There’s nothing quite as comforting as a steaming bowl of homemade wonton soup. This classic Chinese dumpling soup combines delicate parcels of seasoned meat wrapped in thin dough with a fragrant, clear broth. While many people search for “won ton soup near me” or wonder “where to get wonton soup,” making it at home is surprisingly straightforward and allows you to customize the flavors to your preference. This authentic recipe brings the experience of your favorite Chinese restaurant right to your kitchen, no need to rely on “wonton soup frozen wontons” from the grocery store!
Why You’ll Love This Recipe
This homemade wonton soup delivers restaurant-quality flavor with ingredients you can find at any Asian grocery store or well-stocked supermarket. The broth is light yet deeply flavorful, and the handmade wontons are far superior to anything you’ll find in the frozen section. If you’ve been craving tons of Chinese food flavors in one dish, this soup delivers with its combination of ginger, garlic, sesame, and soy. It’s also customizable—add more vegetables, adjust the spice level, or make it as simple or complex as you like. Best of all, you can make components ahead of time for an impressive yet easy weeknight dinner.
Ingredients
For the wontons:
- 1/2 pound ground pork
- 1/4 pound shrimp, peeled, deveined and finely chopped
- 2 green onions, finely chopped
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 package wonton wrappers (about 40-50 wrappers)
- 1 egg, beaten (for sealing wrappers)
For the broth:
- 8 cups chicken stock
- 2 inches fresh ginger, sliced
- 3 cloves garlic, smashed
- 2 green onions, white parts only (save green parts for garnish)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt to taste
For garnish:
- Thinly sliced green onions
- Baby bok choy, blanched
- Fresh cilantro leaves
- Chili oil (optional)
Directions
- Prepare the wonton filling:
- In a large bowl, combine ground pork, chopped shrimp, green onions, ginger, soy sauce, sesame oil, and white pepper.
- Mix thoroughly until well combined. Cover and refrigerate for 30 minutes to allow flavors to meld.
- Make the wontons:
- Place a wonton wrapper on a clean work surface.
- Add 1 teaspoon of filling to the center of the wrapper.
- Brush the edges with beaten egg.
- Fold the wrapper diagonally to form a triangle, pressing the edges to seal.
- Bring the two corners at the base of the triangle together, overlapping slightly, and press to seal.
- Repeat with remaining wrappers and filling.
- Place completed wontons on a baking sheet dusted with cornstarch to prevent sticking.
- Prepare the broth:
- In a large pot, combine chicken stock, ginger, garlic, white parts of green onions, soy sauce, and rice vinegar.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Strain the broth and return to the pot. Add sesame oil and adjust seasoning with salt.
- Keep the broth hot but not boiling.
- Cook the wontons:
- Bring a separate large pot of water to a boil.
- Gently add wontons, about 8-10 at a time, being careful not to overcrowd.
- Cook until they float to the surface and the filling is cooked through, about 3-4 minutes.
- Remove with a slotted spoon and place in serving bowls.
- Assemble the soup:
- Blanch baby bok choy in the same water used for cooking wontons, about 1 minute.
- Ladle hot broth over the cooked wontons in serving bowls.
- Garnish with blanched bok choy, sliced green onions, cilantro, and a drizzle of chili oil if desired.
Servings and Timing
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4-6 bowls
- Wonton Yield: Approximately 40-50 wontons
This recipe makes enough for 4-6 generous servings. Any extra uncooked wontons can be frozen for future use.
Variations
- Vegetarian Wontons: Replace the meat filling with a mixture of mushrooms, cabbage, carrots, and tofu. Use vegetable broth instead of chicken stock.
- Spicy Version: Add chili oil or Sichuan peppercorns to the broth for a spicy kick.
- Chicken Wontons: Substitute ground chicken for the pork and shrimp mixture.
- Seafood Deluxe: Make an all-seafood filling with chopped shrimp, crab, and scallops.
- Noodle Addition: Add cooked thin egg noodles or rice noodles to make it a more substantial meal.
- Extra Veggies: Enhance the soup with additional vegetables like mushrooms, carrots, or spinach for added nutrition.
Storage and Reheating
- Uncooked Wontons: Can be frozen on a baking sheet until solid, then transferred to a freezer bag. They will keep for up to 3 months. Cook directly from frozen, adding 1-2 minutes to the cooking time.
- Broth: Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Assembled Soup: Best consumed immediately. Store broth and cooked wontons separately if you have leftovers.
- Reheating: Gently warm the broth on the stovetop. Add the cooked wontons for the last minute just to heat through. Avoid microwaving wontons as they can become tough.
FAQs
Q: Can I make wontons ahead of time? A: Yes! Uncooked wontons can be refrigerated for up to 24 hours or frozen for longer storage.
Q: What’s the difference between wonton soup and dumpling soup? A: While both are types of Chinese dumpling soup, wontons are typically made with thinner wrappers and have a different folding technique compared to other Chinese dumplings like jiaozi.
Q: I can’t find wonton wrappers. What can I use instead? A: Gyoza wrappers or thin dumpling wrappers can work in a pinch, though the texture will be slightly different.
Q: How do I know when the wontons are cooked? A: Wontons are done when they float to the surface and the wrappers become translucent, usually after 3-4 minutes of boiling.
Q: Can I make this soup with store-bought frozen wontons? A: Yes, you can use frozen wontons if you’re short on time, but homemade ones offer superior taste and texture.
Q: Where can I find ingredients like sesame oil and wonton wrappers? A: Most larger supermarkets carry these items in the international foods section, or you can find them at any Asian grocery store.
Conclusion
This homemade wonton soup brings the authentic flavors of Chinese dumpling soup right to your kitchen. It’s the perfect recipe for when you’re craving the comfort of restaurant-quality Chinese food but want to enjoy it in the comfort of your own home. The combination of delicate wontons and flavorful broth makes for a satisfying meal that’s impressive enough for guests yet simple enough for a weeknight dinner. Once you master this basic recipe, you can customize it to suit your taste preferences and create your perfect bowl of wonton soup, no need to search for “won ton soup near me” again!
Additional Recipes to Complement Your Wonton Soup
If you’re looking to expand your homemade meal options, why not try some equally comforting and flavorful dishes? For another soup that packs a punch, this Cabbage Fat-Burning Soup is a nutritious choice that pairs well with lighter fare like wonton soup. If you’re in the mood for a chicken-based dish, the Slow Cooker Honey Garlic Chicken delivers a sweet and savory flavor profile that complements Asian-inspired meals. For a satisfying side, consider making Fluffy Cottage Cheese Cloud Bread, which is both light and delicious. If you love exploring new flavors, the Homemade Siomai with Chili Garlic Oil can be a great addition to your homemade dumpling collection. And for those who enjoy hearty pasta dishes, don’t miss the One-Pan Chicken with Creamy Buttered Noodles, which brings a rich and creamy balance to your meal selection.
Homemade Wonton Soup
Equipment
- Mixing Bowl
- Large Pot
- Slotted Spoon
- Cutting Board
- Knife
Ingredients
Wonton Filling
- 1/2 pound ground pork
- 1/4 pound shrimp peeled, deveined, and finely chopped
- 2 green onions finely chopped
- 1 tbsp ginger minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1 package wonton wrappers about 40-50 wrappers
- 1 egg beaten, for sealing wrappers
Broth
- 8 cups chicken stock
- 2 inches fresh ginger sliced
- 3 cloves garlic smashed
- 2 green onions white parts only (save green parts for garnish)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- salt to taste
Garnish
- thinly sliced green onions
- baby bok choy blanched
- fresh cilantro leaves
- chili oil optional
Instructions
- Prepare the wonton filling: In a large bowl, combine ground pork, chopped shrimp, green onions, ginger, soy sauce, sesame oil, and white pepper. Mix thoroughly. Cover and refrigerate for 30 minutes.
- Make the wontons: Place a wonton wrapper on a clean surface. Add 1 teaspoon of filling to the center, brush edges with beaten egg, and fold diagonally into a triangle. Bring two corners together and press to seal.
- Prepare the broth: In a large pot, combine chicken stock, ginger, garlic, white parts of green onions, soy sauce, and rice vinegar. Bring to a boil, then simmer for 20 minutes. Strain and return to pot, adding sesame oil and adjusting seasoning.
- Cook the wontons: Bring a separate pot of water to a boil. Add wontons in batches and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon.
- Assemble the soup: Blanch baby bok choy in the same pot for 1 minute. Ladle hot broth over cooked wontons in bowls and garnish with green onions, cilantro, and chili oil.