Make perfect restaurant-quality wonton soup at home with this foolproof recipe.
What You’ll Get:
- No-fail technique for sealing wontons perfectly every time
- Flavorful broth with just 5 ingredients
- 24-28 plump wontons (perfect for 4 servings)
- Freezer-friendly recipe for quick weeknight meals
Why You Need This Easy Wonton Soup Recipe
Ever craved that perfect bowl of wonton soup but felt intimidated by making it yourself? I’ve been there too. After countless takeout orders, I finally cracked the code on making Easy Wonton Soup at home that rivals any restaurant version.
The secret? Simple ingredients and a foolproof folding technique anyone can master. This Easy Wonton Soup comes together in just 30 minutes using ingredients you can find at any grocery store. No more waiting for delivery or paying premium prices for something you can easily make yourself!
Whether you’re fighting a cold (this soup works miracles!) or just want a satisfying dinner, this recipe delivers big flavor with minimal effort. Once you try this Easy Wonton Soup recipe, it’ll become your new go-to comfort meal.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 22g |
| Carbohydrates | 28g |
| Fat | 14g |
| Fiber | 1g |
| Sodium | 980mg |
| Cholesterol | 65mg |
Serving size: 6-7 wontons with broth (approximately 2 cups)
What You’ll Need
Kitchen Tools
| Tool | Why You Need It |
|---|---|
| Large soup pot | For making the broth |
| Medium mixing bowl | For preparing the filling |
| Small bowl | For water to seal wontons |
| Measuring spoons/cups | For accuracy |
| Slotted spoon | For removing wontons |
| Sharp knife | For chopping ingredients |
| Cutting board | For prep work |
| Baking sheet | For placing finished wontons |
Ingredients
| For the Wontons | Amount |
|---|---|
| Ground pork | 1/2 pound |
| Green onions | 2, finely chopped |
| Fresh ginger | 1 tablespoon, minced |
| Soy sauce | 1 tablespoon |
| Sesame oil | 1 teaspoon |
| White pepper | 1/4 teaspoon |
| Wonton wrappers | 1 package (about 30 pieces) |
| For the Broth | Amount |
|---|---|
| Chicken broth | 8 cups |
| Soy sauce | 2 tablespoons |
| Fresh ginger | 1 inch piece, sliced |
| Green onions | 2, cut into 2-inch pieces |
| Sesame oil | 1 teaspoon |
| For Serving | Amount |
|---|---|
| Green onions | 2 tablespoons, chopped |
| Baby bok choy (optional) | 2, halved |
| Chili oil (optional) | To taste |
Ingredient Substitutions
Can’t find everything? No problem! Here are some easy swaps:
- Ground pork: Ground chicken or turkey work well too
- Fresh ginger: 1/2 teaspoon ground ginger in a pinch
- Wonton wrappers: Dumpling wrappers (cut into squares)
- Chicken broth: Vegetable broth for a vegetarian version (with veggie filling)
- Baby bok choy: Spinach or napa cabbage
If you love comforting soups, you might also enjoy my hearty potato soup recipe which uses a similar technique for creating rich flavor quickly.
Step-by-Step Instructions
Phase 1: Preparation (10 minutes)
- Clean and organize your workspace:
- Wipe down your counter with soap and water
- Set up a large cutting board
- Have paper towels nearby
- Place a garbage bowl for scraps within reach
- Prepare your ingredients:
- Take ground pork out of refrigerator 15 minutes before starting
- Unwrap wonton wrappers but keep in stack
- Cover wonton wrappers with a slightly damp (not wet) paper towel to prevent drying
- Set up your wonton assembly station:
- Place a large baking sheet lined with parchment paper on your left
- Put wonton wrappers in the center
- Fill a small bowl with room temperature water for sealing
- Keep space on your right for assembling
- Prepare your aromatics:
- For green onions:
- Wash thoroughly under cold water
- Cut off root ends and any wilted parts
- Slice very finely (as thin as possible)
- Separate into two portions (for filling and broth)
- For ginger:
- Peel using the edge of a spoon
- Mince one portion finely (for filling)
- Slice other portion into thin rounds (for broth)
- For green onions:
Phase 2: Make the Filling (5-7 minutes)
- In a medium mixing bowl, place:
- Ground pork (should be cool but not cold)
- Finely chopped green onions
- Minced ginger
- Soy sauce
- Sesame oil
- White pepper
- Mix the filling properly:
- Use clean hands or a spoon
- Mix in one direction only (this creates better texture)
- Continue until everything is evenly combined
- No streaks of seasoning should be visible
- Filling should look uniform in color
- Test the seasoning:
- Take a small amount (about 1 teaspoon)
- Form into a tiny patty
- Microwave for 15-20 seconds until cooked
- Taste and adjust seasoning if needed:
- Need salt? Add a bit more soy sauce
- Need more depth? Add a dash more sesame oil
- Want more kick? Add more white pepper
Phase 3: Fold the Wontons (15-20 minutes)
- Prepare your workspace:
- Keep wonton wrappers covered
- Only take out 4-5 wrappers at a time
- Have your water bowl and filling nearby
- Position your lined baking sheet ready
- For each wonton:
- Place one wrapper on your work surface like a diamond
- Keep remaining wrappers covered
- Add exactly 1 teaspoon filling to center (use measuring spoon at first)
- Don’t overfill – this is the most common mistake!
- Sealing technique:
- Dip finger in water
- Run wet finger along two edges (making an “L” shape)
- Don’t use too much water – wrapper should be damp, not wet
- Fold wrapper in half to form triangle
- Press edges firmly, working from center outward
- Push out any air bubbles – they can cause wontons to break
- Final fold:
- Hold triangle with long edge facing you
- Dab water on one corner
- Bring corners together, overlapping slightly
- Press firmly to seal
- Final shape should look like a nurse’s cap
- Place on baking sheet:
- Put completed wontons on prepared sheet
- Don’t let them touch each other
- Keep covered with clean kitchen towel
- Continue until all filling is used
Phase 4: Make the Soup Base (15 minutes)
- Start the broth:
- Place large pot on stove
- Pour in chicken broth
- Turn heat to medium-high
- Cover pot with lid
- While broth heats:
- Add sliced ginger
- Add green onion pieces
- Add soy sauce
- Stir gently to combine
- Bring to proper temperature:
- Wait for broth to come to gentle boil
- Reduce heat to medium-low
- You want to see small bubbles, not a rolling boil
- Simmer for 5 minutes to infuse flavors
- Finish the broth:
- Remove ginger slices and green onions with slotted spoon
- Add sesame oil
- Stir gently
- Keep at a bare simmer
When you’re feeling under the weather, this Easy Wonton Soup provides similar comforting benefits to my ultimate soup for sickness – both offer that perfect combination of hydration and nourishment.
Phase 5: Cook the Wontons (7-10 minutes)
- Prepare for cooking:
- Make sure broth is at gentle simmer
- Have slotted spoon ready
- Clear space for serving bowls
- Add wontons carefully:
- Drop them in one at a time
- Use slotted spoon to lower into broth
- Don’t crowd the pot – cook in batches if needed
- Stir very gently to prevent sticking
- Watch for doneness signs:
- Wontons will float when nearly done
- Wrappers become translucent
- Filling should be cooked through (4-5 minutes)
- Cut one open to check if unsure
- Add vegetables (if using):
- Add baby bok choy now
- Cook until just tender (2-3 minutes)
- Should still be bright green
Phase 6: Serving (5 minutes)
- Prepare serving bowls:
- Warm bowls with hot water, then dry
- Have garnishes ready
- Portion the soup:
- Place 6-7 wontons in each bowl
- Add vegetables if using
- Ladle hot broth over top
- Leave room for garnishes
- Final touches:
- Sprinkle with chopped green onions
- Add chili oil if desired
- Serve immediately while hot
Troubleshooting Tips
| Problem | Solution |
|---|---|
| Wontons breaking open | Ensure edges are well-sealed and broth is at a gentle simmer |
| Filling too wet | Add 1 teaspoon cornstarch to bind mixture |
| Wrappers drying out | Keep covered with damp cloth at all times |
| Broth too salty | Add 1 cup water or unsalted broth |
| Filling falling out | Use less filling (1 teaspoon max) and seal completely |
| Wontons sticking to each other | Don’t let them touch on baking sheet or in pot |
Variations & Substitutions
Protein Variations
- Chicken Wontons: Swap ground pork for ground chicken
- Shrimp Wontons: Replace pork with 8 oz raw shrimp, finely chopped
- Pork & Shrimp Combo: Use 1/4 lb each of ground pork and chopped shrimp
Vegetarian Options
- Replace meat with:
- 8 oz finely chopped mushrooms (shiitake preferred)
- 4 oz crumbled firm tofu
- 1 tablespoon extra soy sauce
- 1 teaspoon minced garlic
Broth Variations
- Spicy Broth: Add 1 tablespoon chili oil or 1 teaspoon chili flakes
- Miso Broth: Add 2 tablespoons white miso paste
- Richer Broth: Add 1 tablespoon oyster sauce
Add-ins
- Sliced mushrooms
- Bean sprouts
- Corn kernels
- Julienned carrots
This Easy Wonton Soup recipe pairs wonderfully with my Brussels Sprout Soup for a complete Asian-inspired meal with contrasting flavors.
Storage & Reheating
Storing Uncooked Wontons
- Freeze on baking sheet until solid (about 1 hour)
- Transfer to freezer bag or container
- Label with date
- Store up to 3 months
- Cook frozen (add 2-3 minutes cooking time)
Storing Leftover Soup
- Broth: Store separately from wontons
- Cooked wontons: Refrigerate for up to 2 days
- Complete soup: Not recommended (wontons get soggy)
Reheating
- Broth: Bring to simmer on stovetop
- Leftover wontons: Add to simmering broth for 2 minutes
- Never microwave – wrappers become tough and chewy
Safety Notes & Tips
Food Safety
- Wash hands for 20 seconds before and after handling raw pork
- Use separate cutting boards for meat and vegetables
- Cook pork filling to 165°F (74°C)
- Refrigerate leftovers within 2 hours
- Never taste raw filling
Allergy Information
- Contains: Wheat (wrappers), soy (soy sauce)
- Check wrapper ingredients for eggs
- Can contain sesame (oil)
Pro Tips
- Make in batches: Prepare double filling, freeze half for later
- Wrapper hack: If wrappers are too dry, cover with damp paper towel for 30 seconds
- Filling secret: Let sit 15 minutes before using for better flavor
- Quick family meal: Make wontons on weekend, freeze, cook during week
- Kid-friendly: Let kids help with folding (supervision required)
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4
