There are some soups I could honestly eat over and over again, and wonton soup is definitely one of them. It’s light enough that I don’t feel overly full afterward, but it’s still warm, savory, and satisfying.

I usually make this when I’m craving something comforting without spending hours in the kitchen. And while store-bought wontons are perfectly fine when I’m short on time, homemade wontons are hard to beat. There’s just something about making that filling yourself—the seasoning gets exactly the way you like it, and the dumplings taste so much fresher.

The best part is that you don’t need a complicated soup base. A good chicken broth, a little soy sauce and sesame oil, fresh herbs, and plenty of green onions create a flavorful broth that lets those tender wontons shine.

Honestly, once you’ve made a batch, you’ll understand why this soup is so easy to crave.

Ingredients

For the Homemade Wontons

1 lb (450 g) ground pork
2 green onions, finely chopped
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
½ teaspoon sugar
¼ teaspoon white pepper
1–2 tablespoons finely chopped cilantro, optional
30–40 wonton wrappers

For the Soup

6 cups chicken broth
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon grated fresh ginger
1–2 cloves garlic, minced
½ teaspoon chili oil or chili flakes, optional
2 green onions, sliced
¼ cup chopped fresh cilantro or parsley
Salt, to taste

Optional Add-Ins

Baby spinach
Bok choy
Thinly sliced mushrooms
Shredded carrots
Chili crisp
Extra sesame oil

How to Make Homemade Wonton Soup

1. Prepare the Wonton Filling

Add the ground pork to a large bowl.

Stir in the chopped green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, sugar, and white pepper. Add cilantro if you’re using it.

Mix everything together until well combined.

I usually use a spoon at first, but honestly, clean hands work best for mixing wonton filling evenly. Just don’t overwork it too much.

2. Fill the Wonton Wrappers

Place one wonton wrapper on a clean surface.

Put about 1 teaspoon of filling in the center. Try not to overfill them—it makes sealing much harder.

Moisten the edges of the wrapper with a little water. Fold the wrapper over the filling to create a triangle, pressing the edges firmly to seal.

You can leave them as simple triangles, or bring the two outer corners together and pinch them to create the classic wonton shape.

Repeat with the remaining filling and wrappers.

Quick Tip

Keep your unused wonton wrappers covered with a slightly damp kitchen towel. They dry out surprisingly quickly, and dried wrappers can crack when you try to fold them.

3. Make the Flavorful Broth

Pour the chicken broth into a large pot.

Add the soy sauce, sesame oil, rice vinegar, ginger, garlic, and chili oil or chili flakes if using.

Bring everything to a gentle simmer.

I don’t recommend boiling the broth aggressively. A gentle simmer keeps the soup tasting clean and helps prevent the wontons from getting knocked around too much once they’re added.

Taste the broth and adjust the seasoning with a little salt or additional soy sauce if needed.

4. Cook the Wontons

Carefully lower the wontons into the simmering broth one at a time.

Give them a gentle stir so they don’t stick to the bottom of the pot.

Cook for approximately 4–6 minutes, depending on their size, until the wrappers become tender and the filling is fully cooked.

If you’re using frozen wontons, you can usually add them straight to the soup. Just allow a few additional minutes of cooking time.

Don’t overcrowd the pot. If you’re making a large batch, cook the wontons in batches.

5. Add the Fresh Garnishes

Once the wontons are cooked, turn off the heat.

Stir in the sliced green onions and fresh cilantro or parsley.

I like adding the green onions right at the end because they stay bright and fresh instead of becoming completely soft.

Ladle the hot soup into bowls and finish with another drizzle of sesame oil or a little chili oil if you like heat.

Cooking Tips for the Best Wonton Soup

Don’t overfill the wontons

A small teaspoon of filling is usually plenty. Overfilled wontons are difficult to seal and can burst while cooking.

Seal them well

Make sure there are no gaps around the edges. Even a tiny opening can allow the filling to escape into the broth.

Keep the broth at a gentle simmer

A rolling boil can cause delicate wonton wrappers to tear apart. Gentle heat is your friend here.

Taste the broth before adding the wontons

This is one of my favorite little habits. Once the wontons go in, it’s harder to adjust the seasoning without disturbing them.

Use homemade stock when you have it

A good homemade chicken stock makes an already delicious soup even better. That said, a quality store-bought broth works perfectly well for a weeknight dinner.

Don’t skip the sesame oil

Just a small amount adds that unmistakable nutty aroma. I usually add a little at the end too.

Can I Use Store-Bought Wontons?

Absolutely!

This is one of those recipes where shortcuts are completely welcome. If I’m making this on a busy evening, I often reach for frozen store-bought wontons and focus on making the broth extra flavorful.

Simply cook the frozen wontons according to their package instructions, or simmer them gently in your prepared broth until cooked through.

For the best flavor, choose pork, chicken, shrimp, or vegetable wontons that you already enjoy.

Serving Suggestions

Wonton soup makes a lovely meal on its own, but you can easily turn it into a bigger dinner.

Serve it with:

Steamed jasmine rice
Vegetable fried rice
Stir-fried vegetables
Asian cucumber salad
Steamed bok choy
Edamame
Spring rolls
Extra chili oil or chili crisp

For toppings, I love a generous handful of green onions and fresh cilantro. A drizzle of chili oil gives the broth a spicy kick, while a few drops of sesame oil make everything smell incredible.

How to Store Wonton Soup

If you know you’ll have leftovers, I recommend storing the wontons and broth separately when possible.

Wontons continue absorbing liquid as they sit, so keeping them separate helps preserve their texture.

Store the broth in the refrigerator for up to 3–4 days. Cooked wontons are best enjoyed within a few days as well.

When reheating, bring the broth to a gentle simmer and add the wontons just long enough to heat through.

Can You Freeze Homemade Wontons?

Yes—and this is one of the best things about making them yourself.

Arrange uncooked wontons in a single layer on a parchment-lined tray, making sure they aren’t touching. Freeze until solid, then transfer them to a freezer-safe bag or container.

There’s no need to thaw them before cooking. Add the frozen wontons directly to simmering broth and cook until the filling is completely cooked through.

I usually make extra whenever I’m already folding wontons. Future-you will be very happy about it!

Approximate Nutrition Information

Nutrition varies depending on the size of the wontons, filling, broth, and toppings.

Estimated per serving, assuming 4 servings:

Calories: 350–400
Protein: 23–28 g
Carbohydrates: 30–35 g
Fat: 14–18 g
Fiber: 1–2 g
Sodium: 1,000–1,400 mg

These are approximate values and can vary considerably depending on the specific ingredients and amount of soy sauce used.

Frequently Asked Questions

1. Can I make wonton soup with frozen wontons?

Yes! Frozen wontons are an excellent shortcut. Add them directly to gently simmering broth and cook until the wrappers are tender and the filling is thoroughly cooked.

2. What meat is best for homemade wontons?

Ground pork is a classic choice because it stays juicy and flavorful. You can also use ground chicken, turkey, shrimp, or a combination of pork and shrimp.

3. Why did my wontons fall apart?

The most common reasons are overfilling, poor sealing, or cooking them at too aggressive a boil. Keep the filling small, press the wrapper edges firmly together, and maintain a gentle simmer.

4. Can I make wontons ahead of time?

Definitely. Prepare and fold the wontons, then freeze them in a single layer. Once frozen solid, transfer them to a freezer bag. Cook them straight from frozen when you’re ready.

5. How can I make the soup spicier?

Add chili oil, chili crisp, crushed red pepper flakes, or a spoonful of your favorite spicy sauce. I usually start with a small amount and add more to individual bowls so everyone can choose their preferred heat level.

Final Thoughts

There’s a reason I never seem to get tired of homemade wonton soup. It’s comforting without being too heavy, and every spoonful has a little bit of everything—savory broth, tender dumplings, fresh herbs, and those crisp green onions.

And while homemade wontons take a little extra time, the flavor really is unbeatable. On busy days, though, I’m more than happy to use store-bought wontons and put my effort into a flavorful broth.