This wonton soup recipe creates tender dumplings filled with juicy pork and shrimp in a flavorful clear broth.
Making homemade wontons might seem challenging, but with the right technique, you can master this classic Chinese comfort food.
I’ve been perfecting this recipe for years in my kitchen, and it has become one of my family’s most requested meals.
The combination of fresh ingredients and simple cooking methods makes this soup both delicious and surprisingly healthy at just 234 calories per serving.
Essential Wonton Soup Ingredients
Creating authentic wontons starts with selecting the right ingredients for both the filling and broth:
- Lean ground pork – Forms the base of the filling and provides rich flavor
- Fresh shrimp – Adds sweetness and texture when roughly chopped
- Fresh ginger – Essential for authentic Chinese flavor in both filling and broth
- Scallions – Brings freshness and mild onion taste to the mixture
- Light soy sauce – Seasons the filling without overpowering other flavors
- Chinese cooking wine – Adds depth and removes any raw meat smell
- Sesame oil – Creates richness and authentic Chinese taste
- Wonton wrappers – Available in most supermarkets in the refrigerated section
- Chicken broth – Forms the clear soup base that wontons cook in
How to Make Wonton Filling
The secret to perfect wonton filling lies in the preparation technique I learned from Chinese cooking experts:
- Combine all filling ingredients in a large mixing bowl
- Use a potato masher to blend ingredients for about 20 mashes
- Keep shrimp pieces chunky rather than creating a smooth paste
- Mix until ingredients bind together but maintain some texture
- Test seasoning by cooking a small spoonful in a pan
I discovered that mashing creates the perfect texture after trying various mixing methods.
The filling should hold together well while still having small pieces of shrimp throughout.
Wonton Wrapping Technique
Learning to wrap wontons efficiently transformed my cooking routine from tedious to enjoyable:
- Lay out 10-15 wrappers on a clean work surface
- Place 2 teaspoons of filling in the center of each wrapper
- Brush two edges with water to help seal the dumplings
- Fold diagonally to create a triangle shape, pressing out air
- Bring corners together and press to seal with a dab of water
- Place finished wontons in a covered container to prevent drying
The key is working in batches rather than wrapping one at a time. This assembly line method makes the process much faster and more efficient.
Cooking Perfect Wontons
Proper cooking ensures your wontons have the ideal texture and don’t fall apart:
- Bring a large pot of water to a rolling boil
- Add wontons carefully to avoid splashing hot water
- Cook for 4 minutes or until wontons float to the surface
- Remove with a slotted spoon directly into serving bowls
- Avoid overcooking which makes the wrappers mushy
I always cook wontons separately from the broth to maintain the clear soup appearance. This method also prevents the starch from clouding the broth.
Making Flavorful Broth
The broth brings everything together and should complement, not overpower, the wontons:
- Combine chicken broth with aromatics in a medium saucepan
- Add smashed garlic cloves for deep flavor that’s easy to remove
- Include fresh ginger slices for warmth and authenticity
- Season with soy sauce and sugar for balanced taste
- Simmer for 5-10 minutes to infuse flavors
- Strain out solid ingredients before serving for clear broth
Chinese chicken broth from Asian markets has a cleaner taste, but regular supermarket broth works perfectly fine.
Serving and Presentation
Proper presentation makes this homemade soup feel restaurant quality:
- Place 6-8 cooked wontons in each serving bowl
- Add blanched bok choy or Chinese broccoli for color and nutrition
- Ladle hot broth over wontons and vegetables
- Garnish with chopped scallions for freshness and visual appeal
- Serve immediately while everything is hot
Freezing and Storage Tips
Making large batches saves time and provides convenient future meals:
- Freeze uncooked wontons in single layers on baking sheets
- Transfer to containers once frozen solid to prevent sticking
- Cook from frozen for 6-8 minutes in boiling water
- Never refreeze wontons made with previously frozen shrimp
- Store in freezer for up to 3 months for best quality
I always make double batches because frozen homemade wontons beat store-bought versions every time.
Health Benefits
This soup provides excellent nutrition while satisfying comfort food cravings:
- High protein content from pork and shrimp supports muscle health
- Low calorie count makes it perfect for weight management
- Fresh vegetables add vitamins and fiber to the meal
- Clear broth base keeps sodium levels reasonable
- Minimal processed ingredients compared to restaurant versions
Common Mistakes to Avoid
After making this recipe countless times, I’ve learned to avoid these pitfalls:
- Overfilling wontons causes them to burst during cooking
- Skipping water sealing leads to wontons opening up
- Overcooking makes wrappers fall apart and become mushy
- Using too much filling creates thick, doughy centers
- Freezing with old shrimp creates food safety issues
This homemade wonton soup recipe delivers restaurant-quality results with simple techniques and fresh ingredients.
The combination of tender wontons and flavorful broth creates a satisfying meal that’s both comforting and nutritious.
Easy Homemade Wonton Soup Recipe
Ingredients
Equipment
Method
- Prepare the wonton filling: Place all filling ingredients in a large mixing bowl. Use a potato masher to mash the mixture for about 20 mashes until fairly smooth. Don’t turn the shrimp into a complete paste – small chunks add great texture.
- Set up for wrapping: Lay out 10-15 wonton wrappers on a clean work surface. Have a small bowl of water and a brush ready for sealing the wontons.
- Fill the wontons: Place 2 teaspoons of filling in the center of each wrapper. Work in batches to prevent the wrappers from drying out.
- Wrap the wontons: Brush two edges of each wrapper with water. Fold diagonally to create a triangle, pressing out air and sealing the edges. Bring the two corners together and press with a dab of water to seal.
- Store wrapped wontons: Place finished wontons in a covered container as you work to prevent them from drying out.
- Prepare the broth: In a medium saucepan, combine chicken broth, smashed garlic, ginger slices, soy sauce, sugar, and cooking wine. Bring to a simmer over high heat, then reduce to medium-high and simmer for 5-10 minutes.
- Cook the wontons: Bring a large pot of water to a rolling boil. Add wontons carefully and cook for 4 minutes or until they float to the surface. Remove with a slotted spoon directly into serving bowls.
- Prepare vegetables (optional): If using bok choy, blanch it in the simmering broth for 1-2 minutes until tender. Place in serving bowls with the cooked wontons.
- Assemble and serve: Strain the broth to remove garlic and ginger pieces. Add sesame oil to the broth. Ladle hot broth over the wontons and vegetables. Garnish with chopped scallions and serve immediately.