This easy homemade Chinese wonton soup recipe makes about 24 to 30 tender pork-and-shrimp wontons for four servings in approximately 45 to 55 minutes. The wontons are filled with ground pork, finely chopped shrimp, ginger, scallions, soy sauce, and sesame oil, then cooked separately before being served in a savory, fragrant broth.
Each bowl delivers juicy wontons, a clear chicken or pork-based soup, delicate ginger warmth, and the nutty aroma of toasted sesame oil. Add baby bok choy for color and freshness, then finish with scallions, chili oil, cilantro, white pepper, or black vinegar for a comforting restaurant-style meal at home.
Jump to RecipeWhy You’ll Love This Recipe
Homemade wonton soup feels special, but the process is much more approachable than it first appears. The filling comes together in one bowl, and the wrappers only need a teaspoon of mixture each, making the folding process easy to learn.
Cooking the wontons in plain water is an important restaurant-style technique. It keeps excess flour from the wrappers out of the broth, so the finished soup stays clear, light, and clean tasting instead of cloudy or thick.
The pork brings richness, while finely chopped shrimp adds a pleasant springy texture and subtle sweetness. Ginger, scallions, soy sauce, and sesame oil provide enough flavor for the wontons without overpowering the delicate broth.
If you enjoy making comforting dishes from scratch, you may also like our fresh homemade pasta guide, which uses the same satisfying combination of simple ingredients and hands-on shaping.
Ingredients You’ll Need
The wonton filling starts with 8 ounces of ground pork and 4 ounces of raw shrimp. Choose shrimp that are peeled and deveined, then chop them finely so they distribute evenly through every bite.
- Aromatics: Use 2 tablespoons of finely chopped scallions and 1 tablespoon of finely grated fresh ginger.
- Seasoning: Light soy sauce, Shaoxing rice wine or dry sherry, toasted sesame oil, white pepper, and salt create a balanced savory filling.
- Texture: One teaspoon of cornstarch helps the filling hold together and gives the cooked wontons a tender, cohesive bite.
- Wrappers: Round wonton wrappers about 3 1/2 inches wide are ideal for making 24 to 30 wontons.
- Broth: Six cups of chicken broth or Chinese-style pork/chicken stock form the soup base.
- Vegetables and garnish: Baby bok choy is optional, while two sliced scallions are used to finish each bowl.
For the best texture, keep the wrappers chilled until you are ready to work with them. Once opened, cover the stack with plastic wrap or a damp kitchen towel because exposed wrappers dry quickly and can crack during folding.
How to Make It Step-by-Step
Step 1: Make the filling by combining the ground pork, finely chopped shrimp, scallions, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, white pepper, and salt in a mixing bowl. Stir in one direction for 1-2 minutes until the mixture looks sticky and cohesive; this helps the filling cling together rather than crumble after cooking.
Step 2: Set one wrapper on a clean work surface and place about 1 teaspoon of filling in its center. Avoid adding more, even if the wrapper appears large, because overfilling makes sealing difficult and can cause the wonton to burst in the water.
Step 3: Dip a fingertip into the small bowl of water and moisten the wrapper edges. Fold the wrapper in half to form a triangle, gently press out trapped air, and seal the edges firmly; then bring the two lower corners together and press them to create the traditional wonton shape.
Step 4: Continue filling and folding until you have 24 to 30 wontons. Arrange finished wontons on a parchment-lined tray in a single layer, and keep the remaining wrappers covered while you work.
Step 5: Prepare the broth by placing the chicken broth or Chinese-style pork/chicken stock, soy sauce, sesame oil, grated ginger, and white pepper in a saucepan. Bring the mixture to a gentle simmer, then add the baby bok choy if using and cook for 2-3 minutes, just until tender.
Step 6: Bring a separate large pot of water to a gentle boil and add the wontons in batches. Cook them for about 4-6 minutes, watching for them to float; fresh shrimp-and-pork wontons generally need about 5 minutes, and the filling should be fully cooked before serving.
Step 7: Use a slotted spoon to divide the cooked wontons among four serving bowls. Ladle the hot broth and bok choy over the top, then garnish generously with sliced scallions.
Step 8: Serve immediately while the wrappers are tender and the broth is steaming. Pass chili oil, extra white pepper, cilantro, or a few drops of black vinegar at the table so everyone can adjust the flavor.
Folding Tips for Perfect Wontons
The most important folding rule is to use only about 1 teaspoon of filling. A small mound leaves enough wrapper around the edges for a strong seal, and pressing out air reduces the chance of the wonton splitting during cooking.
Keep your fingers lightly damp rather than soaking the wrapper. Too much water can make the edges slippery, while a thin, even layer creates a secure seal when pressed.
Work with a few wrappers at a time and cover the rest. If a wrapper becomes stiff or brittle, it will be harder to fold neatly and may break around the filling.
How to Keep the Broth Clear
Cook the wontons separately from the soup. The water removes loose flour from the wrapper surface, while the seasoned broth remains clear and aromatic.
Use a gentle boil instead of a vigorous rolling boil. Strong bubbling can toss the wontons against one another and tear the wrappers, especially where the corners meet.
Season the broth lightly at first, then taste it after simmering. Different stocks contain different amounts of salt, so a final adjustment with soy sauce or white pepper is often all that is needed.
For another cozy bowl-based dinner, see our creamy loaded potato soup for a heartier style of homemade comfort food.
Freezing, Storage, and Reheating
Uncooked wontons freeze especially well. Arrange them in a single layer on a parchment-lined tray, leaving space between them, and freeze until firm before transferring them to a freezer bag.
Cook frozen wontons directly from the freezer without thawing. They may need approximately 1-2 minutes longer than fresh wontons, so check that they float and that the pork-and-shrimp center is cooked through.
If you have leftover cooked soup, store the broth, wontons, and bok choy separately when possible. Reheat the broth gently on the stovetop and warm the wontons in the hot broth briefly, since prolonged boiling can make the wrappers soft.
Serving Ideas and Flavor Variations
Baby bok choy adds a mild vegetable flavor and a fresh green contrast, but the soup is delicious without it. You can also place a few extra scallions in each bowl for a sharper onion note.
For heat, drizzle chili oil over the surface just before serving. Cilantro adds a fresh herbal finish, while a few drops of black vinegar provide a bright tang that balances the savory stock.
This soup makes a satisfying light lunch, a warming starter, or a simple dinner with steamed rice and a crisp vegetable side. For a different comforting main course, pair your cooking plans with our easy chicken potpie recipe.
Easy Homemade Chinese Wonton Soup
Ingredients
Method
- Combine the ground pork, chopped shrimp, finely chopped scallions, grated ginger, light soy sauce, Shaoxing rice wine or dry sherry, toasted sesame oil, cornstarch, white pepper, and salt. Stir in one direction for 1-2 minutes until the filling becomes sticky and cohesive.
- Place about 1 teaspoon of filling in the center of each round wrapper. Moisten the edges with water, fold the wrapper in half to form a triangle, press out air, and seal; bring the two lower corners together and press to create the traditional wonton shape.
- Place the broth, soy sauce, sesame oil, grated ginger, and white pepper in a saucepan and bring it to a gentle simmer. Add the bok choy if using and cook for 2-3 minutes.
- Bring a separate large pot of water to a gentle boil. Cook the wontons in batches for about 4-6 minutes, or until they float and the pork and shrimp filling is cooked through.
- Divide the cooked wontons among four bowls and ladle the hot broth and bok choy over them. Garnish with sliced scallions and serve with optional chili oil, white pepper, cilantro, or a few drops of black vinegar.
Notes
Final Thoughts
This easy homemade Chinese wonton soup recipe gives you everything to love about a favorite takeout dish: tender wrappers, juicy pork-and-shrimp filling, fragrant ginger, and a clear savory broth. Preparing the wontons separately from the soup may add one extra pot, but it keeps the broth bright and the finished bowls beautifully delicate.
Set aside 30-40 minutes for preparation, including filling and folding, then allow 10-15 minutes for cooking and assembly. Once you make a batch, freeze extras so a comforting bowl of soup is always within reach on a busy day.
Serve the wontons piping hot with scallions and your favorite finishing touches. Whether you keep the broth simple or add bok choy, chili oil, cilantro, or black vinegar, this is a warm, flavorful recipe worth making from scratch.
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