Homemade Wonton Soup Recipe

There’s something so heartwarming about a big bowl of homemade wonton soup. It’s like a cozy hug in food form! Every spoonful gives you tender, flavorful wontons swimming in a rich, savory broth that warms you from the inside out. Making wonton soup at home might sound a little ambitious, but trust me, it’s totally doable—and the taste is so worth it. Plus, you get to customize each part, from the filling inside the wontons to the broth itself. Let’s dive into making this deliciously satisfying bowl of soup!

this RECIPE

🥟 My first attempt at wonton wrapping (spoiler: it was messy!)

I remember the first time I tried making wonton soup from scratch. My kitchen was covered in tiny bits of wonton wrappers, and I must’ve spent half an hour just figuring out how to fold them properly. The first few attempts looked more like crumpled paper than the neat little parcels you see in restaurants. But with a little practice—and a lot of trial and error—I got the hang of it. Now, wrapping wontons has actually become one of my favorite parts of making this recipe. There’s something relaxing about it, and seeing a tray full of beautifully wrapped wontons ready to cook is so satisfying. Don’t worry if yours aren’t perfect at first; they’ll still taste amazing!

The origins of wonton soup

Wonton soup has been around for centuries, originating in Northern China as a comforting, affordable meal. Traditionally, wontons were made with minimal ingredients, often just a bit of minced meat and seasoning. Over time, the recipe evolved, and regional variations developed. Some versions use seafood or even vegetarian fillings. Today, wonton soup is popular worldwide, appreciated for its balance of flavors and simple, comforting appeal. Our version combines beef and shrimp for a rich, satisfying filling and a broth that’s packed with ginger and garlic for an extra kick.

Let’s talk ingredients: building flavor, bite by bite

• Wonton wrappers: These delicate sheets of dough are what hold the magic together. They’re typically found in the refrigerated section of your grocery store, near tofu or other fresh Asian ingredients. If you’re out of wonton wrappers, dumpling wrappers can work too, though they might be a bit thicker.
• Ground beef: Ground beef gives the wonton filling a savory, hearty flavor. You could substitute with ground chicken or turkey if you prefer a lighter option. Just remember that different meats might alter the cooking time a bit.
• Shrimp: Adding chopped shrimp to the filling adds sweetness and a wonderful, slightly springy texture. When buying shrimp, look for fresh or frozen raw shrimp. If you don’t have shrimp on hand, you can use extra ground beef, though you’ll lose a bit of that seafood essence.
• Ginger and green onions: Fresh ginger and green onions bring brightness and a touch of heat to the filling. Ginger, in particular, pairs beautifully with the shrimp. When shopping for ginger, pick firm pieces that feel heavy for their size.
• Light soy sauce and sesame oil: Soy sauce adds umami and a slight saltiness to the filling and the broth, while sesame oil brings a deep, nutty aroma. If you prefer a less intense sesame flavor, reduce the amount slightly.

Kitchen gear: what you need (and what you can totally skip)

Making wonton soup from scratch is actually easier than you might think! Here’s what you’ll need to get the job done:

• Mixing bowl: This will be your go-to for combining the filling ingredients. A medium-sized bowl is perfect for mashing and mixing everything together.
• Potato masher: Believe it or not, a potato masher is super handy for getting the filling to the right texture! It helps combine the beef and shrimp while leaving a few small chunks for texture.
• Small brush or your fingers: You’ll need to wet the edges of each wonton wrapper to seal them properly. A small pastry brush works, but your fingers work just as well if you don’t mind getting a bit messy.
• Saucepan: A medium-sized saucepan will be ideal for making the broth. If you plan on blanching some veggies in the broth, make sure it’s large enough to fit everything comfortably.
• Slotted spoon: When cooking the wontons, a slotted spoon will make it easy to scoop them out without bringing too much water along.

Step-by-step: wrapping and cooking the perfect wontons

1. Make the filling: In a mixing bowl, combine the ground beef, chopped shrimp, ginger, green onions, soy sauce, salt, and sesame oil. Use a potato masher to work the mixture into a cohesive filling, but don’t overdo it. A bit of texture from the shrimp adds a nice bite.
2. Wrap the wontons: Lay a few wonton wrappers on a clean work surface (I like to do about 5 at a time). Use two teaspoons to scoop a small amount of filling onto each wrapper. Wet two edges of each wrapper with a bit of water, fold to make a triangle, and press to seal, pushing out any air bubbles. Brush one corner with water, bring the two corners together, and press to seal. Place your wrapped wontons in a container as you work to keep them from drying out.
3. Cook the wontons: Bring a pot of water to a rolling boil. Carefully drop in the wontons, being careful not to overcrowd the pot. Let them cook for about 4 minutes, or until they float to the surface. Scoop them out with a slotted spoon and place them in serving bowls.
4. Make the broth: While the wontons are cooking, combine the broth ingredients—chicken broth, smashed garlic, ginger slice, soy sauce, sugar, and a touch of sesame oil—in a saucepan. Bring to a simmer and let the flavors infuse for 5-10 minutes. Discard the ginger and garlic before serving.
5. Assemble and serve: If you’re adding noodles or bok choy, blanch them in the broth briefly. Then, divide the wontons between bowls, pour over the hot broth, and garnish with shredded green onions. Serve hot and enjoy!

Fun variations to try!

• Vegetarian wontons: Substitute the beef and shrimp with finely chopped mushrooms, cabbage, and carrots. It’s light but still flavorful, especially with extra ginger.
• Spicy twist: If you like a bit of heat, add a few drops of chili oil to the broth or a sprinkle of red pepper flakes in the filling. It’ll give the soup a nice kick without overwhelming the delicate flavors.
• Seasonal veggies: For a more colorful bowl, try adding some blanched spinach or shredded carrots. They add extra nutrients and make the soup feel a little more substantial.
• Gluten-free option: If you need a gluten-free version, look for gluten-free wonton wrappers (or make your own with rice flour). For the soy sauce, swap with a gluten-free tamari.
• Herb-infused broth: Experiment with fresh herbs like cilantro or Thai basil in the broth. Just add them at the end so they don’t overpower the delicate broth.

Serving ideas: making it look as good as it tastes

For a beautiful presentation, arrange the wontons in a shallow bowl, then pour the hot broth over them. Garnish with shredded green onions for a pop of color. If you’re serving this at a dinner party, consider setting out small bowls of chili oil, extra sesame oil, or even some fresh lime wedges so guests can customize their bowls. Pair with a simple green salad or steamed bok choy on the side to keep things light and balanced.

Beverage pairings

For a comforting pairing, try a warm cup of jasmine tea. Its floral notes complement the ginger and garlic in the broth beautifully without overwhelming the delicate flavors. If you prefer something chilled, a glass of iced green tea with a squeeze of lemon is light and refreshing. Another great option is ginger ale, which echoes the ginger in the soup and adds a little sparkle to the meal.

Storing and reheating tips

Leftover wonton soup is a gift to future you! If you’ve got extra wontons, store them separately from the broth to prevent them from getting mushy. Keep the cooked wontons in an airtight container in the fridge for up to 2 days. For the broth, store it in a separate container. When you’re ready to eat, heat the broth and add the wontons just until they’re warmed through.

If you’ve got frozen wontons, cook them straight from frozen—no need to thaw. Just add an extra 2-3 minutes to the cooking time.

Scaling the recipe up or down

This recipe makes about 50-60 wontons, but you can easily halve or double it based on how many people you’re serving. When scaling up, just make sure to cook the wontons in batches so they don’t stick together. And if you’re halving the recipe, note that the broth ingredients can be easily adjusted to taste, so don’t stress over exact measurements.

Troubleshooting tips: common wonton soup issues

• Wontons falling apart: Make sure you’re sealing the wrappers tightly and pressing out any air bubbles. If they still fall apart, it could be an issue with the wrappers—try a different brand.
• Broth too salty: If the broth tastes a bit too salty, add a splash of water or a pinch of sugar to balance it out.
• Soggy wontons: To avoid soggy wontons, don’t leave them sitting in the broth for too long before serving. It’s best to add the wontons to the broth just before eating.

Give this wonton soup a try!

I hope you’ll give this wonton soup recipe a go. It’s incredibly rewarding to make, and every bite feels like a warm, cozy reward. Plus, it’s the kind of recipe you can tweak and play with until it feels like your own. Whether you’re sharing it with family or enjoying a bowl solo on a chilly evening, homemade wonton soup never disappoints. So roll up your sleeves, have fun wrapping those wontons, and enjoy every spoonful!

Frequently asked questions

1. Can I freeze wontons before cooking?
Yes, definitely! Arrange uncooked wontons in a single layer on a baking sheet, freeze until solid, then transfer to a container. Cook them straight from frozen.

2. What can I use if I don’t have wonton wrappers?
You can use dumpling wrappers, though they’re thicker. If you’re feeling adventurous, you could even try making your own wrappers!

3. How can I make the broth less salty?
If the broth is too salty, add a bit of water or a pinch of sugar to balance the flavors.

4. Can I use ground chicken instead of beef?
Yes, ground chicken or turkey works well as a lighter alternative to beef.

5. Do I need to cook the wontons before freezing them?
No, freeze them raw and cook them directly from frozen. Just add a few extra minutes to the cooking time.

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