Wonton Soup (wonton soup) (2024)

Published:· Updated:byWei Guo · 43 Comments

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Tasty, juicy filling wrapped with slippery wrappers and served in an umami broth, this easy wonton soup makes a wonderful all-in-one meal.

Wonton Soup (wonton soup) (1)

Notice: This is a revised version of my previous post. It includes more tips, substitutes and FAQs. New images and a video are also included.

Are you looking foran easy, tasty, healthy all-in-one dish? How about a bowl of Chinese wonton soup? It’s one of the most loved meals in our Red House. Having been making this recipe for years, I have many tips and tricks to share with you.

Jump to:
  • What is wonton soup
  • Why this recipe
  • Ingredients
  • Choose the wrappers
  • Prepare the filling
  • Wrap the wontons
  • Cook the wontons
  • Assemble the soup
  • Make ahead and freeze
  • Cook frozen wontons
  • Recipe FAQs
  • More dumplings to try
  • 📋Recipe

What is wonton soup

Chinese Wonton soup consists of stuffed savory parcels known as wontons (Hún Tun wonton or Yún Tūn/wonton) and a lightly seasoned broth which is often accompanied by blanched leafy greens. With protein, starch and vegetables all in one bowl, it makes a complete meal with only 450 calories per serving.

There are many varieties of wonton soup in different regions of China. They differ in wrapper types, filling ingredients and broth seasonings. The Cantonese style also has a version including noodles.

By the ways, wontons can also be served without broth. For example,Sichuan Chili Oil Wontonsare boiled, drained then coated with a sauce, whereasFried Wontonsare enjoyed alone, or with a dipping sauce.

Wonton Soup (wonton soup) (2)

Why this recipe

The wonton soup recipe I’m sharing today isa quick and easy one. No matter if you are a novice home cook or a busy parent, my detailed explanation and tips will help you to make it without stress (highly likely you’ll cook it again and again).

Before I talk about the ingredients and cooking steps, here are mytop tipsto keep in mind.

  • Use ready-made wrappers to save time
  • Make a juicy filling by incorporating broth into the meat
  • Use shop-bought broth if you’re in a rush but making your own is easy
  • Assemble a big batch of wontons and freeze them for future use


Wonton Soup (wonton soup) (3)

This recipe calls for three groups of ingredients:

  • Wonton wrappers(aka wonton skin, wonton pastry)
  • For the filling: ground pork, scallions (aka green onion/spring onion), ginger,I am willow,Shaoxing rice wine, salt and white pepper
  • For the soup: chicken broth (homemade or shop-bought), salt, white pepper, sesame oil and baby bok choy


  • Although pork is a popular filling for Chinese wontons, please feel free to substitute it with chicken, shrimp or beef.
  • If you don’t have white pepper, useground Sichuan pepperorfive spice powder.
  • Chicken broth can be replaced by beef or vegetable broth. A simple homemade chicken stock recipe is available in later sections.
  • Apart from bok choy, please feel free to use other leafy greens, such as spinach, choy sum, etc.

Filling variations

There are many ingredients that can go into wonton fillings. Apart from the protein substitutes mentioned above,you can also use tofu, eggs, vegetables, shiitake mushrooms, etc. Please find more filling ideas in my collection ofdumpling recipes.

Choose the wrappers

Essentially, wonton wrappers are square-shaped, very thin sheets of wheat flour-based dough that are used to wrap fillings into sealed parcels. Don’t confuse them withdumpling wrappersfor makingJiaozi/dumplings orShumai/烧卖 that are round-shaped and slightly thicker.


You canmake wonton wrappers from scratchwith a pasta machine. Alternatively, use ready-to-use ones found in Chinese/Asian stores. They come in different sizes ranging from 9cm (3.5in) to 10.5cm (4.2in). Also, you can find them in two colors.

  • The yellow ones are often referred to as Cantonese or Hong Kong style. They contain eggs and/orlye waterthus they have a yellow tone.
  • The white ones are often referred to as Shanghai style or northern style. They usually are eggless (vegan) and slightly thicker.

Both yellow and white wrappers are goodfor today’s recipe. If they’re labeled with various thicknesses,choose the thin or medium versionand avoid the thick ones as they tend to be too doughy.


If you have fresh, chilled wrappers, use them as soon as possible or freeze them straight away after purchasing. If you have frozen ones, defrost them in the fridge overnight.

Since wonton wrappers have fairly low water content and dry out easily, always make sure not to open the package until you’ve prepared the filling and are ready to assemble.Cover them with a damp cloth to avoid drying out.

Prepare the filling

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A perfect wonton filling should not only be flavorsome but also tender and moist. Using minced meat with a higher fat content would make it taste less dry. But the more important trick is toincorporate liquid, either stock or water, into the meat.

As I explained in myDumpling Filling Guide, this specific process is calledDǎ Xiàn/making stuffing, meaning “beat the filling”.

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  • Put all the ingredients for the filling into a bowl then add a few spoonfuls of chicken stock.
  • Use chopsticks to mix and swirl the meat constantly. After a while, the liquid will be fully absorbed and the meat will become tender and sticky.

Wrap the wontons

Compared to the way youfold Chinese dumplings, wontons are easier and quicker to assemble. For today’s recipe, I follow one of the most common folding methods (Find other techniques in my postSix Ways to Fold Wontons).

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  • Dip your fingertip or the back of a small spoon in the water then run it along the edge of a wrapper (①)
  • Put a portion of the filling mixture in the middle then fold the wrapper into a rectangle parcel. Gently press to seal all around (②)
  • Bring two corners together (③)
  • Place one on top of another and use a little water to stick them securely (④)

I’ve used another slightly different folding technique in my recipe forSichuan Red Oil Wontons. Check it out if you’re interested.

Cook the wontons

Cooking wontons is simple! Firstly, Bring a large pot of water to a full boil (you can use awoktoo). Gently slide in the wontons and move them around with a spoon in case any sticks to the bottom.

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Leave to boil over high heat. Once all the wontons rise up to the surface of the water, cook for another 1½ minutes or so.

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Finally, put in bok choy (or other leafy green) to blanch for about 20 seconds.

🛎NOTE:Depending on the size of your cookware, you may need to cook the wontons in batches. Here is how to judge: if you lay the wontons one beside another in a single layer, the area they cover shouldn’t be bigger than the cookware.

Assemble the soup

While the wontons are being cooked, heat up the chicken stock in another pot if it’s cold. Then spoon it into serving bowls. Season with salt, white pepper and sesame oil (adjust their quantity based on your flavor preferences).

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Add freshly cooked wontons to the soup, along with blanched bok choy. Garnish with chopped scallions. If you enjoy spicy food as I do, a good spoonful ofChinese chili oilwill give the dish an extra kick.

Wonton Soup (wonton soup) (11)

Sometimes, I also sprinkle extra toppings over the wontons, such as preserved mustard stem (Zhà Cài/pickled mustard),papery dried shrimp(Xiā Pí/Shoppi), etc.

Simple homemade stock

If you have time, make the chicken stock from scratch. It’s tasty and very simple to cook.

  • Put a whole chicken in a large pot filled with cold water. Bring it to a boil then skim off any impurity floating on the surface.
  • Add 2 stalks of scallions and a few slices of ginger. Leave to simmer over low heat for 40-50 minutes. Then take out the chicken, scallions and ginger.

🛎TIP:You can tear the chicken meat off the bones and makeSichuan Mouthwatering Chickenor add it toChow Mein,Fried Rice, etc.

Make ahead and freeze

Want to have wonton soup regularly? Make the wontons in big batches then. Like homemadedumplingsandramen, wontons freeze very well and can be cooked straight away without defrosting.

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  • Right after you fold the wontons, lay them in a single layer over a tray/baking sheet. To prevent sticking, dust the tray with flour or line it with parchment paper. Put the tray into the freezer.
  • Once the wontons become solid, take them off the tray and transfer them to air-tight bags or containers. You may store them in the freezer for up to 3 months.

Cook frozen wontons

Youdon’t need to defrostwontons before cooking (do not try to do that). Follow the same instructions for cooking fresh wontons. Here are two tips to follow:

  • Do not cook too many frozen wontons at once (a little less than the number for fresh ones).
  • Once you add them to boiling water, gently move them around a few times with a spoon. Since they take a longer time to float up to the surface, there is a higher chance that they stick to the bottom of the pot.
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Recipe FAQs

Q: My wrappers tear easily when I try to fold wontons. How to prevent this?

A: This may be caused by a). The wrappers are too dry, or b). You’ve added too much filling. To improve, always cover the wrappers with a damp towel after they’re taken out of the packaging. Put a little less filling in each wonton and be extra gentle when folding, pressing and sealing them.

Q: Can I boil wontons directly in the chicken stock, instead of in another pot of water?

A: Technically you could, but it’s not recommended. The stock would become starchy, in terms of look and taste, if it’s used to cook wontons.

Q: I don’t have chicken stock at hand. Any other ways to serve these wontons?

A: Yes, here are three options: Season them with the sauce forSichuan Chili Oil Wontons; make a hot and sour broth used forBeef Dumpling Soup; or serve them withdumpling sauces.

Q: How many wontons shall I serve for one person?

A: For adults, I usually add 8 to 12 wontons to each bowl of soup depending on their appetite and the size of the wontons. You may also add egg noodles to the soup to make it more filling.

More dumplings to try

  • How to make Xiao Long Bao (小龙包, Soup Dumplings)
  • Chicken potstickers with a crispy skirt (Chicken potstickers)
  • Vegan dumplings with spicy dipping sauce (vegetarian dumplings)
  • How to Make Steamed Dumplings, Two Methods (蒸饺)


Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & if you REALLY like it, consider leaving a comment as well!

Wonton Soup (wonton soup) (18)

Wonton Soup (wonton soup)

Tasty, juicy filling wrapped with slippery wrappers and served in an umami broth, this easy wonton soup makes a wonderful all-in-one meal.

Author:Wei Guo


Course:Main Course


Prep:30minutes minutes

Cook:6minutes minutes

Total:36minutes minutes

Servings:4 servings


For the wontons

  • 300 g ground pork-or chicken, shrimp, beef
  • 2 stalks scallions-finely chopped
  • 1 teaspoon ginger-minced
  • 1 tablespoon light soy sauce
  • 1 teaspoon Shaoxing wine
  • ¼ teaspoon salt
  • 1 pinch ground white pepper-orground Sichuan pepper,five-spice powder
  • 3 tablespoon chicken broth-homemade or shop-bought (see note 1)
  • 40 pieces wonton wrappers-homemade or shop-bought (see note 2)

For the soup

  • 1 liter chicken broth-homemade or shop-bought (see note 1)
  • 2 heads baby bok choy-or other leafy greens
  • Salt-to taste
  • Ground white pepper-to taste
  • Sesame oil-to taste
  • Scallions-finely chopped
  • Chili oil-optional

5 Secrets of Authentic Chinese CookingGet the guide for FREE


Mix the filling

  • Add ground pork, scallions, ginger, light soy sauce, Shaoxing wine, salt, white pepper and 3 tablespoons of chicken stock to a mixing bowl. Swirl constantly to combine until the meat fully absorbs the liquid and becomes a sticky paste.

Wrap the wontons

  • With your fingertip, wet the edge of a wonton wrapper with a little water. Place some pork filling in the middle. Fold the wrapper into a rectangle. Press to seal the edge. From the folded side, wet one corner then place the other corner on top. Press to seal (see video below).

Heat the broth

  • In a saucepan, heat the chicken broth to a boiling point. Set aside for later use.

Cook the wontons

  • While the broth is heated, bring plenty of water in a separate pot/wok to a full boil. Gently put in the wontons. Move them around with a spoon to avoid sticking. You may need to cook them in batches (see note 3).

  • When the wontons rise from the bottom and float on the surface, continue boiling for a further 1½ minutes or so. Put in bok choy and cook for another 20 seconds.

Assemble the dish

  • Add salt, ground white pepper and sesame oil to 4 serving bowls, then top up each one with the heated broth.

  • Fish out the wontons and bok choy and put them to the bowls. Garnish with scallions and chili oil (if using).

Make in advance

  • You may freeze uncooked wontons right after they’re assembled (Do not leave them on the counter for too long). Lay them in a single layer on a tray lined with parchment paper. Once completely frozen, transfer them to airtight bags or containers.

  • Cook frozen wontons:Do not defrost. Follow the same method above.



1.Make chicken stock from scratch:

  • Put a whole chicken in a large pot filled with cold water. Bring it to a boil then skim off any impurity floating on the surface.
  • Add 2 stalks of scallions and a few slices of ginger. Leave to simmer over low heat for 40-50 minutes. Then take out the chicken, scallions and ginger.

2. This recipe makes about 40 wontons if the wrappers are small (about 9cm/3.5in). If using large ones (about 10.5cm/4.2in), you may make about 30wontons.

3.Cook in batches: If you lay the wontons one beside another in a single layer, the area they cover shouldn’t be bigger than the cookware.


Serving:1 bowl|Calories:453 kcal|Carbohydrates:48 g|Protein:23 g|Fat:18 g|Saturated Fat:6 g|Polyunsaturated Fat:2 g|Monounsaturated Fat:7 g|Cholesterol:66 mg|Sodium:1861 mg|Potassium:357 mg|Fiber:2 g|Sugar:1 g|Vitamin A:93 IU|Vitamin C:2 mg|Calcium:27 mg|Iron:1 mg

Cooked this recipe?Show me your dish or ask me questions@red.house.spice

NUTRITION DISCLOSURE: Nutritional information on this website is provided as a courtesy to readers. It should be considered estimates. Please use your own brand nutritional values or your preferred nutrition calculator to double check against our estimates.

More Dumplings & Wontons

  • Kimchi Dumplings
  • Fried Wonton, Two Ways (Fried Wonton)
  • Six Ways To Fold Wontons
  • Homemade Wonton Wrappers

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  1. Wonton Soup (wonton soup) (23)Blake says

    Wonton Soup (wonton soup) (24)
    This is going to become a staple recipe for us for sure! I needed to get rid of 0.5lb of ground pork that was sitting in the fridge, and I made about 50 wontons with it. We froze half of them. It gave me plenty of time to practice my wrapping skills haha.

    I added 2 cloves of garlic to my filling and used the white pepper and five spice powder combined. These guys are little flavor bombs! This is such a simple but flavorful and comforting soup. Now that I have pre-wrapped wontons on standby I could probably make this again in about 10 minutes. On that note, I would definitely advise eating this as soon as you finish making it and do not store your cooked wontons in the broth if you have leftovers, they just disintegrate LOL!

    In the future I will remove the wontons once they’re cooked, and store them separately until it’s time to eat. I would just add them back into my broth one serving at a time to keep them nice and plump.

    We’ll be steaming some more tomorrow to eat with chili oil for lunch, and I can’t wait to try it!


    • Wonton Soup (wonton soup) (25)Wei Guo says

      Thank you, Blake, for taking the time to share your experience. Very happy to hear you enjoyed the dish. Yes, having frozen wontons is a lifesaver!


  2. Wonton Soup (wonton soup) (26)SteveF says

    Wonton Soup (wonton soup) (27)
    I have cooked this recipe three times in the last three weeks. Twice was using home made wontons following your recipe (both times I used 200gms pork mince and 100 gms home minced prawns). The other time I was in a hurry and used store bought frozen wontons. All worked incredibly well! I have home made chicken and vegetable stocks in my freezer. Whatever formulation… Fantastic!


    • Wonton Soup (wonton soup) (28)Wei Guo says

      Homemade stocks are so handy to have. I wish you more delicious soups!


  3. Wonton Soup (wonton soup) (29)SteveF says

    Wonton Soup (wonton soup) (30)
    I cooked this tonight as our meal.I made the wontons last night (200gm pork mince, 100gm raw prawns minced). I’d made your chicken noodle soup earlier in the week and had excess broth (cooking for 2) so I had a very flavourful chicken stock for this recipe!
    I base my ratings on my partner’s response. Superb!


    • Wonton Soup (wonton soup) (31)Wei Guo says

      So happy to know you’ve cooked so many of my recipes!


  4. Wonton Soup (wonton soup) (32)Amy says

    Can these wontons be fried?


    • Wonton Soup (wonton soup) (33)Wei Guo says

      Do you mean deep-frying? Yes, they can.


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