Homemade Wonton Soup

It’s a classic Chinese restaurant favorite featuring delicate, pork-and-shrimp-filled dumplings floating in a flavorful, clear broth.

Here is a complete guide to making authentic, comforting Wonton Soup from scratch.

This recipe makes about 30-40 wontons (enough for 4-6 servings).

For the Wontons:

For the Broth:

For Serving:

1. Make the Filling:

In a bowl, combine the ground pork, chopped shrimp, green onions, soy sauce, Shaoxing wine, sesame oil, grated ginger, sugar, and white pepper.
Use chopsticks or a fork to stir vigorously in one direction until the mixture is well combined and becomes slightly paste-like (this creates a bouncy texture).

2. Assemble the Wontons:

Lay a wonton wrapper on a clean surface (keep the rest covered with a damp towel so they don’t dry out).
Place about 1 teaspoon of filling in the center.
Dip your finger in the beaten egg and moisten two edges of the wrapper.
Fold the wrapper over the filling to form a triangle, pressing out any air bubbles. Press the edges firmly to seal.
For the classic shape: Moisten the two bottom corners of the triangle, then bring them together (one towards the front, one towards the back) and press to seal, forming a nurse’s cap shape.
Place completed wontons on a lightly floured or parchment-lined baking sheet. Cover with a damp towel.

3. Make the Broth:

In a large pot, combine the chicken broth, ginger slices, smashed garlic, and soy sauce.
Bring to a boil, then reduce heat and let simmer for 15-20 minutes to infuse the flavors.
Strain out the ginger and garlic (optional, but gives a cleaner broth).
Stir in the sesame oil and season with salt and white pepper to taste. Keep warm.

4. Cook the Wontons:

Bring a separate large pot of water to a boil.
Carefully drop the wontons into the boiling water, about 10-15 at a time (don’t overcrowd).
Stir gently to prevent sticking.
When the wontons float to the surface (about 2-3 minutes), let them cook for another 1-2 minutes.
Remove with a slotted spoon and set aside. Repeat with remaining wontons.

5. Blanch the Greens:

In the same boiling water, add the chopped bok choy or spinach and cook for 30-60 seconds until bright green and tender. Drain.

6. Assemble and Serve:

Divide the cooked wontons and blanched greens among serving bowls.
Ladle the hot broth over the top.
Garnish with sliced green onions. Serve immediately with chili oil or crispy garlic on the side.

Don’t Overfill: Too much filling makes wontons difficult to seal and they may burst during cooking. 1 teaspoon is perfect.
Keep Wrappers Covered: Wonton wrappers dry out incredibly fast. Keep the stack covered with a damp paper towel while you work.
Freeze for Later: Uncooked wontons freeze beautifully. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding an extra minute or two to the boiling time.
Squeeze Out Air: When sealing the wontons, try to press out any trapped air bubbles. Air expands when cooked and can cause the wontons to burst.

Vegetable Wontons: Substitute the pork and shrimp with finely chopped mushrooms, cabbage, carrots, and firm tofu.
Spicy Wontons (Hong Kong Style): Serve the cooked wontons with a spicy chili oil, soy sauce, vinegar, and garlic sauce on the side for dipping (dry-style wontons).
Wonton Noodle Soup: Add cooked egg noodles to the bowl before adding the broth and wontons.
Shrimp-Only Wontons: Use all chopped shrimp instead of the pork-shrimp mixture for a lighter filling.