Wontons are one of my favorite things to keep in the freezer for an easy meal. Their delicate, silky wrappers and juicy filling make them especially good in a simple broth, where you can really taste the wontons themselves. For this recipe, I use a combination of pork and shrimp for a filling that is tender, savory, and just a little bouncy.
The soup is intentionally simple: a clear chicken broth infused with ginger, lightly seasoned with soy sauce and sesame oil, with baby bok choy and green onion to round out the bowl. It’s become one of those easy meals that everyone in my family enjoys, especially my son, who sometimes eats five to seven wontons in one sitting and drinks every last bit of the soup. I especially like that it feels light and comforting while still being substantial enough for dinner.
If you’re looking for the street-vendor-style wonton soup from my older recipe, I’ve moved that version to my Shanghai Wonton Soup. That one uses dried seaweed and dried shrimp to create a more intensely savory broth right in the serving bowl.
For this recipe, you make the filling in one bowl, wrap the wontons, and prepare the ginger-infused broth while you cook them. Once you get into a rhythm, the folding goes surprisingly quickly. I always recommend making a big batch and freezing the extras – you can cook the wontons straight from frozen whenever you need a warm, comforting meal.
Ingredients
To make this delicious and comforting wonton soup, I use simple ingredients that I’m sure you already have in your pantry if you love cooking Chinese food as much as I do.
Wontons and greens: I use a package of store-bought wonton wrappers, which saves me the work of rolling dough. I add baby bok choy for a fresh green in the bowl, and I thinly slice green onion for the broth.
Pork and shrimp filling: I mix ground lean pork with diced peeled shrimp so the filling has both juiciness and a little bounce.
Filling seasonings: I season the filling with minced ginger, green onion, light soy sauce, Shaoxing wine, sea salt, and sesame oil. I add the Shaoxing wine to round out the pork and shrimp, and if you cannot find it, I use dry sherry as my closest swap.
Chicken broth base: I simmer chicken stock with a couple of slices of ginger for a clear, savory broth. I finish each bowl with a little soy sauce and sesame oil to add umami and to keep the seasoning bright.
How to Make
1. Mix the filling: Combine the ground pork, shrimp, ginger, green onion, soy sauce, Shaoxing wine, salt, and sesame oil in a large bowl.
Mix with a spatula or a pair of chopsticks until the ingredients are well combined and the filling turns slightly sticky.
2. Set up the wrapping station: Place the wonton wrappers on a plate and cover them with a damp paper towel so they do not dry out. Set out a small bowl of water for sealing the wrappers.
3. Wrap the wontons: Working with one wrapper at a time, place it on your palm with one corner pointing toward you. Dip your finger in the water and lightly wet all four edges, then place 1 to 2 teaspoons of filling in the center (the filling size depends on the size of your wonton wrapper).
Fold the bottom corner up to meet the top corner to form a triangle and press firmly around the filling to seal, squeezing out as much air as possible.
4. Finish the fold: Wet the two side corners, bring them together so they overlap, and press firmly to seal.
5. Rest the wontons: Arrange the wrapped wontons on a tray in a single layer. Cover them with plastic wrap or a damp paper towel while you finish wrapping the rest.
6. Prepare the broth: Add the chicken stock and ginger to a pot and bring to a boil. Boil for 10 minutes to infuse the broth, then reduce to the lowest heat to keep warm while you cook the bok choy and wontons.
7. Cook the bok choy: Bring a large pot of water to a boil. Add the bok choy and cook until just tender, about 1 minute, then transfer to a plate. Keep the pot of water for cooking the wontons.
8. Cook the wontons: Bring the water back to a boil. Add 10 to 20 wontons at a time, depending on the size of your pot, and stir immediately so they do not stick to the bottom. Cook over medium heat until the wontons float, then continue cooking until the wrappers are plump and the filling is cooked through, 1 to 2 minutes for smaller wontons or 2 to 3 minutes for larger ones.
9. Assemble the soup: Divide the green onion, soy sauce, and sesame oil among 6 large serving bowls. Pour the hot broth into each bowl and stir to combine, then divide the cooked wontons and bok choy among the bowls. Serve hot with chili oil, if desired.
Cooking notes
Chop the shrimp, do not puree it: I dice the shrimp by hand so each wonton has small, springy pieces instead of a smooth paste. It is the difference between a filling that tastes like pork and shrimp and one that tastes like generic dumpling.
Press out the air as you seal: When I fold the triangle, I press firmly around the filling to squeeze out trapped air. An air pocket can pop the wrapper open in the boiling water and let the filling escape.
Cook the wontons in water, not the broth: I boil the wontons in a separate pot of plain water and keep the seasoned broth clear on the side. The flour on the wrappers would cloud the broth if I cooked them together.
Season the bowl, not the pot: I put the soy sauce, sesame oil, and green onion in the bottom of each serving bowl before I add the broth. This way every bowl is seasoned the same, and anyone who wants theirs lighter can say so before I ladle.
Check the first wonton: Cooking time can vary depending on the size of your wontons, which is largely determined by the size of the wrappers and how much filling you use. I like to take one out and cut it open to make sure the filling is cooked through before removing the rest from the pot.
How to Serve
Wonton soup makes an easy one-bowl dinner with tender wontons, baby bok choy, and plenty of warm broth. For a more complete meal, I like to add a side of smashed cucumber salad for a refreshing crunch, or scallion pancakes for something crisp and savory.
For a larger family-style meal, I like to serve the wonton soup with a few simple dishes that bring different flavors and textures to the table. Mom’s braised chicken with mushrooms makes a comforting main dish, while smashed cucumber salad adds a refreshing crunch. Add a simple spinach stir fry and steamed rice for a hearty, well-rounded meal.
Frequently Ask Questions
What is the best filling ratio for wontons?
I use equal parts ground pork and shrimp so the filling is juicy from the pork and springy from the shrimp. If you want a softer, more tender bite, use more pork, and if you want a bouncier filling, add more shrimp. Both work, so it comes down to the texture you like.
Why do my wontons fall apart in the water?
Most often it is trapped air or a weak seal. Press firmly around the filling to force out the air before you close the wrapper, and make sure the edges are wet enough to stick. Boiling too hard can also tear them, so keep the water at a steady medium boil rather than a violent one.
How long do leftover wontons keep in the fridge and freezer?
I recommend cooking only the number of wontons you plan to eat, since the wrappers soften quickly once cooked and do not store particularly well. Keep any extra uncooked wontons frozen instead. Freeze them in a single layer on a tray until solid, then transfer them to a freezer bag and store for up to 1 month. Cook the wontons directly from frozen without thawing, adding an extra 1 to 2 minutes to the cooking time. Leftover broth can be refrigerated separately for up to 3 days.
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Wonton Soup
Ingredients
- 1 package wonton wrappers
Filling
- 1/2 lb ground lean pork
- 1/2 lb peeled and deveined shrimp diced
- 1 tablespoon finely minced ginger
- 2 green onions , thinly sliced
- 1 tablespoon light soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1/2 teaspoon salt (or 3/4 teaspoon kosher salt)
- 2 tablespoons sesame oil
Chicken soup base
- 10 cups chicken stock
- 4 tablespoons light soy sauce divided
- 2 slices ginger
- 1 tablespoon sesame oil divided
Toppings
- 4 green onions , chopped
- 4 stalks baby bok choy , cut to bite-size (or 4 cups baby spinach)
- 1 batch cilantro, chopped (Optional)
- Homemade chili oil , to taste (Optional)
Instructions
- Mix the filling: Combine the ground pork, shrimp, ginger, green onion, soy sauce, Shaoxing wine, salt, and sesame oil in a large bowl. Mix with a spatula or a pair of chopsticks until the ingredients are evenly combined and the filling becomes slightly sticky.
- Set up the wrapping station: Place the wonton wrappers on a plate and cover them with a damp paper towel to prevent them from drying out. Prepare a small bowl of water for sealing the wrappers.
- Wrap the wontons: Working with one wonton wrapper at a time, place the wrapper on your palm with one corner pointing toward you. Dip your finger in the water and lightly wet all four edges. Place 1 to 2 teaspoons of filling (*Footnote 1) in the center. Fold the bottom corner up to meet the top corner to form a triangle. Press firmly around the filling to seal, squeezing out as much air as possible. Wet the two side corners, bring them together so they overlap, and press firmly to seal.
- Arrange the wrapped wontons on a tray in a single layer. Cover with plastic wrap or a damp paper towel while you finish wrapping the rest.
- Prepare the broth: Add the chicken stock and ginger to a pot and bring to a boil. Boil for 10 minutes to infuse the broth, then reduce to the lowest heat to keep warm while you cook the bok choy and wontons.
- Cook the bok choy: Bring a large pot of water to a boil. Add the bok choy and cook until just tender, about 1 minute. Transfer to a plate. Keep the pot of water for cooking the wontons.
- Cook the wontons: Bring the water back to a boil. Add 10 to 20 wontons at a time, depending on the size of your pot. Gently stir immediately so they don't stick to the bottom. Cook over medium heat until the wontons float to the surface. Continue cooking until the wrappers are plump and the filling is cooked through, 1 to 2 minutes for smaller wontons or 2 to 3 minutes for larger ones.
- Assemble the soup: Divide the green onion, soy sauce, and sesame oil among 6 large serving bowls, adding about 1 tablespoon green onion, 2 teaspoons soy sauce, and 1/2 teaspoon sesame oil to each bowl. Pour about 1 1/2 cups of the hot broth into each bowl and stir to combine. Divide the cooked wontons and bok choy among the bowls. Serve hot with chili oil, if desired.
Nutrition
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
The post was originally published on May 26, 2014 and updated by October, 2026.
Lofan Cookie
This was my favorite thing I’ve ever made. I did a batch of wontons, then also blanched for about a minute the twin marquis brand thin wonton noodles, and added that in as well. There is nothing better than this after a long day at work, especially in the Fall or winter.
Lorraine Ogilvie
Do you cook the boc choy or just place it in the soup bowl?
If I don’t have fresh ginger for the broth how much powdered ginger should I use as an equivalent?
Thx so much
Maggie Zhu
I blanch the bok choy using the boiling water I used for wonton. For 8 cups chicken stock, I would use 1 teaspoon powdered ginger.
John
I made this recipe and loved it! The flavors were spot-on.
My filling was a little on the “chunky” side, I apparently didn’t grind the pork fine enough in my food processor. Lesson learned for next time.
Tracy Levy
My journey began with finding this website. Maggie is talented and able to guide people
Like me — who have zero experience with Asian food- to have success. She’s the best. I wish I could take classes with Maggie
Irene Ghilardi
I can’t wait to try this. I do not eat meat so new ideas are exciting. Thanks.
Ju
Did you use konbu for this recipe? I ask because it the photos it looks more like nori. Thank you!
Maggie Zhu
I used Chinese dried seaweed in it: https://amzn.to/4bSRHyP
It’s actually quite different from kombu and nori, but maybe a bit closer to nori.
It is fluffy and light in the dried form. Once hydrated, which is instant once you pour hot soup onto it, it becomes quite thin and tender. It adds fragrance to the soup and it tastes nice too. If you don’t have this type of seaweed, making a dashi using kombu could work as well.
Peeka
I made this recipe back in 2020 and seriously can’t stop thinking about how good it is! Every time I pull it out I second guess myself that this is the recipe I LOVED because it was SO easy. I’m going to be making it again in a couple of weeks and can’t wait. THANKS to the person that let the world know about this recipe it’s a keeper.
Francesca Tate
I LOVE Wonton soup, but because I MUST ABSOLUTELY stay gluten-free (celiac), what brands carry rice paper so I can make them without dealing with wheat as an ingredient? Or, alternatively, can you provide a recipe for gluten-free wonton wrappers? Rice is such a staple, there must be one way to substitute so I can again enjoy wonton soup?
Maggie Zhu
Maybe you can check out her gluten free wonton wrapper recipe: https://glutenfreeonashoestring.com/gluten-free-won-ton-wrappers/
For rice paper, you can find it easily at any Asian markets. Amazon carries them too: https://amzn.to/3jfGW3o
Another unconventional way is to use yuba sheet as wrapper. Yuba sheet is made with soy bean and water (the same ingredients for making tofu), so it’s gluten free.
You can see how I use it in a soup here: https://omnivorescookbook.com/vegan-egg-drop-soup/
The sheet is like a wrapper. If you use it to wrap wonton and simply fold it, it kinds stick together by itself. It could make a very delicious wonton soup. You do need to visit an Asian market (H Mart carries them) for yuba sheet.
Frances
Hi – Would you clarify how much soy sauce and sesame oil for the chicken broth based soup. The instructions say to cook with the soy sauce, and then add more 1 TBL/serving?
Maggie Zhu
Hi Frances, sorry the recipe was confusing. I definitely messed up the measurement since it doesn’t add up. I just fixed the recipe so it should be correct now.
Per serving it should be:
1 1/2 cup broth
1 teaspoon soy sauce
1 teaspoon minger
1/2 teaspoon sesame oil
(and green onion or cilantro for garnish)
When you cook the traditional way, all the seasonings are added to each bowl, then you pour in the sauce.
I changed the method to cooking the soy sauce and ginger in the broth, to make the process a little bit easier.
I think I forgot to change my instruction, so you saw soy sauce twice.
Russ
Margie, I just have to tell you how much I enjoy and learn reading your recipes. I used a few of them in stir-frying. But most of all, I learn so much regardless of the recipe. Priceless. Thank you, Russ.
Faye
Hi Maggie, I’ll be making this recipe today. I’ve always used a little cornstarch into the filling mix on occasions or fish paste instead of shrimp. Is it okay to use a bit of cornstarch to the filling? Also, the big pieces of dried seaweed you mentioned in the street style soup base, is that Konbu? Thank you in advance for your reply.
Maggie Zhu
Yes, a little cornstarch in the filling will work great and make a smooth texture.
The dried seaweed is not kombu. It’s a special type that is commonly used in Chinese cooking – it’s much thinner than kombu, so it immediately rehydrate as soon as you pour hot water over it. That being said, if you cannot find it, it’s totally fine to use a replacement. I do like the chicken stock version. If using kombu, you need to cook the kombu to infuse the flavor, instead of pouring water over it.
Not sure if you’ve made it. If yes, I hope it went well!
Philip
question about the papery shrimp you used. I have dried shrimp (shelled) that I blitzed in the food processor and store in a plastic container in the fridge. Do I still need to soak them before adding them to a hot soup base or say, an omelette or fried rice? I was guessing since they are so fine almost a powder there was no need to pre-soak them for a soup but when I made wonton soup and just poured boiling soup over everything in the bowl, the shrimp powder was still sort of chewy and sitting in the bottom of the bowl.
Ashley Cohen
so delicious and so so easy. i wish i hadn’t waited so long to try! i used homemade bone broth and followed the instructions for the broth based soup. so good!!
Rose
Hi Maggie,
My husband cannot eat seafood. Can I just omit the shrimp and replace the shrimp with all pork? Thank you!
Maggie Zhu
Yes you can totally skip the shrimp and replace it with pork. Happy cooking!
tray guy
it is very good but here is my mod for guys that cant cook i used soy sauce & Chinese cooking sauce like garlic ginger and i steamed them in the steamer come out a bit like pot sticker but sofen when in the hot soup and i used egg roll rappers cut cross corner to corner and by steaming i cant f it up and have them fall apart like i no would happen it i try boiling them