There’s something magical about the first sip of homemade wonton soup – the way the savory broth warms your soul while tender dumplings float like little pillows of comfort. This beloved Chinese dish has captured hearts worldwide, and once you taste this authentic version, you’ll understand why families have been passing down their wonton soup soup recipes for generations.
Why You’ll Love This Wonton Soup Soup
• Surprisingly easy to make – No special skills required, just a bit of patience for wrapping the wontons
• Incredible flavor combination – The umami-rich broth paired with juicy, seasoned wontons creates the perfect balance
• Endless flexibility – Swap proteins, add vegetables, or adjust seasonings to make it your own
• Perfect for meal prep – Make a big batch and enjoy comforting bowls all week long
Ingredient Highlights & Notes
The beauty of wonton soup soup lies in its simplicity – a handful of quality ingredients come together to create something truly spectacular. The key is using fresh ingredients where possible and not skimping on the aromatics that give this dish its soul-warming character.
For the Wontons:
- 1 lb ground pork (80/20 fat ratio works best for juicy wontons)
- 1/2 lb raw shrimp, peeled and diced (frozen works fine, just thaw completely)
- 2 green onions, finely chopped (use both white and green parts)
- 2 cloves garlic, minced (fresh is essential here)
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon sesame oil (adds that authentic nutty flavor)
- 1 teaspoon cornstarch (helps bind the filling)
- 1/2 teaspoon white pepper (black pepper works as substitute)
- 1/2 teaspoon salt
- 1 package wonton wrappers (about 50 pieces, found in refrigerated section)
For the Broth:
- 8 cups chicken stock (homemade is amazing, but quality store-bought works)
- 2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, sliced
- 2 cloves garlic, smashed
- 2 green onions, chopped (for garnish)
- 1 cup bok choy, chopped (or spinach as substitute)
- Salt and white pepper to taste
Equipment & Tools
- Large mixing bowl
- Small bowl with water (for sealing wontons)
- Large pot for broth
- Slotted spoon
- Clean kitchen towel
- Baking sheet (if making ahead)
Instructions & Method
Step 1: Prepare the Wonton Filling
In a large mixing bowl, combine ground pork, diced shrimp, green onions, minced garlic, and grated ginger. Add soy sauce, sesame oil, cornstarch, white pepper, and salt. Mix everything together with your hands until well combined – this takes about 2-3 minutes. The mixture should feel slightly sticky and hold together when squeezed.
Pro tip: Let the filling rest for 15 minutes to allow the flavors to meld together beautifully.
Step 2: Wrap the Wontons
Place a wonton wrapper on a clean surface with one corner pointing toward you (diamond shape). Add about 1 teaspoon of filling to the center – don’t overfill or they’ll burst during cooking! Dip your finger in water and lightly wet the edges of the wrapper.
Fold the bottom corner up to meet the top corner, creating a triangle. Press edges firmly to seal, making sure to squeeze out any air bubbles. Then, bring the two side corners together and pinch to seal, creating that classic wonton shape.
What to look for: The wontons should be well-sealed with no gaps where filling could leak out.
Step 3: Prepare the Broth
In a large pot, bring chicken stock to a gentle simmer over medium heat. Add sliced ginger, smashed garlic, soy sauce, and sesame oil. Let it simmer for 10-15 minutes to develop those deep, aromatic flavors. Taste and adjust seasoning with salt and white pepper.
Step 4: Cook the Wontons
Gently drop wontons into the simmering broth, being careful not to overcrowd the pot. Cook for 6-8 minutes, or until wontons float to the surface and the filling is cooked through. The wrappers should look translucent and slightly puffed.
Step 5: Add Final Touches
In the last 2 minutes of cooking, add chopped bok choy to the pot. Remove and discard the ginger slices and garlic cloves. Taste the broth one final time and adjust seasonings as needed.
Step 6: Serve
Ladle the hot wonton soup soup into bowls, making sure each serving gets 6-8 wontons. Garnish with fresh chopped green onions and serve immediately while steaming hot.
Tips, Variations & Substitutions
Ingredient Swaps:
- Vegetarian version: Replace pork and shrimp with finely chopped mushrooms, tofu, and water chestnuts
- Gluten-free option: Use rice paper wrappers instead of wheat-based wonton wrappers
- Lighter version: Use ground turkey or chicken instead of pork
Flavor Variations:
- Spicy kick: Add a teaspoon of chili garlic sauce to the filling or drizzle some into your bowl
- Extra vegetables: Try adding sliced mushrooms, corn, or snow peas to the broth
- Herb boost: Fresh cilantro or Thai basil make excellent garnishes
Troubleshooting:
- Wontons falling apart: Make sure edges are well-sealed and don’t overfill
- Bland broth: Add more soy sauce, a splash of rice vinegar, or a pinch of MSG for umami
- Tough wontons: Don’t overcook – they’re done when they float and look translucent
Just like other comforting soups such as butternut squash soup or minestrone soup, wonton soup soup is all about building layers of flavor.
Serving Suggestions
Wonton soup soup shines as a complete meal on its own, but here are some delicious ways to round out your dining experience:
- As a starter: Serve smaller portions before dishes like beef stew or stir-fries
- With sides: Pair with steamed rice, pot stickers, or spring rolls
- Beverage pairings: Green tea, jasmine tea, or light white wine complement the flavors beautifully
- Perfect timing: Ideal for lunch, light dinner, or when someone needs comfort food
Similar to hearty options like 4-ingredient potato soup, this soup works wonderfully for meal planning and batch cooking.
Storage, Make-Ahead & Reheating
Storage:
- Refrigerator: Store leftover soup for up to 3 days in airtight containers
- Freezer: Uncooked wontons freeze beautifully for up to 3 months
- Broth separately: Store broth and wontons separately to prevent the wrappers from getting mushy
Make-Ahead Tips:
- Prep wontons: Make wontons up to 2 days ahead and refrigerate on a covered baking sheet
- Freeze for later: Place wrapped wontons on a baking sheet, freeze until solid, then transfer to freezer bags
- Broth base: Prepare the seasoned broth base and refrigerate for up to 3 days
Reheating:
- Stovetop method: Gently reheat in a saucepan over medium-low heat
- From frozen: Cook frozen wontons directly in simmering broth – they’ll take 2-3 minutes longer
- Best practices: Add fresh greens and garnishes after reheating for the best texture and color
Nutrition & Macro Info
Each serving (approximately 1 cup with 6-8 wontons) contains roughly:
- Calories: 280-320
- Protein: 22-25g
- Carbohydrates: 18-22g
- Fat: 12-15g
- Sodium: 800-1000mg (varies with broth choice)
Dietary Notes: High in protein, contains gluten (wonton wrappers), can be made dairy-free, rich in vitamins from vegetables.
Frequently Asked Questions
Q: Can I use store-bought wontons instead of making my own?
A: Absolutely! Frozen wontons from the grocery store work perfectly and save tons of time. Just follow the package cooking instructions and add them to your homemade broth.
Q: Why do my wontons keep breaking apart while cooking?
A: This usually happens when they’re overfilled or not sealed properly. Make sure to wet the edges well and press out all air bubbles when sealing. Also, keep the water at a gentle simmer rather than a rolling boil.
Q: Can I make wonton soup soup in a slow cooker?
A: While you can make the broth in a slow cooker, it’s best to cook the wontons on the stovetop during the last 10 minutes. Add them directly to the hot broth for the final cooking step.
Q: What’s the difference between wontons and dumplings?
A: Wontons typically have thinner wrappers and are usually served in soup, while dumplings often have thicker wrappers and can be steamed, fried, or boiled. The filling ingredients are quite similar.
Q: How do I know when the wontons are fully cooked?
A: Properly cooked wontons will float to the surface, the wrappers will look translucent, and they’ll feel firm but tender when gently pressed with a spoon. The internal temperature should reach 165°F.
Q: Can I add noodles to make it more filling?
A: Definitely! Thin rice noodles, ramen noodles, or even egg noodles work wonderfully. Cook them separately and add to bowls before ladling in the soup.
For those who enjoy hearty, warming soups, you might also love ham and potato soup or chicken potato soup for similar comfort food vibes.
Conclusion
Making homemade wonton soup soup might seem intimidating at first, but it’s truly one of those recipes that becomes easier each time you make it. The combination of tender, flavorful wontons swimming in aromatic broth creates a meal that’s both nourishing and deeply satisfying. Whether you’re cooking for family dinner, meal prepping for the week, or wanting to impress guests, this recipe delivers every single time.
The best part? Once you master the basic technique, you can customize everything to your heart’s content. Try different proteins, experiment with vegetables, or adjust the seasonings to create your own signature version.
Ready to get started? Gather your ingredients, put on some music, and enjoy the meditative process of wrapping wontons. Your kitchen will smell incredible, and soon you’ll be savoring bowls of the most comforting wonton soup soup you’ve ever tasted. Don’t forget to make extra wontons for the freezer – your future self will thank you on those busy weeknight when you’re craving something warm and wonderful!