Homemade Wonton Soup

Homemade wonton soup is one of those recipes that feels deeply satisfying to make from scratch. I started making this on rainy weekend afternoons a few years ago, and the results are so much better than any takeout version I have tried. Each bowl is built around juicy, tender wontons in a clear, aromatic broth that tastes like it simmered all day.

I still remember folding my first batch at the kitchen counter, wonton wrappers everywhere and water all over my hands. It was a little messy and completely worth it. This homemade wonton soup recipe brings together a seasoned ground beef and shrimp filling with a simple infused broth that comes together faster than you might expect. Once you make it yourself, going back to takeout wonton soup feels like a step down.

Everything You Need to Build the Perfect Wonton Soup Bowl

I always use a combination of ground beef and fresh shrimp for this recipe because together they create the best texture and depth of flavor. If fresh shrimp is not available, thaw frozen shrimp slowly in the fridge overnight for the closest result. Pro tip: do not skip the white pepper in the filling. It gives the wontons a subtle warmth that soy sauce alone cannot match.

For the Wontons:

• 1/2 pound ground beef (80/20 recommended for best flavor and moisture)
• 1/2 pound raw shrimp, peeled, deveined, and finely chopped
• 2 green onions, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, grated (always use fresh, not powdered)
• 1 clove garlic, minced
• 1/2 teaspoon white pepper
• 1 package wonton wrappers (about 40-50 wrappers)
• Cornstarch for dusting the baking sheet

For the Homemade Wonton Soup Broth:

• 6 cups beef or chicken broth
• 1-inch piece of fresh ginger, sliced
• 2 cloves garlic, smashed
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt to taste

For Garnish:

• Green onions, thinly sliced
• Fresh cilantro
• Chili oil (optional)

Step-by-Step Guide to Making Homemade Wonton Soup from Scratch

I recommend reading through all the steps once before starting. When making homemade wonton soup, having everything prepped and organized before you begin folding makes the whole process run smoothly.

Step 1: Make the Wonton Filling In a large mixing bowl, combine the ground beef, finely chopped shrimp, green onions, soy sauce, sesame oil, grated ginger, minced garlic, and white pepper. Mix everything together until the ingredients are evenly distributed. The mixture will look slightly sticky, which is normal. Avoid overmixing because it can make the filling dense rather than tender.

Step 2: Set Up Your Folding Station Before you start folding, get organized. Set out a clean dry surface, your bowl of filling, a small bowl of water, and a baking sheet lightly dusted with cornstarch. Lay out a few wonton wrappers at a time and keep the rest covered with a damp cloth. Wrappers dry out quickly and cracked wrappers will not seal properly.

Step 3: Fold the Wontons Place one wonton wrapper flat on your surface. Spoon a small teaspoon of filling into the center. Less is more here. Overfilling is the most common reason wontons burst during cooking. Dip a finger in water and run it along all four edges of the wrapper. Fold the wrapper diagonally to form a triangle, pressing firmly to push out any air pockets as you go. Bring the two bottom corners of the triangle together and pinch tightly to seal. Set the finished wonton on your prepared baking sheet and repeat until all the filling is used. You should get approximately 35-45 wontons depending on how much filling you use per wrapper.

Step 4: Start the Broth While you are folding, start the broth at the same time to save time. In a large pot, combine the broth, sliced ginger, and smashed garlic. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Let it go for at least 15-20 minutes so the aromatics fully infuse the liquid. The broth should smell fragrant and taste noticeably deeper than it did straight from the carton.

Step 5: Cook the Wontons Separately Bring a separate large pot of water to a rolling boil. Drop the wontons in gently, cooking in batches of about 10-12 at a time so the pot does not get overcrowded. Overcrowding drops the water temperature and leads to uneven cooking. Cook for 4-5 minutes, or until the wontons float to the surface and the wrappers look slightly translucent. Ground beef needs a touch more cooking time than pork to cook through fully, so do not rush this step. Remove with a slotted spoon. Cooking the wontons in plain water instead of directly in the broth keeps the broth clear and prevents it from becoming starchy and cloudy.

Step 6: Finish and Serve Strain the broth through a fine-mesh sieve to remove the ginger and garlic pieces. Return the broth to the pot over low heat. Stir in the soy sauce and sesame oil. Taste and add salt as needed. Divide the cooked wontons among bowls, ladle the hot broth over the top, and garnish with sliced green onions, fresh cilantro, and a drizzle of chili oil if you like a little heat.

Best Side Dishes to Serve with Homemade Wonton Soup

This soup pairs well with simple, fresh sides that complement the clean broth without overpowering it. Here are the best sides for homemade wonton soup:

Steamed Bok Choy: The mild, slightly sweet flavor of bok choy fits naturally with a savory wonton broth. Steam just until the stems are tender but still have a little bite.

Gai Lan (Chinese Broccoli): Slightly bitter and hearty, gai lan adds contrast to the rich beef and shrimp filling. A drizzle of oyster sauce on top pulls everything together.

Steamed Jasmine Rice: A small bowl of rice on the side turns this into a more filling meal, especially for bigger appetites.

Cucumber Salad: A lightly dressed cucumber salad adds cool, refreshing crunch that balances the warmth of the soup nicely.

Chili Garlic Sauce: Set a small dish on the table so everyone can adjust heat to their own preference.

More Cozy Soups and Comfort Recipes to Try Next

If homemade wonton soup has you craving more warming bowls, there are plenty of recipes worth exploring next. The Easy Ginger Garlic Chicken Noodle Soup and Thai Chicken Soup share that same light, aromatic broth quality that makes wonton soup so satisfying. For something with a heartier feel, the Warming Bok Choy Soup pairs beautifully with the same steamed greens suggested as a side here.

Looking to try another dumpling-style soup with bold seasoning? The Coconut Curry Soup with Dumplings is a great next step. The Ginger Chicken Meatball Soup uses similar Asian-inspired flavors and is just as freezer-friendly as these wontons, making it a smart recipe to batch cook alongside this one.

How to Store and Reheat Your Wonton Soup

Store leftover cooked wontons and broth separately in airtight containers in the refrigerator for up to 3 days. Keeping them apart is important because wontons sitting in broth will absorb the liquid, become waterlogged, and fall apart by the next day.

To reheat, warm the broth on the stovetop over medium heat. Briefly submerge the cooked wontons in a separate pot of hot water for about 30-60 seconds to warm them through, then transfer to the hot broth. Avoid microwaving the wontons directly as the texture turns rubbery.

I recommend freezing uncooked wontons if you want to have homemade wonton soup ready on short notice. Lay them flat on a cornstarch-dusted baking sheet, freeze until solid (about 1-2 hours), then transfer to a zip-top freezer bag. They keep well for up to 3 months. Cook straight from frozen, adding 1-2 extra minutes to the cooking time. The broth can also be frozen separately for up to 3 months.

Your Homemade Wonton Soup Questions, Answered

Print