Wonton Soup (Video) ワンタンスープ

With juicy dumplings in a light and flavorful broth, this classic Wonton Soup is a favorite year-round. I‘ll show you how to make the best-tasting wontons using a fast and easy folding technique. This comforting soup is simple yet utterly satisfying!

My family loves a good bowl of wonton soup. I make it regularly because my Taiwanese-American husband and son can easily live on it year-round, no matter the season. I can’t blame them, as wonton soup is as soul-satisfying and comforting as a bowl of miso soup.

While there are countless ways to create wonton fillings and soups, today’s recipe is the ultimate version I consistently return to. The wontons are juicy and sweet, and the soup boasts a flavorful broth. You’ll want to keep in your back pocket as your go-to wonton soup recipe!

What is Wonton Soup?

Wonton soup, a classic Chinese dish, consists of a delicately seasoned broth and boiled wontons. Written as 云吞 in simplified Chinese, “wonton” literally translates to “swallowing clouds” because these dumplings, once cooked, gracefully float in the broth like clouds.

You can make wontons with different fillings, with the most common ones featuring ground pork or a blend of ground pork and shrimp, scallions, and simple seasonings. Some other additions include shiitake mushrooms, water chestnuts, chives, and finely minced carrots. Personally, I swear by the combination of ground pork and shrimp!

Why You’ll Love This Wonton Soup Recipe

• Juiciest and tastiest filling
• Fast and straightforward technique of folding wontons – It is easier than you think.
• Simple yet flavorful soup

3 Tips to Make The Best Wonton Soup

You can use frozen wontons, however, homemade wontons make all the difference because of the fresh ingredients. Nothing is more satisfying when you bite into these juicy little dumplings, served in a flavorful chicken soup seasoned with white pepper and toasted sesame oil. 

Here, I’d like to share 3 tips to make your wonton soup extra special!

Tip 1: Use Shrimp and Pork for the Filling

Why this combination? The inclusion of shrimp not only adds sweetness but also ensures that the wontons remain succulent, juicy, and tender in contrast to a plain ground meat filling.

Once you give it a try, you’re unlikely to switch to other options.

Tip 2: Wrap Wontons Nicely

Nicely wrapped wontons are not only visually beautiful but also keep the filling inside the wrap and you can freeze them for later use.

There are several ways to wrap wontons and everyone has their own preference. If you want to see me folding wontons in action, please check this video or read this How To Wrap Wonton page.

Tip 3: Use Chicken Base Soup

Make sure you get Asian chicken stock for an authentic taste, and not Western-style chicken stock. Asian chicken stock is simply made with chicken, ginger, green onion, and garlic. The light yet aromatic broth helps to bring out the flavors of wontons without overwhelming them.

You can purchase Asian chicken stock at Asian grocery stores or make your own by following my Homemade Asian-style Chicken Stock recipe.

Don’t skip the key ingredient—white pepper powder—as it gives a sharp, smoky flavor with a little kick of spiciness to the soup.

Where to Buy Wonton Wrappers

To make wontons, you will need square-shaped wonton wrappers and not round-shaped ones. You’ll find them in the freezer section at Asian/Japanese grocery stores. Some major American grocery stores also carry wonton wrappers such as Nasoya or Twin Dragon brands. If you can find handmade wonton wrappers locally, that would be a treat.

I personally prefer the Japanese brand by Myojo, which has a more delicate skin but you could also use another popular brand Twin Marquis (真味)’s Hong Kong Style or Shanghai Style wonton wrappers. Each brand has a different thickness and consistency. Try out the different ones to see which wrappers you like the best.

Quick Tip: While working with wonton wrappers, cover the unused ones with a damp towel so they don’t dry out.

How to Serve this Wonton Soup

This homemade wonton soup goes great alongside steamed rice and a simple veggie side like Napa Cabbage Stir-Fry. You can also just toss in some veggies like baby bok choy, edamame, or thinly sliced carrots directly into the soup.

To turn these dumplings into a fulfilling meal, bulk it up with your choice of noodles. Try egg noodles, ramen noodles, somen noodles, or rice noodles.

Wontons are delicious enough with a simple soy sauce. But they also go well with all sorts of dipping sauces. Like it spicy? Serve them with spicy garlic chili sauce or a homemade chili oil.

Freezing Extra Wontons

Homemade wontons can be frozen and kept well for 1-2 months. Whenever you make wontons at home, make sure to make a bigger batch. This way you can quickly put a meal together whenever your family craves a bowl of wonton soup or when you need some tasty fried appetizer for a party. I call frozen wontons the great emergency food—super convenient yet wholesome. 

More Ideas to Enjoy Wontons

Wontons are greatly enjoyed by many Asian cultures for their versatility and nutrients. There are endless, creative ways to serve these dumplings:

1. Deep-Fry Wontons

Crispy deep-fried wontons are great for an appetizer. I love serving these crunchy morsels at dinner parties or family get-togethers, and they always disappear.

2. Pan-Fry Wontons

Similar to gyoza, pan-fried wontons dipped in soy sauce are always a hit!

More Delicious Recipes You’ll Love

• Japanese Egg Drop Soup
• Mapo Tofu
• Mapo Eggplant
• Stir-Fried Tomato and Eggs
• Pork Shumai (Steamed Pork Dumplings)

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Wonton Soup

4.63 from 94 votes

With juicy dumplings in a light and flavorful broth, this classic Wonton Soup is a favorite year-round. I‘ll show you how to make the best-tasting wontons using a fast and easy folding technique. This comforting soup is simple yet utterly satisfying!

Print Pin

Video

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Total Time: 40 minutes mins

Servings: 4

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Soup

• ▢ 1 green onion/scallion
• ▢ 6 cups chicken stock/broth (use Asian-style stock, if possible; you can make my homemade recipe; please read the post)
• ▢ 1 tsp toasted sesame oil
• ▢ 1 tsp Diamond Crystal kosher salt (to taste, depending on the saltiness of your chicken broth)
• ▢ ¼ tsp white pepper powder (to taste)

For the Wontons

• ▢ 2 green onions/scallions
• ▢ ½ lb shrimp (about 8 pieces; shelled, tails removed, and deveined)
• ▢ ½ lb ground pork
• ▢ 1 knob ginger (1 inch, 2.5 cm per knob)
• ▢ 1 package wonton wrappers (12 oz, 340 g; roughly 46 square wrappers)

For the Filling Seasoning

• ▢ 2 tsp soy sauce
• ▢ 1 tsp toasted sesame oil
• ▢ 1 Tbsp sake
• ▢ ½ tsp sugar
• ▢ 1 Tbsp potato starch or cornstarch
• ▢ ¼ tsp white pepper powder

For Serving

• ▢ cilantro (coriander)
• ▢ white pepper powder (to taste)
• ▢ chili sauce (or Japanese chili oil; you can make my homemade La-yu)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Cook ModePrevent your screen from going dark

Instructions

 

• Gather all the ingredients.
  

To Make the Soup Broth

• Cut 1 green onion/scallion into 2-inch (5-cm) pieces. Add 6 cups chicken stock/broth and the green onion to a large pot and bring to a boil. 
  
• Once boiling, season with 1 tsp toasted sesame oil, 1 tsp Diamond Crystal kosher salt (to taste), and ¼ tsp white pepper powder (to taste). Turn off the heat, cover with the pot lid, and set aside. Tip: Taste your chicken stock/broth first and reduce the salt amount in the recipe, if needed.
  

To Make the Filling

• Chop 2 green onions/scallions into small rounds. Set aside some of the chopped green onion to garnish the soup when serving.
  
• Chop some cilantro (coriander) and set aside to garnish the soup.
  
• Cut ½ lb shrimp (peeled and deveined with tails removed) into small pieces. Then, chop them into even smaller pieces, almost like a paste.
  
• In a large bowl, combine ½ lb ground pork, the shrimp, and the chopped green onion. Grate 1 knob ginger and add to the mixture.
  
• Add all the filling seasoning ingredients to the mixture: 2 tsp soy sauce, 1 tsp toasted sesame oil, 1 Tbsp sake, ½ tsp sugar, 1 Tbsp potato starch or cornstarch, and ¼ tsp white pepper powder. Mix well.
  

To Fold the Wontons

• Bring a large pot of water to a boil. While you wait, fold the wontons. Open 1 package wonton wrappers and prepare a small bowl of water (for moistening the wrapper edges). First, hold a wonton wrapper in your non-dominant hand. Then, place a teaspoon of the filling in the center of the wrapper. Start with a small amount so it’s easier to work with. Wet your finger in the bowl of water and moisten the wrapper‘s edges.
  
• Fold the wrapper in half to create a rectangular shape. Seal the edges, making sure to press out any air trapped around the filling. Next, grab the two folded bottom corners and bring them together so they overlap. Tip: Imagine the folded corners at the 9 and 3 o‘clock positions overlapping at the 6 o‘clock position. The filled area will fold and compress as you pull the corners to meet.
  
• Wet the wrapper where the corners overlap. Pinch to close and seal.
  
• Here is a cute little wonton! Place the finished wonton on a baking sheet lined with parchment paper. Cover with plastic to keep them moist as you continue with the remaining wrappers and filling.
  

To Cook the Wontons

• Once the water is boiling, add 5 to 10 wontons to the pot. Depending on how big your pot is, you can add more or fewer. Do not overcrowd the pot. Cook for 5 minutes, or until the wontons float to the surface and are tender and translucent. I boil the wontons separately so the soup broth stays clear and clean.
  

To Serve

• Transfer the wontons to individual serving bowls. Continue to cook the rest of the wontons (or freeze for later; see below). When ready to serve, pour the hot soup broth over the boiled wontons. Garnish with chopped green onions and cilantro/coriander. Sprinkle with some white pepper powder, to taste. You can also serve with soy sauce, chili sauce or chili oil, etc.
  

To Store

• To freeze uncooked wontons, place on a parchment-lined baking sheet covered with plastic wrap and flash freeze for 1 hour. Then, transfer them to a freezer bag. Keep in the freezer for up to 1–2 months. Cook the frozen dumplings (do not defrost) in boiling water for 12 minutes to enjoy.
  
• Leftover filling: Make mini meatballs or patties and cook them in a frying pan. Once they are pan-fried, you can pack them in an airtight container and store in the freezer for later use.
• Leftover wrappers: Wrap a small piece of cheese and pan-fry or deep-fry to make cheese wontons. They are a favorite with kids!

Nutrition

Calories: 442 kcal · Carbohydrates: 55 g · Protein: 20 g · Fat: 17 g · Saturated Fat: 6 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Cholesterol: 49 mg · Sodium: 834 mg · Potassium: 308 mg · Fiber: 4 g · Sugar: 2 g · Vitamin A: 151 IU · Vitamin C: 4 mg · Calcium: 135 mg · Iron: 5 mg

Author: Namiko Hirasawa Chen

Course: Main Course, Soup

Cuisine: Japanese

Keyword: wonton, Wonton Soup

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Editor’s Note: The post was originally published on Aug 10, 2011. The new images and video were added to the post on June 12, 2017. The post was republished with updated blog content on January 11, 2023.