Wonton Soup Recipe
Learn how to make a wonton soup recipe from scratch, from the flavorful broth to the tender dumplings. I like to add blanched baby bok choy to each bowl, plus some green onions and a spoonful of my homemade chili crisp. All together, it creates the perfect blend of flavors and textures!
Brothy soups will remedy just about anything, especially when filled with tiny pockets of tender dough and intensely flavored filling. I’m not talking about pasta, either! Wontons were made for soup, and the dough-to-filling ratio is just right — though, you could say they’re sort of like Asian tortellini.
It’s the perfect starter for popular entrees such as moo shu pork, broccoli beef, or shrimp with snow peas. Or, enjoy a bowl for a light, simple meal.
And since this wonton soup recipe is made from scratch, you can feel good about serving it to friends and family. Don’t worry, you won’t spend all day in the kitchen. From start to finish, you’ll have this cozy soup on the table in less than an hour thanks to packaged wonton wrappers. Don’t forget to drizzle some of my chili crisp or chili oil on top, too!
Table of Contents
I always seem to have some on hand, especially so I can make crispy crab rangoon for last-minute get-togethers. They disappear faster than my crispy egg rolls!
Dried Shrimp
Dried shrimp is one of, if not the most common pantry staples in China. This dried seafood is used extensively in Chinese cooking and can be found in most markets, Asian markets and online. It adds great umami flavor and is sometimes even the star flavor of the dish. I like to add this to soup bases to assist in flavor and add that special touch one loves, but can’t quite put their finger on what it is. Think of it as your new flavor weapon!
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Chicken Stock – Use homemade or storebought. You can substitute chicken broth if needed.
- Garlic & Ginger – Stick with fresh for both! The ginger needs to be thinly sliced for the broth in this wonton soup recipe.
- Soy Sauce – Use light soy sauce here so it doesn’t overpower the wonton soup broth.
- Toasted Sesame Oil – Yes, there’s a difference. Toasted sesame oil is darker and richer than the regular version and is used for flavoring or as a finishing oil.
- Dried Shrimp – This is optional but remember my note above!
- Wontons – Chinese dumplings made with wonton wrappers, which can be found in the international aisle or at any Asian supermarket. Here’s what you’ll need for the filling:
- Ground Pork – Be sure to use plain ground pork and not sausage.
- Shrimp – Peeled, deveined, and chopped.
- Fresh Ginger – Here’s where you can use paste if needed.
- Green Onions
- Light Soy Sauce
- Shaoxing Wine – Chinese cooking wine made from rice that’s lightly sweet with complex flavor. Dry sherry is the best substitute for this wonton soup recipe. Mirin could work since it’s a small amount, but it’s much sweeter.
- Chinese Five Spice – I prefer my homemade blend.
- White Pepper – Milder than black pepper.
- Cornstarch
- Baby Bok Choy – A small, Chinese cabbage that tastes like a mixture of spinach, celery, and water chestnuts. It’s the same as bok choy but harvested at a young age, so it’s smaller and a bit sweeter.
- Chili Crisp – A spicy, savory Chinese condiment with a hint of sweetness and crunch. A spoonful goes a long way, and my homemade version is so easy to make!
- Green Onions – Thinly sliced at an angle, these are a classic addition to any wonton soup recipe.
- Make Soup Base. Combine chicken stock, ginger, garlic, soy sauce, and sesame oil (plus dried shrimp, if using) in a large stock pot. Bring to a boil over medium, then reduce the heat and simmer for 10 minutes. Discard the garlic, ginger, and dried shrimp. Keep warm on simmer.
- Boil Water. Use a separate stock pot, as this is for the bok choy and dumplings.
- Form Wontons. Mix all the filling ingredients together (except for the shrimp) until they form a thick paste. Then, incorporate the chopped shrimp. Add 2 teaspoons of filling to the center of the wonton wrapper after wetting the top two edges. Fold the bottom corner over to match the top, then press to seal. Next, bring the opposite ends together and seal with more water and a strong pinch.
- Cook Bok Choy & Wontons. Place the cabbages in the boiling water. Blanch for 1 minute, then remove and drain. Carefully add the wontons to the pot, stirring so they don’t stick. Boil until they rise to the top, about 4 minutes, then cook for an extra 1 ½ minutes.
- Serve with Soup Base. Place two baby bok choy in each bowl, then add 7 wontons to each. Spoon the seasoned broth over the top. Top with green onions and a spoonful of chili crisp.
Recommended Tools
- Stock Pot – You’ll need two of these for my wonton soup recipe — one for preparing the broth, and one for boiling the wontons.
- Bowls – Use a medium mixing bowl to prepare the filling, plus a small dip bowl of water for sealing the wrappers.
- Strainer or Slotted Spoon – To carefully fish out the dumplings without breaking them.
Storing and Reheating
While you can certainly save leftover wonton soup, it’s best to store boiled wontons separately from the broth. They will continue to absorb the liquid and soften over time, which can cause them to fall apart.
Reheat by simmering them together on the stovetop until everything is warmed through.
Wontons are a type of Chinese dumpling. The dough wrapper is thin — more similar to shumai compared to other dumpling varieties such as potstickers (guo tie) or bao.
Dumplings can contain all kinds of different fillings made from meat, veggies, and seafood and ranging in texture and consistency. They can also be cooked in a variety of ways from boiled or steamed to pan-fried. Wontons, specifically, contain a thick mixture of ground meat and vegetables and are commonly simmered in chicken broth or stock.
So, all wontons are dumplings but not all dumplings are wontons!
Watch for each wonton to float to the surface of the water — I like to give them another minute or so just to be sure. They should have a plump texture when cooked through.
You can prepare both the wontons and broth in advance but store them separately in the refrigerator. Uncooked wontons will keep for 2 days — simply boil them fresh while you reheat the prepared broth.
If you prefer to freeze wonton soup, flash freeze the dumplings until firm, then store in a freezer-safe storage bag for 2 months. Seasoned broth can be frozen for up to 3 months. Thaw the broth in the refrigerator overnight, then boil wontons from frozen and combine as directed.
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Wonton Soup Recipe
Ingredients
Soup Base
- 8 cups chicken stock
- 1 inch fresh ginger sliced
- 2 cloves garlic smashed
- 2 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- 10 dried shrimp optional
Wontons
- 1/2 lb ground pork
- 1/4 cup green onions thinly sliced
- 1 tbsp fresh ginger minced
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp toasted sesame oil
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1/8 tsp Chinese 5 Spice
- 1 tsp cornstarch
- 1/2 lb shrimp peeled, deveined, and chopped
- 40 fresh wonton wrappers
Serving
- 8 baby bok choy
- 1/4 cup chili crisp
- 1 cup green onions thinly sliced
Instructions
Soup Base
- Combine chicken stock, ginger, garlic, soy sauce, sesame oil and dried shrimp in a stock pot over medium heat and bring to a boil. Turn heat to low and simmer for 10 minutes. Remove and discard garlic, ginger and dried shrimp. Keep stock warm on simmer.
- In another stock pot heat 6 cups of water for wontons.
Wonton Filling
- In a medium bowl, mix together the ground pork, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, salt, white pepper, Chinese 5 Spice and cornstarch. Mix the filling until the pork forms a paste. Add the shrimp, mixing to incorporate thoroughly.
Form Wontons
- Fill a small bowl with some water and line a tray with parchment or silicone mat for the wontons. Keep wrappers and finished wontons covered with light kitchen towel as you work, to keep them from drying out.
- Take a wonton wrapper and place on clean surface in diamond shape with one point close to you. With your index finger, wet the top two edges of the wrapper. Add 2 teaspoons of the filling in the center. Fold the wrapper down and over filling and gently press out any air. Press and seal edges. Next, bring the opposite ends of the wrapper together and use a dab of water and pinch together to seal. This makes about 30-32 wontons total.
- Put bok choy in stockpot of boiling water and blanch for 1 minute. Remove, drain and transfer 2 baby bok choy to each bowl.
- Next, gently add the wontons to the boiling water in several batches. Move them around with a spoon to avoid sticking. When the wontons rise and float to the surface, continue boiling for another 1½ minutes.
- Transfer 7 wontons to each bowl and scoop seasoned broth over each bowl of wontons and bok choy. Serve with Chili Crisp and sliced green onions.
Video
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Thanks for the tip with the dried shrimp in the broth. Nice touch Kevin.
Always glad to help and thanks for taking the time to come back and let me know Sharon.
Easier to make than I thought, thanks!
So glad you tried this one Martin. Thanks for letting me know!
Brilliant, so good!
Thanks so much Sansa!