Homemade wonton soup is easy to make! Each hearty bowl consists of plump pork dumplings, fresh vegetables, and jumbo shrimp. This recipe makes a big batch too, so you can freeze leftovers and reheat for later.
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Are you looking for comfort food? Because a big bowl of hot soup that’s filled to the brim with savory broth, dumplings, and colorful vegetables, is the answer. The recipe holds a special place in my heart because instead of chicken noodle soup, my mom made a big pot of wonton soup as nourishment when I was feeling under the weather. I always enjoyed helping her form and shape the dumplings, eagerly awaiting my first spoonful.
To make each plump dumpling, it’s all about the filling. The base is a mixture of ground pork, fresh ginger, soy sauce, sesame oil, sliced scallions, and a hint of sugar. All of these ingredients marry together to give you an Asian-inspired and umami-packed wonton. The dumplings freeze well, so you can make them ahead of time and drop them into boiling water when you’re ready to eat.
To make the filling
Ground pork is a traditional type of meat used in Chinese dishes like potstickers and siu mai. When the ground meat mixes with fat, it yields tender, juicy, and flavorful bites. To add dimension and elevate the savory taste, I add sesame oil, soy sauce, fresh ginger for spice, and green onions for freshness.
I use a small amount of sugar to balance all the flavors. To test the seasoning level in the filling, cook one teaspoon by frying it in a pan over medium heat or microwave for about 10 seconds, or until no longer pink. Simply adjust the seasonings as desired.
Wonton wrapper selection
You can purchase pre-made wonton wrappers at most major grocery stores or Asian markets. Check the refrigerated section as that’s where you can usually find them. I use square-shaped 3 ½ inch wrappers made of wheat and rolled out into thin pliable sheets. This size works nicely for adding the pork filling and shrimp.
I also use these same wrappers to make crunchy crab rangoon. They come in a big stack, so if you don’t use them all, tightly wrap them in plastic and store them in an airtight container for seven days in the refrigerator or three months in the freezer.
Organize your station
Before starting, get organized and create an assembly line consisting of the wrappers, water for brushing the edges, the filling, and a baking sheet for shaped wontons. The wrappers are dusted on one side with cornstarch. Place that side facing up, it will make a stickier surface when moistened, for a better seal.
How to fold and assemble
Add 1 ½ teaspoon of filling into each wrapper’s center, then place a small shrimp on top to provide a contrast in textures. I use the smallest shrimp size, 91 to 110 count, either fully cooked or raw. You can also cut larger shrimp down into ½ to 3/4-inch sized pieces. Just don’t overfill them; otherwise, they won’t correctly seal together. If this happens, the boiling water will dilute the meat’s flavor or burst the wonton when cooking.
Wet the wrapper’s edges to help them stick together, and then fold it into a triangle. Press gently to remove as much air as you can and seal it closed. The last step is to bring the two opposite corners together, wet one side with water, overlap the edges, and press together to create a boat shape. They are now ready to cook or freeze.
Make the soup broth
The soup is straightforward yet full of rich aromatics. It only takes about 10 minutes to prepare. I mince fresh garlic and ginger, then saute in sesame oil until fragrant. I prefer to use chicken broth vs. stock because it has good flavor, while the appearance is more transparent, so you can see all of the exciting ingredients in the bowl.
Sliced carrots and mushrooms add vibrancy and contrasting textures to the broth. They simmer until tender, then large pieces of shrimp and bok choy simmer in the last few minutes as they tend to cook very quickly. The extra protein makes for a heartier dish.
The wontons cook separately
I cook the wontons in a separate pot of boiling water instead of in the soup broth. The timing can differ from the other broth ingredients, so I prefer to control the process and make sure the wontons cook correctly.
It takes about 3 to 4 minutes to cook through, depending on the amount of filling inside. I recommend testing with one dumpling to check how much time is needed, slice it open, and adjust from there. Transfer the wontons to the soup broth to complete the meal.
Freezing uncooked dumplings
This recipe makes extra dumplings for you to enjoy the next day or freeze in a single layer stored in resealable plastic bags to cook when the craving hits. You don’t have to defrost the wontons. Just give it a few more minutes of boiling time.
What to serve this with
Keeping the wrappers flexible
Wonton wrappers are thin, fragile pasta sheets covered with a light dusting of cornstarch to prevent sticking. When exposed to air for an extended period, they tend to dry out quickly, making them rigid and less pliable. Work one sheet at a time. Keep the others in the package or covered with a towel to prevent hardening.
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Easy Wonton Soup
- 1 pound ground pork
- ⅓ cup green onions, thinly sliced
- 2 teaspoons ginger, finely minced
- 2 teaspoons granulated sugar
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 ounces shrimp, cooked or raw, peeled and deveined, small size 91 to 110 count, 50 pieces
- 50 wonton wrappers, 3 ½-inch square
- 1 cup of water, for brushing
- 8 cups water
- 2 teaspoons sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon ginger, finely minced
- 8 cups chicken broth
- 4 ounces brown mushrooms, ¼-inch thick slices, about 1 ½ cups
- ¾ cup sliced carrots, ⅛-inch thick, on a diagonal
- 5 ounces baby bok choy, leaves separated and washed, about 6 leaves
- 1 pound large shrimp, 16 to 20 counts, peeled and deveined
- kosher salt, as needed for seasoning
- ⅓ cup green onions, thinly sliced
- In a medium-sized bowl combine pork, green onions, ginger, sugar, soy sauce, sesame oil, salt, and pepper. Mix until thoroughly combined.
- Place about 6 to 8 wonton wrappers on a cutting board, with the cornstarch dusted-side facing up. Keep the rest covered with plastic wrap or a kitchen towel to prevent them from drying out.Place 1 ½ teaspoon of pork filling in the center of each wrapper and top with one shrimp. Alternatively, if not using shrimp, add 2 teaspoons of the pork filling.
- In a small bowl, add 1 cup of water. Lightly dip the brush in the water, and brush the edges to moisten. Work quickly to lift the two opposite corners to meet at a point, then use your fingers to tightly seal the rest of the sides, forming a triangle and squeezing out as much air as possible.Place the center point of the triangle facing towards you. Lightly brush water on one of the opposite corners. Pull the two opposite corners towards each other to form a boat shape. Overlap the corner with no water on top, then press to seal the edges. Transfer to a sheet pan in a single layer and repeat with remaining wontons.
- Only half of the wontons, about 25, will be used for the soup. The remaining can be refrigerated or frozen to use for making another meal.
- In a large pot add the water and bring to a boil over high heat. Reduce the heat to low if it comes to a boil before ready to add the wontons, then turn heat back to high before cooking. Meanwhile, make the soup broth.
- In a separate large pot, heat sesame oil over medium heat. Add garlic and ginger, continuously stir until fragrant, about 1 minute. Stir in the chicken broth, mushrooms, and carrots. Bring to a boil and cook for 5 minutes, until mushrooms have softened.
- Reduce the heat to medium. Add bok choy and shrimp, cooking for about 3 to 4 minutes until shrimp has turned pink and opaque. Turn off the heat. Season the broth with more salt and pepper to taste.
- Add half of the wontons to the pot of boiling water, stirring occasionally to prevent sticking. Cook until the meat is no longer pink, about 3 to 4 minutes. Refrigerate or freeze the remaining uncooked dumplings for later use. Use a slotted spoon to transfer the wontons to the soup broth.
- To Serve: Portion the broth, vegetables, shrimp and wontons into serving bowls. Garnish with green onions, serve hot.
- Recipe Yield: Makes about 50 wontons. Cook half for the dish, and refrigerate or freeze the remaining dumplings. Make more broth for the leftover wontons.
- Make a smaller batch: Reduce the pork filling by half for about 25 wontons. Keep the amount of broth the same.
- Serving Size: About 3 wontons, 1 cup broth, 2 pieces of shrimp, and vegetables.
- Storing: Uncooked wontons can be stored in an airtight container for up to 3 days in the refrigerator. Alternatively, freeze in a single layer in a resealable bag for up to 1 month. Add directly to boiling water to cook until the pork is no longer pink.
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