Homemade Wor Wonton Soup in a bowl with writing

What is Wor Wonton Soup?

This amazing Wonton soup is loaded up with flavor!  I’ve added in some of my favorite veggies like bok choy, carrots and broccoli!  You can add extra veggies or change it up to add in your favorites!

Make Ahead

The wontons in this recipe are homemade and oh so worth the time they take!  The best thing about making wontons is you can prepare them and then freeze them.  Frozen wontons take about 8 minutes to cook meaning if you have freezer full of wontons you can whip up a bowl of this amazingly impressive soup in about 15 minutes including prep!  It’s healthy and delicious and definitely one of my favorite lunches!

Homemade Wor Wonton Soup in two bowls

How to Make Wontons

Wontons take a bit of time but they’re easy to make. I make huge batches to freeze. Simply mix the ingredients in a bowl, put a spoonful into a wonton wrapper and seal the wrapper.

There are many different ways to fold a wonton but my favorite way is to fold the wrapper diagonally so you have a triangle. Take the two opposite ends of the triangle and bring them together. It will form a shape almost like a tortellini.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
Two bowls of wonton soup with shrimp and vegetables
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Homemade Wor Won Ton Soup

A flavorful soup filled with vegetables, wontons and shrimp.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 8 servings
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Ingredients  

Wonton Filling

  • 8 ounces ground pork
  • 4 green onions finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 egg white
  • 1 ½ teaspoons cornstarch
  • 30 wonton wrappers

Soup

  • 8 cups chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons minced fresh ginger
  • 1 clove garlic minced
  • 4 cups mixed vegetables such as carrots, celery, broccoli, and bok choy, divided*
  • cup thinly sliced fresh basil leaves
  • 3 tablespoons sliced green onions
  • 24 medium shrimp thawed, peeled and deveined

Instructions 

Wontons

  • In a large bowl, combine pork, green onions, soy sauce, sesame oil, ginger, egg white, and cornstarch. Use your hands to mix well.
  • Open the wonton wrappers and cover them with plastic wrap so they don't dry out. Working with 2 to 3 wrappers at a time, lay them out on a flat surface.
  • Place 1 teaspoon filling in the center of each wonton wrapper. Dip your finger in a little bit of water and lightly moisten the edges of the wonton wrapper. Fold it in half diagonally to create a triangle. Moisten the two longer tips and bring together. Press together.
  • Place the wontons on a parchment lined pan (or dip the bottom side in a little bit of flour to keep it from sticking). Repeat with remaining wontons.

For the Soup

  • Bring broth to a boil. Add soy sauce, sesame oil, ginger, garlic and firmer vegetables like carrots and celery. Simmer for 2 minutes.
  • Add in wontons, bok choy, and broccoli and simmer for an additional 5 minutes, adding the shrimp in the last 3 minutes.
  • Remove from heat, stir in the remaining ingredients and serve immediately.

Notes

Divide the vegetables into firmer and softer veggies. Add the firmer veggies like carrots and celery first. Add the softer vegetables like bell peppers, broccoli, or bok choy later.
5 from 51 votes

Nutrition Information

Calories: 283 | Carbohydrates: 34g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1611mg | Potassium: 664mg | Fiber: 6g | Sugar: 1g | Vitamin A: 5195IU | Vitamin C: 37mg | Calcium: 120mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup
Cuisine Asian

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Homemade Wor Wonton Soup in two bowls

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. I was just about to make this for my husband who loves restaurant wor wonton but the wonton part is confusing. It calls for egg white and cornstarch but neither are mentioned in the instructions. Perhaps the “moisten” is with the egg white and the “flour” at the bottom should be the cornstarch?

    1. The egg white and cornstarch are added to the meat mixture. You can either dip the bottoms of the wontons in a bit of flour to keep them from sticking to the pan or place them on a parchment lined pan. I moisten the edges of the wonton with a bit of water. I’ve updated the recipe to clarify. Enjoy!

  2. Question, I plan on making this in a week or so when I have company (along with Mongolion Beef). Now when making that big batch of wontons, how do you go about freezing them in terms of a storage containeror a bag, etc. I generally like to vacuum seal things but that would probably crush the wontons completely.

    1. I would partially freeze them on a baking pan first them you could try vacuum sealing them since it will give them a little more strength. Or toss them into a zippered freezer bag once frozen.

  3. This is a family favorite! We usually serve it with homemade fried rice & egg rolls. Our son & his fiance like to play a game of guess what mom is cooking for dinner without peeking lol. They always guess this one correctly. The aroma of the broth tips them off every single time!5 stars