Jacy There’s something incredibly soothing about a bowl of clear, fragrant broth filled with delicate, savory parcels. A well-made wonton soup feels both like a comforting meal and a culinary treat. While it may seem like a restaurant-only dish, it’s surprisingly accessible to make at home. Today, we’re unlocking the secrets to a perfect, restaurant-style easy wonton soup recipe. For the ultimate from-scratch experience, we’ll even include a simple method for making your own homemade wonton wrapper. Let’s create a light, flavorful soup that will become a staple in your kitchen.
Table of Contents
Pork & Shrimp Wonton Soup
Ingredients
For the Wontons:
- 1/2 pound ground pork
- 1/4 pound raw shrimp, peeled, deveined, and finely chopped
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon sugar
- 1 package (about 40) square wonton wrappers
- 1 tablespoon water (for sealing)
For the Soup:
- 8 cups good-quality chicken broth
- 3-4 slices fresh ginger
- 2 green onions, cut into 2-inch pieces
- 2-3 cloves garlic, lightly smashed
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Bok choy or baby spinach, for serving
Step-by-Step Instructions
1. Make the Filling: In a medium bowl, combine the ground pork, chopped shrimp, green onions, soy sauce, sesame oil, ginger, garlic, and sugar. Mix thoroughly with a fork or your hands until well combined.
2. Fold the Wontons: Lay a wonton wrapper on a clean surface. Place about 1 teaspoon of filling in the center. Dip your finger in water and moisten the edges of the wrapper.
3. Seal: Fold the wrapper diagonally to form a triangle, pressing out any air pockets and sealing the edges firmly. Moisten the two bottom corners of the triangle. Bring them together, overlapping slightly, and press to seal. This creates the classic nurse’s cap shape. Place on a parchment-lined tray. Repeat with remaining wrappers and filling.
4. Prepare the Broth: In a large pot, combine the chicken broth, ginger slices, green onion pieces, and smashed garlic. Bring to a simmer over medium heat, then reduce heat to low and let it simmer gently for 15-20 minutes to infuse the flavors. Stir in the soy sauce and sesame oil. Strain the broth if you prefer it crystal clear.
5. Cook the Wontons: Bring a separate large pot of salted water to a boil. Gently drop in the wontons in batches (about 8-10 at a time). Cook for 3-4 minutes, or until they float to the top and the wrappers are tender. Using a slotted spoon, transfer them directly to serving bowls.
6. Assemble: Add a handful of bok choy or spinach to the hot broth in the final minute to wilt. Ladle the hot, fragrant broth over the cooked wontons in the bowls. This easy wonton soup recipe guarantees tender wontons every time. For purists, using a homemade wonton wrapper in this step takes the texture to a sublime level.
Tips & Variations
- Protein Swap: Substitute ground chicken or turkey for the pork. For a vegetarian version, use finely chopped mushrooms and shredded cabbage.
- Flavor Boost: Add a teaspoon of Chinese rice wine (Shaoxing wine) to the filling.
- Spicy Kick: Serve with chili crisp or a drizzle of chili oil on top.
Serving & Storage
Serve immediately, garnished with thinly sliced green onions and a sprinkle of white pepper. Uncooked, assembled wontons can be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 3 months. Cook directly from frozen, adding 1-2 minutes to the cooking time. Leftover soup (broth and wontons stored separately) keeps in the fridge for 2 days.
Nutritional Benefits
This soup is a light yet satisfying meal. The broth is hydrating and rich in electrolytes, while the wontons provide a good source of protein from the pork and shrimp. Adding leafy greens like bok choy increases the vitamin A, C, and K content.
Common Mistakes to Avoid
- Overfilling the Wrappers: Too much filling will cause the wontons to burst during cooking.
- Not Sealing Properly: Ensure edges are completely sealed to prevent filling from leaking into the broth.
- Boiling the Broth Vigorously: A gentle simmer is key to a clear broth and prevents the wontons from breaking apart if cooked directly in the soup.
- Crowding the Pot: Cook wontons in batches to maintain the water temperature and prevent sticking.
Simple Homemade Wonton Wrappers
Ingredients
- 2 cups all-purpose flour (plus more for dusting)
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup warm water
Step-by-Step Instructions
1. Make the Dough: In a large bowl, combine the flour and salt. Make a well in the center and add the egg and warm water. Using a fork or your hands, mix until a shaggy dough forms.
2. Knead: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is very smooth and elastic. It should be firm, not sticky.
3. Rest: Form the dough into a ball, place it back in the bowl, and cover with a damp cloth or plastic wrap. Let it rest at room temperature for at least 30 minutes.
4. Roll Out: Divide the dough into 4 equal pieces. Keep the pieces you aren’t working with covered. Using a pasta machine or a rolling pin, roll one piece of dough out as thinly as possible, until it’s almost translucent. Dust lightly with flour if it sticks.
5. Cut: Use a sharp knife or a pizza cutter to trim the edges into a rectangle, then cut into 3 to 3.5-inch squares. Dust the squares lightly with cornstarch (not flour) to prevent sticking and stack them. Repeat with the remaining dough.
6. Use or Store: Use immediately to make wontons, or layer the stacks between parchment paper, place in a sealed bag, and refrigerate for 2 days or freeze for up to a month.
Tips & Variations
- Egg-Free: Replace the egg with an additional 2-3 tablespoons of water.
- Thickness: For potstickers, roll the dough slightly thicker. For ultra-thin soup wontons, roll as thinly as you can manage.
- Color: Add a few drops of beet juice (for pink) or spinach juice (for green) to the water for fun, colored wrappers.
Serving & Storage
These wrappers are specifically designed to be used in the Classic Pork & Shrimp Wonton Soup recipe above. Store as directed in the instructions. The cornstarch dusting is crucial to prevent them from becoming a solid block.
Nutritional Benefits
Homemade wrappers allow you to control the ingredients, avoiding any additives or preservatives found in some store-bought versions. Using whole wheat flour for half of the all-purpose flour can add a bit of fiber.
Common Mistakes to Avoid
- Not Kneading Enough: Insufficient kneading will result in a dough that tears easily when rolled thin.
- Using Flour to Dust Between Layers: Always use cornstarch, as flour will absorb moisture and make the wrappers stick together.
- Skipping the Rest Time: Resting relaxes the gluten, making the dough much easier to roll out thinly without springing back.
Final Conclusion
Creating a steaming, authentic bowl of wonton soup at home is an immensely rewarding experience. With this detailed easy wonton soup recipe and the option to craft your own homemade wonton wrapper, you have everything you need to replicate—or even surpass—your favorite restaurant version. The process is part of the joy, so gather your ingredients, embrace the folding, and get ready to enjoy a truly comforting, flavorful masterpiece.
FAQs
Can I bake or air fry wontons instead of boiling them?
Yes, for crispy wontons, you can brush them lightly with oil and bake at 400°F (200°C) for 10-12 minutes, or air fry at 375°F (190°C) for 8-10 minutes, until golden and crispy. These are perfect for dipping but are not used for the traditional soup.
My wontons burst open while cooking. What did I do wrong?
This is usually caused by overfilling, an improper seal (ensure edges are moistened and pressed firmly), or boiling them too vigorously. Cook them in gently simmering water and in batches to avoid crowding.
Can I make the soup broth ahead of time?
Absolutely. The broth can be made 2-3 days in advance and stored in the refrigerator. In fact, this allows the flavors to meld and develop even more. Simply reheat it gently when ready to serve.
What’s a good substitute for shrimp in the filling?
You can simply omit the shrimp and use all pork, or replace it with an equal amount of finely chopped water chestnuts for crunch, or extra-firm crumbled tofu for a different texture.
How thin should I roll the homemade wrappers?
You should aim to roll them as thin as possible—thin enough that you can almost see your hand through the dough. They will thicken slightly when cooked, so starting very thin is key for the right delicate texture.
Pork & Shrimp Wonton Soup
Ingredients
Method
- In a medium bowl, combine the ground pork, chopped shrimp, green onions, soy sauce, sesame oil, ginger, garlic, and sugar. Mix thoroughly with a fork or your hands until well combined.
- Lay a wonton wrapper on a clean surface. Place about 1 teaspoon of filling in the center. Dip your finger in water and moisten the edges of the wrapper.
- Fold the wrapper diagonally to form a triangle, pressing out any air pockets and sealing the edges firmly. Moisten the two bottom corners of the triangle, bring them together, overlapping slightly, and press to seal. Place on a parchment-lined tray. Repeat with remaining wrappers and filling.
- In a large pot, combine the chicken broth, ginger slices, green onion pieces, and smashed garlic. Bring to a simmer over medium heat, then reduce heat to low and let it simmer gently for 15-20 minutes to infuse the flavors.
- Stir in the soy sauce and sesame oil. Strain the broth if you prefer it crystal clear.
- Bring a separate large pot of salted water to a boil. Gently drop in the wontons in batches (about 8-10 at a time). Cook for 3-4 minutes, or until they float to the top and the wrappers are tender.
- Using a slotted spoon, transfer them directly to serving bowls.
- Add a handful of bok choy or spinach to the hot broth in the final minute to wilt.
- Ladle the hot, fragrant broth over the cooked wontons in the bowls.
