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A classic Chinese dish, this Wonton Soup Recipe is warm and comforting, and easy enough to make at home. With homemade wontons and a flavorful stock, this is one soup you will go back to again and again.

Wonton Soup Recipe in a white bowl with white spoon on bright blue background

I’ve always been obsessed with Chinese cuisine, and little-known fact is that I worked at a Chinese restaurant for years before starting this little blog! So, needless to say, the flavors are near and dear to my heart, and one of my favorite soups and one I make at home a lot is this Wonton Soup Recipe.

What makes this particular soup extra special are the wontons. Filled with an intensely flavored ground pork filling, you literally cannot stop eating them.

This one is a labor of love but so worth it in the end. This recipe makes a lot of wontons, 46 to be exact, so this is perfect for feeding a large crowd or a big appetite!

The best part is you can make the wontons in advance, freeze them, and then make the stock whenever you are ready to indulge in your favorite soup any night of the week.

I love being able to make my favorite restaurant staples right at home. There is something so satisfying about being able to make different cuisines and flavors whenever you feel like it.

Our Wonton Soup Recipe is a staple you need to have in your arsenal whenever you feel like enjoying a little take-out, homemade!

Some of our other favorite soup recipes that we have on our site include: Best Tomato Soup Recipe, Copycat Panera Bread Broccoli Cheddar Soup Recipe, and Copycat Chili’s Chicken Enchilada Soup.

Wonton Soup Recipe showing the broth being poured into a white bowl over wontons with a bright blue backdrop.

WHY THIS RECIPE WORKS:

  1. Easily make your favorite take-out soup at home with this easier-than-it-looks recipe.
  2. It makes a lot of wontons to feed a crowd, you have easily halve or double the recipe as needed.
  3. Intensely flavored wonton filling makes this a truly irresistible soup.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

  • Ground pork
  • Scallions
  • Garlic
  • Fresh ginger
  • Soy sauce
  • Rice vinegar
  • Cornstarch
  • Sesame oil
  • White pepper
  • Wonton wrappers
  • Unsalted chicken stock

Overhead shot of the ingredients needed to make Wonton Soup Recipe on a grey marble table top

HOW TO MAKE WONTON SOUP RECIPE:

  1. Mix the pork, scallion, garlic, ginger, soy sauce, rice vinegar, cornstarch, sesame oil, and white pepper in a medium-sized bowl until combined.
  2. Place a wonton wrapper onto a clean work surface. Place 1 teaspoon of the filling in the center. Dip a fingertip into water and run it along the edges of the wrapper. Fold a pointy end over the filling and secure the edges. Press out any air. You will now have a triangle.
  3. Make a little indention at the bottom of the wrapper. Run a little water on each of the bottom points of the triangle. Bring the points together and secure them by pressing the edges together firmly with your fingers. Refer to the visual tutorial for clarification.
  4. Repeat with the remaining filling and wrappers. Place on a sheet tray covered with a clean kitchen towel while you work on making the wontons so they don’t dry out.Collage of photos showing how to make the wontons for Wonton Soup Recipe shown on a marble table top
  5. In a large pot over medium heat, add the chicken stock, ginger, garlic, scallions, soy sauce, salt, and pepper. Bring to a boil, cover, reduce to low, and simmer for 10 minutes.
  6. Discard the solids out of the soup and keep warm.
  7. Bring a large pot of water to a boil. Add as many wontons as you are about to consume to the boiling water. Boil for 4 minutes. They will start to float.
  8. Take the cooked wontons out of the water with a slotted spoon and place them into your serving bowl. Top with some of the soup and add more scallions. Serve immediately.

Collage of photos showing how to make the broth and how to boil the wontons for Wonton Soup Recipe on gray marble table top

IS WONTON SOUP HEALTHY?

Generally, wonton soup is a healthy soup that is super warm and comforting, especially on a cold winter’s day. 

With vitamins and minerals in the broth and wontons, this is an excellent alternative to a heavier, cream-based soup. 

Plus, making it at home allows you to know exactly what is going into your recipe, so there are no icky preservatives or hidden fats.

CAN I ADD VEGETABLES?

Yes! You will find wonton soups with veggies or without. I wanted to show a straightforward approach for making this soup the easiest way possible and focusing on the wontons and broth.

But, you can definitely add vegetables! The best options are vegetables that quickly cook in the simmering broth. Some of my favorites include:

  • Baby Bok Choy
  • Napa Cabbage
  • Baby Spinach
  • Sliced mushrooms
  • Matchstick Carrots

DO I HAVE TO USE WHITE PEPPER?

No, you definitely do not need to use white pepper

However, in my time working in restaurants, white pepper is often used in clear soups and broths, so you don’t see those tiny flecks of pepper floating around. 

Also, white pepper is used a lot in Chinese cuisine so this is why I added it to this recipe. But white pepper packs a huge spicy punch, so a little goes a long way. If you use black pepper instead, you will need to double the amount.

White pepper is actually just the inner portion of a black peppercorn without the outer layer attached.

CAN I COOK THE WONTONS IN THE SOUP?

Yes, if you plan to eat all of the soup right away, you can boil the wontons in the broth.

Keep in mind that the broth may thicken slightly due to the cornstarch on the outside of the wonton wrappers.

45 degree angle shot of Wonton Soup Recipe served in a white bowl with white spoon on a bright blue background.

HOW TO STORE:

Store leftovers separately in the fridge for up to 4 days. You will need to keep any uncooked wontons separated from the broth in two airtight containers in the fridge.

You can also freeze the broth and wontons separately for up to 3 months.

To freeze the wontons, place them on a parchment paper lined sheet tray and place them into the freezer until frozen solid. Place them into a freezer-safe zip-top bag until you are ready to eat them. You can boil them from frozen as well, it will take longer to cook them, but they are ready when they float.

TIPS AND TRICKS:

  • This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
  • The wontons can be boiled in the broth, see my tips above on that.
  • The broth and wontons can both be frozen, see my tips above on how to store.
  • Black pepper can be used in place of white pepper.
  • Instead of ground pork, you can use ground turkey or ground chicken.
  • You can add vegetables to the soup, see which I recommend above.
  • Makes 46 wontons.

A bite taken out of a wonton shown on a white spoon suspended in air with Wonton Soup Recipe in a white bowl in the background on bright blue table

Ready to make one of your favorite take-out soups at home? This Wonton Soup Recipe might be even better than the restaurant!

If you like this recipe, you might also like:

If you’ve tried this WONTON SOUP RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!   

This Silly Girls Kitchen Logo
4.60 from 5 votes

Wonton Soup Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 1 hour
Cook: 14 minutes
A classic Chinese dish, this Wonton Soup Recipe is warm and comforting, and easy enough to make at home. With homemade wontons and a flavorful stock, this is one soup you will go back to again and again.
Servings 8 servings

Ingredients
  

For the wontons

For the soup

Instructions

  • Mix the pork, scallion, garlic, ginger, soy sauce, rice vinegar, cornstarch, sesame oil, and white pepper in a medium-sized bowl until combined.
  • Place a wonton wrapper onto a clean work surface. Place 1 teaspoon of the filling in the center. Dip a fingertip into water and run it along the edges of the wrapper. Fold a pointy end over the filling and secure the edges. Press out any air. You will now have a triangle.
  • Make a little indention at the bottom of the wrapper. Run a little water on each of the bottom points of the triangle. Bring the points together and secure them by pressing the edges together firmly with your fingers. Refer to the visual tutorial for clarification.
  • Repeat with the remaining filling and wrappers. Place on a sheet tray covered with a clean kitchen towel while you work on making the wontons so they don’t dry out.
  • In a large pot over medium heat, add the chicken stock, ginger, garlic, scallions, soy sauce, salt, and pepper. Bring to a boil, cover, reduce to low, and simmer for 10 minutes.
  • Discard the solids out of the soup and keep warm.
  • Bring a large pot of water to a boil. Add as many wontons as you are about to consume to the boiling water. Boil for 4 minutes. They will start to float.
  • Take the cooked wontons out of the water with a slotted spoon and place them into your serving bowl. Top with some of the soup and add more scallions. Serve immediately.

Notes

  • This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
  • The wontons can be boiled in the broth, see my tips above on that.
  • The broth and wontons can both be frozen, see my tips above on how to store.
  • Black pepper can be used in place of white pepper.
  • Instead of ground pork, you can use ground turkey or ground chicken.
  • You can add vegetables to the soup, see which I recommend above.
  • Makes 46 wontons.

Nutrition

Calories: 319kcal | Carbohydrates: 37g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 1607mg | Potassium: 480mg | Fiber: 1g | Sugar: 5g | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 3mg
Nutrition Disclaimer
Course Appetizer, Main Course, Soup
Cuisine Chinese

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4.60 from 5 votes (5 ratings without comment)

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