton meatball soup” instead!
- Customize It: Add chili oil for spice, miso paste for umami depth, or noodles for a more filling meal.