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!
Watch how to make this Wonton Soup recipe:
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. Good luck friend!
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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.
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