Wonton Soup Recipe
Tender pork-and-shrimp wontons in a light ginger-scented chicken broth with bok choy and scallions.
Contains: Wheat · Egg · Soy · Shellfish · Sesame
Wonton wrappers, soy sauce and chicken broth can vary by brand. Check labels for the allergens that matter to you; the egg wonton wrappers used here contain wheat and egg.
WHY IT WORKS
Why This Recipe Works
01
Balanced Filling
Pork gives the wontons richness while finely chopped shrimp keeps the filling light and springy without needing a long ingredient list.
02
Seal Without Trapped Air
Pressing out trapped air as each wonton is sealed helps the wrappers hold together and cook more evenly in the broth.
03
Build a Clear Broth
Ginger, garlic and soy sauce simmer briefly in chicken broth for clean, savory flavor without overpowering the wontons.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.
Ingredient quantities have been scaled. Cooking time, oven temperature, pan size and method timings are unchanged.
My Notes
Ingredients
- Wontons
-
-
-
-
Tools
-
-
-
-
Tools
-
-
- Broth
-
-
Tools
-
-
-
-
-
-
Method
Tap a step number as you finish it.
Timed steps show a timer button beneath the instruction.
-
In a large bowl, combine the ground pork, chopped shrimp, 2 finely sliced scallions, 1 tablespoon (tbsp) soy sauce, 1 teaspoon (tsp) sesame oil, grated ginger, minced garlic, cornstarch and 1/4 teaspoon (tsp) white pepper. Mix just until evenly combined, then keep the filling chilled while you set up the wrappers.
-
Place a wonton wrapper on a clean work surface and put about 1 teaspoon (tsp) filling in the center. Moisten the edges with water, fold into a triangle and press out any trapped air as you seal. Bring the two outer corners together and press to join. Repeat to make 24 wontons, keeping the finished wontons covered so the wrappers do not dry out.
-
Pour the chicken broth into a large saucepan or Dutch oven. Add 1 tablespoon (tbsp) soy sauce, the ginger slices and crushed garlic. Bring to a gentle simmer and cook for 8 minutes.
-
Remove the ginger slices and garlic if you prefer a clear broth. Add the wontons to the gently simmering broth and cook for 3 minutes, stirring once very gently so they do not stick together.
-
Add the bok choy and cook for about 2 minutes more, until the greens are just tender, the wonton wrappers are tender and the filling is cooked through. Stir in 1 teaspoon (tsp) sesame oil and 1/4 teaspoon (tsp) white pepper. If checking with a food thermometer, the center of a wonton filling should reach 160°F.
-
Divide the wontons, bok choy and broth among 6 bowls. Scatter with the thinly sliced scallions and serve hot.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
160°F / 71°C
The wonton wrappers should be tender and the pork-and-shrimp filling cooked through. If you check a wonton with a food thermometer, the center of the filling should reach 160°F.
Make Ahead
Fill and fold the wontons up to 4 hours ahead, arrange them in a single layer on a lightly floured tray, cover and refrigerate. The broth can be prepared up to 2 days ahead and refrigerated separately; bring it back to a simmer before cooking the wontons.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Keep the pork and shrimp cold while mixing and folding. Finely chopping the shrimp helps it bind with the pork, while a small amount of cornstarch keeps the filling cohesive. Do not overfill the wrappers; about 1 teaspoon (tsp) per wonton is enough.
Useful Substitutions
If baby bok choy is unavailable, use a small handful of spinach and add it only for the final minute so it does not overcook. Regular chicken broth can replace low-sodium broth, but the finished soup may be saltier, so taste before adding any extra seasoning.
INGREDIENT QUALITY
Quality Note
Keep the pork and shrimp filling cold while you work and avoid overfilling the wrappers. About 1 teaspoon (tsp) of filling per wonton gives the wrapper enough room to seal securely and cook evenly.
SPEND LESS
Cost-Saving Tip
Frozen raw shrimp often costs less than fresh-counter shrimp and works well here once thawed, peeled and patted dry. Buy only the amount you need or freeze the remainder in a recipe-sized portion.
COOKING TIPS
Tips
Keep the Filling Cold
Cold filling is easier to portion and helps the wontons hold their shape. Return the bowl to the refrigerator if the filling starts to feel warm while you fold.
Do Not Overfill
About 1 teaspoon (tsp) of filling is enough for a standard wrapper. Too much filling makes the edges harder to seal and increases the chance of splitting.
Keep the Simmer Gentle
A hard boil can batter the wrappers and make the broth cloudy. Keep the liquid at a steady gentle simmer once the wontons go in.
Cook in Batches if Needed
If your pan is narrow, cook the wontons in two batches so they have room to move without sticking. Return them all to the broth before serving.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftovers within 2 hours and use within 3 days. For the best texture, store the cooked wontons and broth in separate covered containers if you know you will have leftovers.
Freezing Uncooked Wontons
Freeze folded uncooked wontons in a single layer until firm, then transfer them to an airtight freezer bag. Cook from frozen without thawing, allowing a little extra simmering time.
Freezing the Broth
The broth can be frozen separately in an airtight container for up to 3 months. Thaw it in the refrigerator, then bring it to a gentle simmer before adding fresh or frozen wontons.
Reheating
Warm the broth gently on the stove, add the cooked wontons and heat only until hot throughout. Avoid prolonged boiling, which can make the wrappers soft and fragile.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Wonton Soup FAQs
Can I make the wontons ahead of time?
Yes. Fold the wontons up to 4 hours ahead, arrange them in a single layer on a lightly floured tray, cover and refrigerate. For longer storage, freeze them uncooked and cook them from frozen.
Why did my wontons open while cooking?
The most common causes are overfilling, trapped air or edges that were not sealed firmly. Use about 1 teaspoon (tsp) filling, moisten the edges lightly and press the seal together well.
Can I cook frozen wontons directly in the soup?
Yes. Add the frozen wontons directly to gently simmering broth without thawing. They will need a little longer than fresh wontons, so check that the wrappers are tender and the filling is fully cooked before serving.
How do I keep the broth clear?
Keep the broth at a gentle simmer rather than a hard boil, stir carefully and avoid overcrowding the pan. You can also remove the ginger and garlic before adding the wontons for a cleaner-looking broth.
Can I use store-bought wontons instead?
Yes. Use the broth portion of the recipe and cook the packaged wontons according to their directions, adjusting the final simmer so the bok choy stays just tender rather than overcooking.
Looking for Something Else to Cook?
Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.