Wonton Soup at Home: A Clear, Comforting Recipe

Wonton soup is a Chinese dish of filled dumplings served in a light, savory broth, often with scallions and leafy greens. This home version uses pork-and-shrimp wontons, store-bought wrappers, and a simple chicken broth, so you can make tender dumplings without complicated equipment or hard-to-find ingredients.

Ingredients

8 oz (225 g) ground pork
4 oz (115 g) raw shrimp, peeled, deveined, and finely chopped
2 tbsp (30 ml) soy sauce, divided
1 tbsp (15 ml) Shaoxing wine or dry sherry, optional
1 tsp (5 ml) toasted sesame oil
1 tsp (3 g) finely grated fresh ginger
2 scallions, thinly sliced, divided
¼ tsp (1 g) ground white pepper, or black pepper
1 tsp (5 g) cornstarch
24 square wonton wrappers, about 8 oz (225 g)
8 cups (1.9 L) low-sodium chicken broth
1 tbsp (15 ml) light soy sauce, or more to taste
4 oz (115 g) baby bok choy, halved lengthwise, or 2 cups (60 g) baby spinach
1 tsp (5 ml) rice vinegar, optional
Chili oil, for serving (optional)

Instructions

Mix the filling. In a medium bowl, combine the ground pork, chopped shrimp, 1 tablespoon (15 ml) soy sauce, Shaoxing wine if using, sesame oil, ginger, half the scallions, white pepper, and cornstarch. Stir in one direction for about 1 minute, until the mixture looks cohesive. Keep it refrigerated while you prepare the wrappers; do not leave raw pork or shrimp at room temperature for more than 2 hours total.
Fill the wontons. Set out a small bowl of water and a clean tray. Place one wrapper flat in your hand or on a board. Add about 1 teaspoon of filling to its center, keeping the edges clean. Moisten two adjoining edges with water, fold the wrapper diagonally over the filling, and press out trapped air while sealing the edges. Bring the two bottom corners together, dab one with water, and press to seal. Set the wonton on the tray and cover loosely with a clean, slightly damp towel while you shape the rest. Follow the wrapper package directions if its shape differs.
Bring the broth to a simmer. In a large pot, bring the chicken broth and 1 tablespoon (15 ml) light soy sauce to a gentle boil, then lower the heat to maintain a simmer. Taste the broth before adding more soy sauce; salt levels vary by brand. Add the bok choy and simmer for 2 to 3 minutes, until the stems are just tender. If using spinach, wait and add it near the end instead.
Cook the wontons in batches. Bring a separate large pot of water to a steady boil. Add wontons in batches so they have room to move, and stir gently once to prevent sticking. Cook fresh wontons for about 4 to 5 minutes, until the wrappers are tender and the filling is cooked through. Check a larger wonton by inserting a food thermometer into the pork filling: the USDA FSIS safe minimum for ground pork is 160°F (71°C). Lift cooked wontons out with a slotted spoon and transfer them directly to the broth. Repeat with the remaining wontons. Cooking them separately helps keep the soup clear and prevents the wrappers from absorbing too much broth.
Finish and serve. If using spinach, stir it into the hot broth now and cook just until wilted. Add rice vinegar, if desired, then taste and adjust the seasoning. Divide the wontons, greens, and broth among four bowls. Top with the remaining scallions and offer chili oil at the table.

Tips

Keep wrappers covered while assembling; they dry out quickly and may crack at the edges. If they are frozen, thaw them in the refrigerator according to the package directions before separating.
Seal each wonton firmly and press out air around the filling. A loose seal can open during cooking, while overfilling makes sealing difficult.
Shaoxing wine is a traditional cooking wine that may be unavailable in some grocery stores. Dry sherry is a practical substitute; omitting it is also fine, though the filling will have a slightly less rounded aroma.
For a clearer, less starchy soup, boil the wontons separately rather than directly in the broth. Cook only the amount you plan to serve if possible, since cooked wrappers soften in storage.

Serving Suggestions

Serve the soup hot as a light main course or as one part of a larger meal. A side of steamed rice, stir-fried greens, or a simple cucumber salad makes it more substantial without competing with the savory broth. Set out chili oil, extra soy sauce, and rice vinegar so each person can season their own bowl. Use a spoon for the broth and chopsticks or a fork for the wontons.

Variations

For pork-only wontons, replace the shrimp with an equal amount of ground pork. For a shrimp-forward filling, use 8 oz (225 g) finely chopped shrimp and leave out the pork; because shrimp cooks quickly, check the center reaches the USDA FSIS safe minimum of 145°F (63°C). For a vegetarian version, finely chop 8 oz (225 g) firm tofu and 4 oz (115 g) mushrooms, squeeze out excess moisture, and season with the same aromatics; use vegetable broth. Cook a sample wonton first and check that the filling is hot throughout, as cooking time depends on its size.

You can also swap bok choy for napa cabbage or spinach. A few thin slices of fresh ginger or a small amount of garlic can be simmered in the broth, then removed before serving. For a more substantial bowl, add cooked noodles, but cook them separately and divide them among bowls before adding broth and wontons.

Storage and Reheating

For the best texture, store cooked wontons separately from the broth. Refrigerate both in covered containers within 2 hours of cooking; they keep for 3 to 4 days. Reheat the broth to a simmer and warm the wontons in it just until hot, checking leftovers reach 165°F (74°C). Avoid boiling them hard, which can split the wrappers. If the soup has already been combined, refrigerate it promptly and reheat gently, knowing the wontons will soften.

Uncooked wontons can be frozen in a single layer on a tray until firm, then transferred to a freezer-safe bag for up to 2 months for best quality. Cook them from frozen in boiling water, adding a few minutes and checking that the ground pork filling reaches 160°F (71°C). Do not thaw frozen wontons on the counter. Broth can also be frozen separately; thaw it in the refrigerator and reheat to a boil before serving.

Frequently Asked Questions

Can I cook wontons directly in the soup broth?
Yes, but the broth may become cloudy and starchy, and the wrappers can absorb more liquid. Use a gentle simmer, add wontons in small batches, and make sure the pork filling reaches 160°F (71°C). Separate-pot cooking gives the clearest broth.

How do I know when wontons are done?
The wrappers should be tender, and the filling must be cooked through. Floating is not a dependable safety check. For pork filling, check the center of a larger wonton with a food thermometer; it should reach 160°F (71°C).

Can I make wontons ahead?
Yes. Shape them up to a day ahead, place them in a single layer in a covered container with parchment between layers if stacking, and refrigerate. For longer storage, freeze them on a tray before bagging. Keep raw filling refrigerated and cook the wontons thoroughly before serving.

Why are my wontons opening while they cook?
Common causes include overfilling, filling on the wrapper edges, trapped air, or a weak seal. Use about 1 teaspoon of filling, moisten the edges lightly, press them closed firmly, and maintain a steady boil rather than a violent one.

Can I use frozen wonton wrappers?
Yes. Thaw them in the refrigerator as directed on the package, then separate them gently. Keep the stack covered as you work so the wrappers do not dry out.

What can I use instead of shrimp?
Use the same weight of ground pork for a simple pork filling, or try finely chopped mushrooms and firm tofu for a vegetarian version. The texture and flavor will differ, but the folding method stays the same.

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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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