Wonton Soup: A Clear, Savory Bowl from Scratch

Wonton soup is a Chinese dish of tender pork-and-shrimp dumplings served in a light, savory broth with scallions and greens. This home-style version uses store-bought wrappers and a simple ginger-scallion broth, so you can shape the wontons ahead and cook them just before serving.

Ingredients

8 cups (1.9 L) low-sodium chicken broth
1-inch (2.5 cm) piece fresh ginger, peeled and thinly sliced
2 scallions, white and green parts separated and sliced
1 tablespoon (15 ml) soy sauce, plus more to taste
1 teaspoon (5 ml) toasted sesame oil
8 ounces (225 g) ground pork
4 ounces (115 g) raw shrimp, peeled, deveined, and finely chopped
1 tablespoon (15 ml) Shaoxing wine or dry sherry; or use water
1 teaspoon (5 ml) soy sauce for the filling
1 teaspoon (3 g) finely grated fresh ginger for the filling
¼ teaspoon (1 g) fine salt
⅛ teaspoon (0.3 g) ground white pepper, or black pepper
1 teaspoon (5 ml) toasted sesame oil for the filling
30 square wonton wrappers, about 3½ inches (9 cm) wide
1 tablespoon (15 ml) water, for sealing the wrappers
2 cups (60 g) baby bok choy, halved lengthwise or roughly chopped
1 teaspoon (5 ml) rice vinegar, optional

Instructions

Start the broth. Add the chicken broth, sliced ginger, scallion whites, and 1 tablespoon (15 ml) soy sauce to a large pot. Bring to a boil, then lower the heat and simmer gently while you prepare the wontons, about 15 minutes. Keep it at a quiet simmer rather than a rolling boil.
Mix the filling. In a bowl, combine the pork, chopped shrimp, Shaoxing wine, 1 teaspoon soy sauce, grated ginger, salt, pepper, and 1 teaspoon sesame oil. Stir in one direction for about 30 seconds, until the mixture looks cohesive. Keep the filling chilled if you are not wrapping immediately.
Fill and fold the wontons. Set a wrapper on a clean surface and keep the remaining wrappers covered with a barely damp towel so they do not dry out. Place about 1 teaspoon of filling in the center. Moisten two edges with water, fold the wrapper diagonally over the filling to form a triangle, and press out air while sealing the edges. Bring the two lower corners together, dab one with water, and press to seal. Repeat, arranging the wontons on a parchment-lined tray without touching. Do not overfill; a clean, tight seal helps prevent leaks.
Strain and season the broth. After the broth has simmered for about 15 minutes, remove the ginger and scallion whites with a slotted spoon. Taste and adjust with a little more soy sauce if needed. Add the bok choy and simmer for 2 to 3 minutes, until crisp-tender. Transfer the greens to serving bowls if the pot will be crowded.
Cook the wontons. Bring the broth back to a gentle boil. Add the wontons in batches, stirring carefully once to prevent sticking. Simmer for about 4 to 5 minutes, until the wrappers are tender and the filling is cooked through. Check the center of a pork-and-shrimp wonton with a food thermometer: the USDA FSIS safe minimum is 160°F (71°C) for ground pork and 145°F (63°C) for shrimp. If checking both components is impractical, cook until the pork reaches 160°F (71°C); do not rely on appearance alone. Avoid a vigorous boil, which can split the wrappers.
Finish and serve. Divide the wontons and broth among bowls. Add the cooked bok choy, sliced scallion greens, the remaining 1 teaspoon sesame oil, and rice vinegar if using. Taste once more and add soy sauce or vinegar in small amounts as desired.

Tips

Seal carefully. Press the wrapper edges firmly and push out trapped air before sealing. Keep wrappers covered while working; dry edges are harder to close and more likely to open in the broth.
Use a gentle simmer. A hard boil can tear wrappers or break apart delicate wontons. Cook in batches if the pot is crowded, and return the broth to a simmer before adding the next batch.
Adjust the filling to what you have. If Shaoxing wine is unavailable, dry sherry works well; water is a neutral alternative. Ground chicken can replace pork, but cook the filling to 165°F (74°C), the USDA FSIS safe minimum for poultry.
Freeze uncooked wontons separately. Freeze them on a tray until solid, then pack airtight. Cook directly from frozen, adding a few minutes and checking the filling’s safe temperature.

Serving Suggestions

Serve the soup hot as a light main course or as a first course before a larger Chinese-inspired meal. Add thinly sliced scallions, a few drops of chili oil, or a small dish of chili crisp at the table so everyone can season their own bowl. Steamed rice, sautéed greens, or a simple cucumber salad make easy accompaniments. If serving several people, keep the broth hot and portion the wontons into bowls just before eating so they do not sit and soften.

Variations

For a pork-only filling, replace the shrimp with an additional 4 ounces (115 g) ground pork. For a more delicate seafood flavor, use finely chopped shrimp only, but include enough shrimp to make the filling easy to shape and cook it to 145°F (63°C). Add sliced shiitake mushrooms or napa cabbage to the broth, allowing extra time for firmer vegetables to soften. Traditional wonton fillings and folds vary by region and household; this recipe is a practical pork-and-shrimp version rather than a claim to one definitive style. If you prefer a richer soup, replace 1 cup (240 ml) of broth with water used to soak dried shiitake mushrooms, strained well.

Storage and Reheating

For best texture, store cooked wontons and broth separately when possible. Refrigerate leftovers within 2 hours in covered containers; they keep for 3 to 4 days. Reheat the broth to a simmer, add the wontons and vegetables, and heat until the leftovers reach 165°F (74°C), checking with a food thermometer. Avoid repeated reheating, which can make the wrappers fragile. Uncooked filled wontons can be frozen on a tray and then sealed in a freezer bag for about 2 months for best quality. Cook them from frozen; do not thaw at room temperature. Discard soup left out for more than 2 hours, or more than 1 hour when the room is above 90°F (32°C).

Frequently Asked Questions

Can I make wonton soup ahead?
Yes. Make the broth and filling up to a day ahead and refrigerate them separately. Fold the wontons shortly before cooking, or freeze them uncooked. Cooked wontons are best added to broth shortly before serving because they soften as they sit.

How do I stop wontons from opening?
Use a modest amount of filling, keep the wrapper edges clean, press out air, and seal the edges with a little water. Check that the entire seam is closed before cooking, then simmer gently rather than boiling hard.

Can I use frozen wontons?
Yes. Add them directly from the freezer to gently boiling broth and allow several extra minutes; avoid thawing first, since thawed wrappers can become sticky and tear. Check the filling with a thermometer to confirm it reaches its safe minimum temperature.

What can I use instead of wonton wrappers?
Wonton wrappers are the easiest choice because they are thin and fold neatly. Dumpling wrappers are thicker and may need a longer cooking time, while egg-roll wrappers are usually too large and thick for this soup. Look for wrappers in the refrigerated or frozen section of an Asian grocery store.

Can I make the soup without shrimp?
Yes. Replace the shrimp with the same amount of ground pork, or use finely chopped mushrooms for a different flavor and texture. If using only pork, cook the filling to 160°F (71°C); if using poultry instead, cook to 165°F (74°C).

Why is my broth cloudy?
A vigorous boil can break wrappers and disperse filling into the broth. Keep the broth at a gentle simmer, cook the wontons in batches if needed, and skim away any foam or stray filling with a spoon.

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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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