Wonton soup is a Chinese dish of delicate filled wheat wrappers served in a clear, savory broth, often with scallions and leafy greens. Its exact origins are difficult to pin down, but wontons have a long history in Chinese cooking and vary by region; this approachable pork-and-shrimp version makes a warming bowl with a fragrant broth and tender dumplings.
Wontons are commonly associated with northern Chinese cuisine, though related dumplings and soup preparations are enjoyed across China and in Chinese communities worldwide. The name is often rendered from Cantonese as “wonton,” while other regions use different names and fillings. There is no single definitive origin story or one universal recipe: wrappers, seasonings, shapes, and whether the dumplings are served in soup all change from place to place. This recipe keeps the broth simple so the seasoned filling remains the focus.
Ingredients
- 8 cups (1.9 L) low-sodium chicken broth
- 1 tablespoon (15 ml) soy sauce, plus more to taste
- 1 teaspoon (5 ml) toasted sesame oil
- 1 garlic clove (about 5 g), lightly crushed
- 1-inch (2.5 cm) piece fresh ginger (about 10 g), sliced
- 1 pound (450 g) ground pork
- 4 ounces (115 g) raw shrimp, peeled, deveined, and finely chopped
- 2 scallions (about 30 g), finely sliced, divided
- 1 tablespoon (15 ml) soy sauce for the filling
- 1 teaspoon (5 ml) toasted sesame oil for the filling
- 1 teaspoon (3 g) finely grated fresh ginger
- ¼ teaspoon (1 g) ground white pepper, or black pepper
- 30 square wonton wrappers (about 8 ounces/225 g), thawed if frozen
- 1 tablespoon (15 ml) water, for sealing wrappers
- 4 ounces (115 g) baby bok choy, halved lengthwise or chopped
- 1 teaspoon (5 ml) rice vinegar, optional
Instructions
- Start the broth. Combine the chicken broth, 1 tablespoon soy sauce, 1 teaspoon sesame oil, crushed garlic, and sliced ginger in a large pot. Bring to a gentle simmer over medium heat, then lower the heat and let it infuse while you form the wontons, about 20 minutes. Keep it below a hard boil so it stays clear and does not reduce too much.
- Mix the filling. In a bowl, combine the ground pork, chopped shrimp, half the scallions, the remaining tablespoon of soy sauce, remaining teaspoon of sesame oil, grated ginger, and white pepper. Mix just until evenly combined; overmixing can make the filling dense. Keep the filling refrigerated if you need to pause.
- Fill and fold. Set a wonton wrapper on a clean surface with one corner pointing toward you. Place about 1 teaspoon of filling in the center. Dip a finger in water and moisten two edges, fold the wrapper diagonally into a triangle, and press around the filling to seal while pushing out air. Bring the two outer corners together beneath the filling, dab one with water, and press to close. Keep finished wontons covered with a barely damp towel so the wrappers do not dry out. Repeat with the remaining wrappers and filling.
- Strain the broth and cook the greens. Remove the garlic and ginger with a slotted spoon, or strain the broth into a clean pot. Bring it to a gentle simmer. Add the bok choy and cook for 2 to 3 minutes, until tender but still bright green. Lift it out with a slotted spoon and divide it among four soup bowls.
- Cook the wontons safely. Bring a separate wide pot of water to a steady boil. Add the wontons in batches so they have room to move, stir gently once to prevent sticking, and simmer for about 4 to 5 minutes, until the wrappers are tender and the filling is cooked through. Check a larger wonton by opening it and using a food thermometer: the pork must reach the USDA FSIS safe minimum of 160°F (71°C). Transfer cooked wontons directly to the bowls; avoid overcrowding or rapidly boiling them, which can split the wrappers.
- Finish and serve. Ladle the hot broth over the wontons and bok choy. Add the remaining scallions and, if desired, a little rice vinegar or extra soy sauce. Serve right away while the wrappers are tender.
Tips
- Keep the wrappers covered as you work. Dry edges do not seal well, and a small gap can let the filling escape into the cooking water.
- Use a teaspoon of filling rather than a heaped spoonful. Overfilling makes folding difficult and increases the chance of splitting.
- If shrimp is unavailable or not wanted, replace it with the same amount of ground pork. The filling will be richer and less springy; do not substitute cooked shrimp, which can turn tough.
- For a gluten-free adaptation, use wrappers specifically labeled gluten-free and gluten-free tamari in place of soy sauce. Standard wonton wrappers contain wheat, and the texture of substitute wrappers can differ.
Serving Suggestions
Serve the soup as a light main course with a small plate of steamed rice, stir-fried greens, or a cucumber salad. For a fuller meal, add cooked noodles to each bowl just before serving; cook them separately so their starch does not cloud the broth. Chili oil, extra sliced scallions, and a little black vinegar can go on the table for diners to season their own portions. Add condiments gradually so the delicate broth remains balanced.
Variations
For a simpler pork wonton, omit the shrimp and use 1 pound (450 g) ground pork total. For a chicken version, use ground chicken in place of pork and cook the filling to 165°F (74°C), the USDA FSIS safe minimum for poultry. A vegetarian filling can combine finely chopped mushrooms, pressed tofu, and cabbage, seasoned with soy sauce and sesame oil; cook a test dumpling first because vegetable fillings release moisture differently. Some regional and family versions use dried shrimp, garlic chives, or a more elaborate broth. Dried shrimp can be hard to find; omitting it makes the soup milder, while a little extra soy sauce can add savoriness without reproducing its seafood flavor.
Storage and Reheating
For the best texture, store cooked wontons and broth separately in covered containers and refrigerate within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Reheat the broth to a boil, add the wontons, and heat until the filling and center of each wonton reach 165°F (74°C), the USDA FSIS temperature for leftovers. Avoid prolonged boiling, which can break the wrappers. Uncooked wontons can be frozen in a single layer until firm, then transferred to a sealed freezer-safe container; cook them from frozen, adding a few minutes and checking the filling temperature. Do not thaw them on the counter.
Frequently Asked Questions
Where did wonton soup originate?
The precise origin is uncertain, and accounts of its early history differ. Wontons are part of a long Chinese dumpling tradition, with distinct names, folds, fillings, and serving styles across regions. It is more accurate to describe wonton soup as a family of Chinese dishes than as a recipe with one confirmed birthplace.
Can I make wontons ahead?
Yes. Form them and refrigerate in a single layer, covered, for a few hours before cooking, or freeze them uncooked. Separate layers with parchment if stacking. Cook refrigerated wontons as directed; cook frozen ones without thawing and check that the filling reaches its safe temperature.
Why did my wontons open while cooking?
Common causes are dry wrapper edges, trapped air, too much filling, or a vigorous boil. Moisten and press the seams firmly, remove air around the filling, use about a teaspoon per wrapper, and simmer gently. Cook in batches rather than crowding the pot.
Can I cook the wontons directly in the soup broth?
You can, but separate water is more dependable. Flour from the wrappers can cloud or thicken the broth, and the dumplings may stick to the pot. If cooking them in broth, add only a few at a time and keep the broth at a gentle simmer.
What can I use instead of bok choy?
Use napa cabbage, spinach, or thinly sliced leafy greens. Add sturdy cabbage to the broth a few minutes earlier; spinach needs only a brief wilt. The greens are flexible, so choose what is fresh and readily available.
How do I keep the broth clear?
Simmer the broth gently and cook the wontons in a separate pot of water. Avoid a rolling boil, which can break the wrappers and release filling and starch. Straining out the garlic and ginger before serving also gives the broth a cleaner appearance.
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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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