Homemade Wonton Soup Recipe

There’s something so cozy about a steaming bowl of wonton soup. It’s the kind of meal that hugs you from the inside out—especially on chilly evenings or when you’re craving something soothing yet satisfying. This recipe brings the magic of your favorite takeout spot straight to your kitchen, and trust me, it’s simpler than you might think.

I first made this soup during a winter storm when all I had in the freezer were some shrimp and wonton wrappers. That accidental experiment turned into a tradition—each spoonful reminding me how a little creativity (and some pantry staples) can turn into something extraordinary.

So, grab your apron, and let’s dive into this heartwarming homemade wonton soup. It’s brimming with tender wontons, a beautifully infused broth, and endless customizable options to suit your taste.

this RECIPE

The story behind wonton soup

Wonton soup has roots in Chinese cuisine, dating back thousands of years. Wontons, often referred to as “hun dun” in Mandarin, symbolize a sense of togetherness, making them a staple for celebrations and family gatherings. Traditionally, wontons are filled with minced meat and spices, folded into delicate shapes, and served in a light, flavorful broth.

Over time, this classic dish has traveled far and wide, evolving with regional twists. Some recipes call for spicy additions, while others keep the broth incredibly simple to let the wontons shine. This version combines the rich tradition of Chinese cooking with easy-to-find ingredients, making it approachable for any home cook.

Let’s talk ingredients: the stars of the show

Wonton wrappers

These delicate, thin sheets are the perfect vehicle for holding our flavorful filling. You’ll find them in the refrigerated section of most grocery stores, usually near tofu or noodles. If you’re in a pinch, thin dumpling wrappers can work too! Just keep in mind that the texture might vary slightly.

Ground beef

This gives the filling its hearty, savory base. For the best flavor, I recommend using lean ground beef. If you’re out of ground beef, ground chicken works beautifully as a substitute.

Shrimp

Adding chopped shrimp creates a unique texture and a touch of sweetness to balance the filling. Make sure to use raw shrimp (peeled and deveined), and don’t chop it too finely—you want little pops of juicy shrimp in each bite.

Ginger and green onions

These two ingredients pack a punch of freshness. Ginger adds warmth, while green onions provide a mild, oniony kick.

Toasted sesame oil

This is the ingredient that gives the filling its nutty, aromatic richness. A little goes a long way, so don’t be tempted to overdo it. Pro tip: Always check that your sesame oil is toasted—it makes all the difference.

The broth

The broth is what ties this dish together. Using chicken broth as the base gives it depth, while garlic, ginger, soy sauce, and sesame oil add layers of flavor. A pinch of sugar balances everything out perfectly.

Kitchen gear you’ll need

Making wonton soup doesn’t require fancy equipment, but a few tools make the process much easier:

• A small bowl of water: This will help you seal your wontons like a pro.
• A potato masher: It’s perfect for blending the filling without making it too mushy. If you don’t have one, the back of a fork works in a pinch.
• A medium saucepan: For infusing the broth with all those lovely aromatics.
• A large pot: You’ll need this to cook the wontons, as they need plenty of space to float around while boiling.
• A slotted spoon: Handy for scooping out the wontons without breaking them.

Step-by-step: my foolproof method

1. Make the filling

Start by combining the ground beef, chopped shrimp, grated ginger, green onions, soy sauce, salt, and sesame oil in a mixing bowl. Grab your potato masher and give it about 20 mashes. You’re aiming for a mixture that holds together but still has small chunks of shrimp for texture.

Tip: If you’re working with frozen shrimp, make sure they’re completely thawed and patted dry to avoid excess moisture.

2. Wrap the wontons

Lay a few wonton wrappers on a clean work surface. Scoop about 1 teaspoon of filling onto each wrapper. Dip your finger in water and brush two edges of the wrapper. Fold into a triangle, pressing firmly to seal while pushing out any air bubbles. Finally, dab one corner with water and fold the edges together to create that signature wonton shape.

Don’t stress if your folds aren’t perfect—it’s all about sealing them well so the filling stays put while cooking.

3. Cook or freeze the wontons

If you’re cooking them immediately, bring a large pot of water to a boil. Gently drop in the wontons and cook for about 4 minutes, or until they float to the top. Use a slotted spoon to transfer them to serving bowls.

If you want to freeze them, place the uncooked wontons in a single layer in an airtight container. When you’re ready to cook, boil them straight from frozen for 6-8 minutes.

4. Make the broth

In a medium saucepan, combine chicken broth, smashed garlic, ginger, soy sauce, sugar, and sesame oil. Simmer for 5-10 minutes to let the flavors meld. Remove the garlic and ginger before serving to keep the broth smooth.

Optional: If you’re adding bok choy or other veggies, blanch them in the broth right before serving for extra flavor.

5. Assemble and serve

Place cooked wontons in bowls, along with noodles or veggies if desired. Ladle the hot broth over the top, and garnish with shredded green onions for a fresh pop of color.

Variations to try

Go gluten-free

Swap the wonton wrappers for gluten-free dumpling wrappers, and ensure your soy sauce is gluten-free.

Vegan version

Replace the ground beef and shrimp with crumbled tofu or a mix of finely chopped mushrooms and carrots. Add a splash of soy sauce and sesame oil for flavor.

Spicy twist

Stir in a dollop of chili garlic sauce or a drizzle of chili oil to give the broth some heat.

Seasonal veggies

In the spring, try adding peas or asparagus tips to the broth. During winter, hearty greens like spinach or kale are a great addition.

International spin

For a Thai-inspired version, swap the chicken broth for coconut milk and add a splash of fish sauce and lime juice to the broth.

Serving and presentation ideas

To make this dish truly stunning, arrange the wontons in a circle within the bowl and pour the broth gently in the center. Garnish with finely shredded green onions and a drizzle of sesame oil. If you’re using bok choy, slice it lengthwise for a dramatic touch.

Pair the soup with a side of jasmine rice or a light cucumber salad for a more filling meal. It’s also lovely served with a side of crispy spring rolls if you’re entertaining guests.

Drink pairings

A hot bowl of wonton soup is begging for something refreshing yet subtle. Here are some favorites:

• Green tea: Its light, earthy flavor complements the broth without overpowering it.
• Lemon ginger iced tea: Bright and zesty, this balances the warmth of the soup perfectly.
• Sparkling water with lime: Simple, clean, and a great palate cleanser.
• Cucumber mint cooler: Blend cucumber, mint, and a splash of honey with ice water for a crisp and cooling beverage.

Storing and reheating leftovers

Got leftovers? Store cooked wontons and broth separately in airtight containers in the fridge. The wontons will keep for up to 3 days, while the broth stays fresh for up to 5 days.

To reheat, gently warm the broth in a saucepan. If reheating wontons, boil them for 1-2 minutes to refresh their texture. Avoid microwaving, as it can make the wontons rubbery.

Frozen wontons can last up to 2 months in the freezer. Cook them straight from frozen for best results!

Scaling the recipe for any occasion

This recipe makes about 50-60 wontons, which serves 4-6 people. Need more? Simply double the filling and wrappers. Just be sure to work in small batches to prevent the wrappers from drying out. For fewer servings, the filling can be halved without issue.

Encouragement to try it

Wonton soup has a special kind of magic—something that warms your heart as much as your belly. Whether it’s your first time folding wontons or you’re a seasoned home cook, this recipe is one to treasure and adapt as you like. Don’t be afraid to make it your own, and most importantly, enjoy the process. After all, food tastes even better when it’s made with love.

Frequently asked questions

1. Can I use store-bought wontons for this recipe?
Absolutely! While homemade wontons are extra special, store-bought ones work great if you’re short on time.

2. How do I prevent my wonton wrappers from drying out?
Keep unused wrappers covered with a damp cloth while you work to prevent them from cracking.

3. Can I make the filling ahead of time?
Yes! The filling can be prepared a day in advance and stored in the fridge.

4. What’s the best way to serve wonton soup for a crowd?
Keep the broth simmering on the stove and cook the wontons in small batches as needed. Guests can assemble their bowls with fresh wontons and hot broth.

5. Can I use vegetable broth instead of chicken broth?
Of course! Vegetable broth works wonderfully for a lighter, vegetarian-friendly option.

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