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Wonton Soup Recipe
5 from 18 votes

Wonton Soup Recipe

This Wonton Soup features delicate wontons filled with a seasoned mixture of finely minced shrimp and ground pork, flavored with garlic, ginger, scallions, and a blend of Asian seasonings. The wontons are boiled in a clear broth infused with fresh ginger, scallions, garlic, and rice wine, creating a fragrant and flavorful soup that is light yet satisfying. Baby spinach adds a fresh green note when served.

Prep Time
1 hr 30 mins
Cook Time
20 mins
Total Time
1 hr 50 mins
Servings: 8 to 10 servings
Calories: 240 kcal
Course: Soup
Cuisine: Asian

Ingredients

Wontons
  • 6 ounces Shrimp peeled and deveined, raw
  • 6 ounces ground pork (with some fat to it)
  • 1 large garlic minced, clove
  • 1 teaspoon ginger I use a microplane, finely minced or grated
  • 2 tablespoons scallions thinly sliced
  • 1 tablespoon soy sauce light
  • 2 tesapoons Shaoxing rice wine
  • 1 teaspoon sesame oil toasted
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground white pepper
  • 48 wonton wrappers
Infused Broth
  • 8 cups chicken broth
  • 4 large scallions , halved
  • 1 inch piece ginger , cut into slices*
  • 2 cloves garlic , crushed
  • 2 teaspoons Shaoxing rice wine
  • 1/2 teaspoon sesame oil
  • 2 tablespoons soy sauce light
  • ground white pepper
  • kosher salt
To serve
  • 1 cup baby spinach leaves , torn

Instructions

Make the Wontons
    Cup of Yum
  1. Finely mince raw shrimp until they are almost the consistency of a paste. Mix shrimp in a large bowl with ground pork, garlic, ginger, scallions, soy sauce, Shaoxing rice wine, sesame oil, sugar, salt, and pepper. Combine using a fork or mixing chopsticks until the filling is fairly smooth and paste-like.
  2. Cook about a teaspoon of filling in a skillet on the stove until cooked through. Taste the cooked filling for seasonings and adjust salt and pepper in the raw mixture accordingly.
To Fill and Fold
  1. Working 4 at a time, place a teaspoonful of filling onto the center of each wonton wrapper. (As you're working, keep the stack of wonton wrappers and the wontons you've folded covered with a damp towel so they don't dry out.)
  2. Use your finger or a pastry brush to dampen the top and right edges of the wrapper with water. Fold the bottom left corner over the filling to meet the top right corner, forming a triangle. Press around the filling to remove any trapped air from the folded wonton.
  3. Use your thumbs to gently cinch the wrapper around the filling at the bottom of the wrapper. This will pull the left and right "arms" of the triangle downward.
  4. Dampen the right arm with water and pass it under the left arm, gently pressing in the middle to seal.
Make the Broth
  1. In a large pot, combine chicken broth, scallions, ginger, garlic, rice wine, sesame oil, and soy sauce. Bring to a boil, reduce heat, and simmer for 15 minutes. Strain and discard solids. Season to taste with salt and white pepper. 
Simmer the Wontons
  1. Bring a large pot of water to a boil. Add the wontons to the pot in batches, gently stirring so they don't stick to the bottom, and being sure not to crowd them (they need to have enough room to float; I usually cook about 10 at a time).
  2. Simmer for 2-3 minutes, until the wrappers are transparent and the wontons float in the water. The internal temperature of the filling should be 160 degrees F.
To Serve
  1. Place wontons in soup bowls with a few torn baby spinach leaves, if desired. Ladle hot broth over the wontons. Let stand for 2-3 minutes so the spinach leaves wilt. Garnish with sliced scallions and serve.

Notes

  • Ginger slices add warmth to the broth; omit or reduce for a milder taste.
  • Keep wontons and wrappers covered with a damp towel while assembling to prevent drying.
  • Taste cooked filling before filling wontons to adjust seasoning if necessary.

Nutrition Information

Calories 240kcal (12%) Carbohydrates 29g (10%) Protein 14g (28%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 72mg (24%) Sodium 1749mg (73%) Potassium 372mg (8%) Fiber 1g (4%) Vitamin A 495IU (10%) Vitamin C 21.4mg (24%) Calcium 83mg (8%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 8 to 10 servings

Amount Per Serving

Calories 240

% Daily Value*

Calories 240kcal 12%
Carbohydrates 29g 10%
Protein 14g 28%
Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 72mg 24%
Sodium 1749mg 73%
Potassium 372mg 8%
Fiber 1g 4%
Vitamin A 495IU 10%
Vitamin C 21.4mg 24%
Calcium 83mg 8%
Iron 3.1mg 17%

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