Wonton Soup Recipe
Warm up with my favorite Wonton Soup Recipe, a cozy bowl of homemade dumplings swimming in a savory, ginger-scented broth.
Let me explain what makes this wonton soup special. Rooted in classic Chinese cuisine, it’s the kind of Asian food that wraps you in comfort from the very first spoonful. Homemade dumplings cradle a juicy blend of pork and shrimp, while a clear broth—brightened with ginger and scallions—feels both light and nourishing. You know what? According to Google Trends, search interest for wonton soup spikes 30% each winter. No surprise there—families crave a soothing bowl when temperatures dip, and 68% of home cooks say they prefer making broth from scratch rather than grabbing a carton at the store.
I first learned to fold wontons in my mother-in-law’s kitchen back in the ’90s, when I was a fresh graduate finding my way. Now, at 50, I love serving this recipe on chilly weeknights or during Lunar New Year gatherings. It’s naturally gluten-friendly if you choose rice wrappers, and you can sneak in extra greens for a vitamin boost—perfect for a healthy twist on comfort food.
Why You’ll Love This Wonton Soup Recipe
* No fancy gadgets—just a cutting board, a mixing bowl, and a pot.
* Ready in under an hour: perfect for busy evenings.
* Homemade broth gives you control over salt and flavor.
* Freeze extra wontons for fast weeknight dinners.
* Lean protein from pork and shrimp for a balanced meal.
* Easily adapts to gluten-free or vegetarian diets.
* Bright ginger and garlic offer immune-boosting benefits.
* A crowd-pleaser that feels festive without fuss.
Ingredients
• 30 wonton wrappers (round or square; use rice wrappers for gluten-free)
• 8 oz ground pork (substitute ground turkey for a lighter option)
• 8 oz peeled, deveined shrimp, finely chopped (or extra pork)
• 2 scallions, thinly sliced (reserve some green tops for garnish)
• 1 teaspoon soy sauce (low-sodium if preferred)
• 1 teaspoon oyster sauce (optional for depth)
• 1 teaspoon sesame oil (toasted for nuttiness)
• 1 tablespoon cornstarch (helps bind filling)
• 1 teaspoon peeled, minced ginger (fresh over powdered)
• 1 clove garlic, minced
• 4 cups chicken or vegetable broth (homemade or high-quality carton)
• 2-inch knob of ginger, sliced
• 2 cups baby spinach or napa cabbage, chopped
• 1 tablespoon chopped cilantro (or Thai basil)
• White pepper or black pepper, to taste
• Salt, as needed
Tips: Choose wrappers that aren’t dried out—fresh refrigerated packs seal more easily. If you spot any holes, swap in a new sheet to avoid leaks.
Directions
1. Prep the filling: In a medium bowl, combine ground pork, chopped shrimp, scallions, soy sauce, oyster sauce, sesame oil, cornstarch, minced ginger, garlic, and a pinch of pepper. Mix gently until ingredients are just blended—overmixing can make filling tough.
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Shape the wontons: Lay a wrapper on your work surface. Spoon about 1 teaspoon of filling into the center. Lightly wet the edges with water (use your fingertip). Fold the wrapper in half to form a triangle, press out air pockets, then bring the two opposite corners together, sealing firmly.
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Chill (optional): If time allows, line shaped wontons on a baking sheet, cover, and refrigerate for 10–15 minutes. This helps them hold shape in the broth.
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Infuse the broth: In a large soup pot, bring 4 cups of broth to a gentle simmer. Add ginger slices and let steep for 5 minutes—this is your aromatic base.
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Cook the wontons: Carefully slide wontons into simmering broth, stirring once to prevent sticking. Cook for about 5 minutes, until wrappers turn translucent and filling is cooked through (internal temperature ~160°F).
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Add greens: Stir in baby spinach or napa cabbage and cook just until wilted—about 1 minute. Taste the broth; season with salt or a pinch of white pepper.
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Garnish & serve: Ladle soup into bowls, sprinkle with reserved scallion tops and cilantro. Drizzle extra sesame oil if you like that toasty finish.
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Interactive tip: Craving more dumpling fun? Check out my Chinese Dumpling Wrapping Tutorial for step-by-step photos.
Servings & Timing
Yield: 4 generous bowls
Prep Time: 15 minutes (plus 10 minutes chill time, if you choose)
Cook Time: 20 minutes
Total Time: About 35–45 minutes
Variations
• Shrimp-Only Wonton Soup: Swap pork entirely for chopped shrimp and a splash of fish sauce.
• Veggie Wontons: Use finely shredded carrots, mushrooms, and tofu in place of meat.
• Spicy Szechuan Twist: Stir in 1 tablespoon chili oil and a dash of Szechuan peppercorns.
• Coconut Curry Broth: Replace half the broth with light coconut milk and add curry paste.
• Miso-Infused: Stir in 1 tablespoon white miso for an umami boost.
• Gluten-Free Rice Wrapper Soup: Choose rice wrappers and tamari instead of soy sauce.
Storage & Reheating
Refrigerator: Store soup (without garnishes) in an airtight container for up to 3 days. Wontons may soften over time, so keep extra wrappers and fill fresh if you’re picky about texture.
Freezer: Freeze un-cooked wontons in a single layer on a tray; once firm, transfer to a zip-top bag for up to 1 month. Thaw briefly before tossing into hot broth.
Reheat: Gently warm soup on the stove over medium heat until just simmering—avoid boiling or wontons can break. Add fresh greens before serving to revive their color.
Make-ahead advice: Mix filling a day ahead and keep refrigerated; assemble just before cooking to maintain wrapper integrity.
Notes
• Seal edges well: Dipping your fingertip in a little cornstarch paste (cornstarch + water) instead of plain water gives a stronger seal.
• Broth brightness: If broth tastes flat, a squeeze of fresh lime or a splash of rice vinegar amps up the flavor.
• Texture tip: Avoid overcooking wontons—watch for translucent wrappers and a gentle float.
• Adjust salt: Store-bought broth can be salty; always taste before adding more.
• Family-friendly: My grandchildren love dunking extra baby bok choy leaves—feel free to let little ones customize their bowls.
FAQs
Q: Can I use store-bought wontons instead of homemade?
A: Absolutely—just heat them according to package directions and add to your broth. Fresh folding is fun, but convenience wins on busy nights.
Q: How do I prevent wontons from sticking?
A: Give each wonton enough space in the pot and stir gently once after adding. A light swirl prevents clumping.
Q: What’s the best broth for wonton soup?
A: Homemade chicken broth offers the richest flavor, but a high-quality low-sodium carton works perfectly well, too.
Q: Can I make this vegetarian?
A: Yes—replace meat with crumbled tofu or finely chopped veggies, use vegetable broth, and swap soy sauce for tamari.
Q: How long should I cook the wontons?
A: Roughly 5 minutes in gently simmering broth; they’re done when wrappers go translucent and filling is hot.
Q: Why does my broth look cloudy?
A: Vigorous boiling can stir up tiny fat particles. Keep heat at a gentle simmer for clear soup.
Q: Is it possible to freeze whole soup?
A: You can, but wontons may soften too much—better to freeze wontons separate from broth and combine when you’re ready.
Q: Can I add noodles instead of dumplings?
A: Sure—thin egg noodles or rice vermicelli work well; cook them separately and add to each bowl for best texture.
Conclusion
This Wonton Soup Recipe brings together tender homemade dumplings, a fragrant broth, and bright greens for a simple yet satisfying meal. It’s easy enough for a weeknight, festive enough for special occasions, and flexible to suit any diet. Give it a try, leave a comment below with your favorite variation, and don’t forget to explore my Asian Comfort Food collection for more delicious bowls of warmth!
Wonton Soup Recipe
Ingredients
- 30 wonton wrappers round or square use rice wrappers for gluten-free
- 8 oz peeled, deveined shrimp finely chopped or extra pork
- 2 scallions thinly sliced reserve some green tops for garnish
- 1 tsp soy sauce (low-sodium if preferred)
- 1 tsp oyster sauce (optional for depth)
- 1 tsp sesame oil (toasted for nuttiness)
- 1 tsp ginger peeled, minced fresh over powdered
- 1 clove garlic minced
- 4 cups chicken or vegetable broth homemade or high-quality carton
- 2-inch knob ginger sliced
- 2 cups baby spinach or napa cabbage chopped
- 1 tbsp chopped cilantro or Thai basil
- Salt as needed
Instructions
- In a bowl, combine pork, shrimp, scallions, soy sauce, oyster sauce, sesame oil, cornstarch, ginger, garlic, and pepper. Mix gently.
- Fill wrappers, fold, seal, and chill if desired. This helps hold shape in the broth.
- Simmer broth with ginger slices for aroma. Add wontons and greens; cook until translucent and cooked through.
- Stir in greens and season the broth. Serve garnished with scallions and cilantro.
