Homemade Wonton Soup Recipe

Homemade Wonton Soup Recipe tastes like warm, savory broth studded with tender pork-and-ginger dumplings and bright scallions. This recipe suits home cooks who crave easy Asian comfort food and takes about 45 minutes from start to bowl. I learned folding techniques at my mother's kitchen table and still laugh at my crooked first attempts.

Why Homemade Wonton Soup Recipe Is Worth It

Homemade Wonton Soup Recipe gives you real, fresh flavor that supermarket takeout cannot match. You control the filling, the seasoning, and the broth richness so every spoonful tastes intentional.
I spent years tweaking ratios to keep the filling juicy and the broth clear and flavorful.

I served this to picky eaters and they asked for seconds ★★★★★

Ingredients

• Wontons

  • 1 pound ground pork (or ground chicken or turkey as a swap)
  • 1 large egg, beaten
  • 2 tablespoons soy sauce (use low sodium if you prefer less salt)
  • 1 tablespoon Shaoxing wine or dry sherry (optional; omit for alcohol-free)
  • 1 tablespoon sesame oil (toasted if you like nuttier flavor)
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 2 scallions, finely chopped
  • 1/2 teaspoon white pepper or ground black pepper
  • 30 wonton wrappers (round or square)
  • Pinch of kosher salt

• Broth

  • 6 cups low-sodium chicken broth (store-bought works; use bone broth for extra depth)
  • 1-inch knob ginger, sliced
  • 1 clove garlic, smashed
  • 1 scallion, halved
  • 1 teaspoon soy sauce, to taste
  • 1/2 teaspoon sesame oil
  • Salt to taste

• Garnishes

  • Thinly sliced scallions
  • Baby bok choy or spinach, briefly blanched
  • Chili oil or Sriracha (optional)
  • Toasted sesame seeds

Pantry shortcuts and brand notes

• Buy ready-made wonton wrappers from the refrigerated Asian section to save time.
• Use a trusted broth brand or a refrigerated bone broth for richer results.
• Swap ground pork for ground chicken to lighten the soup.

Equipment

• Large pot for simmering broth
• Mixing bowl and spoon
• Small bowl of water (for sealing wrappers)
• Slotted spoon or spider strainer
• Ladle and soup bowls

Quick Tips & substitutions

• Use cold filling; it holds together better when you fold.
• Work on a lightly floured or dry surface so wrappers do not stick.
• Substitute shrimp for pork: chop raw shrimp finely and mix with a splash of soy and sesame oil.
• Freeze extra wontons on a tray before bagging to prevent clumping.
• Make the broth a day ahead to let flavors deepen; skim fat before reheating.

How to Make Homemade Wonton Soup Recipe

Make the filling

Combine ground pork, beaten egg, soy sauce, sesame oil, grated ginger, minced garlic, chopped scallions, pepper, and a pinch of salt in a bowl. Mix gently until ingredients come together; avoid overmixing so the filling stays tender. Keep the filling cold until you start assembling.

Assemble wontons

Place one wrapper on your palm or work surface. Add about 1 teaspoon of filling to the center. Dip your finger in water and moisten the wrapper edges. Fold the wrapper over the filling and press to seal, making a triangle or a purse fold depending on wrapper shape. Pinch edges tightly so the filling cannot escape during cooking.

Make the broth

Pour chicken broth into a large pot and add sliced ginger, smashed garlic, and halved scallion. Bring the broth to a simmer over medium heat. Taste and adjust with soy sauce and sesame oil; simmer gently for 10 minutes to let flavors meld, then remove ginger and scallion pieces if you prefer a clearer finish.

Cook and serve

Bring the broth back to a gentle simmer. Drop wontons in batches so they do not stick together. Cook wontons 3 to 5 minutes; they float when cooked and the filling reaches 160 F for pork. Add bok choy or spinach in the last minute to wilt. Ladle broth into bowls, add wontons, and garnish with scallions, sesame seeds, and a drizzle of chili oil if you like heat.

Variations

• Shrimp wontons: use finely chopped raw shrimp with a bit of ginger and white pepper for a bright seafood version.
• Vegetarian: combine finely chopped shiitake mushrooms, tofu, grated carrot, and soy sauce for a satisfying veg option.
• Spicy broth: stir in chile paste or add a spoon of chili oil to the broth for a kick.
• Noodle wonton soup: add cooked egg noodles to make the soup heartier for a main course.

Ways to Serve

Pair the soup with steamed jasmine rice or simple scallion pancakes to round out the meal. Add extra greens like baby bok choy for color and texture. Offer chili oil, soy sauce, and white pepper on the side so guests can adjust seasoning. Serve hot so the wontons stay tender and the broth tastes lively.

Storage

Cool leftover soup quickly and store in airtight containers in the refrigerator for up to 3 days. Freeze cooked wontons in broth in freezer-safe containers for up to 2 months and thaw overnight in the fridge before reheating gently. Store uncooked, frozen wontons on a tray until solid, then transfer to bags to keep for about 3 months.

Ally Sanders

Homemade Wonton Soup Recipe

Homemade Wonton Soup Recipe features tender pork-and-ginger wontons simmered in a light, aromatic chicken broth for a cozy, easy Asian-inspired comfort meal.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Soup

Ingredients

  

• 1 pound ground pork
• 1 large egg, beaten
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 2 scallions, finely chopped
• 1/2 teaspoon white pepper or ground black pepper
• 30 wonton wrappers
• 1 pinch kosher salt

• 6 cups low-sodium chicken broth
• 1 inch fresh ginger, sliced
• 1 clove garlic, smashed
• 1 scallion, halved
• 1 teaspoon soy sauce, or to taste
• 1/2 teaspoon sesame oil
• salt to taste

• thinly sliced scallions
• baby bok choy or spinach, briefly blanched
• chili oil or Sriracha
• toasted sesame seeds

Instructions

 

1. In a mixing bowl, combine the ground pork, beaten egg, soy sauce, sesame oil, grated ginger, minced garlic, chopped scallions, white or black pepper, and a pinch of kosher salt.
2. Mix gently until the ingredients are evenly combined, avoiding overmixing so the filling stays tender. Keep the filling cold while you prepare the wontons.

1. Place one wonton wrapper on your palm or work surface. Add about 1 teaspoon of filling to the center of the wrapper.
2. Dip your finger in water and lightly moisten the edges of the wrapper. Fold the wrapper over the filling to form a triangle or purse shape, depending on the wrapper style.
3. Press and pinch the edges firmly to seal so the filling cannot escape during cooking. Repeat with remaining wrappers and filling.

1. Add the chicken broth to a large pot along with the sliced ginger, smashed garlic, and halved scallion.
2. Bring to a gentle simmer over medium heat and cook for about 10 minutes to let the flavors infuse.
3. Season the broth with soy sauce, sesame oil, and salt to taste. If you prefer a clearer broth, remove the ginger, garlic, and scallion pieces before adding the wontons.

1. Bring the seasoned broth back to a gentle simmer. Add the wontons in batches so they do not crowd or stick together.
2. Cook the wontons for 3 to 5 minutes, or until they float and the pork filling reaches an internal temperature of 160°F (71°C).
3. In the last minute of cooking, add baby bok choy or spinach to the pot and cook just until wilted.
4. Ladle hot broth into serving bowls, add several wontons to each bowl, and garnish with sliced scallions, toasted sesame seeds, and a drizzle of chili oil or Sriracha if desired.

Notes

Nutrition Information
Approximate per 1 serving (about 1/6 of recipe, including broth and wontons): 360 calories; fat 20 g; saturated fat 6 g; carbohydrates 24 g; fiber 1 g; sugars 2 g; protein 20 g; sodium 1250 mg. Values will vary based on brands, exact wonton wrapper size, and garnishes used.