If you’re craving comfort in a bowl, look no further than Homemade Wonton Soup. This warming, savory favorite overflows with delicate wontons stuffed with juicy pork, nestled in a fragrant chicken broth with tender bok choy and shiitake mushrooms. Every spoonful is bursting with flavor, combining silky wrappers, umami-rich filling, and fresh greens. Even if you’ve never wrapped a wonton before, you’ll find the process surprisingly meditative and rewarding. Whether you’re nursing a cold, celebrating a cozy night in, or introducing loved ones to a new household tradition, this soup brings pure joy to the table.
Ingredients You’ll Need
Gathering your Homemade Wonton Soup ingredients is a breeze, but each item is carefully chosen for its role in building rich taste and authentic texture. Every element, from the pork filling to the fresh greens, matters here — together, they promise a bowl that’s more than the sum of its parts.
- Ground pork (1/2 pound): Choose pork with a little fat for juicy, flavorful filling—it keeps the wontons tender, never dry.
- Soy sauce (2 tablespoons, divided): Adds the essential savory depth both in the filling and the broth, bringing classic umami notes.
- Sesame oil (2 teaspoons, divided): A small drizzle gives both the filling and broth that unmistakable, toasty fragrance found in true Chinese wonton soup.
- Finely chopped green onions (1 tablespoon + 2 for garnish): Bright, peppery, and fresh; they brighten the soup and give the pork filling subtle sharpness.
- Grated ginger (1 1/2 teaspoons, divided): This brings gentle warmth and a hint of spice, making each bite lively and aromatic.
- Rice vinegar (1 teaspoon): Just a splash balances the filling, cutting through richness with a soft tang.
- Salt (1/2 teaspoon + to taste): A pinch in the filling and a little for the broth means you’re in control of flavor, never letting the soup taste flat.
- White pepper (1/4 teaspoon): Earthy and mild heat—totally different from black pepper and essential for authentic taste.
- Wonton wrappers (24): Look for these in your grocery’s refrigerated section; they’re thin, elastic, and perfect for tender, delicate dumplings.
- Small bowl of water: This is your “glue” for sealing each wonton—don’t skip it!
- Low-sodium chicken broth (6 cups): A well-flavored but not salty base lets every other ingredient shine in your Homemade Wonton Soup.
- Baby bok choy (1 cup, chopped): Its mild sweetness and soft crunch are the ideal green veg for texture and color.
- Sliced shiitake mushrooms (1/2 cup): These bring deep earthiness, making the soup’s broth taste even more layered and satisfying.
How to Make Homemade Wonton Soup
Step 1: Mix Up the Filling
Begin by grabbing a medium bowl and adding your ground pork, soy sauce, sesame oil, green onions, ginger, rice vinegar, salt, and white pepper. Give everything a thorough mix, using either a fork or your clean hands, until it’s well combined and a little sticky. This not only fully incorporates the seasoning but also helps bind the filling, so your wontons will be juicy and never crumbly.
Step 2: Shape the Wontons
Set up a clean surface and lay out a stack of wonton wrappers. Have your small bowl of water nearby. Place about a teaspoon of filling in the center of each wrapper. Moisten the edges lightly with water, then fold into a triangle, pressing the seams to seal out any air bubbles. Bring the two far corners together and pinch with a dab of water, making that irresistibly cute wonton “hug” shape. Repeat until you’ve wrapped up all your filling or wrappers.
Step 3: Prepare the Broth
In a large soup pot, pour in your chicken broth and bring it up to a gentle boil. Add the remaining soy sauce, a teaspoon of sesame oil, and the rest of your grated ginger. Stir in the sliced shiitake mushrooms and chopped bok choy. Let these simmer for just a few minutes while the greens wilt and the mushrooms start to lend their flavor to the broth.
Step 4: Cook the Wontons
Now for the magic part: carefully slide in your assembled wontons, one by one, into the simmering pot. They’ll cook through in about 5 to 7 minutes or until they start to float like playful little clouds at the surface. This tells you the pork is cooked and the wrappers are perfectly tender. Taste the broth and adjust salt if needed.
Step 5: Serve and Enjoy
Grab your favorite bowls and divvy up the soup, making sure everyone gets a hearty serving of both wontons and broth. Scatter sliced green onions over the top for color, freshness, and crunch. That first taste of Homemade Wonton Soup, with its brothy warmth and pillowy dumplings, is absolutely worth savoring.
How to Serve Homemade Wonton Soup
Garnishes
The classic touch is a sprinkle of thinly sliced green onions, which add freshness and zing to every spoonful. For a little extra fun, drizzle with chili oil for gentle heat, or add toasted sesame seeds for crunch and aroma. If you like, a handful of torn fresh cilantro makes the bowl look and taste even brighter.
Side Dishes
Homemade Wonton Soup is seriously satisfying on its own, but it also pairs perfectly with other Asian-inspired favorites. Try it alongside crisp cucumber salad, simple steamed jasmine rice, or pan-fried scallion pancakes. For a bigger gathering, serve with a spread of dim sum bites like spring rolls or steamed buns.
Creative Ways to Present
If you want to impress, portion the soup into small, deep bowls and arrange the wontons neatly for each guest. For a cozy night, invite everyone to build their own bowl—set out toppings like chili crunch, extra greens, and crunchy garlic chips buffet-style. Or, add a soft-boiled egg for an elevated touch, almost like an Asian noodle shop!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover soup (which is worth celebrating!), transfer the wontons and broth to separate airtight containers. Keeping them separate prevents the wontons from getting soggy, and everything will taste fresher. Store both containers in the refrigerator for up to 3 days.
Freezing
One of the best things about Homemade Wonton Soup is that the raw, shaped wontons freeze beautifully. Arrange uncooked wontons in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep well for up to 2 months, ready to go straight from freezer to simmering broth when you want a bowlful in a flash.
Reheating
For best results, bring the broth back to a gentle simmer on the stovetop before adding your refrigerated or frozen wontons. If using cooked, refrigerated wontons, heat gently so they don’t overcook. Frozen wontons go straight into the simmering broth—just add a minute or two to the cooking time, and enjoy a bowl of soup that tastes perfectly fresh.
FAQs
Can I substitute chicken or shrimp for the pork in the wontons?
Absolutely! Ground chicken or finely chopped raw shrimp make fantastic alternatives. Both work beautifully in the recipe, especially if you add a little extra grated ginger, and the flavors still shine alongside the classic broth and veggies.
How do I keep wonton wrappers from tearing?
Always handle wonton wrappers with gentle, dry hands and keep them covered with a damp cloth so they don’t dry out. Prep a few at a time, and try not to overfill—this keeps folding easy, and your wrappers will stay intact and lovely.
Is it okay to use store-bought chicken broth?
Yes! Store-bought, low-sodium chicken broth is totally fine for Homemade Wonton Soup. If you want a richer flavor, simmer the broth with a few extra sliced ginger coins or a smashed garlic clove before adding your main ingredients.
Can I make the filling ahead of time?
You sure can. The pork filling keeps well in the fridge for up to a day, tightly covered. In fact, letting it sit for a couple of hours helps the flavors mingle, making the finished wontons even more delicious.
What if I want a spicier soup?
Customize your Homemade Wonton Soup with a swirl of chili oil, a pinch of white pepper, or even a spoonful of your favorite Asian hot sauce stirred directly into the broth. Each adds a fun kick without masking the other flavors.
Final Thoughts
If you’ve ever wanted to bring the comfort of your favorite Chinese restaurant into your own kitchen, Homemade Wonton Soup is the answer. With a handful of pantry staples and a little bit of folding fun, you’re rewarded with a meal that’s both nourishing and totally impressive. I hope you’ll give this recipe a try and share it with family and friends—because nothing warms the heart quite like a bowl of homemade soup made with love.
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Homemade Wonton Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious Homemade Wonton Soup with this easy recipe. Perfect for a comforting meal!
Ingredients
For the wontons:
- 1/2 pound ground pork
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon finely chopped green onions
- 1 teaspoon grated ginger
- 1 teaspoon rice vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 24 wonton wrappers
- small bowl of water (for sealing)
For the soup:
- 6 cups low-sodium chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon grated ginger
- 1 cup baby bok choy (chopped)
- 1/2 cup sliced shiitake mushrooms
- 2 green onions (sliced)
- salt to taste
Instructions
- Prepare the wonton filling: In a medium bowl, combine ground pork, soy sauce, sesame oil, green onions, ginger, rice vinegar, salt, and white pepper. Mix well.
- Fill and shape the wontons: Place filling in wonton wrappers, moisten edges, fold, and seal. Bring corners together and shape into traditional wontons.
- Cook the soup: Boil chicken broth, add soy sauce, sesame oil, and ginger. Simmer, add mushrooms and bok choy. Drop in wontons and simmer until cooked through.
- Adjust seasoning and serve: Taste soup, adjust salt if needed. Serve hot, garnished with green onions.
Notes
- You can substitute ground chicken or shrimp for pork in the filling.
- Add chili oil or white pepper for a spicier broth.
- Leftover wontons can be frozen before cooking.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg
