Easy Wonton Soup Recipe

I finally made the Best Wonton Soup and I’m never ordering takeout again because this hits like the real-deal Chinese restaurant version.

I’m obsessed with this Best Wonton Soup because it actually tastes like the restaurant version, messy and real. I love the way homemade wrappers cradle a filling of ground pork and scallions, little pillows that float in a clear broth.

A weeknight bowl that feels special but doesn’t pretend to be fancy. And the broth sings, savory bright, with umami that makes me keep slurping.

Easy Wontons are my secret weapon when I want comfort that’s not sugary or fake. I always want another bowl.

Always. I grab chopsticks, sip, pause, then go back for more, every single time.

really

Ingredients

• Ground pork: juicy, meaty filling that keeps wontons hearty.
• Raw shrimp: sweet pop and texture, mixes well with pork.
• Wonton wrappers: thin, pillowy skins that turn silky when boiled.
• Egg: binds the filling, makes it stick together.
• Soy sauce: salty umami, gives depth to the filling.
• Shaoxing wine: basically adds a subtle, grownup savory note.
• Sesame oil: nutty aroma that makes the soup smell cozy.
• Cornstarch: thickens filling slightly, helps it hold shape.
• Salt: brings out flavors, don’t overdo it.
• White pepper: warm, mild heat; black works fine too.
• Scallions: fresh bite and green color, great both cooked and raw.
• Garlic: punchy background flavor, keeps it homey.
• Ginger: bright, zippy warmth that cuts richness.
• Chicken broth: the cozy, savory base that ties everything together.
• Bok choy/Napa cabbage: crunchy greens that freshen each spoonful.
• Shiitake mushrooms: earthy chewiness, adds umami depth.
• Sugar: just a pinch to balance salty broth.
• Vegetable oil: helps cook filling without tasting greasy.
• Cilantro/extra scallions: fresh finish, herbaceous and bright.
• Light soy or chili oil: optional kick or extra saltiness for serving.

Ingredient Quantities

• 1 lb (450 g) ground pork
• 8 oz (225 g) raw shrimp, peeled, deveined and roughly chopped
• 1 (about 50) package wonton wrappers
• 1 large egg, beaten
• 2 tbsp soy sauce (light)
• 1 tbsp Shaoxing wine or dry sherry, optional
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1 tsp salt, plus more to taste
• 1/2 tsp white pepper (black pepper ok if you dont have white)
• 3 scallions, finely sliced (use white and green parts)
• 2 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated or minced
• 6 cups (1.5 L) low sodium chicken broth
• 2 cups baby bok choy or Napa cabbage, chopped
• 4 fresh shiitake mushrooms, stems removed and thinly sliced
• 1 tsp sugar (just a pinch to balance the broth)
• 1 tbsp vegetable oil (for filling mixture)
• Fresh cilantro or extra scallions for garnish, optional
• Light soy sauce or chili oil for serving, optional

How to Make this

1. Make the filling: in a big bowl mix ground pork, chopped shrimp, beaten egg, soy sauce, Shaoxing wine if using, sesame oil, cornstarch, 1 tsp salt, white pepper, minced garlic, grated ginger, sliced scallions and 1 tbsp vegetable oil; stir really well until sticky and cohesive, about 1 to 2 minutes, this helps the filling bind.

2. Chill the filling 10 to 15 minutes if you have time; it firms up and makes wrapping way easier, but you can skip if you’re in a hurry.

3. Fill the wontons: lay a wrapper flat, brush edges with a little water or beaten egg, put about 1 teaspoon (or slightly more for bigger wrappers) of filling in the center, fold into your preferred shape (triangle, envelope or little purse), press firmly to seal and remove any air pockets; keep a damp towel over finished wontons so they dont dry out.

4. If freezing for later: place wrapped wontons on a parchment lined baking sheet not touching, freeze until solid about 1 hour, then transfer to a zip bag; cook from frozen adding an extra minute or two to cook time.

5. Make the broth: in a large pot bring 6 cups low sodium chicken broth to a simmer, add sliced shiitake mushrooms, chopped bok choy or Napa cabbage, 1 tsp sugar and a pinch more salt to taste; simmer gently while you cook wontons.

6. Cook the wontons: either boil the wontons in a separate pot of rapidly boiling water about 3 to 4 minutes until they float and filling is cooked through, then scoop into the hot broth; or drop them directly into the simmering broth and cook 4 to 5 minutes until they float and are cooked, stirring gently to keep them from sticking.

7. Finish and adjust: taste the soup and adjust salt or soy sauce if needed, add extra white pepper for heat if you like; a drop of sesame oil at the end amps up the flavor.

8. Serve: ladle wontons, mushrooms and greens into bowls, garnish with extra sliced scallions and cilantro if wanted, offer light soy sauce and chili oil at the table so people can season to taste.

9. Tips and tricks: finely chop or pulse shrimp so you get a silky filling, dont overfill wrappers or they’ll burst, use a tiny dab of egg as glue for stubborn corners, cornstarch keeps the filling juicy not watery, and chilling filling prevents wrappers from tearing while you work.

10. Leftovers and reheating: for cooked soup refrigerate up to 2 days, reheat gently on the stove; frozen raw wontons last months, cook straight from frozen adding 1 to 2 extra minutes.

Equipment Needed

1. Large mixing bowl
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula
6. Small bowl and fork (for beaten egg/water)
7. Pastry brush or just use a damp finger to seal wrappers
8. Large pot for the broth (or water if you boil separately)
9. Slotted spoon or spider to fish wontons out
10. Parchment lined baking sheet and a zip bag for freezing leftovers

FAQ

Easy Wonton Soup Recipe Substitutions and Variations

• Ground pork: swap with ground chicken or turkey for a leaner soup, or use ground pork and beef mix if you want a richer flavor. (If you need it vegetarian, try mashed firm tofu plus finely chopped mushrooms.)
• Shrimp: use chopped scallops or lump crab meat for a similar sweet seafood taste, or omit and add extra pork or tofu if you dont like shellfish.
• Wonton wrappers: you can use small dumpling wrappers, egg roll wrappers cut into squares, or even square gyoza wrappers — they all work, cook time may vary.
• Chicken broth: replace with low sodium vegetable broth for a vegetarian version, or use water plus 1 to 2 tsp bouillon paste or cubes if thats what you have on hand.

Pro Tips

1) Chill the filling for 10 to 15 minutes before wrapping. It firms up and sticks together so much better, making wrapping faster and less messy. If you skip it, just work with smaller batches so the filling doesnt get too soft.

2) Pulse the shrimp fine or chop it really small so the filling is silky and cohesive. The cornstarch and egg help keep the mixture juicy not watery, so don’t skip them. Stir until it gets sticky — that’s how you know the proteins are binding.

3) Don’t overfill the wrappers. A teaspoon or slightly more is plenty. Overstuffed wontons burst while cooking. Use a tiny dab of beaten egg or water as glue on stubborn corners and press out any trapped air.

4) Freeze assembled wontons on a parchment lined tray until solid, then bag them. You can cook them straight from frozen, just add a minute or two to the cook time. Also, finish the soup with a few drops of sesame oil and extra scallions for a quick flavor boost.