Wonton soup is a Chinese-American favorite of wontons—usually filled with seasoned pork—served in a clear, savory broth with greens and scallions. This homemade version keeps the broth separate from the wontons until serving, making it easier to cook them evenly and estimate nutrition for each bowl.
Ingredients
- 8 oz (227 g) ground pork
- 2 tbsp (30 ml) low-sodium soy sauce, divided
- 1 tbsp (15 ml) Shaoxing wine, or dry sherry or water as a substitute
- 2 tsp (10 ml) toasted sesame oil, divided
- 1 tsp (5 g) finely grated fresh ginger
- 2 scallions, thinly sliced, white and green parts separated
- 1 tsp (5 g) cornstarch
- 24 square wonton wrappers, about 8 oz (227 g)
- 8 cups (1.9 L) low-sodium chicken broth
- 1 garlic clove, lightly crushed
- 1 tsp (5 ml) rice vinegar
- 4 cups (120 g) baby spinach or thinly sliced bok choy
- ¼ tsp (1 g) ground white pepper, or black pepper to taste
- Optional: 1 tsp (5 ml) chili oil, divided among bowls
Instructions
- Mix the filling. In a bowl, combine the pork, 1 tablespoon (15 ml) soy sauce, Shaoxing wine, 1 teaspoon (5 ml) sesame oil, ginger, scallion whites, and cornstarch. Stir in one direction until the mixture looks cohesive, about 1 minute. Keep the filling refrigerated if you are not wrapping the wontons right away.
- Fill and seal the wontons. Set a small bowl of water beside your work surface. Place about 1 teaspoon of filling in the center of a wrapper. Moisten two adjoining edges with water, fold the wrapper diagonally into a triangle, and press out air while sealing the edges. Bring the two corners along the folded edge together, overlap them slightly, and dab with water to seal. Keep finished wontons covered with a barely damp towel so they do not dry out.
- Make the broth. Add the chicken broth, crushed garlic, rice vinegar, remaining 1 tablespoon (15 ml) soy sauce, and remaining 1 teaspoon (5 ml) sesame oil to a large pot. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes. Remove the garlic. Taste before adding salt; the soy sauce and broth may provide enough.
- Cook the wontons. Bring the broth back to a gentle simmer. Add the wontons in batches so the pot is not crowded, and stir carefully once to prevent sticking. Simmer for 4–6 minutes, depending on wrapper thickness and filling size. Check the center of a pork wonton with a food thermometer: USDA FSIS safe minimum temperature for ground pork is 160°F (71°C). Check a few wontons if they vary in size; return any that have not reached temperature to the simmering broth.
- Add the greens and serve. Stir in the spinach or bok choy and cook just until wilted or tender, about 1–2 minutes. Divide the wontons, greens, and broth among four bowls. Finish with scallion greens, white pepper, and optional chili oil.
Tips
- Seal carefully. Too much filling or trapped air can split a wonton during cooking. Use roughly a level teaspoon of filling and press the edges firmly together.
- Keep the broth at a simmer. A hard boil can knock the wrappers around and cause them to tear. Cook in batches if your pot is small.
- Swap the filling thoughtfully. Ground chicken or turkey works, but poultry wontons must reach 165°F (74°C), checked with a food thermometer. Ground shrimp can be used instead; cook until it reaches 145°F (63°C).
- Make assembly easier. Store-bought frozen wontons are a practical shortcut. Cook according to their package directions and verify the filling reaches its safe temperature; they may need several extra minutes.
Serving Suggestions
Serve the soup as a light main course with a side of steamed rice, or offer smaller portions before a meal. A plate of quick-sautéed greens, such as gai lan or bok choy, adds a fresh side. Chili oil, sliced scallions, and a little extra rice vinegar let each person adjust the seasoning at the table. Add garnishes sparingly if you are keeping track of sodium or calories.
Variations
For a lighter-tasting broth, replace two cups (475 ml) of the chicken broth with water and add a few slices of fresh ginger while it simmers. The soup will be less rich, so taste and adjust the seasoning before serving. For a vegetarian version, use vegetable broth and fill the wontons with finely chopped mushrooms, crumbled firm tofu, ginger, scallions, and a little soy sauce; sauté the filling first to drive off moisture, then cool it before wrapping.
To add noodles, cook 4 oz (113 g) dried thin wheat noodles in a separate pot according to the package directions, drain, and divide among the bowls before adding soup. Keeping noodles separate avoids cloudy broth and prevents them from soaking up too much liquid. For more vegetables, add thinly sliced napa cabbage or mushrooms to the simmering broth a few minutes before the wontons.
Storage and Reheating
For best texture, store cooked wontons and broth separately in covered containers. Refrigerate within 2 hours of cooking; keep at 40°F (4°C) or colder and use within 3–4 days. Reheat the broth to a simmer, add the wontons and vegetables, and heat until everything is steaming hot. Leftovers should reach 165°F (74°C), checked with a food thermometer.
Freeze uncooked wontons in a single layer until firm, then transfer them to a sealed freezer bag; use within about 2 months for best quality. Cook them straight from frozen, adding a few minutes and checking that the filling reaches its safe temperature. Cooked wontons can become soft after freezing, so freezing them uncooked is preferable.
Frequently Asked Questions
How many calories are in a bowl of wonton soup?
Calories vary with the size and number of wontons, the filling, and the broth. This recipe makes four servings, each with six pork wontons, vegetables, and broth. For a useful estimate, calculate the nutrition from the specific wrappers, pork, broth, and garnishes you use; product labels and portion sizes can differ substantially.
What are the nutrition facts for this recipe?
Exact nutrition cannot be stated reliably without the labels for your wonton wrappers and broth, and without measuring how much broth and filling each person receives. For the closest estimate, enter all ingredients into a nutrition calculator, specify four servings, and include any chili oil or other garnishes. Low-sodium broth and measured soy sauce make the sodium easier to manage.
Is wonton soup high in sodium?
It can be, particularly when made with regular broth, salty soy sauce, or extra seasoning. Choose low-sodium broth and soy sauce, taste before adding salt, and avoid adding more soy sauce at the table if sodium is a concern. The exact amount depends on the products used.
Can I make the wontons ahead?
Yes. Arrange freshly wrapped wontons in one layer on a parchment-lined tray and freeze until firm, then pack them airtight. Cook from frozen rather than thawing, and allow extra simmering time while checking that the center of a pork wonton reaches 160°F (71°C).
Can I cook wontons in water instead of broth?
Yes. Simmer them in a separate pot of water until their filling reaches its safe temperature, then transfer them to hot broth. This keeps the broth clearer and helps prevent it from becoming cloudy from starch or small bits of filling.
Related
- Pork Roll Sandwich Recipe with Egg and Cheese
- Pretzel Roll Sandwich with Turkey and Swiss
- Roll for Sandwich D&D: Soft Homemade Sandwich Rolls
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).