Wonton Soup Recipe: Better Than Takeout!

Craving a bowl of comforting Wonton Soup that’s even better than your favorite takeout? You’re in the right place! Dive into this video where I’ll guide you step-by-step to make rich, flavorful broth and tender, delicious wontons from scratch. Perfect for cozy nights or anytime you want a taste of homemade goodness—let’s get cooking!

Wonton Soup Recipe

Serving: 36 wontons
Prep time: 45 minutes
Cook time: 10 minutes

Infused water:
2 stalks scallions
3 slices ginger
1 ½ cups warm water

For the wontons:
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
1 cup water, for sealing
36 square wonton wrappers

For the soup:
4 cups of homemade chicken stock
Pinch of salt
1 tablespoon soy sauce
½ teaspoon sesame oil
Pinch of white pepper
6 medium Shanghai bok choy, halved

Wonton Soup Instructions

1. Make the infused water:

• In a bowl, add the scallions and ginger. Pour in the warm water, and mix them until they release their liquid. Remove the scallions and ginger.

2. Make the filling:

• In a large mixing bowl, add the ground pork and salt. Combine until the pork has fully absorbed the salt.
• Next, add the white pepper, soy sauce, oyster sauce, Shaoxing wine, and cornstarch.
• Pour in about half of the infused water and mix well. Then, pour in the rest of the infused water and mix again. Add the scallions and combine everything.

3. Assemble the wontons:

• Brush some water around the edges of the wrapper. Place about a teaspoon of filling in the center. Bring one opposite corner together. Pinch and seal the rest. Repeat with the rest.

4. Make the soup:

• In a pot over high heat, pour the homemade chicken stock inside, and bring it to a boil.
• Season it with salt, soy sauce, sesame oil, and white pepper. Set aside.

5.  Boil the wontons and serve:

• In a pot over high heat, bring water to a boil. Place the Shanghai bok choy in it and blanch for about 30 seconds. Remove.
• In the pot, over high heat, bring water back to a boil. Add the wontons inside, stir gently, and boil for about 2 minutes.
• Pour about 1 cup of room temperature water into the pot to prevent the wontons from breaking apart before they are fully cooked through.
• Cook the wontons for another 2 minutes until translucent and completely cooked through.
• In a bowl, scoop the wontons into it, add the soup, and Shanghai bok choy.

Tips & notes

• Using infused water with scallions and ginger makes the filling extra juicy and fragrant—don’t skip this step.
• Brushing water on the wonton wrappers helps seal them tightly and prevents filling from leaking during cooking.
• Adding room-temperature water while boiling the wontons slows down the cooking process slightly, preventing the delicate wrappers from breaking.
• If you want to save time, you can prepare wontons ahead and freeze them on a tray, then transfer them to a bag once solid. Cook from frozen, adding extra boiling time.
• Feel free to swap Shanghai bok choy with baby spinach or other leafy greens for variety.
• Adjust seasoning in the soup broth to your taste — a little more soy sauce or sesame oil can add richness.