This Homemade Wonton Soup is pure comfort in a bowl. Warm, hearty, and packed with flavor, it's the kind of recipe you'll want to make all season long. It's simple to throw together and even better the next day as the flavors meld together!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What is traditional wonton filling?
Ground pork seasoned with soy sauce, sesame oil, ginger, garlic, white pepper, and chopped scallions. Some recipes add shrimp for a pork-shrimp combination that is popular in Cantonese cuisine.
2. What wonton wrappers should I use?
Thin square wonton wrappers (not egg roll wrappers, which are too thick). Find them in the refrigerated section of Asian grocery stores or the produce section of regular supermarkets.
3. How do I fold wontons?
Place a teaspoon of filling in the center, wet the edges with water, fold into a triangle, then bring the two bottom corners together and pinch. The classic shape resembles a nurse's cap.
4. How much filling per wonton?
About 1 teaspoon — do not overfill or the wrappers will not seal and burst during cooking. A small amount surrounded by perfectly sealed wrapper is better than an overstuffed one.
5. What makes a good wonton soup broth?
Clear chicken broth seasoned with ginger, garlic, soy sauce, sesame oil, and white pepper. The broth should be light and clean-tasting to let the wontons shine as the star.
6. How long do wontons take to cook in soup?
Fresh wontons cook in 3-5 minutes — they float to the surface when done. The filling should reach 165 degrees and the wrapper should be tender and slightly translucent.
7. Can I freeze uncooked wontons?
Yes — freeze in a single layer on a parchment-lined tray, then transfer to bags. Cook frozen wontons directly in simmering broth adding 2-3 extra minutes. They keep for 3 months.
8. What garnishes go in wonton soup?
Sliced scallions, a drizzle of sesame oil, a few drops of chili oil, and baby bok choy or spinach are the classic garnishes that add color and fresh flavor.
9. Can I pan-fry wontons instead of boiling?
Yes — pan-fried wontons (similar to potstickers) are crispy on the bottom with a tender steamed top. Fry flat-side down in oil, add water, cover to steam, then uncover to crisp.
10. How many wontons per serving?
Plan 8-12 wontons per person for soup, or 15-20 for fried/appetizer wontons. Making a big batch for the freezer is efficient since the folding goes faster with practice.
Watch How to Make This
Homemade Wonton Soup
Ingredients
Method
- Combine ground pork, chopped shrimp, soy sauce, sesame oil, ginger, and green onions in a bowl. Mix until well combined.
- Place a teaspoon of filling in the center of each wonton wrapper. Wet the edges with water, fold into a triangle, and press to seal. Bring the two bottom corners together and press to form the classic wonton shape.
- Bring chicken broth to a boil in a large pot. Add rice vinegar, salt, and white pepper.
- Drop wontons into the simmering broth and cook for 5-6 minutes until they float and the filling is cooked through.
- Add bok choy to the pot and cook for 2 minutes until tender.
- Ladle soup and wontons into bowls. Top with sliced green onions and a drizzle of chili oil if desired.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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