Homemade Wonton Soup is the best way to satisfy any craving for Chinese food without having to leave the house.
Tender homemade wontons are filled with seasoned pork and simmered in a ginger, soy, sesame broth.
Big batches of wontons can be made ahead of time and frozen for a quick meal in minutes.
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What is Wonton Soup?
A steaming bowl of wonton soup is the starter for a stir fry or or sweet and sour chicken and rice.
Wonton soup is a staple of Chinese cuisine with tender wontons in a seasoned chicken broth. Wontons are like an Asian equivalent of ravioli or tortellini with a tender dough folded around a spiced meat mixture.
The wontons in my recipe are filled with ground pork, as it has lots of flavor and a hearty texture. Replace it with finely chopped shrimp, ground chicken or turkey, or even ground beef.
Wonton Wrappers
You can find wonton wrappers at most grocery stores, often in the produce area or near the fresh chow mein noodles. If you don’t see them, ask the grocer, as most stores do carry them. Although I always buy them, you can also make homemade wonton wrappers.
Wonton wrappers are flat squares of fresh egg noodle dough and can be easily pinched, folded, or cut into various shapes for different uses. In this wonton soup recipe, they’re filled and boiled, but they’re great served crisp as little cups for jalapeño popper wonton cups or filled and fried as crab rangoon.
How to Make Wontons
There are many, many ways to fold a wonton. I love the look and ease of folding them into this shape! Folding wontons is easy but does take a lot of time. I make big batches and freeze them (cook from frozen).
- Spoon a teaspoon of filling into the center. Do not overfill.
- Moisten the edges with a few drops of water.
- Fold into triangles, pressing the edges into a tight seal.
- Squeeze the two edges of the triangle together and seal with a bit of water.
How to Make Wonton Soup
Once the wontons are prepared, the rest is of this soup recipe is really easy!
- Simmer the broth and seasonings for a few minutes.
- Remove the ginger and garlic and reduce heat.
- Gently simmer the wontons in the broth.
Serve in bowls or cups garnished with chopped green onions or chives. Remember to handly the wontons gently to prevent them from tearing! If you’d like to add veggies and shrimp to turn this into a Wor Wonton Soup, these wontons work well for that, too!
How to Store
Leftover wonton soup can be stored in the fridge for up to 4 days. I remove the wontons from the soup with a slotted spoon and store them separately.
To prepare ahead of time freeze the uncooked wontons.
- Fill wontons and place them in a single layer on a parchment-lined cookie sheet.
- Place uncovered in the freezer. When frozen, transfer to freezer bags.
There is no need to thaw the wontons before cooking. Prepare the soup broth as directed and add the wontons from frozen. Begin timing the cooking from when the broth returns to simmer.
Take Out Fake Outs at Home
This Wonton Soup recipe is a favorite starter! Here are other take out favorites we love to make at home.
Did your family love this Wonton Soup? Leave us a rating and a comment below!
Equipment
Ingredients
- 30 wonton wrappers
Wonton Filling
- 8 ounces ground pork
- 2 green onions finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 =½ teaspoons cornstarch
Broth
- 8 cups chicken broth
- 2 cloves garlic whole
- 2 slices fresh ginger approx. ¼-inch
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 2 green onions sliced
Instructions
Wontons
- In a large bowl add pork, green onions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, grated ginger, and cornstarch. Mix well to combine.
- Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges of the wonton wrapper with a little bit of water and fold in half to create a triangle. Moisten the two longer tips, bring them together, and press.
- Dip the bottom in a bit of flour and place on a parchment lined pan. Repeat with the remaining wontons.
Soup
- In a large pot, add the broth, garlic, sliced ginger, soy sauce, and sesame oil. Bring it to a boil over medium-high heat, reduce to a simmer, and cook uncovered for 10 minutes.
- Remove garlic and ginger and discard.
- Add the wontons to the soup and simmer for an additional 4-6 minutes or until pork is cooked through. Serve immediately.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Soup
Cuisine Chinese© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I love making the wontons for this soup. It was hard at first to get used to the wrapping but you’ll get used to it.
I’ve never reviewed a recipe before but this one deserves it. Bar none, this is the best wonton soup I’ve had. No need to go to PF Chang’s or your favorite Chinese restaurant. This is better, seriously. Thanks for the great recipe!
Thank you so much for coming back and leaving a review Kathryn! I’m glad you enjoyed this as much as we do.
My favorite part of making this dish is wrapping the wonton and the other ingredients.
Tastes just like in the restaurant and wasn’t hard to make! I used circle wontons and just folded them in crescent moon shapes. It made 20 dumplings with half a pound of pork and a teaspoon in each dumpling. I boiled the dumplings separately from the broth and added them last. I accidentally folded two wrappers around each, but even though it made them extra doughy, they held together well to leave in the soup for leftovers.
My family LOVED IT!!! True authentic flavor!!! I will be adding THIS to my list of favs!!!
I love won ton soup and this recipe did not disappoint. I did add some veggies to mine, bok choy, carrots, mushrooms and some thinly sliced pork roast I had leftover. My family devoured this soup!
Omg looked just like our Chinese food store in Brooklyn ny. Thanks
Can’t wait to make the wonton soup, looks delicious
can’t wait to make this
Excellent recipe!! Won Ton soup is a favorite of mine, and this was better than I normally get in restaurants.
très hâte d’en faire miam miam
Can’t wait for you to try it Marie, enjoy!
Excellent recipe! My wontons were extremely soggy though. What could have gone wrong?
Hi Suzanne, to help prevent the wontons from getting soggy we cook them for 4-6 minutes (or until pork is cooked through) and serve immediately! They can start to get soggy if overcooked or left to sit in the broth for too long before serving! Hope that helps :)
Wontons and broth excellent. However the broth evaporated when simmering wontons. No soup.
That is strange May, as you can see in our photos, we did not come across that when making this recipe. You can always increase your broth to help!
everything looks delicious.
I made these and my family loved them! I froze a couple dozen. Would these wontons also be suitable for deep frying and serving as an appetizer? If so how long do you think would be sufficient cooking time?
We have not tried deep frying these wontons but that sounds like a yummy idea Tammy. But we would love to hear how they turn out!
I added three whole star anise to the broth as it simmered. Yum!!
The best recipe for win ton soup
I will never order again! Thankyou
I would have loved to send picture but it won’t let me?
Is there a vegetarian filling I could use? What would be a good replacement for meats? Grated veggies?
I haven’t tried it but you could try finely diced mushrooms cooked and cooled or perhaps a veggie ground replacement. Let us know how it goes!
I wondered if you could freeze the wontons? Would you freeze them prior to cooking in the soup and then thaw them?
I freeze these all of the time! Place them on a tray and freeze, once frozen transfer them to a freezer bag. I drop them into the soup right from frozen, no need to thaw. If cooking from frozen, you may need to add 1 minute extra cook time. Enjoy!
I love wontons! I make them often and freeze them. I also love szchuan wontons in chili oil. So yummy!
Do you precook pork or boil raw??
It is put into the wontons raw.