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Homemade Wonton Soup

Bowl of homemade wonton soup with beef and shrimp wontons in clear broth garnished with green onions and cilantro
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Learn how to make authentic and comforting homemade wonton soup from scratch. This recipe guides you through creating juicy beef and shrimp wontons and a flavorful, clear broth that is better than takeout.

Ingredients

Scale
  • 1/2 pound ground beef (80/20 recommended)
  • 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
  • 1 clove garlic, minced
  • 1/2 teaspoon white pepper
  • 1 package wonton wrappers (about 40–50 wrappers)
  • Cornstarch for dusting the baking sheet
  • 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
  • Green onions, thinly sliced (for garnish)
  • Fresh cilantro (for garnish)
  • Chili oil, optional (for garnish)

Instructions

  1. 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 until evenly distributed. Avoid overmixing.
  2. Set up a folding station with a clean dry surface, a small bowl of water, and a cornstarch-dusted baking sheet. Keep wonton wrappers covered with a damp cloth to prevent drying.
  3. Place one wonton wrapper flat on your surface. Add a small teaspoon of filling to the center. Moisten all four edges with water, fold diagonally into a triangle, press out air pockets, bring the two bottom corners together, and pinch firmly to seal. Place on the prepared baking sheet. Repeat until all filling is used.
  4. While folding, start the broth. Combine the broth, sliced ginger, and smashed garlic in a large pot. Bring to a boil, then reduce to a gentle simmer for 15-20 minutes.
  5. Bring a separate large pot of water to a rolling boil. Cook wontons in batches of 10-12 for 4-5 minutes, until they float and the wrappers look slightly translucent. Remove with a slotted spoon.
  6. Strain the broth through a fine-mesh sieve. Return to low heat and stir in the soy sauce and sesame oil. Season with salt to taste.
  7. Divide the wontons among bowls, ladle the hot broth over the top, and garnish with sliced green onions, fresh cilantro, and chili oil if desired.

Notes

  • Use 80/20 ground beef for the juiciest, most flavorful filling. Leaner beef can result in a drier texture.
  • Do not overfill the wontons. A small teaspoon of filling per wrapper is the right amount to prevent bursting during cooking.
  • Cook wontons in a separate pot of water, not directly in the broth. This keeps the broth clear and prevents it from becoming starchy.
  • Keep wonton wrappers covered with a damp cloth while working to prevent cracking.
  • Freeze uncooked wontons flat on a baking sheet for 1-2 hours, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 1-2 minutes to the cooking time.
  • For a richer broth, use homemade beef stock or add a few dried shiitake mushrooms while simmering.

Nutrition

Find it online: https://www.benefitiany.com/homemade-wonton-soup/