Homemade Wonton Soup Recipe: A Comforting Asian Classic
I’ll be honest with you – there’s something almost magical about folding tiny wontons while the kitchen fills with that unmistakable aroma of ginger and simmering broth. Maybe it’s the meditative rhythm of crimping each dumpling, or perhaps it’s knowing that in just thirty minutes, you’ll have a bowl of pure comfort that rivals your favorite takeout spot. But here’s what most people don’t realize about making wonton soup at home.
Why You’ll Love this Homemade Wonton Soup
Comfort food doesn’t get much better than a steaming bowl of wonton soup, where tender dumplings bob like little pillows in savory broth.
I’m telling you, this recipe will become your go-to when you need something soul-warming.
What makes this so special? Well, you control every ingredient. No mystery meat or sodium overload from takeout containers.
Plus, making wontons is oddly therapeutic, like edible origami that actually tastes amazing.
The best part? You can make a huge batch and freeze extras.
Future you’ll thank present you when dinner’s ready in minutes.
What Ingredients are in Homemade Wonton Soup?
Making homemade wonton soup starts with gathering the right ingredients, and trust me, this list is shorter than you might think. You probably have half of these items sitting in your pantry already, which makes this soup even more appealing for those “what’s for dinner” moments.
The beauty of wonton soup lies in its simplicity. We’re talking about basic proteins, a few aromatics, and some pantry staples that come together to create something truly magical. No exotic ingredients or specialty shopping required here.
Ingredients:
- 50–60 wonton wrappers
- 200 g lean pork mince
- 200 g peeled prawns, chopped
- 1 tbsp grated ginger
- 2 shallots, finely chopped
- 1 tbsp light soy sauce
- 2 tbsp Shaoxing cooking wine
- 1/2 tsp salt
- 2 tbsp toasted sesame oil
- 6 cups chicken broth
- Baby bok choy or leafy greens (optional)
Ingredient Notes and Substitutions:
Let’s talk about those wonton wrappers first, because they’re kind of the star of the show. You’ll find them in the refrigerated section of most grocery stores, usually near the tofu or in the Asian foods area.
They come in squares, and honestly, they’re like little blank canvases waiting for your filling masterpiece.
The protein combo of pork and prawns creates this incredible texture contrast that makes each bite interesting. But here’s the thing, if prawns aren’t your jam or they’re too pricey, you can absolutely use all pork or even substitute with chicken.
Ground turkey works too, though it’ll be a bit leaner.
Shaoxing cooking wine might sound fancy, but it’s basically Chinese rice wine that adds this subtle depth to the filling. Can’t find it? Dry sherry works as a substitute, or you can skip it entirely if you’re not drinking alcohol.
The wontons won’t cry about it, I promise.
For the broth, quality matters here since it’s fundamentally half your soup. Store-bought chicken broth is perfectly fine, just go for the low-sodium version so you can control the saltiness.
Homemade is fantastic if you’ve got it, but we’re not all meal-prep wizards with containers of liquid gold in our freezers.
How to Make this Homemade Wonton Soup
Making wonton soup might seem intimidating at first, but I’m telling you, it’s basically just organized dumpling assembly followed by some strategic simmering. The whole process breaks down into three main acts: make the filling, wrap the wontons, and bring everything together in a beautiful, steamy finale.
Making the Filling
Start by combining your 200g lean pork mince and 200g chopped prawns in a mixing bowl. This is where the magic begins, so don’t rush this part. Add 1 tablespoon grated ginger, 2 finely chopped shallots, 1 tablespoon light soy sauce, 2 tablespoons Shaoxing cooking wine, 1/2 teaspoon salt, and 2 tablespoons toasted sesame oil.
Mix everything together with your hands or a fork until it’s well combined. The mixture should look cohesive and smell absolutely fantastic. If you’re feeling fancy, you can mix it in one direction to develop the texture a bit more, but honestly, thorough mixing in any direction works just fine for us home cooks.
Wrapping the Wontons
Here’s where things get a little meditative, assuming you don’t mind repetitive tasks. Lay out your 50-60 wonton wrappers on a clean surface, but not all at once unless you want them drying out faster than your motivation to finish folding.
Take about 1 teaspoon of filling and place it in the center of each wrapper. Don’t overfill them, because greedy wontons are wontons that explode in the pot, and nobody wants that drama. Dip your finger in water and moisten the edges of the wrapper. Then fold it however makes you happy, whether that’s a simple triangle, an envelope fold, or those fancy little purse shapes that look like tiny edible handbags.
The key is sealing those edges properly. Press firmly to make sure there are no air bubbles trapped inside, because those little pockets of air will cause your wontons to float prematurely or burst during cooking.
Preparing the Broth and Assembly
While you’re folding wontons, get your 6 cups chicken broth simmering in a large pot. You can add some garlic cloves and extra ginger slices to the broth for more flavor, then fish them out before serving. This isn’t strictly necessary if you’re using good-quality broth, but it definitely doesn’t hurt.
If you’re using baby bok choy or other leafy greens, blanch them quickly in the simmering broth until they’re bright green and tender. Remove them and set aside, because they’ll continue cooking later and you don’t want them turning into green mush.
Cooking the Wontons
Bring a separate large pot of water to a rolling boil. This is important, the water needs to be properly boiling, not just making polite bubbling sounds. Drop your wontons into the boiling water, being careful not to overcrowd the pot. Cook them until they float to the surface, which usually takes about 3-4 minutes.
Floating wontons are happy wontons, that’s your cue that the filling is cooked through and the wrappers are tender. Use a slotted spoon to transfer the cooked wontons directly into your serving bowls.
Final Assembly
Ladle the hot, seasoned broth over the wontons in each bowl. Add your blanched greens if you’re using them. The soup should be steaming hot, fragrant, and looking like something you’d order at your favorite Chinese restaurant.
Taste and adjust the seasoning if needed. Sometimes a splash of soy sauce or a drizzle of sesame oil makes all the difference between “this is good” and “why haven’t I been making this every week.”
Homemade Wonton Soup Substitutions and Variations
One beautiful thing about wonton soup is how forgiving it’s when you need to swap ingredients or make it your own.
Can’t find prawns? Ground chicken works beautifully. No Shaoxing wine? Dry sherry’s your friend.
I love experimenting with different proteins—turkey, beef, even mushrooms for vegetarians.
Sometimes I’ll toss in water chestnuts for crunch or add chili oil when I’m craving heat.
The broth’s flexible too. Vegetable stock works fine, though you’ll miss that rich depth.
Want something fancy? Try adding miso paste or a splash of rice vinegar for tang.
What to Serve with Homemade Wonton Soup
Wonton soup’s already pretty complete on its own, but I like to think of it as the star of a cozy meal that deserves some thoughtful supporting cast members.
I love pairing it with crispy spring rolls or potstickers for extra texture contrast. The crunch against that silky broth? Pure magic.
Light cucumber salad with rice vinegar dressing cuts through the richness beautifully.
For something heartier, fried rice works perfectly—though honestly, steamed jasmine rice does the trick too.
Chinese broccoli or stir-fried vegetables round out the meal without competing with those delicate wontons floating in your bowl.
Final Thoughts
Why does homemade wonton soup feel so much more satisfying than takeout? I think it’s because you control every element, from the tender filling to that perfect broth temperature.
There’s something magical about watching those little dumplings bob to the surface, knowing you’ve crafted each one by hand. Sure, my wontons might look wonky compared to restaurant perfection, but they taste like home.
This recipe isn’t just about feeding your body – it’s about creating something meaningful. Every fold, every simmer, brings comfort that no delivery order can match.
Homemade Wonton Soup
Ingredients
- 50 –60 wonton wrappers
- 200 g lean pork mince
- 200 g peeled prawns chopped
- 1 tbsp grated ginger
- 2 shallots finely chopped
- 1 tbsp light soy sauce
- 2 tbsp Shaoxing cooking wine
- 1/2 tsp salt
- 2 tbsp toasted sesame oil
- 6 cups chicken broth
- Baby bok choy or leafy greens optional
Instructions
- In a large bowl, mix together pork mince, chopped prawns, grated ginger, finely chopped shallots, light soy sauce, Shaoxing cooking wine, salt, and toasted sesame oil until well combined.
- Place approximately 1 teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, fold diagonally or into desired shape, and seal tightly to prevent opening during cooking.
- In a large pot, bring chicken broth to a simmer. Add garlic and ginger slices for extra flavor, then remove aromatics before serving.
- If using bok choy or leafy greens, blanch them briefly in the simmering broth until tender.
- Bring a separate pot of water to a rolling boil. Cook wontons in batches for 3-4 minutes until they float to the surface and are cooked through.
- Using a slotted spoon, transfer cooked wontons to serving bowls. Ladle hot broth over wontons and add blanched vegetables if desired.
Notes
Nutrition
Frequently Asked Questions
Can I Make Wonton Soup Vegetarian or Vegan?
I can easily make wonton soup vegetarian by substituting the pork and prawns with mushrooms, tofu, or vegetables. For vegan versions, I’ll use vegetable broth instead of chicken broth.
How Long Does Homemade Wonton Soup Last in the Refrigerator?
I’d store your homemade wonton soup in the refrigerator for up to three days. I recommend keeping the broth and wontons separate if possible, as the wrappers can become mushy when stored together.
What’s the Difference Between Wonton Soup and Dumpling Soup?
I’d say wontons are typically thinner-skinned with delicate pleated folds, while dumplings often have thicker wrappers and heartier fillings. Both create satisfying soups, but wontons tend to be more refined and silky.
Can I Use Frozen Wontons Instead of Making Them Fresh?
I actually recommend keeping frozen wontons on hand since they’re so convenient. Just cook them straight from frozen – they’ll take an extra minute or two to float, but they taste just as delicious.
Why Do My Wontons Fall Apart When Cooking?
I’ve found wontons fall apart when they’re not sealed properly or the water’s boiling too vigorously. Make sure you moisten the wrapper edges well and seal tightly, then use a gentle simmer instead.