Recipe Highlights
My family loves a good bowl of Wonton Soup. Mr. JOC, my Taiwanese-American husband, and our son could live on it year-round. I don’t blame them—this is the comforting version I make again and again, with dumplings that turn out juicy and slightly sweet.
Here’s why I keep coming back to this recipe:
- Juicy shrimp and pork filling in every bite
- A quick fold to master
- Freezer-friendly for busy weeknights
If you love Chinese-style Japanese food, try my Gyoza, Easy Japanese Egg Drop Soup, and Mapo Tofu next!
What is Wonton Soup?
Wonton soup (ワンタンスープ) is a classic Chinese dish of delicate dumplings served in a light, seasoned broth. The word wonton (云吞) often said to mean “swallowing clouds,” a nod to how the wontons float once they’re cooked.
Cooks across Asia adapt wonton soup to their own local tastes. In Japan, we use thin, delicate white wrappers and add plump shrimp to the filling.
Ingredients for Wonton Soup
- Wonton wrappers – white, square; made with just flour and water (egg-free)
- Shrimp
- Ground pork
- Green onions/scallions
- Ginger
- Soy sauce, sake, toasted sesame oil, sugar, white pepper powder
- Potato starch or cornstarch
For the Soup
- Chicken stock – Asian-style, if possible. I use my Homemade Chicken Stock recipe
- Green onion/scallion
- Toasted sesame oil, kosher salt, white pepper powder
- Cilantro, chili oil, chili sauce – for optional garnish
Find the printable recipe with measurements below.
How to Make Wonton Soup
- Make the broth. Simmer chicken stock with green onion, then stir in sesame oil, salt, and white pepper. Cover to keep warm.
- Mix the wonton filling. Combine chopped shrimp, ground pork, scallions, and ginger. Add soy sauce, sesame oil, sake, sugar, and potato starch.
- Fold the wontons. Place a teaspoon of filling on each wrapper and moisten the edges. Fold the wrapper in half to form a rectangle, pressing out any air, then bring the two bottom corners together and pinch to seal. See more step-by-step photos in my How To Fold Wontons guide.
- Boil in batches. Cook the wontons in a separate pot of boiling water until they float and turn translucent, about 5 minutes.
- Serve. Divide the wontons among bowls, ladle the hot broth over top, and garnish with scallions, cilantro, and white pepper.
Make Ahead Tips
- Freeze uncooked wontons – Make a big batch for later! Flash-freeze them in a single layer on a tray for an hour, then transfer to a freezer bag. Boil frozen wontons (do not thaw) for about 8 minutes.
Storage and Reheating Tips
To store and freeze: Keep broth and boiled wontons (leftovers) in separate airtight containers. Refrigerate up to 3–4 days, or freeze up to 1 month. (For uncooked wontons, see the Make-Ahead tip above—freeze flash-frozen, unboiled.)
To reheat: Warm the broth on the stove and add the wontons until heated through.
Variations
Make substitutions based on your preference or what you have on hand.
- Add vegetables to the filling. Stir in chopped shiitake mushrooms, napa cabbage, water chestnuts, or garlic chives for texture.
- Swap the protein. Use all ground pork, all shrimp, ground chicken, or ground turkey in place of the pork-and-shrimp blend.
- Make it vegetarian. Fill the wrappers with chopped mushrooms, firm tofu, and cabbage instead of meat. Use vegetable stock for the broth.
- Try a thicker wrapper. If you prefer a heartier bite instead of the thin, delicate texture above, Twin Marquis wrappers hold up well.
- Add noodles. Pair the dumplings with ramen noodles or rice noodles to make a bowl of wonton noodle soup.
What to Serve with Wonton Soup
This Japanese wonton soup recipe pairs well with other Chinese-inspired dishes popular in Japanese home cooking.
- Harumaki – Start with Japanese spring rolls as a hot, savory appetizer to your meal.
- Ootoya’s Sweet and Sour Chicken – The beloved Japanese diner inspired my tori kurozu-an recipe. The black rice vinegar is a malty, savory contrast to the wonton soup.
- Stir-Fried Vegetables – A crisp, light veggie side of yasai itame balances the rich broth.
- Japanese Fried Rice – A quick Chinese-style yakimeshi rounds out the meal.
FAQ
Can I use frozen wonton wrappers?
Yes. Thaw them in the fridge overnight. Keep them under a damp towel while you work so they don’t dry out.
How many wontons does this recipe make?
One batch makes about 46 wontons, enough for 4 servings of soup with extra to freeze.
Can I use Western-style chicken stock instead?
You can, but Asian-style chicken stock is made with ginger, garlic, and green onion, instead of other vegetables. It gives the broth more fragrance.
Can I turn this into a noodle soup?
Yes. Increase the soup portion and add cooked egg noodles, ramen, or rice noodles to the bowl along with the wontons.
I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.
Wonton Soup
For the Filling Seasoning
To Make the Soup
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Cut 1 green onion/scallion into 2-inch (5-cm) pieces. Add to a large pot with 6 cups chicken stock/broth. Bring it to a boil over medium heat, then lower the heat. Stir in 1 tsp toasted sesame oil. Taste the soup, then season with ¼ tsp white pepper powder and up to 1 tsp Diamond Crystal kosher salt. Turn off heat, cover, and keep warm.Nami’s Tip: Taste before salting—some stock brands run saltier than others.
To Make the Filling
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Slice 2 green onions/scallions into thin rounds. Set some aside for garnish. Chop cilantro (coriander) and set aside for garnish.
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Cut ½ lb shrimp (shelled, deveined, and tails removed) into small pieces, then chop further into a chunky paste.
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Combine the shrimp, green onion, and ½ lb ground pork in a large bowl. Add 1 tsp grated ginger to the bowl.
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Add 2 tsp soy sauce, 1 tsp toasted sesame oil, 1 Tbsp sake, ½ tsp sugar, 1 Tbsp potato starch or cornstarch, and ¼ tsp white pepper powder. Mix until combined.
To Freeze for Later (optional)
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Freeze uncooked wontons in a single layer on a parchment-lined baking sheet, covered, for 1 hour. Transfer to a freezer bag and keep frozen up to 1–2 months.
To Cook the Wontons
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Cook in batches: Add wontons to the boiling water and stir to prevent sticking. Avoid crowding the pot, as a sudden drop in water temperature ruins their texture. Once the wontons float and the skins turn translucent, cook for 1–2 minutes more (about 5 minutes total; 8 minutes straight from frozen). Transfer to serving bowls and repeat with the remaining batches.Nami’s Tip: Why boiling the wontons in a separate pot of water? Cooking them directly in the soup will make it cloudy.
To Serve
To Store
-
Leftover wonton soup: Store the soup and boiled wontons in separate airtight containers. Refrigerate for up to 3–4 days or freeze for up to 1 month. Reheat the soup on the stove and add the wontons until warm through. Uncooked wontons: Freeze for up to 1–2 months. Boil straight from frozen for 8 minutes.Leftover filling: Shape into mini meatballs or patties and pan-fry. Pack the cooked filling in an airtight container and freeze for later.Leftover wrappers: Fold a small piece of cheese into a wrapper for cheese wontons—pan-fry or deep fry. A favorite with kids!
- Chicken stock: If possible, use Asian-style chicken stock made from bones, ginger, green onions, and garlic (optional). You can find it at Asian grocery stores, or make my Homemade Chicken Stock recipe.
Variations
- Add vegetables to the filling. Stir in chopped shiitake mushrooms, napa cabbage, water chestnuts, or garlic chives for texture.
- Swap the protein. Use all ground pork, all shrimp, ground chicken, or ground turkey in place of the pork-and-shrimp blend.
- Make it vegetarian. Fill the wrappers with chopped mushrooms, firm tofu, and cabbage instead of meat. Use vegetable stock for the broth.
- Try a thicker wrapper. Twin Marquis wrappers hold up well for a heartier bite.
- Add noodles. Pair the dumplings with ramen noodles or rice noodles to make a bowl of wonton noodle soup.
Calories: 442kcal, Carbohydrates: 55g, Protein: 20g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 49mg, Sodium: 834mg, Potassium: 308mg, Fiber: 4g, Sugar: 2g, Vitamin A: 151IU, Vitamin C: 4mg, Calcium: 135mg, Iron: 5mg
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Editor’s Note: The post was originally published on Aug 10, 2011, updated with new images and video on June 12, 2017, and republished with more helpful tips on August 5, 2026.
