Homemade Wonton Soup

There’s something magical about a warm bowl of homemade wonton soup. I remember my first attempt at making it—nervous hands folding each wonton with the hope they wouldn’t fall apart in the broth. But with each try, I gained confidence, and soon, the process became second nature. The beauty of wonton soup lies in its simplicity: delicate dumplings filled with juicy pork and shrimp, swimming in a flavorful broth. If you’ve only had the takeout version, you’re in for a treat. This homemade wonton soup is fresher, healthier, and surprisingly easy to make. Perfect for beginners, it requires minimal ingredients, and once you learn how to wrap a wonton, you’ll feel like a kitchen pro.

Why This Recipe is Special

Wonton soup is a staple in Chinese cuisine, often enjoyed as a light meal or appetizer. Unlike store-bought or restaurant versions, homemade wontons allow you to control the ingredients—no artificial fillers, just pure flavors. Plus, this recipe is highly customizable. Want a little extra spice? Add white pepper. Need a vegetarian version? Swap out the meat for finely chopped mushrooms and tofu. And the best part? You can make a large batch of wontons and freeze them for quick meals later.

Ingredients and Preparation

Each ingredient plays a key role in balancing flavor and texture. Here’s what you’ll need:

• Ground pork – Provides the base of the wonton filling, offering juiciness and rich flavor.
• Raw shrimp (finely chopped) – Adds a slight sweetness and a bouncy texture to the filling.
• Grated ginger – Gives the wontons a fragrant, warm spice.
• Green onions – Add freshness and a mild onion flavor.
• Soy sauce – Enhances umami depth in the filling and broth.
• Chinese cooking wine – Aids in tenderizing the meat while adding complexity.
• Salt – Essential for seasoning the filling.
• Toasted sesame oil – Introduces a nutty aroma and rounds out the flavors.
• Chicken broth – Forms the base of the soup, rich and savory.
• Garlic and ginger slices – Infused into the broth for extra depth.
• Sugar – Balances the saltiness of the soy sauce.
• Wonton wrappers – The delicate casing that holds the filling together.

Ingredient Substitutions:

• No shrimp? Use all pork or substitute with finely minced chicken.
• No Chinese cooking wine? Use dry sherry or sake.
• Vegetarian alternative? Replace pork and shrimp with a mix of mushrooms and tofu.
• Prefer a spicy kick? Add a pinch of white pepper or chili oil to the broth.

Step-by-Step Instructions

Step 1: Prepare the Wonton Filling
In a large bowl, combine ground pork, chopped shrimp, grated ginger, green onions, soy sauce, Chinese cooking wine, salt, and toasted sesame oil. Mix until just combined, being careful not to over-mash the shrimp—it should have some texture.

Step 2: Wrap the Wontons
Lay a wonton wrapper flat. Place about a teaspoon of filling in the center. Moisten the edges with water, fold the wrapper into a triangle, and press the edges to seal. Then, bring the two corners together and press again to secure. Repeat with the remaining wrappers.

Step 3: Cook the Wontons
Bring a pot of water to a boil. Add the wontons and cook for about 4 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.

Step 4: Make the Broth
In a saucepan, bring the chicken broth to a simmer. Add garlic, ginger slices, soy sauce, sugar, and Chinese cooking wine. Let it cook for 5-10 minutes to allow the flavors to develop. Remove the garlic and ginger before serving.

Step 5: Assemble the Soup
If using, blanch bok choy or other vegetables in the broth. Place cooked wontons in serving bowls, ladle the hot broth over them, and garnish with chopped green onions.

Beginner Tips and Notes

• Troubleshooting wonton wrapping: If your wontons aren’t sealing properly, make sure to moisten the edges with a little more water. Press firmly but gently to avoid tearing the wrapper.
• Avoid overfilling: A small amount of filling (about a teaspoon) is enough. Overfilling may cause the wontons to burst while cooking.
• Prevent sticking: Place wrapped wontons on a lightly floured plate or parchment paper to prevent them from sticking together.
• How to tell if wontons are cooked: They will float to the top of the boiling water when done. Cut one open to check if the filling is fully cooked.
• Meal prep tip: Make extra wontons and freeze them uncooked in a single layer. When ready to eat, cook them straight from frozen, adding 2-3 extra minutes to the cooking time.

Serving Suggestions

• Pair this soup with a side of steamed dumplings or a simple cucumber salad for a well-rounded meal.
• Add cooked egg noodles to the broth to turn it into a heartier dish.
• Drizzle with chili oil for an extra layer of heat.
• Serve with a small dish of soy sauce and vinegar for dipping any extra wontons.

Storing Leftovers:

• Refrigerate: Store cooked wontons and broth separately in airtight containers for up to 3 days. Reheat gently on the stove.
• Freeze: Freeze uncooked wontons in a single layer, then transfer to a zip-top bag. They last up to 3 months and can be cooked directly from frozen.

Try This Recipe and Share Your Thoughts!

Making homemade wonton soup is a rewarding experience, especially when you realize how much better it tastes than takeout. Once you master the simple technique of folding wontons, you’ll have a go-to meal that’s both comforting and impressive. Give this recipe a try and let me know in the comments—how did your first batch of wontons turn out? Have any fun variations? I’d love to hear your thoughts!

FAQ About Homemade Wonton Soup

More Relevant Recipes

• Chinese Chicken Cabbage Stir Fry
• Soft and Chewy Lemon Raspberry Cookies
• Cream Cheese Corn Casserole: A Classic Comfort Food Recipe

Print