Easy Wonton Soup

4.97 from 431 votes
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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, so you can freeze leftovers and reheat them for later.

Homemade wonton soup recipe in a large pot.

Are you a fan of Asian comfort food, like hot and sour soup? What’s not to love about a bowl filled to the brim with savory broth, dumplings, and colorful vegetables? This wonton soup recipe holds a special place in my heart because instead of chicken noodle soup, my mom made a large pot as nourishment when I was 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 wontons are filled with a mixture of ground pork, fresh ginger, soy sauce, sesame oil, sliced scallions, and a hint of sugar. 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. Adjust the seasonings as desired.

A piece of shrimp and pork meat filling on a wonton wrapper.

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

To make the process quick and easy, get organized. Create an assembly line consisting of the wrappers, water for brushing the edges, the filling, and a baking sheet for shaped wontons. Dust the wrappers on one side with cornstarch. Place that side facing up, making 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.

When folding wontons, wet the wrapper’s edges to help them stick together. Press gently to remove as much air as possible and seal it closed. The last step is to combine the two opposite corners, wet one side with water, overlap the edges, and press them together to create a boat shape. They are now ready to cook or freeze.

Several uncooked wontons on a sheet pan.

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 chicken broth vs. chicken stock because it has good flavor, while the appearance is more transparent so that you can see all 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 cook very quickly. The extra protein makes for a heartier dish.

The wontons cook separately

Add the wontons to a separate pot of boiling water instead of cooking them in the soup broth. The timing can differ from the other broth ingredients, so I prefer to control the process and ensure 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.

Large pot of water with wontons cooking inside.

Freezing wontons

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 frozen wontons. Just give it a few extra minutes of boiling time.

What to serve this with

Bowl of wonton soup garnished with green onions.

Keeping the wrappers flexible

Wonton wrappers are thin, fragile pasta sheets covered with a light dusting of cornstarch to prevent sticking. They tend to dry out quickly when exposed to air for an extended period, making them rigid and less pliable. Work one sheet at a time. Keep the others in the package or cover them with a towel to prevent hardening.

Easy Wonton Soup

Homemade wonton soup recipe that's easy to make! Each hearty bowl is packed with pork dumplings, fresh vegetables, and jumbo shrimp.
4.97 from 431 votes
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Servings 8 servings
Course Soup
Cuisine Chinese

Ingredients 
 

Wontons

  • 1 pound ground pork
  • 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" square
  • 1 cup water, for brushing

Soup

  • 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" thick slices, about 1 ½ cups
  • ¾ cup sliced carrots, ⅛" 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
  • cup green onions, thinly sliced

Instructions 

Wontons

  • Filling Mixture – In a medium-sized bowl, combine pork, green onions, ginger, sugar, soy sauce, sesame oil, salt, and pepper. Mix until thoroughly combined.
  • Dumpling Assembly – Place 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, add 2 teaspoons of the pork filling if not using shrimp.
  • Folding Wontons – 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.
  • Storing Extra 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.

Soup

  • Prepare Pot – In a large pot, add the water and bring it 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 the heat back to high before cooking. Meanwhile, make the soup broth.
  • Make Broth – In a separate large pot, heat sesame oil over medium heat. Add garlic and ginger, and 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.
  • Cook Shrimp – Reduce the heat to medium. Add bok choy and shrimp, cooking for about 3 to 4 minutes until the shrimp turn pink and opaque. Turn off the heat. Season the broth with more salt and pepper to taste.
  • Cook Wontons – 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, and serve hot.

Recipe Video

YouTube video

Notes

  • Short Video: Watch this recipe come together.
  • 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.

Nutrition Facts

Serves: 8 servings
Calories 338kcal (17%)Carbohydrates 32g (11%)Protein 29g (58%)Fat 10g (15%)Saturated Fat 3g (15%)Cholesterol 239mg (80%)Sodium 2171mg (90%)Potassium 501mg (14%)Fiber 2g (8%)Sugar 2g (2%)Vitamin A 2883IU (58%)Vitamin C 31mg (38%)Calcium 203mg (20%)Iron 4mg (22%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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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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Recipe Rating




181 Comments Leave a comment or review

  1. Susan Hale says

    I have made this recipe several times and I absolutely love it is the best. And the freezing part makes it so nice that I can make get whenever I’m in a hurry. I actually have frozen the broth also and then just warmed it up and added everything else. I highly recommend..

  2. Mindy says

    I made this last night, it came out so good. I followed your instructions my wontons came out perfectly. I will be making this again. Thank you.

  3. Christine says

    I made this for dinner tonight. I did cheat and used frozen wontons from the Asian store. It was so good. Thank you for sharing your recipe.

    • Jessica Gavin says

      You could use ground chicken or turkey. I would add a little bit of oil for add some fat into the wonton so it doesn’t taste dry.

  4. Mr. Ron says

    The “nutrition facts” for wonton soup appear to be wrong. Are they for the entire pot of soup or for an individual serving? 2171mg of sodium is too high.

  5. Janet says

    Yes I made this for my mother in law who has cancer
    But I added more green onions, garlic in my seasoned chicken broth with some diced carrots and peas a;one with wontons and sautéed shrimp and chopped that up too.
    Very tasty it will be soul satisfying for her palette right now, she’s 93 and trying to keep her comfortable.

    Thank you so much for sharing your recipe and God bless you and your family ??❤️

    • Jessica Gavin says

      You are an incredible daughter-in-law! I’m so thrilled that you made this recipe for your family.

    • Jessica Gavin says

      You are an incredible daughter-in-law! I’m so thrilled that you made this recipe for you family.

    • Jessica Gavin says

      Did you brush the cornstarch side of the wonton wrappers with water, and stick them together when folding? Make sure to brush water and press down firmly when making the wontons into a boat shape. Reduce the amount of filling if needed to reduce opening or separation.

  6. Juanita says

    Loved this recipe! It was my first time making wontons but they turned out great. I couldn’t find the small shrimp but just got the next size up and cut them in half and that worked just fine. I prepped everything the day before as I knew assembling the wontons would take me some time. I had the how to video running in my kitchen as I assembled the wontons and was able to do three at a time once I got the hang of it. I ended up making a huge pot of this utilizing all of the wontons. My family had soup for two days and we were all very happy with the results. Sent pics to my friends who were amazed at how simple this is with some prep and have asked for the recipe.

    • Jessica Gavin says

      You’re amazing, Juanita! I love how you broke down the process to make it much easier. Glad to hear that the wonton video was helpful!

  7. Liz says

    Your wonton recipe calls for sesame oil in them. So I did so before watching your video. It prevented the porc from sticking together but they still turned out good. I just love this soup!!

  8. Rebecca says

    Fantastic recipe. I didn’t add the shrimp as I forgot to buy it. Turned out great. Thanks for the great recipe

  9. Judi says

    Made the wontons!! They didn’t look like Jessica’s, but when they cooked they stayed together without bursting. Haven’t made the broth yet, but tasted one wonton and it was so tasty!!
    Thank you!!!!

  10. Sithara says

    I made this soup when quarantine first started and I was cooking almost daily. It’s by far one of my favorite recipes I made during lockdown. The wonton folding took a bit of getting used to, and I may have underestimated how much filling I could put in each (I think I ended up with double the number of wontons!), but that just meant more goodness for later.

    Thank you for such a stellar, shockingly easy recipe, Jessica! Absolutely delish.

  11. Carol says

    Can one cook the wontons in the oven instead of boiling the for thia soup? I like wontons krispy. Thanks.

    • Jessica Gavin says

      I think you could bake them if brushed with oil on the surface. However just make sure that the meat is cooked all the way through.

  12. CAROL LARSEN says

    I recently made this recipe and I really like the soup, it does take time to make it but it’s worth it, I will be making it again and I did freeze half of the wontons very tasty

    • Jessica Gavin says

      Thank you for your feedback, Carol! It does make a big batch of wontons, perfect for another meal.

  13. joe Gangemi says

    Jessica I Still like putting a bit of M S G in my Chinese cooking please give me your thoughts on M S G I find it gives so much more flavour

  14. Gayle says

    Honestly the easiest and tastiest soup going! I made enough to freeze and my husband told me it tastes even better the 2nd time round

  15. Deb says

    Made this soup with my husband last night and I have to say I may never buy wonton soup again! Although it took a while to get the hang of folding the wontons, they turned out fantastic and none popped open! We used ground white meat chicken instead of pork and they were incredible. I was surprised how flavorful the broth was considering I used boxed broth, but the addition of the garlic/ginger/sesame oil really helped bring a different taste. All in all, we loved this soup and I cannot wait to make it again.

    • Jessica Gavin says

      Great job, Deb! I thrilled to hear that the wontons stayed closed and you got a hang of the technique. I’ll have to try ground chicken next time!

  16. Wesley Low says

    Jessie, I’ve read in several old Cantonese cook books to add MSG in most recipes. Can you give us the current thinking on MSG?

    • Jessica Gavin says

      No, I haven’t used rice paper. You would need to hydrate the wrapper in cold water for a few seconds to make it pliable and then boil the wontons. Let me know if you try it!

  17. 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

  18. 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!

  19. mickey says

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

  20. 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!

  21. 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!

    • Jessica Gavin says

      Yes, stock and be substituted for broth, but the soup will be a little more cloudy in appearance and stronger in flavor.

  22. 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. 🙂

  23. 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.

  24. 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.

  25. Rita says

    I loved wontons but the restaurant soups are always so awful – salt soup with a couple onions, no other veggies and usually three wontons. Very disappointing. So I decided to try your recipe and I absolutely loved it, my husband loved it, my friends have repeatedly requested it, it is totally a keeper. Now I just need some easy-to-do egg rolls to serve with it to finish it all off. Thanks for an amazing recipe.

    • Jessica Gavin says

      Yay! You’re welcome Rita 🙂 It make a big batch so you can share with everyone, haha. I have egg rolls on my website too!

    • Yvonne says

      Thank you for this amazing sounding recipe. Won ton soup is my favorite and so hard to find a restaurant that makes it good and not soggy. And since I love to cook I thought I would give it a try. Bought all the ingredients yesterday making it today. Wish me luck. Will let you know how I do.

  26. Faith says

    Growing up in Soviet Russia I was often fed with Pelmeni Soup. Pelmeni is Russian version of wontons, however the dough is thicker and tasted completely overcooked in that soup. I remember sitting around the table with my two older sisters and 3 cousins (all of us crying) and being force fed by our aunt that dreadful Pelmeni Soup. Fast forward 30 years. I’m in America, and to my surprise I discovered amazing (already made and frozen) chicken wontons with cilantro at Trader Joe’s. I trust your wontons are amazing, but for a girl on the go like I, buying already made wontons would be half problem solved! I can buy their chicken broth as well, or I can make my own… I cannot wait to try this recipe on one of these cold winter nights! What a treat! I am sure the only crying at my table would be from happiness ?

    • Jessica Gavin says

      I love hearing about your food stories Faith! When you have some time, I can’t wait for you to try the recipe. I love trader joes!

  27. Lisa says

    Hi Jessica! I’ve made this three times now and I love it. Who knew that such tasty wontons were so easy to make?? I also love the addition of the veggies and shrimp.

    The boxed broth just isn’t cutting it for me, though. I’d love to make a really nice clear broth that complements the dumplings. Do you have a good recipe for one?

    • Jessica Gavin says

      Wow, you are a wonton pro Lisa! I don’t have a recipe on the website, but I think it’s a good time to make one 🙂

  28. Stan Quick says

    Thankyou for this! I have never been able to get my soup flavors right until now. I must admit the wonton sometimes have to be doubled because half never make it to the pot!

    • Jessica Gavin says

      You are so welcome stan! What great feedback, I’m so happy that the wonton soup instantly disappears at your house. Cheers!

    • Jessica Gavin says

      Hi Deb- I would just use vegetable or olive oil instead of the sesame oil. You can add a little soy sauce to the soup if you want some additional umami flavor.

    • Jessica Gavin says

      You’re welcome Maria! Yes, you can deep fry them. I would use vegetable or peanut oil, and fry between 325 to 375°F (163 to 191°C). Check out my deep fry guide for more info!

  29. raquel says

    Thanks for this delicious recipe ! My husband is not a big fan of Chinese food but he loves this soup! At the end I added a splash of soy sauce!

  30. Stephanie says

    I have made this twice now and it’s a fabulous recipe! I froze half the won tons I made and it works great. Thanks for something we love at our house

    • Jessica Gavin says

      Yay Stephanie! So happy to hear that everyone is enjoying the wontons, and you can freeze and make more any time you like 🙂

  31. Clarisa says

    Hi Jessica, I have made this recipe a few times and my husband and I love it! But I think my dumplings seem to be a bit dense once done and then once I boil them the meat seems to come out of the dumpling wrapper.. they don’t stay in the wrapper they end up separating, ant advice?

    • Jessica Gavin says

      Hi Clarisa- Thank you for making the recipe! Perhaps add a little less filling so there’s a better seal. Also, you can try using egg whites to seal the edges instead of water to see its more sticky. You can also try not boiling it on a rapid boil, lower it a little so it’s not as vigorous so the wontons don’t fall apart. Make sure you also remove as much air as possible from the wontons when you’re shaping them. Let me know if any of those tips help!

  32. susan mason says

    I made the wonton soup last night,used grn turkey, double batch of wontons, had baby broccoli and asparagus to supplement the veggies. My son came by and with 2 teens, ended up 7 of us. Good thing I made a doubled the wontons and had prepared extra veggies. They cleaned me out! It was the 1st time I used choy, it was wonderful. The boys threw ramen noodles in theirs. Ordered your cook book.

    • Jessica Gavin says

      Looks like you scored for dinner Susan! Love all of your vegetable additions and the ramen sounds lovely. Thank you so much for ordering the cookbook, I hope you love it 🙂

  33. Antoinette says

    Wondeful recipe! My family absolutely loved the soup and they were so impressed that I made the wontons myself. This recipe is a keeper!

  34. Jen says

    Hi. This looks great. My husband can’t eat gluten. Do you know if I could use rice paper for the wontons instead?

    Thanks

    • Jessica Gavin says

      Hi Jen- I think you could give it a try, however, I’m just not sure if they will continue to stick together after boiling. You can try cutting them in half and then soak them in cold water for 15 to 20 seconds like you would for spring rolls, wrap them and boil them. I’d be surprised if there are some GF wonton wrapper products available now 🙂

  35. Diana says

    My husband said “what restaurant did you get this from?”. I absolutely loved this soup! All I heard were spoons clanking against the bowls for about 15 minutes, LOL.

    Once I got the hang of the wontons I was a little sad when I ran out of wrappers. And I really appreciate how they held their shape the next day after reheating. I had leftover filling so I used some lumpia wrappers to make something crispy on a the side. It was a great recipe, easy to put together. Definitely keeping this in the rotation.

  36. Chris says

    I’m a university student and I was surprised at how many wontons you can make with this recipe! Very handy. Absolutely loved this recipe, I’m so glad I found it. Thankyou!

    • Jessica Gavin says

      Hi Bernie! I don’t think it will can well because the wonton wrapper will get too soggy and fall apart. It’s best to eat the same day, or freeze raw wontons and add them to the soup later.

  37. Stephanie says

    Thanks for a wonderful recipe! I added fresh minced garlic to the pork and loved everything. The soup has great flavor, we both really liked our dinner and will make again. I had plenty for the freezer.

    • Jessica Gavin says

      You’re welcome Stephanie! That’s a great idea adding garlic to the pork. So glad you have extra to freeze and eat later 🙂

    • Jessica Gavin says

      Hi Nichole! Yes, freeze them uncooked on a parchment paper lined sheet tray in a single layer, then transfer to a resealable plastic bag or container in the freezer.

    • Jessica Gavin says

      Hi Tanya! Do you mean in the wonton or in the soup? I would just omit the shrimp from the wonton. In the soup you can add diced chicken or some sliced chinese BBQ pork would be nice!

  38. tcon says

    This recipe is the BOMB! You can make the wontons ahead of time and they FREEZE beautifully! Put them on a parchment lined cookie sheet and pop it in the freezer. Once frozen divide them in freezer bags to use later. Then on a busy weeknight….make the soup…pop the frozen wontons in and POOF! Din-Din is served!!!! NEVER any left overs as this recipe is simply THAT good and easy to do!

    • Jessica Gavin says

      Thank you so much! Your comment totally made me smile 🙂 I love your wonton freezer tip, you are one smart cookie! Thank you for making the recipe and so happy that you found it easy to make. Cheers!

  39. Artemis Kat says

    This has always been a favorite dish of mine at Chinese restaurants but I never imagined I’d be making it myself! I just finished making the soup and it’s so delicious. Even though I doubled the recipe I’m sure it’ll be gone within the day, the whole family is enjoying it! Thanks for this great recipe 🙂

    • Jessica Gavin says

      Wow, that’s a lot if wontons Artemis! I hope the family help to make to wontons too, it’s always fun to cook with your family. I’m so happy that you were brave enough to try the recipe, and enjoyed the results!

  40. Shelley says

    This soup base is so very yummy. I haven’t made homemade wontons yet, but buy frozen ones and frozen shrimp from Trader Joe’s. Just makes it much faster and still amazing. Yes – I promise I’ll make my own one day. My kids LOVE this recipe!!!

  41. Kathleen says

    This is so delicious! Thank you so much for the recipe and the step-by-step wonton folding guide with the great photos. My husband and I both love this!

    • Jessica Gavin says

      Thank you Kathleen! I’m so happy to hear that the instructions we helpful and you enjoyed the recipe!

  42. Kim Miller says

    My 12 yr old daughter and I made these together. The process was so easy and they were super delicious without the soup. We thought after boiling them we could sauté them and have them with a dipping sauce or soy sauce. Your thoughts? We would definitely make this again. Thank you for the tasty recipe!

    • Jessica Gavin says

      Yay Kim! I love that you made this dish with you daughter. It was when I was cooking with my family at that same age I had a lightbulb moment and realized that food was my passion 🙂 I LOVE your idea for making the wontons crispy! Just like potstickers. Maybe just fold them into triangles so it’s easier to fry after boiling. Let me know how it goes!

  43. Lisa says

    I made a double batch this weekend and it was delicious!! I will definitely hold onto this recipe for my collection. Did not have much left to freeze so I will have to triple the recipe next time 🙂

    • Jessica Gavin says

      Wow Lisa, that’s a lot of wontons! Great job 🙂 So thrilled to hear that you will be making the recipe again!

  44. Sharon Forsyth says

    Hello, Wonton soup is my favorite soup.I use to make it all the time. BUT, I can’t find any store that sell the wraps anymore. I live in Canada. Can you help me?

    • Pat says

      HI! Most grocery stores in Canada sell the wonton wrappers. I have bought them at Superstore, Metro and Sobeys. Usually they are in the freezer sections.
      All the best,
      Pat
      Peterborough, ON

  45. Afi says

    Jessica! Woman, you had me at delicious. For real, I have been spending too much money at these Ramen places cause my kids love it. Last night, I took on the challenge of making my own organic wonton Ramen. I was actually nervous of my 3 kids’ reactions. They loved it so much they asked to make it with me next week. My wonton obsessed preschooler said it is better than the restaurant! Kudos to you. Thank you for making my wonton dreams a reality. And I love that you are a food scientist. I try to teach them about the science (chemistry) of cooking so I will be coming back to your site. Rock it and work it lady. Keep up the greatness and thank you!

    • Jessica Gavin says

      Afi you totally made day friend! You are so brave trying something new, I love that the kiddos want to help next time 🙂 I can’t wait until my toddler is ready to help me fold those dumplings too! That’s so awesome that you’re teaching your kids the science of cooking, they will be incredible chefs like their mommy! If you ever have any questions, let me know! XOXO

  46. Alexis Roberts says

    Omg yum!!! It took me about 1.5 hours to make everything start to finish. This was my first time making wontons so i expect it will go faster the next time! I am OBSESSED with this soup. It is better than what Ive had in restaurants. I have a few novice questions.

    1. My wontons stayed together but wrinkled like toes in the water to long. Do I beed a better quality wrapper? Where did I go wrong?!?

    2.How do i store leftovers? Wontons in the soup? Or separate?

    Thank you for this amazing recipe!!!!

  47. Wayne Maloney says

    Jessica, you are truly a giving person to have shared this fabulous recipe with all of us. Followed your recipe and instructions and had great success. Delicious beyond what the taste buds could handle. I doubled the recipe and ran out of wrappers so ended up making meat ball appetizers by adding 1 egg and have a cup of panco crumbs and some paparika and baking them at 400 degree for 15 min. And serving them with pineapple sauce with chunks of green pepper….yum!
    Thanks a million.

    • Jessica Gavin says

      Wayne you are a cooking rockstar!! I love that you improvised and made meatballs, I’m going to have to try your recipe 🙂 You totally made my day and I’m so happy that you enjoyed the recipe. Thanks!!!

  48. Janet says

    Hi Jessica, I’m looking to make this for a special dinner this weekend. We have 12 people coming so was planning on doubling the recipe. I was hoping to prepare all the dumplings earlier. What would be the best way? Make them all and freeze them? How long would you recommend cooking them from frozen? Or would they stay good cooked in the fridge for a day or two? Thanks!

    • Jessica Gavin says

      Hi Janet- How exciting! I would freeze them on a parchment paper lined sheet pan in a single layer so they don’t stick together. Once they are frozen you can place them in a plastic bag to store. Do a tester and boil a frozen wonton for 5 minutes, then make sure it’s cooked through. If not, a more time until it’s no longer pink inside. Have a great time!

        • Jessica Gavin says

          Hi Pat! I would freeze them raw but in a single layer so they don’t stick together. You can put them on a parchment paper lined sheet pan, freeze them until solid then transfer to a resealable bag.

  49. Myrald says

    I have made this two times in the past month and it is absolutely delicious! Am going to the store today to get a few items so I can make it again.

  50. Danielle says

    I made this last night for the hubby and I. It took some serious will-power not to eat it all before he got home from work. It was everything I hoped it would be. The husband loved it, and couldn’t stop asking me if I really made the wontons. Those took some practice, but I finally got the hang of it and none of them opened up while cooking! They were a little too time consuming to make all at once with a little one crawling about the house. Thats why Im up early, to finish making the rest so I can share this with my sister later. Thank you, thank you, thank you for this awesome recipe.

    • Jessica Gavin says

      You are a rockstar Danielle! They defnitely take a couple of testers to get the folding down, but once you’ve got it down you’re on a roll! I totally can relate to the challenge of trying to cook which a baby also keeping you busy 🙂 This defintely make a large batch of wontons, but I’m so happy that you can have extra to share with your family!

  51. Sarah Whitehead says

    My daughter is from China and lives for dumplings! She will be so excited to help make and eat these! Thanks for the recipe!! Sarah

    • Jessica Gavin says

      This is a great recipe to make with others Sarah 🙂 that’s the best part of cooking, the bonding with loved ones!

  52. janelle feldmeyer says

    Thank you Jessica! Found your recipe, and took a great leap of faith, gathered the ingredients and made it! Woo-Hoo! I have never even imagined folding wonton before, but your recipe and narrative through the steps were so easy and light spirited, that I could see myself actually doing this. The soup is delicious, rich, yet simple. This recipe will become a trusted family favorite, Our whole family says Thank You for sharing with us.

    • Jessica Gavin says

      Yay Janelle! This made me smile 🙂 I’m so thrilled to hear that you gave the recipe a try and enjoyed the soup. Thank you!

  53. Bri says

    I was a skeptic going into making. I have made other recipes where all the reviews were raving about the recipe and I hated them. But I figured the last thing I would waste would be a few hours. I was so suprised when I tasted the filling as it tasted amazing. Then I started making and decided I should boil a couple to make sure they stay together (which they did!) and they looked and tasted like wontons! They only I changed was I didn’t want to buy ginger so used the Chili,garlic,ginger minced combo I had and it added great flavour! I will definitely be making these again

    • Jessica Gavin says

      Thank you for giving the recipe a chance Bri! Thrilled to hear that you enjoyed it 🙂 Love the ginger substitutions!

  54. Sadie says

    I’m very excited about making this tonight! I have a question though, would I be able to make the wontons now, and keep them in the fridge till I make the soup this evening, or would the wontons dry out? Wanted to do all the prep work this morning.

    Thanks!

    • Jessica Gavin says

      You sure can! I would recommend laying them on a small sheet pan in a single layer (or a few plates), then gently covering with plastic wrap. You can freeze any extra, but freeze them in one layer on a sheet pan before transferring to a bag.

      • Sadie says

        It turned out fantastic! I don’t eat seafood, so I bulked up the broth with more veggies. I also have some 60 wontons in the freezer, so now I can make the soup whenever. Thanks for the recipe!

      • Taryn says

        Thanks! I decided to make them all, and all of the wontons literally disintegrated during cooking. I put them in a bowl so maybe they stuck?

        • Jessica Gavin says

          Hi Taryn! I’m sorry that they feel apart, the wontons are very delicate. They definitely should be placed on a plate or sheet pan in a single layer because they can stick together. I updated the recipe to reflect this change. Thank you for letting me know!

  55. Linda says

    I love Wonton soup. I used to get it at a restaurant, but they are now closed. I haven’t cared much for the ones I have tried since. I used to make it many years ago and it was pretty good, but THIS recipe is going to be on my table very soon. It looks awesomely delicious and I can’t wait to try it. Thank you so much for sharing.

    • Jessica Gavin says

      You’re so welcome Linda! Wonton soup is definitely a comfort food for me and my family. I can’t wait to hear what you think!

  56. Khali says

    I love Asian soups. I never thought that I could make wontons. I don’t eat pork, so I made this with ground turkey. It was so delicious. My husband does eat pork but still loved the turkey version. I’m so happy that I tried this and that I have some in the freezer for my next batch!

    • Jessica Gavin says

      You are awesome Khali! I’m so glad that you gave the recipe a try and enjoyed the wontons 🙂 I love the turkey idea!

  57. Nellie says

    Holy Moly! I came across this recipe on Pinterest and thought, “looks good, why not?”. But I was NOT expecting the flavour punch I got, and that it rivals the better Chinese restaurants I’ve tried! I can’t wait to make this for my family when they come visit in a few weeks, and throughout these crazy Canadian winters we suffer through! Thank you!!!

    • Jessica Gavin says

      Yay Nellie! I’m so happy that you gave the recipe a try and enjoyed it so much! I can’t wait to hear what your family thinks, it’s definitely the ultimate comfort food 🙂 Cheers!

      • Dwight says

        Hi Jessica,

        I made all of my wontons one night. The test tasted and looked great but I couldn’t cook them the same night. A stored them in a container and cooked them the next day, but they wrinkled up and didn’t look like they did the day before. However the soup was great and I now I know you have to cook them the same day you make them.

        • Jessica Gavin says

          Thank you for your feedback Dwight! You can also try freezing them in a single layer covered to see if it holds it’s shape better. Do a tester for cooking time 🙂

  58. Kara says

    So 148 wontons later lol (I doubled the batch)
    Absolutely amazing, I added some oyster sauce to the pork but followed everything else to the T. I feel like a professional. Thank you so much for the recipe, my boyfriend and I will fight over who gets the last bit haha

    • Jessica Gavin says

      I love this comment SO much Kara! You and your boyfriend are champs for making that many wontons, high five! Did you eat them all or freeze them? The addition of oyster sauce is a great idea (one of my favorite seasonings), I’ll have to try it next time. Happy eating! xoxo

        • Mary says

          O-M-G I am in LOVE!!! Simple recipe to follow, used ground chicken in place of pork and added some ground coriander, deliciousness…like angels dancing on your tongue! Lol. Thanks so much for sharing and looking forward to using more of your recipes!

          Mary from Ontario, Canada

          • Jessica Gavin says

            Yay Mary! I love the chicken substitution. I’m so happy that you enjoyed the recipe 🙂

    • Jessica Gavin says

      Hi Clarence! Yes, you can use turkey. The flavor will be a little different and more lean, but it will still be tasty!

  59. Carla Fagernes says

    Hi Jessica!

    Thanks to you and your recipe, I made my first Wonton Soup today. It turned out delicious. I will definitely make this over and and over again. Mine did not turn out as pretty as yours but with experience I know I will get better. I should have used clear chicken broth vs chicken stock for a clearer broth. I could not find any baby bok choy but made do with regular bok choy. I have plenty of wontons in the freezer for future use (unless my son comes to visit and finds my stash lol.) Thank you again for this recipe. I look forward to trying more of your recipes.

    • Jessica Gavin says

      You are awesome Carla! You did a fantastic job with the wontons, and you’re right, with practice they will only get better 🙂 I was just telling my husband that we should make a video for this recipe. Thank you for your tip on the chicken broth! So happy to hear you have some in the freezer so you can make them again anytime you like. Looking forward to sharing more recipes with you!

  60. Erin says

    I can’t have this. I’d slink away into a dark corner and gobble this down by myself, prepared to fight to the death for the last drop! LOL. This looks amazing.

    • Jessica Gavin says

      Haha this comment made me smile Erin! Don’t worry the recipe makes for lots of extra wontons so you don’t have to share 🙂

    • Melanie says

      I judge all Chinese food restaurants by their wonton soup. If they’re other dishes are so-so but the wonton soup is great, I’ll go back repeatedly. If it’s the opposite, I won’t go back. So I completely understand your comment!! I’m looking forward to making these wontons, but I’ll admit that I won’t be adding carrots and mushrooms as that is not what I’ve had in wonton soup broth before. Maybe once I figure out the exact broth flavour I’m looking for, I’ll branch out.

  61. Natalie Kumes says

    Your wonton soup was outstanding! My family loved it. The kids told me how it’s better then our favourite restaurants wonton soup and have asked me to make it again and again! I am going to make it again tomorrow night . Haha I must admit at first I had a little trouble with the folding but after I took a deep breath I tried again and they came out perfect! Thank you so much for this amazing recipe!

    • Jessica Gavin says

      Yay! I’m so thrilled to hear that your family loved the recipe Natalie 🙂 I’m so glad that you didn’t give up, maybe you can have the kids help you fold them someday. This comment has totally made my day! Thank you so much for giving the recipe a try, enjoy again tonight!

      • Ramona says

        How can you make the soup mobile, like taking to work and cooking it in a microwave wave? They don’t do well cooked and left in the soup. I have seen a to go restaurant put it in a stirofo cup then heat it in the microwave frozen??????

        • Jessica Gavin says

          I would still cook the wontons to ensure it’s not raw, and then put it in a container or plastic batch without the soup. Put the soup back together and then reheat.

      • Carol says

        Jessica.

        I’m on a low-sodium diet and can’t use soy, even the low-so kind. Any thoughts on another method/ingrown?

        Thanks!

  62. Judy says

    I didn’t know you could freeze them so that is a nice added benefit. I was watching Master Chef the other day and Gordon Ramsey was teaching the contestants to make wontons and he pointed out how to fold them perfectly. They looked exactly like yours. You are a total professional.

    • Jessica Gavin says

      Awww Judy you made my day! I love Master Chef 🙂 Yes, this recipe makes a lot of wontons so you can definitely freeze portioned amounts and enjoy anytime you like 🙂

  63. Susan R. says

    I came across this recipe for wontons a couple of weeks ago, and made it. Needless to say, my husband loves it! I’m getting ready to make the wontons again, and I will be doubling the recipe. They freeze beautifully!

    • Jessica Gavin says

      Awesome Susan! You are an incredible wife for making your husband a double batch, he is so lucky and well fed 🙂 So thrilled you like the recipe!

    • Liz R says

      My husband and I love this recipe!! One of our top favorites. I haven’t ventured out and made the wontons yet but an easy substitute is buying the fully cooked mini frozen wontons, chicken and cilantro flavor (Bibigo brand) from Costco and adding them in at the same time as the bok choy. I also add celery and broccoli to the soup and leave out the mushrooms since we aren’t fans of them. I add in the celery at the same time as the carrots and add the broccoli in at the same time as the bok choy and shrimp. It’s an amazingly soup and we love it. Thanks for sharing!

      • Tori T says

        I did this too, as I wasn’t yet up to the challenge of making my own wontons (would be a fun weekend project, though)! I found the celery and the broccoli to be a great addition. I also added a few Chinese Szechuan peppers for a kick to my broth.

        Great and easy recipe!