Name: Pork Wonton Soup Recipe
Prep time: 35 min
Cook time: 10 min
Cuisine: Better Than Takeout, Chinese Recipes, Soup Recipes, Wonton Recipes
Ingredients: 2 stalks scallions; 3 slices ginger; 1 cup warm water; 1 pound ground pork; Pinch of salt; Pinch of white pepper; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 tablespoon Shaoxing wine; 1 tablespoon cornstarch; 3 tablespoons scallions, (finely chopped); 1 cup water, (for sealing); 36 sheets wonton wrappers; 4 cups homemade chicken stock; Pinch of salt, (adjust to taste); 1 tablespoon soy sauce; ½ teaspoon sesame oil; Pinch of white pepper; 6 medium Shanghai bok choy, (halved)

There’s something incredibly comforting about a bowl of homemade Pork Wonton Soup. The broth is light yet deeply flavorful, the wontons are tender and juicy, and every bite tastes like something made with care. It’s one of those meals that warms you from the inside out.

Growing up, wonton soup was always one of my favorite comfort foods. Whenever someone in the family wasn’t feeling well, or the weather turned chilly, a big pot of wonton soup would find its way to the table. I still make it often because it’s simple, satisfying, and always reminds me of home.

The secret to truly juicy pork wontons isn’t adding more seasoning—it’s adding scallion-ginger-infused water to the filling. This traditional Chinese technique keeps the pork incredibly tender while adding a subtle freshness you can’t get from seasonings alone.

If you’ve only had takeout wonton soup, you’re going to love how fresh and flavorful homemade can be. Let me show you how to make tender pork wontons and a comforting broth from scratch.

What Is Pork Wonton Soup?

Pork Wonton Soup is a classic Chinese soup made with delicate wontons filled with seasoned ground pork and served in a light, savory broth.

While there are many regional variations throughout China, Cantonese-style wonton soup is known for its thin wrappers, juicy filling, and clear, flavorful broth. It’s a popular choice for breakfast, lunch, or a light dinner and is commonly served at Cantonese restaurants and noodle shops.

What Does Pork Wonton Soup Taste Like?

Pork wonton soup is light, clean, and incredibly comforting.

The wontons are juicy and tender with savory flavors from soy sauce, oyster sauce, and Shaoxing wine, while the broth is aromatic without being heavy. Fresh Shanghai bok choy adds a subtle sweetness and a bit of crunch to balance the silky wontons.

Why Add Scallion-Ginger-Infused Water?

One of the keys to juicy pork wontons is adding scallion-ginger-infused water to the filling.

Warm water is infused with fresh scallions and ginger, then gradually mixed into the pork. As the pork absorbs the liquid, it becomes smooth, sticky, and incredibly juicy without becoming watery.

This traditional Chinese technique adds a delicate aroma while keeping the filling tender and flavorful after cooking.

Let’s Talk Ingredients

Ground pork: Choose ground pork with a little fat for the juiciest filling.

Scallions and ginger: Used to make the infused water that keeps the filling moist while adding fresh flavor.

Soy sauce: Adds savory seasoning to the filling and broth.

Oyster sauce: Gives the pork a rich umami flavor.

Shaoxing wine: Adds depth and balances the richness of the pork.

Cornstarch: Helps bind the filling and keeps it tender.

Wonton wrappers: Thin square wrappers cook quickly and become silky in the soup.

Shanghai bok choy: A traditional vegetable that adds freshness and color.

Homemade chicken stock: The foundation of a rich yet light broth. Store-bought chicken stock also works if that’s what you have.

Step-by-Step: Let’s Cook

Makes: 36 wontons
Prep Time: 35 minutes
Cook Time: 10 minutes

Step 1: Make the Infused Water

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Place the scallions and ginger in a bowl. Pour the warm water over them and gently squeeze and mix until the flavors are released. Remove and discard the scallions and ginger.

Tip: Warm water extracts the flavors more quickly than cold water without cooking the aromatics.

Step 2: Make the Filling

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In a large bowl, mix the ground pork with the salt until the salt is fully absorbed. Add the white pepper, soy sauce, oyster sauce, Shaoxing wine, and cornstarch.

Gradually pour in the infused water, mixing well after each addition until the liquid is fully absorbed. Stir in the chopped scallions.

Tip: Add the infused water gradually. This helps the pork absorb all the liquid and creates a smooth, juicy filling.

Step 3: Wrap the Wontons

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Brush water around the edges of a wonton wrapper. Place about 1 teaspoon of filling in the center. Fold one corner over to the opposite corner to form a triangle, then press firmly to seal the edges. Repeat with the remaining wrappers.

Tip: Don’t worry if every wonton looks a little different. Handmade wontons are never perfectly identical—that’s part of their charm. The more you wrap, the faster and easier it becomes.

Step 4: Make the Soup

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Bring the chicken stock to a boil. Season with the salt, soy sauce, sesame oil, and white pepper, then reduce the heat to keep it hot while you cook the wontons.

Tip: Taste the broth before serving and adjust the seasoning to your preference.

Step 5: Blanch the Shanghai Bok Choy

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Bring a pot of water to a boil over high heat. Add the Shanghai bok choy and blanch for about 30 seconds, just until bright green and tender-crisp. Remove and set aside.

Tip: Don’t overcook the bok choy. A quick blanch keeps it crisp, vibrant, and fresh.

Step 6: Boil the Wontons

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Bring the water back to a boil and gently add the wontons. Stir carefully to prevent them from sticking. Cook for about 2 minutes, then pour in 1 cup of room-temperature water. Bring the water back to a boil and cook for another 2 minutes, or until the wrappers are translucent and the filling is fully cooked.

Tip: Adding room-temperature water lowers the boiling temperature slightly, allowing the filling to cook through gently while helping the delicate wrappers stay intact.

Step 7: Assemble and Serve

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Divide the cooked wontons among serving bowls. Ladle the hot broth over the top, then add the blanched Shanghai bok choy. Serve immediately.

Tip: Serve the wontons as soon as they’re cooked for the best texture. They’ll stay tender, and the wrappers won’t become too soft from sitting in the broth.

Frequently Asked Questions

Can I freeze pork wontons?
Yes. Freeze them in a single layer on a baking sheet until solid, then transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.

Can I use store-bought chicken broth?
Absolutely. Homemade chicken stock has the best flavor, but a good-quality low-sodium chicken broth works well too.

How do I know when the wontons are done?
The wrappers will become translucent, and the filling should reach an internal temperature of 160°F (71°C).

Can I use a different vegetable?
Yes. Baby spinach, napa cabbage, or bok choy all work well.

How long do leftovers keep?
Store the broth and cooked wontons separately in the refrigerator for up to 3 days. Reheat gently before serving.