Wonton soup really is so much better when you make it yourself and this easy wonton soup recipe will be one you will come back to again and again. Such comfort food.
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Wonton soup is one of those classic items on the menu at Chinese restaurants. For something so simple, it seems to range in quality dramatically with common issues being all-dough-and-no-filling wontons to no flavor, over-salted and greasy broth.
If made well, though, wonton soup can be wonderfully comforting and filling.
You can spice it up if you like, sneak veggies into the filling and add noodles and/or greens to the soup. Or, you can keep it simple like this easy wonton soup recipe. Sometimes there’s no point messing around with something simple and delicious.
I know it might seem odd, but I decided to make this wonton soup after getting wonton wrappers for something else. I know, getting wonton wrappers for something other than making wontons might seem strange, but the steak taco salad wonton cups were really good too!
However I had loads left over and it seemed about time to try making my own wonton soup to use them up. I’m so glad I did, as we loved it.
What goes in wonton soup?
Wonton soup in it’s simplest form is simply:
- a broth-based soup, seasoned with ginger and garlic,
- plenty of pork and shrimp wontons added to it.
Yes, you could buy them ready made wontons, but they really aren’t that hard. And like many things, once you try making it yourself, you wonder why you didn’t sooner; homemade really is better.
Not only, as I said, can you adapt the filling and seasoning to your taste, but most importantly, any grumble you might have with bought versions can be avoided. These wontons are well-stuffed, without being about to burst or taking three mouthfuls. The broth has flavor but isn’t greasy.
How to make wontons
I’m sure the bit that might put you off making wonton soup yourself is making the wontons, but believe me they are really pretty easy. Once you’ve done a couple, you’ll get in the swing of it and you’ll soon be making them without a hitch.
There are two main ways of folding them as you’ll see in my photo below. There’s no real difference to the end result, as they kind of go wrinkly and have flappy sides either way and have about the same amount of filling. However I think making them as triangles is easier to fold up so I’d suggest going with that unless you are practiced.
Wonton soup is kind of like the Chinese equivalent of chicken noodle soup as it has that same comforting, cold-relieving feel to it. But I’d argue it’s better as there’s ginger in there which is great for colds. You can prepare for future colds, too, by making a batch of wontons and freezing some ready for future use. Then you can cook them from frozen – they just take a minute longer.
Stock is freezable too, so you can make the whole thing in no time. Just don’t freeze the soup with the cooked wontons in it. Believe me, not good.
Making wontons is easier than you might think and when made into wonton soup, it’s both comforting and satisfying. Making your own is really so worth it.
Remember to pin this for later.
Try these other Chinese appetizers:
- Sang choy bao, Chinese lettuce wraps
- Chinese pork and cabbage dumplings
- Plus get more Chinese recipes and soups, salads and more in the appetizer recipes archives.
Easy wonton soup
- 6 oz shrimp 170g prawns (can use either raw or cooked) – peeled weight
- 6 oz ground pork 170g pork mince
- 2 scallions spring onions, roughly chopped
- 1 tbsp soy sauce
- 1 1/2 tbsp sesame oil
- 1 1/2 tbsp rice cooking wine
- 1 tsp ginger freshly grated, optional
- 1 packet wonton wrappers
- 6 cups chicken stock 1.4litres
- salt and pepper to taste
- 1 clove garlic large
- 3-4 slices fresh ginger
- 1 scallion
- Roughly chop the shrimp and put them in a food processor along with the pork, scallions, soy sauce, sesame oil, cooking wine and ginger if using. Pulse until well combined but try not to over-puree.
- Lay out a few wonton wrappers at a time and have a little dish with water ready beside you. Put a teaspoonful of filling mixture to one side of the wonton – I find easiest putting towards one corner. Put a little water around the edges then fold over the opposite corner from the filling and press together. Join the two sides together, moving from the middle to the edge so you press out any air as you join. Bring the two ‘wings’ together on one side of the dumpling, using a little water to join. Repeat until you use all the filling.
- Season the stock with a little salt and pepper to taste. Slice the garlic and add it, along with the ginger slices and slices of the white part of the scallion. Add a few drops of sesame oil and warm for around 10min or more.
- Meanwhile, bring a pot of water to the boil and cook the wontons a couple at a time, making sure there is plenty room in the pot. They are ready after a couple minutes when they rise to the top. Remove with a slotted spoon and add a few to the bottom of each bowl. Repeat until you have enough in each bowl for the number you are serving.
- Strain the stock of the pieces of ginger and garlic and pour over the wontons in the bowls. Top with a few slices of the green from the scallion.
- Note – if you want to freeze wontons you are not using, do so before cooking. Simply lay them out on a baking sheet lined with parchment then once frozen (after 1hr, approx), transfer to a freezer bag. Stock can also be frozen in a sealed container.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
See some more soup recipes: