- Prepare the Ingredients
Gather all components: 8 cups low-sodium chicken broth, 1 lb pork bones, 3 slices ginger, 3 stalks green onion (white parts), 1 star anise, 2 tbsp soy sauce for the broth. For the filling: ¾ lb ground pork, ¼ lb finely chopped shrimp, 2 tbsp chopped green onion, 1 tsp grated ginger, 1 tbsp soy sauce, 2 tsp sesame oil, 1 tsp cornstarch. You'll also need 1 package wonton wrappers, 2 heads baby bok choy, extra green onions for garnish, and toasted sesame oil.
- Build the Broth
In a large pot, combine the chicken broth, pork bones, ginger slices, white parts of the green onion, and star anise. Bring to a boil over high heat, then immediately reduce to a very low simmer. Skim off any foam that rises to the top. Partially cover and let it simmer gently for at least 30 minutes to allow the flavors to meld and deepen. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Stir in the 2 tablespoons of soy sauce. Keep warm over low heat.
- Make & Fill the Wontons
In a medium bowl, combine the ground pork, chopped shrimp, 2 tbsp chopped green onion, grated ginger, 1 tbsp soy sauce, 2 tsp sesame oil, and cornstarch. Mix vigorously with a fork or your hands for 2-3 minutes until the mixture becomes cohesive and slightly sticky. Place a wonton wrapper on a clean surface, keep the rest covered with a damp towel. Spoon about 1 teaspoon of filling into the center. Moisten the edges with water, fold into a triangle, press out air, and seal tightly. Optionally, bring the two bottom corners together and pinch to form the classic shape. Repeat with remaining wrappers and filling.
- Cook the Wontons & Bok Choy
Bring a separate large pot of water to a rolling boil. Gently drop in the wontons in batches (don't overcrowd). Cook for 3-4 minutes, or until they float to the surface and the wrappers look translucent. Using a slotted spoon, transfer the cooked wontons to the pot of warm broth. In the same boiling water, blanch the bok choy halves for 1-2 minutes until bright green and tender-crisp. Add them to the broth pot as well.
- Assemble and Serve
Ladle the hot broth, wontons, and bok choy into deep bowls. Garnish generously with sliced green onions. Finish each bowl with a few precious drops of toasted sesame oil—this is the aromatic flourish that makes it sing. Serve immediately while steaming hot.
- Calories:320 kcal
- Protein:28 g
- Carbohydrates:25 g
- Sugar:3 g
- Salt:2.1 g
- Energy:1340 kJ
- Fat:12 g
It’s the kind of craving that sneaks up on you—a deep, savory longing for a bowl of steaming, flavorful broth dotted with plump little dumplings. Forget the overly salty takeout version; your kitchen is about to become the source of the best wonton soup recipe. This homemade version is a love letter to texture and clarity, with a broth that sings and wontons that offer a juicy surprise in every bite. Honestly, I used to think grabbing a bag of frozen wontons for soup was good enough, but the difference a truly great broth makes is a game-changer. Let’s make that bowl of comfort a reality.
The Legend Behind This Wonton Soup Recipe
While every region of China has its own take, our focus today is the classic Cantonese-style version. This soup is a study in harmony—the clear, rich chicken broth for wonton soup is the stage, allowing the star, the wonton, to truly shine. It’s a humble dish with a long history, a staple in teahouses and homes alike, proving that the best comfort food is often the simplest. Its genius lies in that perfect bite: the tender wrapper yielding to reveal a flavorful filling, all bathed in a savory, aromatic liquid.
What Makes Our Homemade Wonton Soup Special
The magic is in the details. First, the texture: the silky-smooth wrappers should be just translucent, never mushy. Then, the broth. This isn’t just any soup base; it’s a double-layered elixir with the savory depth of pork and the clean sweetness of chicken. The real ‘aha’ moment? The simple, aromatic garnish of scallions and a few drops of toasted sesame oil just before serving. It lifts the entire bowl, adding a fragrant note that ties every element together.
The Pro-Tip: The Seal is the Deal
The single most important step for a successful our recipe collection is sealing your wontons properly. After placing a teaspoon of filling in the center, use your finger to brush a little water along the edges of the wrapper. Fold it over into a triangle and, before pressing the edges closed, gently push out any air pockets. Then, press firmly to seal. An airtight seal is your only defense against a filling leak during cooking, which would muddy your beautiful, clear broth. For a classic look, bring the two bottom corners of the triangle together and pinch them—it’s like giving your little flavor packet a hug.
Serving & Pairing Your Creation
This soup is a satisfying meal all on its own, but it loves company. For a more substantial wonton noodle soup, simply add a nest of thin, fresh egg noodles to the bottom of the bowl before ladling the hot broth and wontons over top. Pair it with something crisp and refreshing to cut the richness, like a simple cucumber salad with a rice vinegar dressing. A light, floral white tea or a cold, dry lager are my favorite beverage companions for this meal.
Variations & Substitutions
This template is wonderfully adaptable. For a quick easy wonton soup recipe, use a high-quality store-bought chicken broth and add a few slices of ginger and a splash of soy sauce for instant depth. Want a wonton soup broth only option? The broth itself, with some greens, makes a sublime light starter. For a different protein, try a chicken wonton soup recipe by swapping the ground pork for ground chicken or turkey. Vegetarian? Finely chopped mushrooms and shredded cabbage make a fantastic filling. And yes, this wonton soup recipe with frozen wontons works beautifully in a pinch—just simmer them directly in the broth according to package directions.
Make-Ahead & Storage Wisdom
The beauty of this dish is its component-friendly nature. You can make the wonton soup broth up to 3 days ahead or freeze it for a month. The uncooked wontons can be frozen in a single layer on a baking sheet, then transferred to a bag; cook them directly from frozen, adding a minute or two to the simmering time. Leftover assembled soup keeps in the fridge for 2 days, though the wrappers will soften.
Frequently Asked Questions
Can I use store-bought wonton soup mix or wonton soup base mix? You can, but for a truly homemade wonton soup experience, building your own broth from scratch allows you to control the salt and savoriness, resulting in a cleaner, more complex flavor.
What’s the key to the best won ton recipe for the filling? Do not overfill! A scant teaspoon is plenty. Also, working the ground pork with a little cornstarch, soy sauce, and sesame oil until it becomes slightly sticky (a technique called ‘velveting’) ensures a tender, cohesive filling that won’t crumble.
My broth tastes a bit flat. How can I fix it? This is common. The secret is often a touch of acidity and umami. A small splash of unseasoned rice vinegar or a teaspoon of fish sauce (don’t worry, it won’t taste fishy) can work wonders to brighten and deepen the flavor instantly.
Now, take a deep breath and admire your work. That steaming bowl of savory broth, flecked with green, cradling delicate parcels of flavor, is your creation. It’s proof that the best meals aren’t the most complicated, but the most cared for. I hope this wonton soup recipe becomes a regular in your kitchen rotation. Now, go grab a spoon and dig in. And tell me in the comments—what’s your favorite soup to make from scratch?
