Homemade Wonton Soup Recipe - Allrecipes.com
Homemade Wonton Soup Recipe
  • READY IN 40 mins

Homemade Wonton Soup

Recipe by  

"This is a recipe I have perfected on my own through the years. I am one who never measures, so take the measurements as a guide, not as law. This recipe is one that my family members beg me to make all the time! Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    40 mins

Directions

  1. Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
  2. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
  3. Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Mar 20, 2011

Great recipe! I grew up with my mother making wonton soup on cold days. One tip I can offer is boiling the wontons separately from the broth in just plain water, 3-5 min. The reason being, the wonton wrappers are dusted with flour and it can cloud the broth or slightly thicken it. Wonton broth is supposed to be clear and thin. After boiling the wontons strain and add to the soup. If you want a more filling meal you can add egg noodles (refrigerated section of asian market) to the dish for wonton noodle soup. Boil noodles separately as well then add to soup. A little more work but so worth it!

 
Most Helpful Critical Review
Mar 08, 2011

I did not care for this recipe. Sesame oil was a bad thought on this recipe. We were all so excited to make this being wonton soup is my family's favorite soup. The flavors were all wrong. This recipe winds up costing more that buying it from your local restaurant. I was extremely disappointed and we will not be modifying this recipe or making it again.

 
Feb 24, 2009

Absolutely wonderful. I altered the recipe a little b/c I didn't have all the ingredients, but it was still fantastic. This is also a wonderful base recipe, as you can add more vegetables or seasoning to get exactly what you want. The ONLY thing is, the recipe itself makes A LOT, and I would actually suggest halving it. oh, and if anyone is reluctant to try this b/c making wontons sounds difficult, its really SO easy. Thank you so much for such a wonderful treat!

 
Dec 11, 2009

From the author. I am so glad everyone is loving this recipe as our family does, the wontons are time consuming but well worth it. I probably should have made the recipe smaller but we love the leftovers here and I always make this much. Also, if you are going to freeze some, it's better to freeze the meat mixture leftovers separately before you make the wontons and then make the wontons fresh the next time you make it. I am also using a reviewers idea now and boiling the wontons separately, great idea! I also think I made an error in the recipe as the wontons never really sink, but they only take about 5 minutes to cook thoroughly. OchTamale97.. my very picky 5 year old LOVES this soup as well and it is so healthy, it's great for kids!

 
Nov 22, 2010

Excellent! I love this soup, it's my new favorite! I did make a few changes due to what I had on hand: I used mild Italian sausage, casings removed. Therefor, I didn't use the egg or salt and pepper (they didn't need it, sausage is bound and seasoned already). This slightly changes the flavor of the wontons, and I think I will try it again using only the ground pork. I also halved the recipe, and further reduced the sesame oil, which I find very pungent. I can still taste it (I'm eating this as we speak) and enjoy it, but I think the full amount might be overpowering to me. As for assembling the wontons, here are some tips: there is a learning curve...1tbsp of filling was way too much to try to squeeze in there, I used a biggish tsp. and even then they are large to get in your mouth. Use VERY little water to moisten the edges, or they just slide around. Stop caring about trying to make them pretty shapes, and just do triangles if you're all thumbs like me. For those that aren't seafood lovers, leave out the shrimp entirely instead of just not adding it to your own bowl...I can certainly taste the shrimp in the broth (which I love!). I didn't have the peas, so I added extra greens from the bok choy. And extra green onions. Over all, this is a delightful dish, thanks for sharing! PS- thank you to the reviewer who advised boiling the wontons in their own pot...BUT if you do this step, do not leave them sitting in a wire colander...they stick, lol.

 
Sep 20, 2010

Wow. I followed the recipe exactly, with the exception of using Morningstar Farms burger crumbles instead of pork (please note I let them thaw and then used them just like meat). I also didn't use shrimp. The soup was amazing. I'm making my second batch tonight. The flavoring is absolutely delicious. Thank you so much for this recipe!

 
Apr 05, 2010

Oh My! This was good! I did substitutions based on what I had on hand. I didn't have the Ground Pork, but I did have bacon bits (don't laugh, it worked!!!), so I used 1/4 cup bacon (any more than that and it would have been too salty). In other recipes I saw on other sites, the broth was made using pork bones and shrimp shells, so I wrapped the bacon in cheese cloth and steeped it in the broth for 10 minutes. I threw my frozen shrimp in the broth to defrost and pulled it out after about 5 minutes. I also added 1 small knob of fresh ginger, sliced into 5 pieces, and let that steep for 45 minutes. The broth ended up having a full, rich complex flavor that is amazing. I then ran the bacon bits through my Magic Bullet to make the pieces less chewy and it gave it a great texture. I coarsley chopped the shrimp, put it in the green onion and bacon mixture, and kept everything else the same, except I didn't need to add salt due to the saltiness of the bacon. I found that I could barely fit 1/2 teaspoon of the mixture onto the wonton and still fold it without tearing. As a result, I ended up with 50 wontons!!! I also cooked the wonton's separate from the broth, then added them when done. This ended up being a phenomenal comfort food! Sure it took a while to make the wontons, but I sat and listened to good music while making them so it wasn't a chore! Thank you, Starry Night for a wonderful base that can even be modified to what's on hand. Now, back to my soup!!!

 
Nov 22, 2010

This recipe was easy and amazing.My husband said it was the best won ton soup he's ever had and we live in a city with a lot of great authentic Chinese restaurants. That said I did make some changes. When making the won ton filling, I add the shrimp to the won ton instead of the broth. Just our preference and it didn't get lost in the soup. I also added some dried garlic to the filling. To the broth, I used both chicken and vegetable broth to add more flavour. I also added sliced ginger, carrots and broccoli. Next time I will add slices of BBQ pork. We also cooked separately some long noodles and added them to the bowls before adding the won ton soup. Another reviewer stated that this recipe made a lot of won tons and its true. I froze mine on parchment paper before putting them into a container. I now have them on hand to make another batch of soup quicker. Will definitely make this again.

 

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Nutrition

  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 22.9 g
  • 46%
  • Sodium
  • 683 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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