I absolutely loved making this homemade wonton soup. It’s bursting with deep, rich broth flavors from ginger, garlic, and soy sauce with beautifully crafted wontons stuffed with pork and shrimp. Every bowl feels like a cozy flavor-packed hug on a chilly day, energizing my taste buds and warm my soul.

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I recently made my Homemade Wonton Soup and I gotta say its flavor profile is amazing and very authentic. This recipe uses 6 cups of chicken broth along with 2 cups water as the soup base which makes it rich in protein and low in fat.

I add 1 tablespoon soy sauce and 1 teaspoon sesame oil to bring out an umami taste while 2 minced garlic cloves and 1 teaspoon grated ginger boost the nutritional value with antioxidants. I also mix in 1/2 cup sliced green onions, using the white parts in the soup for flavor, and reserve the greens for garnish.

The dumpling filling is made with 1/2 pound ground pork and 1/2 pound shrimp combined with an extra tablespoon of soy sauce, 1 tablespoon of rice wine or sherry, 1 teaspoon cornstarch, 1/2 teaspoon sugar and 1/4 teaspoon white pepper. This easy Asian soup reminds me alot of those traditional shrimp dumplings soups and offers a hearty dinner idea.

Why I Like this Recipe

I love this recipe cuz its super flavorful and reminds me of cozy nights at home. The broth, with all that garlic, ginger and green onions, packs a punch that makes every spoonful exciting to me.

Making the wontons is actually kinda fun too. I like how I get to fill the wrappers and seal them up even though I sometimes mess up a fold or two. It makes the whole process feel personal and real.

The mix of ground pork and shrimp in the filling is one of the best parts. It gives the soup a unique taste that is both savory and slightly sweet, and its different from anything else I usually eat.

I also appreciate that I can tweak the seasonings a bit if I feel like it. Sometimes a little extra soy sauce or more ginger makes it just right for me, so it really feels like my own creation every time.

Ingredients

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Chicken broth is a savory, protein rich base that brings natural depth and flavor.
Garlic adds a bold kick and helps boost your immune system within the soup.
Ginger gives a warm, spicy tone that makes the broth extra comforting.
Ground pork and shrimp combine for a hearty protein filling with a rich, tasty mix.
Soy sauce and sesame oil bring in salty umami and nutty notes to balance out the dish.

Ingredient Quantities

6 cups chicken broth

2 cups water

1 tablespoon soy sauce

1 teaspoon sesame oil

2 garlic cloves, minced

1 teaspoon grated ginger

1/2 cup sliced green onions (use the white parts in the soup and the greens for garnish)

20 wonton wrappers

1/2 pound ground pork

1/2 pound shrimp, finely chopped

1 tablespoon soy sauce (for the filling)

1 tablespoon rice wine or sherry

1 teaspoon cornstarch

1/2 teaspoon sugar

1/4 teaspoon white pepper

Optional: a few leaves of bok choy or napa cabbage

How to Make this

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1. In a large pot, bring the 6 cups of chicken broth and 2 cups of water to a simmer. Stir in 1 tablespoon soy sauce, 1 teaspoon sesame oil, minced garlic, grated ginger, and about half of the sliced green onions (save the green parts for garnish).

2. In a small bowl, mix together 1/2 pound ground pork, 1/2 pound finely chopped shrimp, 1 tablespoon soy sauce, 1 tablespoon rice wine or sherry, 1 teaspoon cornstarch, 1/2 teaspoon sugar, and 1/4 teaspoon white pepper until they are well combined.

3. Place a wonton wrapper on a clean surface and put about one teaspoon of the filling in the centre. Be careful not to overstuff the wrappers.

4. Wet the edges of the wrapper with a little water and fold it over to seal, pinch the edges firmly until the wonton is completely sealed. Repeat this process with all 20 wrappers.

5. Once the broth is simmering, gently slide the wontons into the pot. Try not to overcrowd them so they all cook evenly.

6. Add any optional bok choy or napa cabbage leaves to the soup along with the wontons.

7. Let the wontons cook in the simmering soup for about 5 to 7 minutes, or until they float to the top and the filling is cooked through.

8. Taste the broth and adjust the seasonings if needed. Sometimes a little extra soy sauce can really bring out the flavor.

9. Ladle the soup into bowls and sprinkle the reserved green parts of the green onions on top for a fresh pop of color.

10. Serve the soup hot and enjoy your homemade wonton soup while it’s still steamy hot and full of flavor.

Equipment Needed

1. A large pot for simmering the broth
2. Measuring cups and spoons for the liquids and seasonings
3. A small bowl for mixing the pork and shrimp filling
4. A clean, flat surface, like a cutting board, for assembling the wontons
5. A sharp knife to mince garlic, grate ginger, and slice green onions
6. A spoon for stirring the broth
7. A ladle for serving the soup

FAQ

Q: Can i make these wontons ahead of time?

A: Yup, you can prep the filling and wrap the wontons a few hours ahead, just cover em well to stop them drying out. When you are ready, cook 'em fresh in the broth.

Q: How long will the soup keep in the fridge?

A: It lasts for about 3 days in the fridge if stored in an airtight container. Just reheat on low heat to avoid overcooking the wonton wrappers.

Q: Can i freeze the wontons?

A: Sure, you can freeze uncooked wontons. Lay 'em out on a baking sheet, freeze them until solid, then toss in a freezer bag. When you're ready, cook them from frozen; they might need a little extra time.

Q: What if i cant find wonton wrappers?

A: If you cant find 'em at your local store try checking an Asian market or substituting with thin egg roll wrappers. The taste might change a bit, but it still works!

Q: Is it ok to swap bok choy or napa cabbage out for another veggie?

A: Totally, if you cant find bok choy or napa cabbage you can use spinach or even kale. It won't be exactly the same but it'll still add a good crunch and flavor.

Homemade Wonton Soup Recipe Substitutions and Variations

Instead of chicken broth, you can use turkey broth or even vegetable broth mixed with some chicken bouillon cubes for extra flavor
If you dont have plain water, try using a bit more broth to make the soup richer
For the soy sauce in the filling, tamari or coconut aminos are great swaps especially if you’re watchin out for gluten
If you dont like mixing pork and shrimp, you can simply use all ground chicken or all shrimp for a single flavor profile

Pro Tips

1. Make sure you let the broth just simmer and not boil too hard, since a rolling boil can break the wontons apart and make the soup cloudy.
2. When assembling the wonton wrappers, don’t overfill them – a little extra filling makes it more messy and they may burst in the soup if you pack them too tight.
3. Be really gentle when stirring the soup after adding the wontons so you don’t tear them apart, you know?
4. If you’re adding bok choy or napa cabbage, toss them in at the end so they stay crisp and green instead of turning to mush.