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 wonton soup, especially the broth. If you have been looking for an easy recipe, this is it. I added a little more sesame oil, just because I like the taste. I’ve had laryngitis and allergies for almost 3 weeks. This has been a great throat remedy.
So happy you have been enjoying it, Bonnie! Glad it has been helping you feel better.
I made my own Chinese Chicken Broth in my Instant pot. I used your wonton filling and it was so good! I doubled the recipe, since my won ton wrappers had 50 of them, and froze half of them for future use. Excellent recipe. Thank you so much. I love your blog.
Yummy! That sounds delicious. Thanks for sharing.
This sounds amazing! I’m looking forward to trying to make ahead and freeze them. But I already put my pork in the freezer. Do you think it’s ok to thaw it out, make the wontons, and freeze some for later?
Hi Amanda, if thawed in the fridge it should be fine to refreeze once prepped. Just don’t let it sit out at room temperature for too long while prepping your wontons.
Was much darker than I expected. Maybe to much soy sauce. I followed directions.
It could have been the type of soy sauce you used, David! Hope you still enjoyed it as much as we did!
Easy and delicious! First time I’ve tried wonton soup, I used frozen wontons. Sorry I cheated lol but the broth was great!
Absolutely phenomenal recipe…..ugh!!!! <3<3<3<3<3
I just made this and it's really good. Holly, you have so many good recipes that I've borrowed and I really, truly wanted to thank you for expanding my love of cooking and making my family jealous! (although they always get to try my food lol) Best wishes to you!
This looks amazing and I can’t wait to try it but I’m confused as to what and how much “2 slices” of ginger would be.
Thank you in advance!
Ginger is a root about 1″- 1½ inches in diameter. You’ll slice off two round slices, about ¼” thick each. This infuses the broth with a ginger flavor.
How much would that be? I have found just using squeeze ginger from a tube works fine for things like this. So how many tablespoons approximately if you were to mince it?
Hi David, I would guess it is about ½ tablespoon minced.
I always loved Wonton soup from our neighborhood takeout place. I saw this recipe and decided to give it a try. I am so glad I did! My family says that this recipe is more flavorful and delicious that the takeout! I agree. I bought wonton wrappers at our local Asian supermarket, a pound of ground pork, scallions, ginger… I sized up the recipe to accommodate one pound of pork. I ended up with somewhere between 50 and 60 stuffed wontons. I made enough soup for 6 servings for 3 people and used 18 wontons. After a few times I was able to establish a system of stuffing, folding and sealing them efficiently and quickly. The rest I froze on a parchment paper covered sheet pan. Once independently frozen, I put them in an air tight zip lock bag and into the freezer. I am already looking forward to enjoying them next time! I will probably never like the takeout soup the same way again!
Or do it the lazy way. Buy frozen wontons from Trader Joes. Use Traders Joes Miso Ginger Broth for the liquid. Easy and FAST!
This idea was given to me by a good friend. She’s an excellent cook too, except when she
mixed up baking soda for baking powder…………..
Thanks for sharing, Mermie! That sounds like a great quick way to prepare a similar soup. Hope you enjoyed it!
I make this all the time! Its sooo good. I know the recipe calls for pork. But do you think I could use beef and it still be good?
I think it would still be great! I’ve used ground turkey/chicken in this recipe before too.
Are you supposed to cook the sausage first?
Hi Amanda, We use raw pork in this recipe. The wontons are cooked when you add them to the soup.
Hi can I use ground ginger? Thanks
Typically you’d want to substitute about ¼ teaspoon of powdered ginger for each teaspoon of fresh. Enjoy the recipe Wanda!
I made this recipe last night for supper. Delicious. I didn’t have fresh ginger so I used 1/8 tsp of powered ginger in the filling and broth. I served the soup with grilled cheese scrambled egg sandwiches made on cheddar cheese bread. They went really well with the soup. I froze half the wontons for next time!
I used the broth for the won ton soup and made it into egg drop soup, and it was amazing! I use dark sesame oil for more flavor. Thanks for sharing!
It’s the best wonton soup I’ve ever had!
I love wonton soup. I will make this recipe but first I need guidance on which soy sauce and sesame oil brand do you recommend. There are so many in the market that it can be a challenge to decide for one. Thanks
You can use any brand, I often purchase low sodium soy sauce but use brands that are on sale. As for sesame oil, as long as it’s toasted it will be great!
Very soothing ! Added white pepper and a little red pepper flake. Ty for sharing
Easy to make and very tasty. I added a touch of white pepper for a little extra kick. Will make again.
This was easy to make, I used frozen pork wontons and it was great. It really tasted like what we get at a Chinese restaurant.
This Homemade Wonton Soup is so delicious! I used Kikkoman Naturally Brewed Tamari Soy Sauce for a more flavorful taste.
Delicious! I made it with Swanson Chicken Borth in a can (the white and teal coloured can) and needed to add water as it was way too salty for my taste but other than that, I followed the recipe exactly as you wrote it, ummummm tasty!
I purchase reduced sodium broth