I’m sharing my Best Wonton Soup, an authentic from scratch Chinese recipe that pairs homemade wontons with richly seasoned broth, tender meat, plump seafood and crisp vegetables.

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I grew up chasing Chinese takeout but this Best Wonton Soup changed everything for me. I still can’t explain why a few simple things like ground pork and green onions make it taste so familiar, yet somehow better than the restaurants.

It’s quick, not fussy, and you can keep wontons in the freezer for nights when you don’t feel like thinking. Some nights I eat it straight from the bowl and call it dinner even if the kitchen is a wreck.

Little surprises hide in every spoonful and it keeps pulling you back for more.

Ingredients

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Thin dough mostly carbs, great texture, not much fiber or protein.
Packed with protein, adds rich savory fat, can be a bit greasy.
Lean seafood, high protein low calories, brings sweet briny bite.
Zingy, aids digestion, bright peppery warmth that cuts richness.
Deep umami, meaty texture, adds fiber and earthy flavor.
Crisp leafy green, lots of vitamin C and fiber, lightens soup.
Warm savory base, comforting saltiness and body, choose low sodium.
Salty umami punch, deepens color and flavor, use sparingly.
Nutty finish, one drizzle goes far, big aroma boost.
Fresh oniony crunch, bright garnish, adds color and mild zest.

Ingredient Quantities

40 wonton wrappers (round or square)

8 oz ground pork

8 oz raw shrimp, peeled and deveined, finely chopped

1 large egg

3 green onions, thinly sliced

1 tbsp grated fresh ginger

2 cloves garlic, minced

1 tbsp light soy sauce (filling)

1 tsp sesame oil (filling)

1 tsp cornstarch

1/2 tsp kosher salt

1/4 tsp white pepper

6 cups low sodium chicken broth

2 tbsp light soy sauce (broth)

1 tbsp Shaoxing wine or dry sherry optional

4 small baby bok choy or 2 cups napa cabbage

4 oz shiitake mushrooms, stems removed

1 tsp sesame oil (finish)

2 scallions, thinly sliced for garnish

handful fresh cilantro, optional

chili oil or red pepper flakes optional

How to Make this

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1. Prep the filling: finely chop the shrimp, thinly slice 3 green onions, grate the ginger and mince the garlic. Crack the egg into a bowl, beat it and reserve a teaspoon for sealing. In a bowl combine 8 oz ground pork, chopped shrimp, most of the beaten egg, green onions, ginger, garlic, 1 tbsp light soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, 1/2 tsp kosher salt and 1/4 tsp white pepper. Mix until tacky so it binds, don’t overwork it though.

2. Fill and fold wontons: lay one wonton wrapper flat, spoon about 1 tsp filling into the center (don’t overfill), brush edges with the reserved egg, fold into a triangle if square or bring edges together for the classic pouch. Press firmly to seal and tuck any loose corners. Keep finished wontons under a damp towel so they don’t dry out.

3. Quick assembly tips: use round wrappers for easy folding, square for triangles. If your first few tear, add a drop of water to the edge and try again, you’ll get the hang of it.

4. Freeze for later: place finished wontons in a single layer on a baking sheet, freeze until firm about 1 hour, then transfer to a labeled freezer bag. Cook from frozen, adding a couple minutes to the cook time.

5. Make the broth: bring 6 cups low sodium chicken broth to a gentle simmer in a large pot. Add 2 tbsp light soy sauce and 1 tbsp Shaoxing wine or dry sherry if using, taste and adjust. Slice 4 oz shiitake mushrooms and add to the broth.

6. Add greens: separate 4 small baby bok choy or roughly chop 2 cups napa cabbage and add to the simmering broth, cook just until bright and tender about 2 to 3 minutes.

7. Cook wontons in broth: gently drop fresh wontons into the simmering broth in batches so they don’t stick together. Keep the pot at a gentle simmer not a rolling boil or wrappers will tear. Wontons are done when they float and filling is cooked, about 4 to 5 minutes from fresh, 6 to 7 minutes from frozen.

8. Finish the soup: stir in 1 tsp sesame oil for aroma, taste and adjust salt or soy if needed. If you like heat, add chili oil or a pinch of red pepper flakes.

9. Serve: ladle wontons, broth, mushrooms and greens into bowls, garnish with the 2 sliced scallions and a handful of fresh cilantro if you like. Eat hot and try not to burn your tongue, it’s worth it.

Equipment Needed

1. Sharp chef’s knife (or a large all-purpose knife)
2. Cutting board
3. Microplane or fine grater for ginger
4. Mixing bowls — one small for the egg, one medium for the filling
5. Measuring spoons
6. Rubber spatula or wooden spoon for mixing (dont overwork the meat)
7. Small pastry brush or a clean fingertip for sealing wontons
8. Baking sheet with parchment paper or silicone mat for freezing
9. Large pot plus a slotted spoon or spider and a ladle for serving

FAQ

Q: How do I fold wontons so they dont fall apart? A: Put about 1 teaspoon of filling in the center, wet the edges with water and fold into a triangle if wrapper is square, or fold in half then pinch the sides together for round wrappers. Press out air pockets, dont overfill, and seal well or they may open while cooking.

Q: Can I make the filling without pork or shrimp? A: Yes, swap pork and shrimp for ground chicken, turkey or a mix of finely chopped mushrooms and tofu for a vegetarian version. Adjust seasoning cause pork is fattier so you might need a bit more soy or sesame oil.

Q: Can I make wontons ahead or freeze them? A: Absolutely, freeze them on a single layer on a tray until firm, then transfer to a freezer bag. Cook straight from frozen in simmering broth, add a few minutes to cooking time until filling is hot all the way through.

Q: How do I make the broth more flavorful without extra salt? A: Use good low sodium chicken stock, a splash of Shaoxing wine or dry sherry, grated ginger and sliced shiitake to boost umami. Taste as you go and add soy sauce slowly so it dont get too salty.

Q: How long do wontons take to cook in the soup? A: Once broth is simmering gently, add wontons and cook 4 to 6 minutes, until they float and filling is cooked. If using frozen wontons add 1 to 2 extra minutes.

Q: How long will leftover soup keep and how should I reheat it? A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium low heat, dont boil hard or wontons can get tough. If frozen, thaw overnight in fridge then reheat slowly.

Easy Wonton Soup Recipe Substitutions and Variations

Wonton wrappers: swap with gyoza or round dumpling wrappers or even egg roll wrappers cut into squares. Wrappers cook about the same but egg roll ones are thicker so boil a little longer.
Ground pork: use ground chicken or turkey or finely crumbled firm tofu for a vegetarian version. Swap 1 for 1, but if you use lean poultry add a teaspoon of oil or a splash of soy for more juice.
Raw shrimp: replace with chopped scallops, lump crab meat, or pre cooked shrimp chopped small. If using cooked shrimp or crab just fold into filling so it doesnt get rubbery.
Light soy sauce: use tamari for gluten free or coconut aminos for soy free. Regular dark soy works too but use a bit less since it can be saltier and stronger in color.

Pro Tips

1. Keep the filling cold and test it first. Chop the shrimp very fine or pulse briefly in a food processor so the texture is uniform, mix just until tacky and not gluey, then chill it for 10 to 20 minutes so it firms up and is easier to spoon into wrappers. Also cook one tiny wonton to check seasoning before you fill all of them.

2. Seal like a pro: use a little beaten egg or water on the edges, press out air pockets so they wont burst, and dont overfill. Work on a damp towel and cover finished wontons or they will dry out and crack. If one tears, dont panic, a drop of water and a firm press usually fixes it.

3. Freeze smart: lay wontons in a single layer until firm then bag them. Cook from frozen and just add a couple minutes to the time. This saves so much prep time and the wrappers hold up better when they go straight from freezer into simmering broth.

4. Make the broth sing: simmer gently so the wrappers dont fall apart, add mushrooms and greens near the end so they stay tender, and finish with a splash of sesame oil and a little Shaoxing or sherry if you have it. Taste as you go, adjust the soy or salt, and if you like heat drizzle some chili oil at the table so everyone can choose their level.