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Wonton Soup Recipe
Warm up with this easy Homemade Wonton Soup Recipe—an Asian food classic that pairs fluffy dumplings with savory broth for a cozy dinner in under an hour.
Full Recipe Introduction
Picture this: tender pork-and-shrimp dumplings floating in a steaming bowl of clear, aromatic broth—brightened by fresh greens and a kiss of sesame oil. That’s our beloved Wonton soup, a staple of Chinese cuisine that has cozyed up to dinner tables around the United States. What makes it special? It’s all about balance: juicy dumplings meet light, umami-rich broth, making it a go-to comfort food on chilly nights or when you’re craving something nourishing yet fun to assemble.
I first fell for this wonton soup recipe during a winter visit to a friend’s house in Seattle. She taught me how to fold dumplings while sipping jasmine tea—and I’ve been hooked ever since. Over the years, I’ve tweaked it to suit my pantry, swapped in low-sodium broth, added crunchy napa cabbage, and yes—sometimes snuck in a handful of spinach because, you know, mom guilt. The result? A homemade classic that’s both delicious and downright easy.
Why You’ll Love This Recipe
- Perfect midweek comfort food—ready in under an hour
- No fancy equipment—just a mixing bowl, a pot, and your favorite ladle
- Tender dumplings bursting with savory pork, shrimp, and ginger
- Clear, flavorful broth you can customize (chicken, veggie, or mushroom)
- Family-friendly—kids adore folding their own wontons
- Budget-friendly ingredients you likely have on hand
- Easy to double or halve, depending on your crowd
- Gluten-free option with specialty wrappers
- Smart meal prep—make dumplings ahead and freeze for weeknight magic
- A light yet satisfying bowl that won’t leave you feeling weighed down
Ingredients
• 20–24 square wonton wrappers (find at Asian markets; see tip for gluten-free substitution)
• 8 oz ground pork (substitute ground turkey or chicken for a lighter version)
• 6 large shrimp, peeled, deveined, and finely chopped (optional for extra seafood flavor)
• 2 green onions, thinly sliced (save some for garnish)
• 1 tsp fresh ginger, grated (about 1½″ piece)
• 1 garlic clove, minced
• 1 tbsp soy sauce (Kikkoman low-sodium recommended)
• 1 tsp sesame oil (toasted for richer aroma)
• ¼ tsp white pepper (or freshly ground black pepper)
• 4 cups chicken broth (Swanson® or homemade; veggie broth works too)
• 1 cup napa cabbage, shredded (or baby bok choy)
• ½ cup sliced shiitake mushrooms (fresh or rehydrated dried)
• 1 tbsp rice vinegar (brightens the broth)
• Salt to taste
• Optional garnish: cilantro, chili oil, sliced red chili, or extra sesame oil
Tips for success:
– Choose fresh, thin wonton wrappers—they seal better and cook in 2–3 minutes.
– If you need gluten-free, look for rice-flour wrappers in health-food sections.
– Make sure your broth is just shy of a rolling boil before adding wontons to prevent tearing.
Directions
- Mix the filling. In a medium bowl, combine ground pork, chopped shrimp, grated ginger, garlic, sliced green onions, soy sauce, sesame oil, and white pepper. Stir until evenly blended—don’t over-mix or your dumplings get chewy.
- Prep your wrappers. Lay out a damp kitchen towel. Place one wonton wrapper on a work surface, keeping the rest covered so they don’t dry out.
- Fill and fold. Spoon about 1 teaspoon of filling into the center of each wrapper. Dip a fingertip in water and moisten the wrapper edges. Fold into a triangle, press out air pockets, then bring the two corners together and seal—this “purse” shape makes them extra charming.
- Rest the dumplings. Arrange filled wontons on a lightly floured tray. Chill in the fridge for 10–15 minutes—this helps them hold shape when they hit the hot broth.
- Heat the broth. In a large pot, bring chicken broth to a gentle boil. Add rice vinegar and taste—adjust salt as needed.
- Add mushrooms and cabbage. Drop in shiitake slices and shredded napa cabbage. Let simmer 2 minutes so veggies soften.
- Cook wontons. Carefully slide chilled wontons into the simmering broth, a few at a time. Gently stir to prevent sticking. They’re done when they float and the wrappers look translucent—about 2–3 minutes.
- Garnish and serve. Ladle soup and wontons into warmed bowls. Top with sliced green onion, cilantro, and a drizzle of chili oil if you like heat.
- Savor immediately. Wonton soup is happiest piping hot—don’t let it sit too long or wrappers get soggy.
- Leftover magic. If you have any broth left, strain and refrigerate—it makes a fantastic base for next week’s ramen or noodle salad.
Servings & Timing
Yield: 4 generous bowls (about 20–24 wontons)
Prep Time: 30 minutes (including dumpling folding)
Cook Time: 15 minutes
Total Time: 45 minutes
Variations
• Spicy Sichuan Wontons: Stir in 1 tsp chili crisp and garnish with crushed peanuts.
• Vegetarian Wonton Soup: Replace pork/shrimp with finely chopped tofu and sautéed mushrooms.
• Thai-Style Lemongrass Broth: Add bruised lemongrass stalks and kaffir lime leaves to your broth.
• Seafood Lover’s Twist: Use scallops and fish fillet pieces instead of pork.
• Gluten-Free Delight: Swap wrappers for rice-flour skins and tamari for soy sauce.
Storage & Reheating
• Fridge: Store leftover broth in an airtight container for up to 3 days. Dumplings can be kept separately for 2 days.
• Freezer: Freeze uncooked wontons on a lined tray, then transfer to a zip-top bag—good for 2 months.
• Reheating: Thaw frozen wontons in the fridge, then simmer in fresh broth. Avoid microwaving dumplings directly or wrappers turn gummy.
• Make-Ahead: Assemble wontons a day ahead; keep covered in the fridge.
Notes
• Don’t overfill wrappers—too much filling makes sealing tricky.
• Fresh ginger adds brightness; bottled ginger lacks that zing.
• If you’re short on time, use pre-shredded cabbage, but fresh tastes best.
• A swirl of sesame oil at the end elevates aroma instantly.
• Experiment with broth brands—each lends its own character to your soup.
FAQs
Q: Can I freeze cooked wontons in soup?
A: I don’t recommend freezing them in broth—wrappers get mushy. Freeze cooked dumplings separately.
Q: What if my wontons fall apart?
A: Make sure edges are wet enough to seal, and don’t overcrowd the pot. Stir gently.
Q: Can I make filling ahead?
A: Yes—store the mixed filling in the fridge for up to a day, then fold wrappers when ready.
Q: How do I avoid a cloudy broth?
A: Keep the broth at a gentle simmer, not a rolling boil, and skim foam if needed.
Q: Any tips for perfect shape?
A: Practice makes perfect—pinch firmly, press out all air, and work on a cool surface.
Q: Is there a vegetarian broth that works?
A: Look for mushroom-based broths or make your own with dried shiitake and kombu.
Conclusion
This Wonton Soup Recipe brings together the best of Chinese cuisine and homemade comfort—tender dumplings in a fragrant, soul-soothing broth. Give it a whirl on your next chilly evening; I promise it’ll become part of your weeknight rotation. Leave a comment below to share your favorite twist, and don’t forget to explore my other Asian food recipes for more warming ideas!
Wonton Soup
Ingredients
- Wonton wrappers 20–24 square (find at Asian markets)
- 8 oz Ground pork (substitute ground turkey or chicken)
- 6 Large shrimp (peeled, deveined, and finely chopped)
- 2 Green onions (thinly sliced)
- 1 tsp Fresh ginger (grated)
- 1 clove Garlic (minced)
- 1 tbsp Soy sauce (Kikkoman low-sodium recommended)
- 1 tsp Sesame oil (toasted for richer aroma)
- 1/4 tsp White pepper (or freshly ground black pepper)
- 4 cups Chicken broth (Swanson® or homemade; veggie broth works too)
- 1 cup Napa cabbage (shredded or baby bok choy)
- 1/2 cup Shiitake mushrooms (sliced)
- 1 tbsp Rice vinegar (brightens the broth)
- Salt to taste
- Optional garnish cilantro, chili oil, sliced red chili, or extra sesame oil
Instructions
- In a medium bowl, combine ground pork, chopped shrimp, grated ginger, garlic, green onions, soy sauce, sesame oil, and white pepper. Stir until evenly blended—don’t over-mix.
- Lay out a damp towel, place a wonton wrapper, keeping the rest covered. Fill, fold, moisten edges, seal into a triangle.
- Chill filled wontons in the fridge for 10–15 minutes to hold shape.
- Bring chicken broth to a gentle boil, add rice vinegar, adjust salt, then add mushrooms and cabbage.
- Slide chilled wontons into the broth, simmer until translucent (2–3 minutes).
- Ladle soup and wontons into bowls, top with green onion, cilantro, chili oil, or sesame oil. Serve hot.
