Wonton Soup Recipe: Homemade Chinese Comfort
Nothing beats a hot bowl of Wonton Soup on a chilly day! I absolutely love this dish. Why? Because every spoonful is like a warm hug. The little dumplings are so tender.
And that broth? It’s pure comfort. The pork filling is perfectly seasoned. Each wonton just melts in your mouth. You know what’s even better? Making this soup at home is actually easy.
No need for takeout anymore! You’ll get those amazing restaurant flavors right in your own kitchen. Trust me, once you try this homemade version, you’ll be hooked.
Ingredients You’ll Need
Making wontons is all about good ingredients that taste great together. Pretty simple, right? Look at the recipe card for the full ingredients list and exact amounts.
- Ground Pork: This is what makes your wontons super tasty and gives them that rich, meaty flavor.
- Wonton Wrappers: These thin sheets wrap around your filling to make soft, pillowy dumplings that everyone loves.
- Chicken Broth: The yummy base of your soup that brings all the warmth and flavor together.
- Ginger: Adds a nice zing that makes everything taste fresh and cuts through the richness perfectly.
- Garlic: Gives your soup that savory kick that makes the pork and broth taste even better.
- Green Onions: Fresh and mild with a pop of color for topping your beautiful soup bowls.
- Soy Sauce: Brings that salty umami taste that makes this dish taste like real Chinese food.
- Sesame Oil: Adds a nutty, toasted smell that makes your kitchen smell amazing and tastes delicious.
- Bok Choy: Crispy, fresh greens that add color and crunch to balance out the soft wontons.
How to Make Wonton Soup
Ready to make some wontons? It’s easier than you think! Just follow these simple steps and you’ll be eating in no time.
Step 1: Prepare the Wonton Filling
Mix together your ground pork, minced ginger, minced garlic, chopped green onions, soy sauce, and sesame oil in your bowl. Stir it all up really well until everything is combined. The filling should smell amazing already!
Step 2: Fill and Fold the Wontons
Put a teaspoon of filling right in the middle of each wonton wrapper. Get the edges wet with water. Then fold it into a triangle. Bring the corners together and press hard. Make sure there’s no air trapped inside.
Step 3: Prepare the Broth
Pour your chicken broth into your big pot. Turn the heat to medium-high. Toss in the sliced ginger, soy sauce, and sesame oil. Let it bubble up. Then turn it down and simmer for 10 minutes to let the flavors blend.
Step 4: Cook the Wontons
Drop your wontons into the boiling broth one by one so they don’t stick. Cook them for 6-8 minutes until they float up to the top. The filling should reach 165°F. Give them a gentle stir now and then with your slotted spoon.
Step 5: Add Fresh Vegetables
Throw in your chopped bok choy during the last 2 minutes of cooking. The greens will get soft but stay nice and bright green. They add a great crunch, too!
Step 6: Garnish and Serve
Scoop the wontons and broth into your bowls. Make sure everyone gets plenty of wontons! Sprinkle sliced green onions on top. Add a drizzle of sesame oil. Serve it HOT and ENJOY your homemade soup!
Tips for the Best Wonton Soup
Want your wontons to turn out perfect every time? Here are my best tips to make sure they stay together and taste amazing!
- Don’t Overfill Wontons: Just use one teaspoon of filling, or they’ll burst open while cooking.
- Seal Edges Completely: Push out all the air and press tightly so water doesn’t get inside.
- Keep Wrappers Covered: Put a damp towel over unused wrappers so they don’t dry out.
- Simmer, Don’t Boil: Keep the heat gentle or your wontons will fall apart in crazy boiling water.
- Fresh Ginger Matters: Always use fresh ginger instead of the powder stuff for better taste.
Variations and Substitutions
Want to mix things up? No problem! You can totally change this recipe to fit what you like or what’s in your fridge. Try these fun swaps to make this soup your own way:
- Shrimp Wontons: Swap the pork for chopped shrimp if you love seafood more.
- Vegetarian Version: Use chopped mushrooms, cabbage, and tofu instead of any meat.
- Spicy Broth: Add some chili oil or fresh peppers if you like heat.
- Different Greens: Try spinach, napa cabbage, or Chinese broccoli instead of bok choy.
Frequently Asked Questions
Can I make wontons ahead of time?
Yes! You can fold them up to 24 hours early. Just put them on trays with parchment paper and cover with plastic wrap in the fridge.
How do I store leftover wonton soup?
Keep the broth and wontons in separate containers in your fridge. They’ll last for up to 3 days. This keeps the wontons from getting mushy.
Can I freeze uncooked wontons?
Totally! Freeze them on baking sheets first. Once they’re solid, move them to freezer bags. They’ll keep for up to 3 months.
What should I serve with this soup?
Try spring rolls, pot stickers, steamed rice, or a veggie stir-fry. Any of these makes a yummy complete meal with your soup.
Why are my wontons breaking apart?
They break when you put too much filling in, don’t seal them right, or cook them too hard. Always seal well and simmer gently.
Can I use store-bought broth?
Of course! Good store-bought chicken broth works great. Just add fresh ginger, garlic, and soy sauce to make it taste even better.
Can I make this soup vegetarian?
Yep! Use chopped mushrooms and water chestnuts instead of pork. And grab vegetable broth instead of chicken broth. Easy swap!
Wonton Soup Recipe
Ingredients
Equipment
Method
- Mix ground pork, minced ginger, garlic, green onions, soy sauce, sesame oil, and white pepper in a bowl until combined well.
- Put 1 teaspoon of filling in the middle of each wonton wrapper, wet the edges with water, and fold into a triangle.
- Bring the triangle corners together and press hard to seal, making the classic wonton shape with no air pockets inside.
- Heat chicken broth with ginger slices, soy sauce, and sesame oil in a large pot over medium-high heat until it starts bubbling.
- Turn the heat down to medium and let the broth simmer for 10 minutes so all the flavors mix together really well.
- Drop wontons into the simmering broth one at a time and cook for 6 to 8 minutes until they float up.
- Add chopped bok choy during the last 2 minutes of cooking, letting the greens wilt but still stay a bit crisp.
- Scoop wontons and broth into bowls, top with sliced green onions and a drizzle of sesame oil, then serve right away.
Notes
- Cover unused wonton wrappers with a damp towel so they don’t dry out and crack.
- Freeze uncooked wontons on trays first, then put them in freezer bags for quick future meals.
- Store leftover broth and wontons separately so the dumplings don’t get soggy and gross overnight.
- Use fresh grated ginger instead of powder for the best and brightest flavor in your soup.
- Make sure the wontons are sealed tightly by pushing out air so they don’t break while cooking.
