One Pot Wonton Soup with Quick Homemade Pork Wontons

One pot wonton soup pairs tender pork-filled wontons with greens in a savory ginger-and-scallion broth, all cooked in the same pot. This weeknight-friendly version uses store-bought wrappers and a simple homemade filling; wonton styles and seasonings vary across Chinese regional and family traditions.

Ingredients

8 oz (225 g) ground pork
2 scallions, thinly sliced, white and green parts separated
1 tbsp (15 ml) soy sauce, plus more to season the broth
1 tsp (5 ml) toasted sesame oil
1 tsp (5 g) finely grated fresh ginger
1 tsp (5 ml) Shaoxing wine or dry sherry (optional)
¼ tsp fine salt
⅛ tsp ground white pepper, or black pepper
24 square wonton wrappers, about 3½ in (9 cm) wide, thawed if frozen
8 cups (1.9 L) low-sodium chicken broth
2 cups (480 ml) water
2 garlic cloves, lightly crushed
1 tbsp (15 ml) soy sauce, for the broth, plus more to taste
1 tsp (5 ml) toasted sesame oil, for the broth
4 oz (115 g) baby bok choy, halved lengthwise or roughly chopped
1 tsp (5 ml) rice vinegar, plus more to taste
Chili oil, for serving (optional)

Instructions

Mix the filling. In a bowl, combine the pork, sliced scallion whites, 1 tablespoon soy sauce, 1 teaspoon sesame oil, ginger, Shaoxing wine if using, salt, and white pepper. Stir in one direction for about 30 seconds, until the mixture looks cohesive. Keep the wrappers covered with a clean, slightly damp towel so they do not dry out.
Fill the wontons. Place one wrapper on a dry work surface. Spoon about 1 teaspoon of filling into its center. Moisten two adjoining edges with water, fold the wrapper over the filling to make a triangle, and press out trapped air while sealing the edges. Bring the two triangle corners together and press to seal. Repeat with the remaining wrappers and filling; cover the shaped wontons while you work. If a wrapper tears or will not seal, use a fresh one.
Bring the broth to a simmer. In a large pot, combine the chicken broth, water, crushed garlic, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Bring to a boil over medium-high heat, then reduce the heat so the broth simmers gently. Taste and remember that the wontons will add some seasoning.
Cook the wontons. Lower the wontons into the simmering broth in batches, stirring gently once to keep them from sticking to the bottom. Cook for 5–7 minutes, depending on wrapper thickness, until they float and are cooked through. Check the center of a pork wonton with a food thermometer; USDA FSIS sets the safe minimum for ground meat at 160°F (71°C). If the center has not reached that temperature, continue simmering and check again.
Add the greens and finish. Add the bok choy and simmer for 2–3 minutes, just until the stems are tender-crisp and the leaves wilt. Stir in the rice vinegar. Taste the broth and adjust with a little more soy sauce or vinegar as needed. Remove the garlic cloves if desired, then ladle the soup and wontons into bowls. Top with scallion greens and chili oil if using.

Tips

Seal out air: Air pockets can make wontons split as they cook. Use only about a teaspoon of filling, press the wrapper snugly around it, and seal the edges firmly with water.
Keep the simmer gentle: A vigorous boil can break delicate wrappers. Once the broth boils, turn down the heat and add wontons carefully; cook in batches if the pot is crowded.
Choose practical swaps: Ground chicken or turkey can replace pork, but the filling will taste leaner; cook it to the poultry safe minimum of 165°F (74°C). If you cannot find Shaoxing wine, dry sherry works, or simply leave it out. Bok choy can be replaced with spinach or napa cabbage.
Use low-sodium broth: Soy sauce and filled wontons add salt. Start with low-sodium stock, then adjust the finished broth rather than adding extra salt at the beginning.

Serving Suggestions

Serve the soup hot as a light meal or as a first course before stir-fried vegetables, rice, or noodles. Put extra soy sauce, rice vinegar, sliced scallions, and chili oil on the table so each person can season their bowl. For a more substantial dinner, add cooked noodles to individual bowls before ladling in the soup; keeping them separate prevents them from absorbing too much broth in the pot.

Variations

For a shrimp-and-pork filling, replace about 2 oz (55 g) of the pork with finely chopped raw shrimp, then cook each wonton until the shrimp is opaque and the filling reaches 160°F (71°C) because it also contains ground pork. For a meat-free filling, use finely chopped firm tofu, mushrooms, and cabbage; cook the wontons until the wrappers are tender and the filling is hot. Vegetable broth makes the soup vegetarian, though check its label for ingredients that suit your needs. You can also add sliced mushrooms or extra greens to the broth, allowing a little more simmering time for firm vegetables.

Storage and Reheating

For best texture, store leftover broth and wontons separately if possible: cooked wontons soften as they sit in liquid. Transfer both to shallow containers and refrigerate within 2 hours; use within 3–4 days. Reheat the broth and wontons gently on the stovetop until the soup reaches 165°F (74°C), checking with a food thermometer. Avoid repeated reheating; warm only the portion you plan to eat.

Uncooked filled wontons can be frozen in a single layer on a tray until firm, then moved to a freezer-safe container. Cook them from frozen in simmering broth, adding a few minutes and checking that the pork reaches 160°F (71°C). Do not thaw them at room temperature. Frozen wontons are best used within about 2 months for quality.

Frequently Asked Questions

Can I use frozen wonton wrappers?
Yes. Thaw them according to the package directions, usually in the refrigerator, and keep the opened stack covered so the edges do not dry out. Separate wrappers gently to avoid tearing.

How do I know when the wontons are cooked?
They often float when done, but floating alone is not a reliable safety check. Confirm that the center of a pork wonton reaches 160°F (71°C) with a food thermometer. Wrapper thickness and filling size can change the cooking time.

Can I prepare the wontons ahead?
Yes. Shape them up to a day ahead, arrange in a single layer in a covered container, and refrigerate promptly. For longer storage, freeze them in a single layer first so they do not stick together.

Why did my wontons open in the soup?
Common causes include overfilling, dry wrapper edges, trapped air, or a hard boil. Use about a teaspoon of filling, wet and press the seams firmly, and cook at a gentle simmer.

Can I cook store-bought frozen wontons in this broth?
Yes. Add them directly to gently simmering broth and follow the package timing as a guide. Check the filling with a thermometer and make sure it reaches the safe temperature for its contents—160°F (71°C) for ground meat or 165°F (74°C) for poultry.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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