Real Homemade Wonton Soup with Pork Wontons

Homemade wonton soup pairs delicate wrappers filled with seasoned pork and shrimp with a clear, savory broth, a familiar Cantonese-style comfort food with many regional and family variations. This recipe keeps the broth simple and aromatic, while a little cornstarch and careful folding help the wontons stay tender and hold their filling as they cook.

Ingredients

8 oz (225 g) ground pork
4 oz (115 g) raw shrimp, peeled, deveined, and finely chopped
2 scallions, finely sliced (about 2 tbsp / 12 g)
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) toasted sesame oil
1 tsp (5 g) finely grated fresh ginger
1 tsp (3 g) cornstarch
¼ tsp (1 g) fine salt
⅛ tsp (0.3 g) ground white pepper
30 square wonton wrappers, about 3½ inches (9 cm) wide (approximately 8 oz / 225 g)
1 tbsp (15 ml) water, for sealing wrappers
8 cups (1.9 L) low-sodium chicken broth
3 thin slices fresh ginger (about 10 g)
2 scallions, cut into 2-inch (5 cm) lengths
1 tbsp (15 ml) soy sauce, or to taste
1 tsp (5 ml) toasted sesame oil
4 oz (115 g) baby bok choy, halved lengthwise, or 2 cups (60 g) baby spinach
2 scallions, thinly sliced, for garnish

Instructions

Mix the filling. In a bowl, combine the pork, chopped shrimp, sliced scallions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, grated ginger, cornstarch, salt, and white pepper. Stir firmly in one direction for about 1 minute, until the mixture looks cohesive. Keep it refrigerated if you are not wrapping the wontons right away.
Fill and fold the wontons. Set out a small bowl of water and keep the wrappers covered with a barely damp towel so they do not dry out. Put 1 level teaspoon of filling in the center of a wrapper. Wet two adjoining edges, fold the wrapper diagonally into a triangle, and press out air around the filling while sealing the edges. Bring the two corners along the folded edge together, dab one with water, and press to seal. Place each wonton on a parchment-lined tray without touching. Repeat with the remaining filling and wrappers.
Make the broth. While wrapping, bring the chicken broth, ginger slices, and scallion lengths to a gentle simmer in a large pot. Simmer for 10 minutes to infuse, then remove the ginger and scallions with a slotted spoon. Stir in 1 tablespoon soy sauce and 1 teaspoon sesame oil. Taste before adding more soy sauce, since broth saltiness varies.
Cook the wontons and greens. Bring the broth back to a gentle boil. Add the wontons in batches, stirring carefully once to keep them from sticking. Cook fresh wontons for 4–6 minutes, until the wrappers are tender and the filling is cooked through. Check a larger wonton by cutting it open, or use a food thermometer in the center of the filling: USDA FSIS safe minimum temperatures are 160°F (71°C) for ground pork and 145°F (63°C) for shrimp. Add bok choy for the last 2–3 minutes, or stir in spinach for the final 30 seconds, until wilted.
Serve. Divide the wontons, greens, and hot broth among four bowls. Scatter sliced scallions over each bowl and serve promptly.

Tips

Keep unused wrappers covered and work in small batches; dried edges crack and are harder to seal. If a wrapper tears, use another wrapper around it rather than leaving filling exposed.
Do not overfill. One level teaspoon is enough for most 3½-inch wrappers, and pressing out trapped air helps prevent them from opening in the broth.
For a shrimp-free filling, replace the shrimp with an equal weight of ground pork. The filling will be denser and less springy; mix it firmly until cohesive.
Wonton wrappers are usually stocked refrigerated or frozen in Asian groceries. If unavailable, square dumpling wrappers can work, but they are often thicker and may need a minute or two longer to cook.

Serving Suggestions

Serve wonton soup as a light meal with steamed rice, or pair it with a vegetable side such as blanched Chinese broccoli, sautéed greens, or cucumber salad. Chili oil, sliced fresh chile, or a little extra soy sauce can be offered at the table so each person can season their own bowl. For a more substantial meal, add cooked noodles to the bowls before ladling in the soup; cook the noodles separately so their starch does not cloud the broth.

Variations

For a more aromatic broth, add a few slices of daikon or a small piece of dried kombu as the broth simmers, removing the kombu before it boils vigorously. A small amount of dried shrimp can add a deeper seafood note, though it also makes the soup saltier. For a lighter filling, use finely chopped shrimp alone, but bind it with the same seasonings and cornstarch. Ground chicken or turkey can replace pork; cook the filling to 165°F (74°C), the USDA FSIS safe minimum for poultry. Use vegetable broth and finely chopped mushrooms with tofu for a meatless version, noting that its flavor and texture will differ from the pork-and-shrimp filling.

Storage and Reheating

For best texture, store cooked wontons and broth separately. Refrigerate both within 2 hours in covered containers and use within 3–4 days. Reheat the broth to a simmer, then add the wontons and heat until steaming throughout; leftovers should reach 165°F (74°C). Avoid prolonged boiling, which can split the wrappers. Freeze uncooked wontons in a single layer on a tray until firm, then transfer them to a freezer-safe bag and cook from frozen, adding about 2–3 minutes to the cooking time. Keep frozen wontons for up to 2 months for best quality. Do not thaw them on the counter.

Frequently Asked Questions

Can I make the wontons ahead?
Yes. Shape them up to a day ahead, arrange in a single layer, cover well, and refrigerate. For longer storage, freeze them on a tray first so they do not stick together; cook frozen wontons directly in simmering broth.

How do I know when wontons are done?
The wrappers should look tender and slightly translucent, and the filling should be fully cooked with no raw center. Since size and filling amounts vary, check a large wonton with a thermometer: ground pork should reach 160°F (71°C), and shrimp should reach 145°F (63°C).

Why did my wontons open while cooking?
They may have been overfilled, trapped air, or dry edges that did not seal. Use a level teaspoon of filling, press air out before sealing, and moisten the wrapper edges lightly with water. Keep the broth at a gentle boil rather than stirring vigorously.

Can I cook wontons in water instead of broth?
Yes. Simmer them in a separate pot of water, then transfer them to bowls and pour hot broth over them. This helps keep the soup clear, especially if a little filling leaks or the wrappers release starch.

What can I use instead of shrimp?
Use the same weight of ground pork for a straightforward substitute, or use finely chopped mushrooms and tofu for a meatless filling. Shrimp adds a mild seafood sweetness and springy texture, so the flavor and bite will change with either alternative.

Can I use store-bought broth?
Yes. Low-sodium chicken broth is convenient and lets you control the final seasoning. If using regular broth, taste it before adding soy sauce; a splash of water can soften a broth that tastes too salty.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).