Easy Homemade Wonton Soup

Easy Homemade Wonton Soup


  • 1 pound ground pork
  • 2 teaspoons ginger, freshly grated or finely minced
  • 2 teaspoons sugar
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1/3 cup green onions, thinly sliced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 32 small shrimp, cooked or raw, peeled (Optional)
  • 32 wonton wrappers, square, Nasoya

  • 2 teaspoons sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, freshly grated or finely minced
  • 7 cups chicken broth
  • 4 ounces brown mushrooms, sliced, about 1 ½ cups
  • 1 carrot, thinly sliced on a diagonal
  • 3 leaves baby bok choy, separated
  • 1 pound large shrimp, peeled and deveined
  • 1/3 cup green onions, thinly sliced


  1. In a medium-sized bowl combine pork, 2 teaspoons ginger, sugar, soy sauce, sesame oil, ⅓ cup green onions, salt, and pepper. Mix until thoroughly combined.
  2. To test seasoning, place a small amount on a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste seasoning and add more salt or pepper if needed.
  3. Place one wonton wrapper in the center of the cutting board, keeping the rest covered with plastic.
  4. Place a 2 teaspoon-sized portion of pork filling in the center of the wrapper, and top with a single small shrimp.
  5. Using your fingertip or brush, moisten the wrapper with water around the edge.
  6. Lift two opposite corners up to meet at a point, then use your fingers to seal the rest of the sides tightly, forming a triangle, and squeezing out as much air as possible.
  7. Pull the two opposite corners towards each other to form the triangle into a plump folded crescent shape, using a little water to seal the edges.
  8. Transfer to a plate or sheet pan, placing wontons in a single layer so they do not touch, and repeat with remaining wontons.

  1. Bring a large pot of water to boil, large enough to hold the wontons, working in batches as needed.
  2. Boil wontons for 3 to 5 minutes, until the meat is no longer pink. Transfer wontons to a large bowl once cooked. Meanwhile, make the soup.
  3. Heat 2 teaspoons sesame oil in a large pot over medium heat.
  4. Add garlic and ginger and cook, frequently stirring until fragrant, about 1 minute.
  5. Stir in chicken broth, mushrooms, and carrots. Bring to a boil and cook for 5 minutes, until mushrooms have softened.
  6. Add bok choy and shrimp, cooking for about 3 to 4 minutes until shrimp has turned pink.


  • To serve, divide wontons among 6 bowls; 4-5 per bowl. Add vegetables and shrimp, and about 1 cup of broth.
  • You can freeze uncooked wontons you don’t use in a resealable bag for use later.

This article adapted from this site