I’ve always found homemade wonton soup to be a comforting dish, but getting it just right took some trial and error. The key lies in balancing the filling’s flavors and crafting a broth that’s rich yet delicate. I’ll share the steps I’ve refined over time, from folding the wrappers to simmering the broth. If you’re looking to elevate this classic, there’s a detail or two here that might surprise you.
Recipe
There’s something magical about a bowl of homemade wonton soup—it’s comfort in its purest form, and once you try this recipe, you’ll never look at takeout the same way again.
The secret? Homemade wontons filled with juicy ground pork, fragrant ginger, and garlic, all wrapped in delicate dumpling skins that melt in your mouth.
Paired with a savory, umami-rich broth infused with sesame oil and green onions, every spoonful feels like a warm hug. I’ve been making this for years, tweaking it until it’s just right, and I can tell you—this is the one.
The best part? It’s simpler than you think to recreate this restaurant-quality classic at home. Whether it’s a chilly evening or you’re craving something nourishing, this wonton soup will hit the spot every time.
Let’s get started!
Ingredients
When it comes to crafting the perfect wonton soup, the ingredients are key to achieving that authentic, restaurant-quality flavor. Freshness is your best friend here—opt for high-quality proteins and vibrant vegetables to make your soup shine. Let’s break it down so you can nail it every time.
For the Wonton Filling:
- Ground pork: The star of the filling—go for a mix with a bit of fat for juiciness.
- Shrimp: Peeled, deveined, and finely chopped for a delicate sweetness.
- Green onions: Adds a fresh, mild oniony kick.
- Garlic: Freshly minced for that unmistakable depth of flavor.
- Ginger: Freshly grated—don’t skip this for that warm, aromatic punch.
- Soy sauce: Use light soy sauce for seasoning—it’s essential for umami.
- Sesame oil: Just a drizzle, but it’s a non-negotiable for that nutty aroma.
- Cornstarch: Helps bind the filling together for perfectly textured wontons.
For the Broth:
- Chicken stock: Homemade is ideal, but a high-quality store-bought version works too.
- Ginger slices: Adds warmth and brightness to the broth—don’t skip!
- Green onions: Toss in a few whole stalks for subtle flavor.
- Soy sauce: Balances the broth with savory notes.
- Mirin (optional): Adds a hint of sweetness—swap with a splash of sugar if unavailable.
- Fish sauce (optional): A tiny bit boosts depth—omit if you’re not a fan.
For the Wonton Wrappers:
– Store-bought wonton wrappers: A time-saver and just as good as homemade when fresh.
Extras for Serving:
- Bok choy or baby spinach: Adds a pop of green and texture to the soup.
- Chili oil or chili crisp: Perfect for those who like a spicy kick.
- Fresh cilantro (optional): A bright, herbal garnish to finish.
Pro Tips:
Fresh is best when it comes to ginger and garlic—powdered versions just won’t deliver the same flavor. If you’re vegetarian, swap the pork and shrimp for finely chopped mushrooms and tofu.
Chill your filling for 15 minutes before wrapping—it’ll make the wontons easier to handle. Freeze extra wontons in a single layer on a tray before transferring to a bag for easy future meals.
How to Make the Best Classic Wonton Soup Method
Prep the filling: Combine ground pork, minced garlic, scallions, soy sauce, sesame oil, and a pinch of sugar in a bowl. Mix gently but thoroughly until the mixture is cohesive and evenly seasoned.
Overmixing can make the filling dense, so stop once everything is well incorporated.
Assemble the wontons: Place a small spoonful of filling in the center of each wonton wrapper. Moisten the edges with water—this helps seal them. Fold the wrapper into a triangle, pressing out any air pockets, then pinch the corners together to form the classic wonton shape.
Pro tip: Work on a clean, dry surface to prevent the wrappers from sticking.
Cook the wontons: Bring a pot of water or broth to a gentle boil. Carefully drop the wontons in, one at a time, and let them cook for about 5-6 minutes, or until they float to the surface.
Avoid overcrowding the pot to guarantee even cooking.
Prepare the broth: While the wontons cook, heat chicken or vegetable broth in a separate pot. Add a splash of soy sauce, a few slices of ginger, and a pinch of white pepper for depth of flavor.
Simmer the broth gently to infuse the aromatics.
Assemble the soup: Once the wontons are cooked, transfer them to serving bowls using a slotted spoon. Ladle the hot broth over the wontons, making sure each bowl gets a generous amount.
Garnish with thinly sliced scallions or a sprinkle of cilantro for freshness.
Serve immediately: Wonton soup is best enjoyed hot, so serve it right away to savor its comforting flavors.
If preparing ahead, store wontons and broth separately to maintain the best texture.
Nutrition
Wonton soup is a nutritious dish that provides a balance of protein, carbohydrates, and fats. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Total Fat | 7g |
| Saturated Fat | 2g |
| Cholesterol | 30mg |
| Sodium | 800mg |
| Total Carbs | 25g |
| Dietary Fiber | 1g |
| Sugars | 2g |
| Protein | 15g |
Chef Tips
To get the most out of your wonton soup, I always recommend using fresh, high-quality ingredients. Opt for homemade broth if possible—it’s more flavorful.
When folding wontons, seal the edges tightly to prevent filling from leaking. Cook them gently to avoid breaking.
Taste and adjust seasoning before serving. Garnish with green onions or cilantro for brightness. These small steps make a big difference in the final dish.
