Wonton Soup Recipe

If your only experience with wontons is from a takeout container or a bag in the freezer aisle, you're in for a genuine shock.

The homemade version is a completely different creature, juicy and vibrant, with a texture that store-bought ones can only dream of mimicking.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to a fantastic soup. Here’s what you’ll need for the wontons and the aromatic broth.

• Wonton Wrappers: The foundation; square ones are widely available and easy to work with.
• Lean Pork Mince & Peeled Prawns: The classic duo for the filling, providing savory depth and sweet, briny pops of flavor.
• Ginger & Shallots: These aromatics are non-negotiable, building a fragrant base right into the filling itself.
• Light Soy Sauce & Chinese Cooking Wine: The essential salty and complex seasoning agents that make the taste authentic.
• Sesame Oil: A finishing touch that adds a rich, nutty aroma you’ll recognize instantly.
• Chicken Broth, Garlic, and Sugar: For the soup base; they create a clear, savory, and subtly sweet broth that cradles the wontons perfectly.
• Bok Choy and Egg Noodles (optional): For turning your soup into a complete, hearty meal that satisfies every craving.

The Story Behind This Filling

I used my mother's wonton recipe for years, and it was a good, trusted friend in my kitchen.

Then I discovered a version from my friend Maggie, who runs an authentic Chinese food blog, and it quietly revolutionized my approach.

Her seasoning balance was just… better. I admit it freely, though my mother took a little more convincing.

After a taste test, she agreed they were fantastic, but a full admission of defeat? That’s asking too much from any proud parent.

How to make Wonton Soup?

Step 1 - Make the Filling

Combine all the filling ingredients in a large bowl. Now, grab a potato masher.

Mash everything together for about 20 seconds—you want it cohesive but not a complete paste, with little chunks of prawn still shining through.

Step 2 - Wrap the Wontons (Your Way)

Lay out 10 to 20 wrappers on your work surface. Place a teaspoon of filling in the center of each one.

Brush two adjacent edges with water, fold the wrapper over into a triangle, and press firmly to seal, pushing out any air pockets.

Step 3 - Create the Shape

This is the fun part. Dab a little water on one of the triangle's two bottom corners.

Then, gently pull both bottom corners together and press them to join, forming that classic wonton shape with a little chef's hat flourish.

Step 4 - Prepare the Broth

While your wontons rest, combine all the broth ingredients in a saucepan.

Bring it to a simmer, let it bubble gently for 5 to 10 minutes to let the flavors meld, then fish out the garlic and ginger pieces.

Step 5 - Cook and Assemble

Bring a large pot of water to a rolling boil and cook your wontons for about 4 minutes, until they float cheerfully to the surface.

Scoop them into bowls, ladle the fragrant broth over the top, and finish with chopped greens and shallots.

Your Freezer's New Best Friend

Homemade wontons are arguably the ultimate freezer standby meal, a secret weapon for busy nights.

Lay uncooked wontons on a tray to freeze individually, then transfer them to a container; they won't stick together.

You can boil them straight from frozen, adding just a minute or two to the cooking time.

Suddenly, a dazzling, healthy dinner is just the time it takes to boil water and whip up a quick broth away.

Tips

• Don't overfill the wrappers. A modest teaspoon is plenty and makes sealing much easier.
• Keep unused wrappers under a damp tea towel to prevent them from drying out and cracking.
• If a little filling escapes during cooking, don't worry. The soup will still taste incredible.
• For a compact shape ideal for freezing, simply fold the filled square wrapper in half into a rectangle and press the edges—no fancy folding needed.

Choosing Your Wonton Adventure

The beauty of the wrap is in your hands. I have a specific, playful preference.

I love the method that leaves little "tails" of wrapper that flutter in the broth like delicate noodles once cooked.

It might be a little silly, but those flappy bits are part of the joy for me. They soak up the broth so wonderfully.

For a neater, more compact package—especially good for freezing—a simple fold-over into a rectangle works perfectly.