Quart Wonton Soup Calories and a Simple Homemade Recipe

Wonton soup is a Chinese-style bowl of tender pork-and-shrimp dumplings served in a light, savory broth with greens and scallions. This recipe makes one generous quart (about 4 cups) and includes a practical calorie estimate, though the exact count depends on wonton size, filling, and broth.

Ingredients

12 square wonton wrappers, about 3½ inches each (about 90 g)
6 oz ground pork (170 g)
3 oz raw peeled, deveined shrimp, finely chopped (85 g)
1 tablespoon finely sliced scallion (6 g), plus 2 tablespoons for serving (12 g)
1 teaspoon finely grated fresh ginger (2 g)
1 teaspoon soy sauce (5 ml)
½ teaspoon toasted sesame oil (2.5 ml)
¼ teaspoon fine salt (1.5 g)
⅛ teaspoon ground white pepper (about 0.3 g)
1 tablespoon water (15 ml), for sealing wrappers
4 cups low-sodium chicken broth (950 ml)
1 cup water (240 ml)
1 teaspoon soy sauce (5 ml), for the broth
2 cups chopped bok choy (about 140 g)
1 teaspoon sesame oil (5 ml), optional, for finishing

Instructions

In a bowl, combine the pork, chopped shrimp, 1 tablespoon scallion, ginger, 1 teaspoon soy sauce, ½ teaspoon sesame oil, salt, and white pepper. Mix until evenly combined, about 1 minute. Keep the filling refrigerated if you are not wrapping the wontons right away.
Set a wonton wrapper on a clean surface and place about 1 level teaspoon of filling in its center. Moisten two adjoining edges with water, fold the wrapper diagonally into a triangle, and press out air while sealing the edges firmly. Bring the two bottom corners together, dab one with water, and press to seal. Repeat with the remaining wrappers. Keep finished wontons covered with a clean, slightly damp towel so they do not dry out.
Bring the chicken broth, 1 cup water, and the remaining 1 teaspoon soy sauce to a gentle boil in a medium pot. Add the wontons one at a time, stirring gently so they do not stick to the pot or each other. Lower the heat to maintain a steady simmer and cook for 5 minutes.
Check a wonton by cutting it open and checking the center of its filling with a food thermometer. Because the filling contains ground pork and shrimp, it must reach 160°F (71°C) for the pork’s USDA FSIS safe minimum temperature; the shrimp is also cooked through at this temperature. If it has not reached that temperature, simmer for another minute and check again. Avoid a vigorous boil, which can split the wrappers.
Add the bok choy and simmer for 2–3 minutes, until crisp-tender. Taste the broth and adjust with a little extra soy sauce or water if needed. Divide the wontons, broth, and greens between two bowls, then finish with the remaining scallions and optional sesame oil.

Tips

Use a level teaspoon of filling per wrapper. Overfilling makes the seams harder to seal and increases the chance of a wonton opening in the broth.
Press out trapped air and seal every edge firmly. If a wrapper feels dry, moisten its edges with a fingertip dipped in water, not a puddle of water.
For a pork-only filling, replace the shrimp with an equal weight of ground pork. The filling will be richer and less springy; cook it to 160°F (71°C) as directed.
Wonton wrappers are usually sold refrigerated or frozen near tofu or other Asian ingredients. If unavailable, square dumpling wrappers can work, though they are often thicker and may need an extra minute of cooking.

Serving Suggestions

This recipe yields about 1 quart (approximately 950 ml) of finished soup, or two generous 2-cup servings. Serve it hot as a light meal with steamed rice, or pair it with a cucumber salad, stir-fried greens, or a small plate of vegetables. For a larger meal, add rice or another side rather than increasing the amount of filling in each wonton.

How many calories are in a quart of wonton soup? A reasonable estimate for this homemade batch is about 650–800 calories for the full quart, or roughly 325–400 calories per half-quart serving. This is an estimate, not a laboratory nutrition analysis. It assumes 12 wrappers, the listed pork-and-shrimp filling, low-sodium broth, and no extra oil beyond the optional finishing teaspoon. Wrapper brands, the fat content of pork, broth, and actual filling portions can change the total. A restaurant quart may be substantially different, especially if it contains more wontons or a richer broth.

Variations

For a lighter broth, use unsalted or reduced-sodium chicken broth and season each bowl at the table. To make a vegetarian soup, use vegetable broth and fill the wontons with finely chopped mushrooms, tofu, and cabbage; cook until the filling is piping hot throughout, noting that the meat temperature in the recipe does not apply to a meat-free filling. Baby spinach can replace bok choy; stir it in during the final 30 seconds. For a little heat, add chili oil to individual bowls rather than the pot so everyone can adjust their serving.

Storage and Reheating

For the best texture, store cooked wontons and broth separately in covered containers. Refrigerate them within 2 hours of cooking and use within 3–4 days. The wrappers soften as they sit in broth, so keeping them separate helps prevent them from becoming overly tender. Reheat the broth to a simmer, add the wontons, and heat until the filling reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Reheat only the portion you plan to eat.

Uncooked wontons can be frozen in a single layer on a lined tray until firm, then transferred to a freezer-safe container. Cook them from frozen in simmering broth, allowing extra time and checking the filling reaches 160°F (71°C). Do not leave soup at room temperature for more than 2 hours.

Frequently Asked Questions

Does a quart mean four cups?
Yes. A US liquid quart is 4 cups, or about 946 ml. The recipe uses roughly that volume of broth and water before the wontons and greens are added, so the finished amount is approximately one quart.

Can I use frozen wontons?
Yes. Add them straight from the freezer to gently simmering broth; do not thaw them first, since thawed wrappers can become sticky or tear. Follow the package directions if available, and confirm the filling is safely cooked if the wontons are homemade.

Can I make the wontons ahead?
Yes. Shape them up to a day ahead, cover, and refrigerate, or freeze them for longer storage. Separate layers with parchment and keep them covered so the wrappers do not dry out or stick together.

Why did my wontons open in the soup?
They may have been overfilled, poorly sealed, or cooked in a hard boil. Use a level teaspoon of filling, press out air, moisten and seal the edges firmly, and keep the broth at a gentle simmer.

How can I lower the calories?
Use lean ground pork, omit the optional finishing sesame oil, and add extra bok choy while keeping the wonton count the same. The calorie total varies by ingredients, so treat the estimate as a guide rather than an exact value.

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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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