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 your recipes!
Looks delicious
Made it tonight, amazing! Thank you so much for this recipe, didn’t change a thing. Soooo good.
Just made this today and I’m saving it as a favorite. Delicious!
Some of my dumplings opened what do I need to do differently? This was the best soup I have ever had it was phenomenal.
Hi Wendy, I found the best way to prevent them from opening is to ensure I don’t add too much filling, this gives you a good size edge to seal, and to make sure you adequately moisten the edges in step 2 of making the wontons. I hope that helps!
Turned out Amazing! Husband loves it too, and it was super easy.
Looks delicious
Great better than any other I’ve tried will make it again and again!!!!Thanks
This recipe was amazing. We added a bit of salt but as good as any take out we have had. Even my picky kids gobbled it down!
Great recipe!! Comes out perfect and easy to do! My family loves this and we make it on a regular basis.
Looking for a good Won Ton soup recipe. Can’t wait to try it.
This is amazing! My family and I were arguing over who got the leftovers. Which never happens. I substituted grated, jarred ginger instead since I don’t use ginger enough to justify buying it fresh. It worked well. We used a teaspoon in the broth and it flavored it beautifully. However, using a teaspoon of it in the filling slightly overpowered the rest of the ingredients, so I’m going to try less in the filling next time.
Cannot wait to try this soup
This sounds yummy. I am definitely making it this week. I will add this to our menu. We have chinese food night once a week with orange chicken and fried rice. This will be a great addition.
we made this in culinary class
Thanks Holly for a great recipe! My daughter and son in law love Wanton Soup, can’t wait to make this and bring it to them. Have a great day and stay safe and healthy
I hope they love it as much as we do Jacquie!
This is the third recipe I have made from your site and again another hit! I actually don’t eat wonton soup because many restaurants have seafood in their wontons and I am not a fan. Wonton soup is a favorite of my mother’s and husbands so I thought I’ll give it a shot what do I have to lose.
Wow! I am going to make some more wontons and freeze them so I can pull out when I decide I need another batch of this soup. Even though the first batch was last night I can’t wait to have it again. I don’t know where you have been all my life but I am so happy to have stumbled on this page!
Ahh Julie, thank you so much for your kind words! I’m glad you love this soup as much as I do. :)
I love wonton soup, but I only eat the broth(it’s delicious). How exactly do you cook the soup part. Directions aren’t very specific. Do I just put all the ingredients in a pot and boil?
Hi Alexa, all broth ingredients are placed in a pot until boiling, remove the ginger & garlic before eating. Hope that helps!
Hi, I love wonton soup, but my preference when not feeling well, is the broth. If following your ingredients for the broth, will it taste exactly like my favorite take outs wonton broth?
While I can’t say for sure as I haven’t tried the broth at your fave place it definitely has a “wonton soup” flavor. Let us know how it works out for you!
Why do you need to dip the wontons in flour ?
I find it keeps them from getting sticky on the bottom and tearing (even with parchment paper).
I’m working on recipes to fill my in-laws freezer this winter and wondered if the broth could also be successfully frozen?
Yes it can. I would suggest freezing the wontons and the broth separately.