Wor Wonton Soup With Homemade Wontons Recipe

I share my Wonton Filling Recipe that pairs seasoned meat with crisp vegetables to form tidy meat-filled wontons nestled in a veggie-rich soup.

I make Wor Wonton Soup with homemade wontons because I like food that surprises you. Using ground pork and scallions as my base, I fold tiny parcels that taste richer than you’d expect.

The soup keeps you guessing, those bites of Wonton Meat pulling your spoon back again and again. People call it Wontons Soup but mine has edges and flaws in the best way, a fast fix that feels special.

I can’t promise it’s elegant, only that you’ll be tasting little explosions of flavor and then wondering why you waited so long.

Ingredients

• Ground pork: protein rich, adds savory fat and depth, can be greasy
• Shrimp: lean protein, sweet briny bite, lightens filling and texture
• Wonton wrappers: mostly carbs, make soft dumplings, often gluten heavy
• Shiitake: earthy umami, adds chew and depth, low calorie some fiber
• Baby bok choy: leafy green, fiber and vitamins, gives freshness and bite
• Scallions: bright onion notes, add crunch and color, simple garnish
• Ginger: warm peppery zing, aids digestion, gives aromatic lift not sweetness
• Garlic: bold savory punch, boosts umami, little goes a long way
• Chicken broth: soup base, supplies savory saltiness, choose low sodium for control

Ingredient Quantities

• 1 lb ground pork, a little fatty is nice
• 8 oz raw shrimp, peeled, deveined and finely chopped, optional
• 1 large egg
• 2 tablespoons soy sauce (for filling)
• 1 tablespoon sesame oil (for filling)
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon cornstarch
• 2 scallions, finely chopped
• 1 tablespoon fresh ginger, grated
• 1 garlic clove, minced
• 40 to 50 wonton wrappers
• 6 cups low sodium chicken broth
• 2 cups water
• 2 tablespoons soy sauce (for soup)
• 1 tablespoon sesame oil (for soup)
• 1 inch piece ginger, sliced thin
• 2 cloves garlic, smashed
• 2 medium carrots, thinly sliced
• 4 ounces shiitake mushrooms, sliced
• 2 cups baby bok choy, roughly chopped
• 1 cup bean sprouts
• 2 scallions, sliced for garnish
• Salt and ground white pepper, to taste
• Optional chili oil or Sriracha, for serving

How to Make this

1. Make the filling: in a big bowl combine 1 lb ground pork, the chopped 8 oz shrimp if using, 1 large egg, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp Shaoxing wine or dry sherry, 1 tsp sugar, 1 tsp salt, 1/4 tsp ground white pepper, 1 tbsp cornstarch, 2 finely chopped scallions, 1 tbsp grated fresh ginger and 1 minced garlic clove; mix until tacky and chill 10 minutes so it firms up and is easier to handle.

2. Fill the wrappers: place 1 small teaspoon to 1 tablespoon of filling in the center of each wonton wrapper, wet the edges with a little water, fold into a triangle and press out any air, then bring the two corner tips together and seal — you can also pleat one edge if you like; repeat until you have used 40 to 50 wrappers.

3. Start the broth: in a large pot combine 6 cups low sodium chicken broth and 2 cups water, add 2 tbsp soy sauce, 1 tbsp sesame oil, the 1 inch piece of ginger thinly sliced and 2 smashed garlic cloves; bring to a simmer to let flavors bloom.

4. Cook the veggies that take longer: add the thinly sliced 2 medium carrots and the 4 ounces sliced shiitake mushrooms to the simmering broth, cook about 5 to 7 minutes until carrots are nearly tender.

5. Add wontons gently: slide the homemade wontons into the simmering broth in batches so they dont stick; give a gentle stir and simmer until they float and are cooked through about 4 to 6 minutes depending on size.

6. Finish the quick-cooking greens: add 2 cups roughly chopped baby bok choy and 1 cup bean sprouts to the pot, simmer just 1 to 2 minutes until bok choy is bright and tender-crisp.

7. Taste and season: check the soup and adjust with salt and ground white pepper to taste, add more soy or a tiny splash of sesame oil if it needs depth.

8. Serve: ladle wontons, veggies and broth into bowls, garnish with the remaining 2 sliced scallions and serve right away.

9. Optional extras and tricks: for a clearer broth cook wontons briefly in boiling water and transfer to the broth, keep filling cold so it binds better, dont overfill wrappers or they will burst, and offer chili oil or Sriracha at the table for people who want heat.

Equipment Needed

1. Large mixing bowl for the filling
2. Measuring cups and measuring spoons
3. Cutting board and a sharp chef’s knife
4. Large stockpot (6 to 8 quart) for the broth
5. Wooden spoon or silicone spatula
6. Small bowl and a pastry brush or fingertip for wetting edges
7. Slotted spoon or spider/skimmer to lift wontons out of the pot
8. Ladle and soup bowls for serving

FAQ

Wor Wonton Soup With Homemade Wontons Recipe Substitutions and Variations

• Ground pork: swap with ground chicken or turkey for a leaner filling, or use ground beef for a meatier taste, or press and crumble firm tofu (squeeze out the water first) for a vegetarian option.
• Shrimp (optional): use cooked chopped shrimp if you only have pre-cooked, or just double the pork instead, or finely chopped king oyster or shiitake mushrooms to mimic a meaty texture without seafood.
• Shaoxing wine: substitute dry sherry or mirin, or a splash of rice vinegar plus a little extra soy sauce or chicken broth if you want a non alcoholic fix.
• Low sodium chicken broth: swap with vegetable broth to keep it vegetarian, or use dashi or mushroom stock for more umami, or plain water with a bouillon cube in a pinch.

Pro Tips

– Keep the filling cold, it binds better and is easier to handle. Mix it, taste a tiny bit by cooking a pea sized piece in a spoon or microwave for 20 seconds, then adjust the soy/salt/sesame — you’ll avoid bland wontons once you test first.

– Don’t overfill the wrappers. Wet the edges with a little water, press out all the air and seal firmly, if one starts to leak a dab of egg or cornstarch slurry will help hold it. Freeze any extra finished wontons on a tray first so they dont stick, then bag them.

– Cook gently and in batches so they dont stick or burst. For a super clear broth cook wontons briefly in boiling water then transfer to the broth just before serving, otherwise simmer the broth and slide them in carefully until they float.

– Layer textures at the end, add quick greens last so they stay bright and snappy, and finish the soup with a tiny splash of sesame oil or Shaoxing for depth plus an acid like rice vinegar or lime if it tastes flat. Offer chili oil on the side so heat doesnt mask the delicate filling.