There’s nothing quite like a warm bowl of homemade wonton soup — delicate dumplings filled with seasoned meat, gently floating in a fragrant broth, garnished with fresh greens and scallions. It’s comforting, elegant, and surprisingly easy to make at home.
This recipe walks you through crafting juicy pork or chicken wontons, assembling a rich but light broth, and serving it all up steaming hot. Whether it’s a rainy night, a cozy weekend lunch, or a special occasion, this wonton soup brings comfort with every spoonful.
Why You’ll Love This Recipe
- Traditional flavor with fresh, wholesome ingredients
- Homemade wontons = fun to make and freezer-friendly
- Perfect as a light meal or hearty appetizer
- Customizable filling and broth options
- So much better than takeout!
Ingredients (U.S. Standard Measurements – Serves 4–6)
For the Wontons:
- 1 lb ground pork (or chicken or shrimp)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 green onions, finely chopped
- 1 teaspoon cornstarch
- Salt and pepper, to taste
- 30–35 square wonton wrappers
For the Broth:
- 6 cups chicken broth (low sodium preferred)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- Optional: bok choy, spinach, mushrooms, carrots
- Salt to taste
For Garnish:
- Green onions, sliced
- Chili oil (optional)
- Fresh cilantro or a dash of white pepper
Instructions
Step 1: Make the Wonton Filling
In a bowl, combine pork (or protein of choice), soy sauce, sesame oil, rice vinegar, garlic, ginger, green onions, cornstarch, salt, and pepper. Mix thoroughly.
Step 2: Fold the Wontons
Place 1 teaspoon of filling in the center of each wrapper. Moisten the edges with water, fold into a triangle, and press to seal. Optionally, bring the two corners together and seal into a “boat” shape.
Tip: Keep unused wrappers and folded wontons under a damp towel to prevent drying.
Step 3: Prepare the Broth
In a large pot, heat sesame oil and sauté garlic and ginger for 1 minute. Add chicken broth and soy sauce. Bring to a simmer and add vegetables if using. Let cook 5–7 minutes.
Step 4: Cook the Wontons
Bring a separate pot of water to a boil. Cook wontons in batches for 4–5 minutes, or until they float and are fully cooked. Transfer to soup bowls.
Shortcut: You can also cook wontons directly in the broth, but the broth may get cloudy.
Step 5: Assemble the Soup
Ladle hot broth and vegetables over the cooked wontons in each bowl. Garnish with scallions, chili oil, and cilantro if desired.
Serve immediately and enjoy every slurp!
Tips & Tricks
- Freeze uncooked wontons in a single layer on a tray, then store in a zip-top bag for quick meals.
- Use shrimp, turkey, tofu, or even mushrooms for different filling options.
- Add noodles to the broth for a heartier version.
- Make the broth spicy with a dash of Sriracha or red pepper flakes.
- Leftover broth and veggies also make a great lunch the next day!
Nutrition Facts (Estimated per serving – serves 6)
- Calories: 280
- Fat: 12g
- Carbohydrates: 22g
- Protein: 18g
- Sodium: 720mg
- Sugar: 2g
- Fiber: 1g
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