Name: Delicious Homemade Wonton Soup Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: 8 cups water; 2 teaspoons sesame oil; 1 teaspoon minced garlic; 1 teaspoon ginger, finely minced; 8 cups chicken broth; 4 ounces brown mushrooms, ¼" thick slices, about 1 ½ cups; ¾ cup sliced carrots, ⅛" thick, on a diagonal; 5 ounces baby bok choy, leaves separated and washed, about 6 leaves; 1 pound large shrimp, 16 to 20 counts, peeled and deveined; kosher salt, as needed for seasoning; ⅓ cup green onions, thinly sliced; 1 pound ground pork; ⅓ cup green onions, thinly sliced; 2 teaspoons ginger, finely minced; 2 teaspoons granulated sugar; 2 teaspoons soy sauce; 2 teaspoons sesame oil; 1 teaspoon kosher salt; ¼ teaspoon black pepper; 8 ounces shrimp, cooked or raw, peeled and deveined, small size 91 to 110 count, 50 pieces; 50 wonton wrappers, 3 ½" square; 1 cup water, for brushing

This homemade wonton soup is better than Chinese takeout and so easy to make! Whether in soup or fried, wontons always add delicious, hearty flavor to any dish! Enjoy the soup as is or bulk it up with veggies and noodles. It’s simple yet utterly satisfying!

We love this wonton soup recipe because its hearty, healthy, packed with protein, low in carbohydrates, full of vegetables and best of all, has these tender little parcels of perfectly seasoned meat.

Delicious Homemade Wonton Soup Recipe

Prep Time 40 minutes

Cook Time 20 minutes

Total Time 1 hour

Ingredients

Wontons:

1 pound ground pork
⅓ cup green onions, thinly sliced
2 teaspoons ginger, finely minced
2 teaspoons granulated sugar
2 teaspoons soy sauce
2 teaspoons sesame oil
1 teaspoon kosher salt
¼ teaspoon black pepper
8 ounces shrimp, cooked or raw, peeled and deveined, small size 91 to 110 count, 50 pieces
50 wonton wrappers, 3 ½" square
1 cup water, for brushing

Soup:

8 cups water
2 teaspoons sesame oil
1 teaspoon minced garlic
1 teaspoon ginger, finely minced
8 cups chicken broth
4 ounces brown mushrooms, ¼" thick slices, about 1 ½ cups
¾ cup sliced carrots, ⅛" thick, on a diagonal
5 ounces baby bok choy, leaves separated and washed, about 6 leaves
1 pound large shrimp, 16 to 20 counts, peeled and deveined
kosher salt, as needed for seasoning
⅓ cup green onions, thinly sliced

Instructions

Let’s Get Cooking!

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Notes

Recipe Yield: Makes about 50 wontons. Cook half for the dish, and refrigerate or freeze the remaining dumplings. Make more broth for the leftover wontons.
Make a smaller batch: Reduce the pork filling by half for about 25 wontons. Keep the amount of broth the same.
Serving Size: About 3 wontons, 1 cup broth, 2 pieces of shrimp, and vegetables.
Storing: Uncooked wontons can be stored in an airtight container for up to 3 days in the refrigerator. Alternatively, freeze in a single layer in a resealable bag for up to 1 month. Add directly to boiling water to cook until the pork is no longer pink.

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