Wonton Soup
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.
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.
Notes
For perfect wontons, use fresh, thin wrappers, gluten-free option available with rice-flour wrappers. Keep broth just below boiling before adding wontons to prevent tearing.
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