My kitchen smells like a Chinese takeout spot every time I make this wonton soup, and honestly, that’s exactly the point.
This is the soup I make when I want something cozy but light, the kind of meal that fixes a bad day without weighing you down.
Tender little pork dumplings float in a savory ginger scallion broth, and every spoonful tastes like it took hours even though it comes together in well under an hour.
I first started making this after one too many disappointing takeout orders where the wontons were mushy and the broth tasted like salted water.
Once I figured out the right ratio of pork to seasonings and learned how to keep that broth clean and fragrant, I never looked back.
If you love Chinese Dumplings Recipe, you already know how satisfying homemade dumplings can be, and this soup takes that same technique in a brothier direction.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Total Time | 35 minutes |
| Servings | 4 to 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Wonton Soup Recipe
This soup hits that sweet spot between comforting and light, so you can enjoy a full bowl without feeling stuffed afterward.
The filling comes together in one bowl, and folding the wontons is much easier than it looks once you get the hang of it.
It also happens to be a fantastic make-ahead option, since the wontons freeze beautifully for whenever a soup craving hits.
Compared to ordering delivery, this version lets you control the sodium, the freshness of the pork, and exactly how gingery you want that broth to be.
- Ready in about 35 minutes from start to finish
- Uses simple pantry staples plus a few Asian grocery finds
- Freezer friendly wontons for quick future meals
- Light enough for lunch, hearty enough for dinner
- Naturally low in carbs when you skip the noodles
- A great next step after trying my Potsticker Soup Recipe
Ingredients
The ingredient list looks long, but it splits neatly into two groups: what goes inside the wontons and what makes up the broth.
Nothing here is hard to find, and I’ve noted the couple of specialty ingredients that make the biggest difference in flavor.
- For the wonton filling: 1/2 pound ground pork, 2 tablespoons finely chopped napa cabbage, 1 tablespoon minced scallions, 1 teaspoon grated fresh ginger, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon cornstarch, a pinch of white pepper, and 24 to 30 square wonton wrappers
- For the broth: 8 cups chicken stock, 3 slices fresh ginger, 2 whole scallions plus 2 tablespoons sliced for garnish, 2 cloves garlic (smashed), 1 tablespoon soy sauce, 1 teaspoon sesame oil, a pinch of sugar, and salt and white pepper to taste
- Optional additions: a handful of baby bok choy or spinach leaves, thin egg noodles, and chili oil for serving
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a couple of pots and a steady hand for folding.
A few good tools do make the folding and simmering steps go much faster, though.
- A large stock pot for the broth
- A separate medium pot for boiling the wontons
- A mixing bowl for the filling
- A small bowl of water for sealing the wrappers
- A slotted spoon or spider strainer for lifting the wontons out
- A sheet pan lined with parchment for holding folded wontons
- My go-to Air Fryer Egg Rolls Recipe uses a lot of the same folding technique if you want extra practice first
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make wonton soup, based on years of trial and error in my own kitchen.
1. Fresh Wonton Wrappers
Thin, fresh wonton wrappers make all the difference between wontons that fall apart in the broth and ones that hold together perfectly.
Look for the square variety in the refrigerated section of an Asian grocery store, or order a reliable brand online if yours doesn’t carry them.
They also freeze well, so I always keep a spare pack on hand.
2. Toasted Sesame Oil
A good bottle of toasted sesame oil goes a long way in both the filling and the finished broth. I always add a small drizzle right before serving, since the aroma fades quickly once it’s cooked. A little bit lasts a long time, so it’s worth splurging on a quality bottle.
3. Spider Strainer
This tool makes lifting delicate wontons out of boiling water so much easier without tearing the wrappers.
I use mine constantly, not just for this soup but for blanching vegetables and frying too.
It’s inexpensive and one of those tools you’ll wonder how you cooked without.
4. Bamboo Steamer Basket
While this recipe boils the wontons, a bamboo steamer is fantastic if you ever want to steam extra dumplings on the side or reheat leftovers gently.
It also makes a beautiful presentation piece if you’re serving a bigger spread. I’ve had mine for years and it still works like new.
5. High Quality Ground Pork
Since the filling only has a handful of ingredients, the quality of your pork really shows through.
I look for pork with a bit of natural fat, around 20 percent, so the wontons stay juicy instead of drying out.
Grinding your own from pork shoulder is even better if you have a food processor.
Step-by-Step Instructions: How to Make Wonton Soup
1. Make the Wonton Filling
- In a medium mixing bowl, combine the ground pork, chopped napa cabbage, minced scallions, grated ginger, soy sauce, sesame oil, cornstarch, and white pepper.
- Stir everything together with a fork or your hand until just combined, being careful not to overmix, since that can make the filling tough.
- Cover the bowl and let it rest in the fridge for 10 to 15 minutes while you prep your workstation, which helps the flavors meld together.
2. Fold the Wontons
- Fill a small bowl with water and set it beside your wrapper stack.
- Lay a wonton wrapper flat on a clean, dry surface with one corner pointing toward you like a diamond.
- Spoon about one teaspoon of filling into the center of the wrapper.
- Dip your finger in the water and moisten all four edges of the wrapper.
- Fold the wrapper in half over the filling to form a triangle, pressing firmly along the edges to seal and push out any trapped air.
- Bring the two bottom corners of the triangle together in front of the filling, moisten one corner with a touch of water, and pinch them together to seal.
- Place the finished wonton on a parchment lined sheet pan and repeat with the remaining wrappers and filling.
3. Build the Broth
- In a large stock pot, combine the chicken stock, sliced ginger, whole scallions, and smashed garlic cloves.
- Bring the mixture to a boil over medium high heat, then reduce the heat to low and let it simmer uncovered for 10 minutes so the flavors infuse.
- Stir in the soy sauce, sesame oil, sugar, salt, and white pepper, tasting and adjusting the seasoning as you go.
- Strain out the ginger, scallions, and garlic if you prefer a completely clear broth, or leave them in for extra flavor.
4. Cook the Wontons
- Bring a separate medium pot of water to a rolling boil.
- Gently drop the wontons in batches of 8 to 10, stirring softly so they don’t stick to the bottom.
- Cook for 3 to 4 minutes, until the wontons float to the surface and the wrappers turn slightly translucent.
- Use a slotted spoon or spider strainer to lift the cooked wontons out and set them aside in a single layer.
- Repeat with the remaining wontons in batches so the pot doesn’t overcrowd.
5. Assemble the Soup
- If using bok choy or spinach, add the leaves to the simmering broth for the final 2 minutes of cooking, just until wilted.
- Divide the cooked wontons evenly among serving bowls, about 6 to 8 per bowl.
- Ladle the hot broth over the wontons, making sure everyone gets a bit of the greens and aromatics.
- Garnish with the reserved sliced scallions and a drizzle of sesame oil or chili oil if you like a bit of heat.
- Serve immediately while everything is piping hot.
Tips for The Best Wonton Soup
A few small habits separate good wonton soup from great wonton soup, and most of them come down to timing and technique.
Keep these in mind and you’ll get restaurant quality results every time.
- Don’t overfill the wrappers, since too much filling makes them prone to bursting
- Keep unused wrappers covered with a damp towel so they don’t dry out and crack
- Cook the wontons in a separate pot of water rather than directly in the broth to keep the broth clear
- Taste and adjust the broth seasoning right before serving, since flavors mellow as it simmers
- If the filling feels wet, add an extra half teaspoon of cornstarch to help it hold together
- For more folding practice, my One Pan Dumpling Bake uses a similar wrapping method in a completely different format
Serving Suggestions
Wonton soup works beautifully as a starter or as the whole meal, depending on how many wontons you pile into each bowl.
I like rounding it out with something crispy on the side for a bit of textural contrast.
- Pair it with a side of steamed dumplings or spring rolls for a dim sum style spread
- Add cooked thin egg noodles directly to the bowl to turn it into a heartier noodle soup
- Serve alongside Thai Chicken Soup if you’re hosting a bigger Asian inspired dinner
- Top with a spoonful of chili crisp for those who like extra heat
- Offer a small dish of soy sauce and black vinegar on the side for dipping the wontons
Variations of Wonton Soup
Once you’ve mastered the base recipe, it’s easy to change things up depending on what you’re craving or what’s in your fridge.
Here are a few of my favorite twists on the classic.
- Shrimp wontons: swap half the pork for finely chopped raw shrimp for a lighter, slightly sweeter filling
- Vegetarian wontons: use crumbled firm tofu and extra shredded cabbage instead of pork, similar to my Miso Soup Recipe for a plant based bowl
- Spicy broth: stir a spoonful of chili oil or a pinch of Sichuan peppercorns into the broth
- Extra veggies: add sliced mushrooms, snow peas, or shredded carrots to the broth for more color and crunch
- Wonton noodle soup: add cooked wonton noodles or ramen for a more filling one bowl dinner
Storage and Reheating
Wonton soup stores well when you keep the components separate, which prevents the wrappers from getting soggy in the fridge.
This also makes it a great meal prep option for busy weeks.
- Store cooked wontons and broth in separate airtight containers in the fridge for up to 3 days
- Freeze uncooked, folded wontons on a sheet pan until solid, then transfer to a freezer bag for up to 2 months
- Cook frozen wontons directly from frozen, adding an extra minute or two to the boiling time
- Reheat broth on the stovetop over medium heat until simmering, then add the wontons to warm through
- Avoid microwaving wontons directly, since they can turn rubbery, and my PF Chang’s Egg Drop Soup Recipe has more tips on gently reheating delicate soups
Nutritional Facts
Nutrition will vary slightly depending on your specific ingredients and portion size, but here is a general estimate per serving based on 6 wontons and 1.5 cups of broth.
- Calories: approximately 220 per serving
- Protein: 14 grams
- Carbohydrates: 22 grams
- Fat: 8 grams
- Sodium: 780 milligrams
- Fiber: 1 gram
For a full nutritional breakdown of similar Asian inspired soups, check out my Egg Drop Soup Recipe, which uses a comparable broth base.
Health Benefits of Key Ingredients
Beyond tasting great, several ingredients in this soup bring genuine nutritional value to the table.
It’s a nice reminder that comfort food and nourishing food aren’t mutually exclusive.
- Ginger: known for supporting digestion and easing nausea, plus it adds warmth without extra sodium
- Garlic: contains compounds linked to immune support, which is handy during cold and flu season
- Scallions: a good source of vitamin K and add flavor without many added calories
- Lean pork: provides a solid dose of protein and B vitamins to help keep you full
- Napa cabbage or bok choy: adds fiber, vitamin C, and a light crunch to balance the soft wontons
- These same benefits carry over into my Chicken Egg Drop Soup Recipe if you’re looking for another nourishing option
FAQs About Wonton Soup
1. Can I use store bought wonton wrappers?
Yes, store bought wrappers work perfectly for this recipe and save a lot of time.
Look for them in the refrigerated section near the tofu at most grocery stores or Asian markets.
2. Why did my wontons fall apart in the broth?
This usually happens when the edges weren’t sealed tightly enough or too much filling was used.
Make sure to press out all the air and pinch the seams firmly before cooking.
3. Can I make the wontons ahead of time?
Absolutely, you can fold the wontons up to a day ahead and keep them covered in the fridge, or freeze them for longer storage.
Just don’t let them sit out at room temperature for too long before cooking.
4. What can I substitute for ground pork?
Ground chicken or ground turkey both work well as lighter alternatives, though the filling will be slightly less rich.
Ground shrimp is another great option for a seafood forward version.
5. How do I keep the broth from tasting bland?
Simmering the aromatics long enough and seasoning right before serving makes a big difference.
A splash of soy sauce and a few drops of sesame oil added at the end usually solves the problem.
Wonton Soup
Ingredients
- 1/2 pound ground pork about 225g, preferably 20% fat
- 2 tablespoons napa cabbage finely chopped
- 1 tablespoon scallions minced, plus extra for garnish
- 1 teaspoon fresh ginger grated
- 1 tablespoon soy sauce for filling, plus more to taste for broth
- 1 teaspoon toasted sesame oil for filling, plus more for finishing the broth
- 1 teaspoon cornstarch
- white pepper a pinch for filling, plus more to taste for broth
- 24 square wonton wrappers 24 to 30 wrappers, refrigerated
- 8 cups chicken stock about 1.9 liters
- 3 slices fresh ginger smashed or thinly sliced
- 2 scallions whole, plus 2 tablespoons sliced for garnish
- 2 cloves garlic smashed
- 1 tablespoon soy sauce or more to taste
- 1 teaspoon toasted sesame oil or more to taste, for finishing
- sugar a pinch
- salt to taste
- baby bok choy or spinach leaves a handful, for serving
- thin egg noodles for serving
- chili oil for serving
Equipment
- Large stock pot
- Medium pot for boiling the wontons
- Mixing bowl for the filling
- Small bowl for sealing water
- Slotted spoon or spider strainer for lifting wontons
- Sheet pan lined with parchment for holding folded wontons
- Bamboo steamer basket (optional) optional, for steaming extra dumplings or reheating
- Food processor (optional) optional, for grinding your own pork
Method
- Mix ground pork, cabbage, scallions, ginger, soy sauce, sesame oil, cornstarch, and white pepper in a bowl until just combined. Refrigerate for 10-15 minutes.
- Place a wonton wrapper in a diamond shape, add 1 teaspoon of filling to the center. Wet the edges, fold into a triangle, seal, then bring the two bottom corners together and pinch to form the wonton shape. Place on a parchment-lined sheet pan.
- Simmer chicken stock with ginger, whole scallions, and garlic in a large pot for 10 minutes. Stir in soy sauce, sesame oil, sugar, salt, and pepper to taste. Strain if desired.
- In a separate pot, boil the wontons in batches for 3-4 minutes until they float and turn translucent. Remove with a slotted spoon.
- Divide wontons into bowls. Ladle hot broth over them, add baby bok choy or spinach to the broth to wilt if using. Garnish with sliced scallions and a drizzle of sesame or chili oil. Serve immediately.
Nutrition
Notes
- Don’t overfill the wontons—about 1 teaspoon of filling is perfect to prevent them from bursting during cooking.
- Keep unused wonton wrappers covered with a damp towel to prevent them from drying out and cracking.
- Cook wontons in a separate pot of water, not directly in the broth, to keep the final broth clear and clean-tasting.
- Season the broth just before serving, as flavors can mellow out while it simmers.
- If the filling feels too wet, add an extra 1/2 teaspoon of cornstarch to help it bind.
- For a spicier version, stir a spoonful of chili oil or a pinch of Sichuan peppercorns into the broth.
- Make it vegetarian by substituting the pork with crumbled firm tofu and extra shredded cabbage.
- Freeze uncooked wontons on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Cook directly from frozen, adding an extra 1-2 minutes to the boiling time.
- Store leftover broth and wontons separately in the fridge for up to 3 days to prevent the wrappers from getting soggy.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This wonton soup recipe has become one of those meals I turn to whenever I want something warm and familiar.
It’s simple enough for a weeknight but special enough to serve when friends come over.
Give it a try this week, and once you get the folding technique down, I promise it’ll become a regular in your rotation too.
I’d love to hear how yours turns out, so drop a comment below or share a photo if you make it.
Recommended:
- Tomato Egg Drop Soup Recipe
- Vegetarian Egg Drop Soup Recipe
- Egg Drop Soup Without Cornstarch
- Asian Turkey Meatballs Recipe
- Chicken Noodle Soup Recipe
