Wonton Soup Recipe

Wonton Soup Recipe tastes light yet deeply savory, with tender dumplings floating in a clear, aromatic broth that feels like a hug in a bowl. It suits busy home cooks who want a cozy weeknight dinner in about 45–60 minutes, or anyone who craves takeout-style wonton soup without leaving the house. I grew up slurping versions of this at strip-mall Chinese spots, and I still chase that same comfort in my own kitchen.

Why Choose This Wonton Soup Recipe

This Wonton Soup Recipe keeps the process simple while still tasting like your favorite restaurant version. You mix a quick pork and shrimp filling, fold easy wontons, then simmer them in a clean, flavorful broth that does not taste salty or flat.

You can prep the wontons ahead, freeze them, and cook them straight from frozen on busy nights. The recipe also welcomes shortcuts like store-bought chicken broth and pre-chopped aromatics, so you spend more time eating and less time washing cutting boards.

“This Wonton Soup Recipe tastes just like my favorite takeout spot, but fresher and lighter, and my whole family asked for seconds. ★★★★★”

Ingredients You’ll Need

Wonton filling

• Ground pork, about 80–85% lean
• Raw shrimp, peeled and deveined, finely chopped
• Green onions, thinly sliced (use both white and green parts)
• Garlic, minced (jarred garlic works in a pinch)
• Fresh ginger, finely grated (or ginger paste from a tube as a shortcut)
• Soy sauce (I like Kikkoman or Lee Kum Kee for consistent flavor)
• Toasted sesame oil
• Shaoxing wine or dry sherry (optional but adds depth; use extra soy sauce if you skip it)
• White pepper (or black pepper if that is what you have)
• Sugar, just a pinch to balance flavors
• Salt, only if needed after a taste test, since soy sauce already adds saltiness

Wonton wrappers

• Square wonton wrappers, thin style, from the refrigerated section
  • Look near tofu and egg roll wrappers in most grocery stores.
  • If you only find thicker wrappers, roll them slightly thinner with a rolling pin.

Broth

• Low-sodium chicken broth or stock (store-bought works great; I like Swanson or a good store brand)
• Water, to adjust intensity of the broth
• Garlic, lightly smashed
• Ginger slices
• Green onions, cut into 2-inch pieces
• Soy sauce
• Salt, to taste
• White pepper
• A drizzle of toasted sesame oil at the end

Vegetables and toppings

• Baby bok choy, sliced in half or quarters lengthwise
• Napa cabbage, thinly sliced (optional)
• Fresh spinach (optional, wilts quickly and adds color)
• Extra green onions, thinly sliced, for garnish
• Fresh cilantro leaves, for garnish (optional)
• Chili oil or chili crisp, for serving if you like heat

Pantry shortcuts and substitutions

• Use frozen, peeled shrimp to save time; thaw under cold water.
• Swap ground turkey or chicken for pork if you prefer leaner meat, but add a bit more sesame oil for richness.
• Use vegetable broth and a tofu filling if you want a meatless version.
• Use pre-minced garlic and ginger paste to cut down on chopping.

Equipment

• Large mixing bowl
• Small bowl of water for sealing wontons
• Cutting board and sharp knife
• Soup pot or Dutch oven
• Slotted spoon or spider strainer
• Measuring spoons and cups
• Ladle
• Airtight containers for leftovers

Tips & Tricks

• Chill the filling for 15–20 minutes so it firms up and feels easier to wrap.
• Keep wonton wrappers under a barely damp towel so they do not dry out and crack.
• Use a small amount of filling, about 1 teaspoon per wrapper, so the wontons cook evenly and do not burst.
• Press out air pockets as you seal the wontons so they do not float weirdly or open in the broth.
• Salt the broth at the end, after you add soy sauce, so you avoid an overly salty soup.
• Cook wontons in gently simmering liquid, not a hard boil, so they stay tender and intact.
• Freeze uncooked wontons on a tray, then bag them; cook them straight from frozen and add 2–3 extra minutes.
• Taste the filling by microwaving a tiny patty for 20–30 seconds and adjust seasoning before you wrap the whole batch.

How to Make Wonton Soup Recipe

Mix the filling

1. Add ground pork, chopped shrimp, green onions, garlic, and ginger to a large mixing bowl.
2. Pour in soy sauce, sesame oil, Shaoxing wine, white pepper, and a pinch of sugar.
3. Stir the mixture vigorously with chopsticks or a spoon until it looks sticky and cohesive, about 1–2 minutes.
4. Chill the filling in the fridge while you set up your wonton wrapping station.

Set up the wrapping station

1. Lay out a clean cutting board or large plate.
2. Open the wonton wrapper package and cover the stack with a slightly damp kitchen towel.
3. Fill a small bowl with water to use as “glue” for sealing the wrappers.
4. Keep a tray or parchment-lined baking sheet nearby for the finished wontons.

Wrap the wontons

1. Place one wrapper on the board in a diamond shape, with a corner pointing toward you.
2. Spoon about 1 teaspoon of filling into the center.
3. Dip your finger in water and lightly moisten the edges of the wrapper.
4. Fold the bottom corner up over the filling to meet the top corner and press to form a triangle, pushing out any air.
5. Bring the two side corners together, overlap them slightly, and pinch with a bit of water to seal, forming the classic “nurse cap” shape.
6. Set the wrapped wonton on the tray and repeat until you use all the filling or wrappers.

Build the broth

1. Place your soup pot on medium heat and add the chicken broth and a splash of water.
2. Add smashed garlic, ginger slices, and the larger pieces of green onion.
3. Bring the broth to a gentle simmer and let it bubble for 10–15 minutes so the aromatics infuse flavor.
4. Remove the garlic, ginger, and green onion pieces with a slotted spoon so the broth stays clear.
5. Season with soy sauce, a pinch of salt, and white pepper, then taste and adjust until it suits you.

Cook the vegetables

1. Add baby bok choy and napa cabbage to the simmering broth.
2. Cook for 2–3 minutes until the greens turn bright and tender but still hold some bite.
3. Add spinach in the last 30–60 seconds if you use it, since it wilts quickly.

Cook the wontons

1. Keep the broth at a gentle simmer, not a rolling boil.
2. Add wontons in batches so they have space and do not stick together.
3. Stir gently right after you add them so they do not stick to the bottom of the pot.
4. Cook fresh wontons for about 4–5 minutes, until they float and the wrappers look slightly translucent.
5. Cook frozen wontons for about 6–8 minutes, until they float and feel firm but tender.

Finish and serve

1. Drizzle a little toasted sesame oil into the broth and give it a quick stir.
2. Ladle broth, vegetables, and wontons into bowls, making sure each bowl gets a good mix.
3. Top with sliced green onions and cilantro if you like.
4. Serve with chili oil or chili crisp on the side so everyone can adjust the heat level.

What to Serve with Wonton Soup Recipe

This Wonton Soup Recipe pairs nicely with simple steamed jasmine rice or brown rice for a more filling meal. You can add a side of stir-fried vegetables like broccoli, snap peas, or green beans with garlic. Many people also enjoy it with scallion pancakes, veggie spring rolls, or a simple cucumber salad with rice vinegar and sesame oil. If you want a cozy night in, serve the soup with hot green tea or jasmine tea and fresh orange slices for a light finish.

Storage Options

• Store leftover soup in an airtight container in the fridge for up to 3 days; keep broth and wontons separate if possible so the wrappers stay firmer.
• Freeze uncooked wontons on a tray, then transfer them to a freezer bag and keep them for up to 2 months.
• Freeze cooled broth in containers or freezer-safe bags for up to 2 months, then thaw in the fridge overnight.
• Reheat broth on the stove over medium heat until it simmers, then add fresh or frozen wontons and cook until they float and heat through.

Wonton Soup Recipe

Wonton Soup is a light and comforting Chinese-style soup with delicate pork and shrimp dumplings in a clear, savory broth.

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Prep Time 35 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Ingredients

  

• 8 ounces ground pork
• 3 ounces raw shrimp, peeled, deveined, and finely chopped
• 2 tablespoons finely chopped green onion
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt
• 24 wrappers square wonton wrappers

• 6 cups low-sodium chicken broth
• 1 cup water
• 1 tablespoon soy sauce
• 1 slice fresh ginger, about 1/4-inch thick
• 2 stalks green onion, sliced
• 1 cup baby bok choy, chopped
• 1 teaspoon sesame oil

Instructions

 

1. In a medium bowl, combine ground pork, chopped shrimp, green onion, soy sauce, sesame oil, grated ginger, minced garlic, white pepper, and salt. Mix until well combined and slightly sticky.

1. Place one wonton wrapper on a clean surface, keeping the remaining wrappers covered with a damp towel so they don’t dry out.
2. Spoon about 1 teaspoon of filling into the center of the wrapper.
3. Moisten the edges of the wrapper with a little water, fold into a triangle to enclose the filling, pressing out any air and sealing the edges firmly.
4. Bring the two bottom corners of the triangle together, overlap them slightly, and pinch to seal with a dab of water to create the classic wonton shape.
5. Repeat with remaining wrappers and filling.

1. In a large pot, add chicken broth, water, soy sauce, and the slice of ginger. Bring to a gentle boil over medium-high heat, then reduce to a simmer and let it infuse for 5 minutes. Remove the ginger slice.
2. Add the wontons to the simmering broth in batches, stirring gently so they don’t stick to the bottom.
3. Cook for 4–6 minutes, or until the wontons float and the pork and shrimp filling are cooked through.
4. During the last 2 minutes of cooking, add the bok choy (if using) and sliced green onion.
5. Drizzle in sesame oil, if desired, and taste the broth, adjusting seasoning with a little more soy sauce or salt if needed.

1. Ladle the wontons and broth into bowls, making sure each serving has several wontons and some vegetables.
2. Serve hot, optionally garnished with extra sliced green onion or a pinch of white pepper.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 260–300 calories; fat 11 g; saturated fat 3 g; carbohydrates 23 g; fiber 1 g; sugars 2 g; protein 18 g; sodium 970 mg. Values will vary based on ingredient brands, broth type, and portion size.