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Easy Homemade Wonton Soup Recipe with Pork and Ginger

Easy Homemade Wonton Soup

Tender pork wontons simmer in a fragrant ginger-garlic chicken broth with optional baby bok choy, spinach, or napa cabbage. This comforting Asian soup serves four and is ready in about 40–50 minutes.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Wontons
  • 30 wrappers, about 12 ounces Square wonton wrappers
  • 8 ounces Ground pork
  • 2 scallions Scallions, finely sliced
  • 1 tablespoon Fresh ginger, finely grated
  • 2 cloves Garlic, finely minced
  • 1 tablespoon Soy sauce
  • 1 teaspoon Toasted sesame oil
  • 1 teaspoon Shaoxing wine or dry sherry
  • 1/4 teaspoon Ground white pepper
  • 1/4 teaspoon Salt
For the Soup
  • 8 cups Low-sodium chicken broth or stock
  • 2 tablespoons Soy sauce
  • 1 tablespoon Rice vinegar
  • 1 teaspoon Toasted sesame oil
  • 2 cloves Garlic, lightly crushed or minced
  • 1 tablespoon Fresh ginger, sliced
  • 2 scallions Scallions, sliced
  • 4 ounces, optional Baby bok choy, spinach, or napa cabbage
For Garnish
  • As needed Sliced scallions
  • As needed optional Chili oil or chili crisp
  • A few drops, optional Toasted sesame oil

Method
 

Step-by-Step
  1. Mix the ground pork, finely sliced scallions, grated ginger, minced garlic, soy sauce, toasted sesame oil, Shaoxing wine or dry sherry, white pepper, and salt until evenly combined. Avoid overworking the mixture so the filling stays tender.
  2. Cover the wonton wrappers with a damp towel. Place about 1 teaspoon of filling in the center of each wrapper, moisten the edges with water, fold, press out excess air, and seal into a triangle or traditional wonton shape.
  3. Add the chicken broth, soy sauce, rice vinegar, sesame oil, garlic, ginger, and sliced scallions to a pot. Bring to a gentle simmer and cook for 5–8 minutes so the aromatics flavor the broth.
  4. Bring the soup to a gentle boil and add the wontons in batches. Stir carefully once to prevent sticking, then cook fresh wontons for about 4–5 minutes, until they float and the pork filling reaches 160°F internally.
  5. Add the baby bok choy, spinach, or napa cabbage during the last 1–2 minutes of cooking. Remove the ginger and garlic if desired, taste the broth, and adjust with soy sauce or rice vinegar.
  6. Ladle the hot soup and wontons into bowls. Finish with sliced scallions, optional chili oil or chili crisp, and a few drops of sesame oil before serving.

Notes

Keep wrappers covered with a damp towel and use about 1 teaspoon of filling per wrapper. For a clearer broth, boil wontons separately in water and transfer them to hot soup. Freeze uncooked wontons in a single layer, then move them to a freezer bag and cook directly from frozen with approximately 1–2 extra minutes.