Wonton Soup Recipe

Wonton soup is one of the most beloved comfort foods in Chinese cuisine, with roots stretching back more than a thousand years. The word wonton (húntun in Mandarin, wahn tan in Cantonese) is often translated as “swallowing clouds,” a poetic description of the delicate dumplings floating in clear broth.

In southern China, especially Guangdong and Hong Kong, wonton noodle soup is a cherished everyday meal, while in the United States, Chinese-American restaurants made wonton soup a menu staple, often enjoyed as a warm starter or a comforting meal on its own.

This homemade version brings that restaurant favorite into your kitchen. Ground pork is seasoned with soy sauce, rice wine vinegar, sesame oil, fresh ginger, a touch of brown sugar, and green onions, creating a juicy, savory, slightly sweet filling. Spoonfuls are wrapped in thin wonton wrappers and folded into elegant, bite-sized dumplings, then gently boiled until tender and silky. They’re served in a fragrant, aromatic broth of chicken stock infused with garlic, soy sauce, sesame oil, and green onions. The result is light yet satisfying, with tender, flavorful wontons floating in a clear, savory broth that warms you from the inside out.

Why People Will Love Wonton Soup Recipe Recipe

A beloved classic: Wonton soup is a favorite at Chinese restaurants and in homes worldwide.

Juicy, flavorful filling: Seasoned pork with ginger, soy sauce, and sesame oil is savory and aromatic.

Silky, tender wrappers: Thin wonton wrappers cook into delicate, slippery dumplings.

Fragrant, savory broth: Chicken broth infused with garlic, soy sauce, and sesame oil is light yet full of flavor.

Better than takeout: Homemade wontons taste fresher and more flavorful.

Comforting and light: Warm and satisfying without feeling heavy.

Fun to make: Folding wontons is a relaxing, enjoyable kitchen activity, great with family.

Freezer-friendly: Make a big batch and freeze for quick meals anytime.

Ready in about 45 minutes: Including folding time.

Simple ingredients: Most are pantry staples.

Customizable: Add shrimp, vegetables, or noodles.

Perfect for cold or sick days: A soothing, nourishing bowl.

Key Ingredients

Ground pork: The classic wonton filling. Its natural fat keeps the filling juicy and flavorful. A mix of pork and shrimp is also traditional.

Rice wine vinegar: Adds a subtle tang that brightens the filling.

Soy sauce: Adds savory, salty umami flavor to both the filling and the broth.

Sesame oil: Brings a rich, nutty, toasty aroma that’s essential in Chinese cooking.

Fresh ginger: Adds warm, zesty, slightly spicy flavor and freshness.

Brown sugar: Balances the salty and tangy flavors with a hint of sweetness.

Green onions: Add mild onion flavor and freshness to the filling and broth.

Wonton wrappers: Thin, square sheets made from flour, egg, and water. They cook up silky and tender.

Chicken broth: Forms the savory base of the soup.

Garlic: Adds aromatic depth to the broth.

Expert Tips

Mix the filling well: Stir the filling vigorously in one direction for a minute or two to create a springy, cohesive texture.

Test the seasoning: Cook a small spoonful of filling in a skillet and taste before wrapping.

Don’t overfill: About 1 heaping teaspoon of filling per wrapper prevents bursting.

Keep wrappers covered: Cover unused wrappers with a damp towel to prevent them from drying out and cracking.

Seal well: Press out air bubbles and seal the edges firmly to keep the wontons from opening as they cook.

Use a floured tray: Place shaped wontons on a lightly floured tray so they don’t stick.

Cook wontons separately: Boiling them in plain water keeps the broth clear and prevents excess starch from clouding it.

Don’t overcrowd the pot: Cook in batches if needed so the wontons don’t stick together.

Stir gently: Give the water a gentle stir when adding wontons to prevent sticking.

Cook until they float: Wontons are usually done when they float and the filling is cooked through.

Enhance the broth: Add sliced ginger, star anise, or dried shiitake mushrooms to the broth for deeper flavor.

Add greens: Blanch bok choy, spinach, or napa cabbage and add to the soup.

Finish with white pepper: A pinch of white pepper adds authentic warmth.

Wonton Soup Recipe

Ingredients

For the wontons:

Ground pork: 8 oz

Rice wine vinegar: 1 tablespoon

Soy sauce: 1 tablespoon

Sesame oil: 1 teaspoon

Fresh ginger: 1 teaspoon, grated

Brown sugar: 1 teaspoon

Green onions: 2, finely chopped

Square wonton wrappers: 24 (about 3½ inches each)

Water: a small bowl, for sealing

For the broth:

Chicken broth: 6 cups (1,440 g)

Garlic: 1½ teaspoons, minced

Soy sauce: 2 tablespoons

Sesame oil: 1 teaspoon

Green onions: 2–3, finely chopped

Instructions

1. Make the filling.

In a large bowl, combine the ground pork, rice wine vinegar, soy sauce, sesame oil, ginger, brown sugar, and green onions.

Mix until well blended.

2. Fill the wrappers.

Place a heaping teaspoon of filling in the center of each wonton wrapper.

3. Fold the wontons.

Lightly wet the edges of the wrapper with water.

Fold it in half diagonally to form a triangle, pressing out any air around the filling and sealing the edges firmly.

4. Shape them.

Gently lift the long edge of the triangle, then bring the two side corners toward each other, overlapping them slightly.

Dab with a little water and press firmly to seal.

Repeat with the remaining wrappers and set the wontons aside on a lightly floured tray while you make the broth.

5. Warm the broth.

In a medium pot over medium heat, combine the chicken broth, garlic, soy sauce, sesame oil, and green onions.

Keep it at a gentle simmer.

6. Cook the wontons.

Meanwhile, bring about 4 quarts of water to a boil in a large pot.

Carefully drop in the wontons and cook for about 5 minutes, until they float and the filling is fully cooked.

7. Combine and serve.

Lift the wontons out with a slotted spoon, let them drain briefly, and add them to the warm broth.

Ladle into bowls and serve hot.

Enjoy!

Important Notes When Making Wonton Soup Recipe

Cook pork thoroughly: The filling should reach an internal temperature of 160°F (71°C).

Wrapper size: Standard square wonton wrappers are about 3½ inches. Larger wrappers will need more filling.

Watch the salt: Soy sauce and chicken broth are salty. Use low-sodium versions to control sodium.

Freshness: Wonton wrappers dry out quickly. Keep them covered and work in small batches.

Storage (cooked): Store cooked wontons and broth separately in the refrigerator for up to 2–3 days.

Wontons stored in broth become soggy.

Freezing (uncooked): Freeze uncooked wontons in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Cook directly from frozen, adding 1–2 minutes.

Allergens: Contains wheat, soy, sesame, and eggs (in most wrappers).

How to Enjoy Wonton Soup Recipe After Cooking

Serve it hot. Ladle the warm broth into bowls, add several wontons to each, and garnish with fresh green onions.

Add finishing touches.

Sliced green onions
A drizzle of sesame oil
A pinch of white pepper
Chopped cilantro
Chili oil or chili crisp for heat
A splash of soy sauce or black vinegar

Make it heartier.

Wonton noodle soup: Add cooked egg noodles to the broth.
Greens: Add bok choy, spinach, or napa cabbage.
Mushrooms: Add sliced shiitake or enoki mushrooms.
Protein: Add shrimp, sliced chicken, or char siu pork.

Pair with sides.

Egg rolls or spring rolls
Fried rice
Potstickers or dumplings
Steamed bao buns
Stir-fried vegetables
Scallion pancakes

Serve as part of a Chinese meal. Start with wonton soup, then serve fried rice, stir-fried vegetables, and a main dish like orange chicken or beef and broccoli.

Pair with drinks. Jasmine tea, oolong tea, green tea, or a light lager.

Store and reheat.

Refrigerate: Store wontons and broth separately for up to 2–3 days.
Reheat: Warm the broth, then add the wontons just until heated through.
Freeze uncooked wontons: Cook from frozen for an easy future meal.

Nutrition Information

Estimated per serving (6 wontons with about 1½ cups of broth), based on 4 servings, made with regular soy sauce and regular chicken broth.

Note: Sodium is high because of the regular chicken broth and soy sauce. Using low-sodium chicken broth and low-sodium soy sauce lowers sodium to about 900–1,000 mg per serving. Using lean ground pork reduces each serving by about 40 calories and 5 g of fat.

Smart FAQs About This Recipe

What’s the difference between wontons and dumplings?
Wontons are made with thin, square wrappers and are often served in soup. Dumplings like potstickers or jiaozi use thicker, round wrappers and are usually pan-fried, steamed, or boiled.

Can I use shrimp in the filling?
Yes. A mix of ground pork and chopped shrimp is very traditional, especially in Cantonese wontons. Use about 4 oz of each.

Can I use ground chicken or turkey?
Absolutely. Ground chicken or turkey makes a lighter filling. Add a little extra sesame oil to keep it moist.

Can I make wonton soup vegetarian?
Yes. Fill the wontons with finely chopped mushrooms, tofu, cabbage, and carrots, and use vegetable broth.

Where can I buy wonton wrappers?
Look in the refrigerated section of most grocery stores, often near the tofu or produce, or at Asian markets.

Why cook the wontons separately from the broth?
Cooking them in plain water keeps the broth clear and prevents excess flour from the wrappers from making it cloudy and starchy.

How do I know when the wontons are done?
They float to the surface and the wrappers become translucent. Cut one open to make sure the filling is cooked through, or check that it reaches 160°F (71°C).

Why did my wontons fall apart?
They may have been overfilled, not sealed well, or boiled too vigorously. Use less filling, seal the edges firmly with water, and cook at a gentle boil.

Can I make wontons ahead of time?
Yes. Fold the wontons and freeze them uncooked on a tray, then transfer to freezer bags. Cook straight from frozen for 6–7 minutes.

Can I fry the wontons instead?
Yes. Deep-fry them at 350°F (175°C) for 2–3 minutes until golden and crispy, then serve with sweet and sour sauce or chili sauce.