Easy Homemade Wonton Soup

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This authentic homemade wonton soup recipe is easy and fun to make! Each hearty bowl is packed with plump pork dumplings, fresh vegetables, and jumbo shrimp.

Easy Homemade Wonton Soup Recipe

If you are looking for the ULTIMATE Asian comfort food, this wonton soup recipe is where it’s at! Instead of chicken noodle, my family would down bowls of this delicious steamy dumpling soup as an appetizer or when we were feeling under the weather.

The light savory broth with healthy vegetables and savory dumplings were just what you needed to make you feel energized and cozy again. Why not invite some eager eaters to a dumpling party to help you fill, shape, and enjoy a hot bowl of easy homemade wonton soup!

Shrimp and pork meat on a wonton wrapper ready to fold and make wonton soup

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 a savory Asian flavored wonton.

It’s a good idea to test the filling by cooking a small amount in the microwave for 10 seconds to ensure that the seasoning is just right. I added a tiny piece of shrimp in the center of each dumpling, but this is optional.

How to fold a Wonton

hands folding pork-filled wrappers into little dumplings

Okay! Are you ready for wonton folding 101? Once you’ve filled the center of each dumpling with meat, it’s time to fold and shape. You don’t want to overfill the wrapper because it won’t seal, causing the flavor of the meat to become diluted and the delicate wonton may fall apart. About 1 to 2 teaspoons of filling work well.

Wet the edges of the square wrapper to help the edges stick together, and then fold into a triangle. Press to seal while removing as much air as you can to prevent dumpling explosion, yikes! The last step is to bring the two opposite corner together, wet one side with water, overlap the edges and press together to create a boat shape.

seven wrapped wontons ready to be placed into the soup

Now the wontons are ready to take a dip for a few minutes in hot water. It takes about 3 to 4 minutes to cook through, depending on how much filling you added. It’s always smart to do a quick test for how much time is needed to cook to make sure the dumplings aren’t raw when you serve them.

This recipe makes extra dumplings for you to make the next day, or freeze a few bags of wontons when the craving hits. This gorgeous soup base is very simple to make, in less than 10 minutes you have an authentic wonton soup that family and friends will rave about.

white bowl of wonton soup with a large piece of shrimp on top

Fresh ginger and garlic are sauteed in sesame oil until fragrant. The aromas are so lovely! Chicken broth is added and simmered with carrots, baby bok choy, and fresh shrimp, yum! Dumplings are one of those dishes that make you instantly happy.

When I make a big batch of soup for my family, I get lots of smiles and know that I’ve nourished the belly and soul. Sounds cheesy but it’s true. I find that since this bowl is loaded with fresh vegetables, large pieces of shrimp and meaty dumplings, it’s a full meal. I would love to hear how your dumpling experience goes, especially if it’s your first time making homemade wontons.

soup lifting a wonton out of a white soup bowl

More Chinese recipes

Key steps to make homemade wontons

Taste the filling: You can take a teaspoon of filling and fry in a pan, or microwave for about 10 seconds or until no longer pink. Try new flavors and have fun with it!
Be organized: Have an assembly line for the wonton wrappers, dipping water, filling and tray for shaped wontons. Minimal mess!
Keep wonton wrappers covered: Wonton wrappers are fragile pasta sheets covered with a light dusting of cornstarch to prevent sticking. Work one by one and keep the others in the package or covered with a towel to prevent from drying out.
Don’t overfill the wonton: Only add 1-2 teaspoons of filling and push out as much air as you can when sealing the edges. Any air or unsealed edges will cause the dumplings to open when filling.

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Homemade Wonton Soup

This authentic homemade wonton soup recipe is easy and fun to make! Each hearty bowl is packed with plump pork dumplings, fresh vegetables and jumbo shrimp.
Pin Print Review
3.85 from 278 votes
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings 6 servings
Course Soup
Cuisine Chinese



  • 1 pound ground pork
  • 2 teaspoons ginger, freshly grated or finely minced
  • 2 teaspoons sugar
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • cup green onions, thinly sliced
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 32 small shrimp, cooked or raw, peeled (Optional)
  • 32 wonton wrappers, square


  • 2 teaspoons sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, freshly grated or finely minced
  • 7 cups chicken broth
  • 4 ounces brown mushrooms, sliced, about 1 ½ cups
  • 1 carrot, thinly sliced on a diagonal
  • 3 leaves baby bok choy, separated
  • 1 pound large shrimp, peeled and deveined
  • cup green onions, thinly sliced



  • In a medium-sized bowl combine pork, 2 teaspoons ginger, sugar, soy sauce, sesame oil, ⅓ cup green onions, salt, and pepper. Mix until thoroughly combined. To test the seasoning, place a small amount on a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste and add more salt or pepper if needed.
  • Place one wonton wrapper in the center of the cutting board, keeping the rest covered with plastic.
  • Place a 2 teaspoon-sized portion of pork filling in the center of the wrapper, and top with a single small shrimp.
  • Using your fingertip or brush, moisten the wrapper with water around the edge.
  • Lift two opposite corners up to meet at a point, then use your fingers to seal the rest of the sides tightly, forming a triangle, and squeezing out as much air as possible.
  • Pull the two opposite corners towards each other to form the triangle into a plump folded crescent shape, using a little water to seal the edges.
  • Transfer to a plate or sheet pan, placing wontons in a single layer so they do not touch, and repeat with remaining wontons.


  • Bring a large pot of water to boil, large enough to hold the wontons, working in batches as needed.
  • Boil wontons for 3 to 5 minutes, until the meat is no longer pink. Transfer wontons to a large bowl once cooked. Meanwhile, make the soup.
  • Heat 2 teaspoons sesame oil in a large pot over medium heat.
  • Add garlic and ginger, and frequently stir until fragrant, about 1 minute.
  • Stir in chicken broth, mushrooms, and carrots. Bring to a boil and cook for 5 minutes, until mushrooms have softened.
  • Add bok choy and shrimp, cooking for about 3 to 4 minutes until shrimp has turned pink.

Recipe Video


  • To serve, divide wontons among 6 bowls; 4-5 per bowl. Add vegetables and shrimp, and about 1 cup of broth.
  • You can freeze uncooked wontons in a resealable bag for later use.

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Nutrition Facts
Homemade Wonton Soup
Amount Per Serving
Calories 381 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g35%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 203mg68%
Sodium 721mg30%
Potassium 374mg11%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 3g3%
Protein 34g68%
Vitamin A 1550IU31%
Vitamin C 5mg6%
Calcium 60mg6%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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134 Comments Leave a comment or review

  1. Megan says

    Delicious! I made the won ton wrappers too, which was a few extra hours but not too difficult. I didn’t have bok choy, so I just threw in some chopped spinach instead. Flavor was great and both my 2 and 4.5yr old loved it!

    • Jessica Gavin says

      You are my hero Megan! Thank you for your feedback, I’ve never made wontons from scratch and would love to sometime.

  2. Erika says

    I have never had wontons at a restaurant that even come close to these. Sometimes we sneak and fry a few! I like to add all of the bundle of bok choy with the fleshy bits chopped up. In the end it was a little bland so I added garlic salt and dill to my personal bowl. Made this twice so far, sooooo delicious but takes about 2 hours for me and my hubby to do it.

  3. Pamela Penman says

    I was always hesitant to make this for fear I wouldn’t do it right. These instructions make it easy! Thank you! This tastes like the soup I used to get from one of my favorite Chinese restaurants in Long Beach but have never been able to duplicate. The only thing I’ll change next time is no sugar in the pork mixture–and a lot more bok choi. 🙂

  4. Vegan Vicky T. says

    Delicious! I made this vegan by using vegetable broth and omitting the shrimp – so easy and still so yummy. I added pre-made Ling Ling brand vegan potstickers to keep it vegan friendly. Thank you for such a go-to soup recipe, especially right now while bok choy is in season at the farmers market!

  5. Denice says

    I LOVE LOVE LOvE this recipe! Can’t say enough good things,it’s perfect! You are missing out if you don’t make the wontons just like the recipe( it’s the fresh grated ginger that makes this rock!). Thank You for this recipe. You Rock!

  6. mickey says

    I love the way you cook and my family loves it. Eastern style wonton and western style soup, they match perfectly.

  7. Alison says

    I loved this recipe! Simple, straight forward and overall DELICIOUS ! I made a ton of wontons and just froze the extras for another meal. So glad that I tried this recipe, definitely one of my new faves!

  8. E. Maceyko says

    This was a success. I sub’d fennel for the bok choy (greens and bulb) and when the wrappers were gone I dropped leftover pork meatballs into the broth ahead of the shrimp. Also added a few tablespoons of balsamic right before serving. I would double the carrots next time. THANKS

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