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.
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!
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
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.
Check out those adorable wontons! See, they were super easy to make, and you are now a soup dumpling pro.
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.
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 its true.
I’ve found 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.
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
Key steps to make homemade wontons with ease!
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.
- 1 pound ground pork
- 2 teaspoons ginger , freshly grated or finely minced
- 2 teaspoons sugar
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1/3 cup green onions , thinly sliced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper , freshly ground
- 32 small shrimp , cooked or raw, peeled (Optional)
- 32 wonton wrappers , square, Nasoya
- 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
- 1/3 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 seasoning, place a small amount on a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste seasoning 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 cook, frequently stirring 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.
- 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 you don’t use in a resealable bag for use later.
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