Light, cozy, and somehow cures everything 😄
Here’s a classic homemade wonton soup — simple, clean, and full of flavor.
Wonton Soup (Better Than Takeout)
Wontons
- ½ lb ground pork (or shrimp, or half-and-half)
- 1 green onion, finely chopped
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 30–40 wonton wrappers
Soup
- 6 cups chicken broth
- 1–2 tsp soy sauce (to taste)
- ½ tsp sesame oil
- 1 slice fresh ginger
- 1 clove garlic, lightly smashed
Garnish
- Green onions
- Optional: bok choy or napa cabbage
Instructions
Make the wontons
- Mix pork, green onion, ginger, garlic, soy sauce, sesame oil, and cornstarch.
- Place 1 tsp filling in center of wrapper.
- Wet edges, fold into a triangle, seal, then bring corners together.
Make the soup
- Bring broth, ginger, and garlic to a gentle boil.
- Add wontons and cook 3–4 minutes (they float when done).
- Add soy sauce and sesame oil.
Finish
- Add greens if using (cook 1–2 minutes).
- Ladle into bowls, top with green onions.
Wonton tips (tiny but important)
- Don’t overfill or they’ll burst
- Keep wrappers covered so they don’t dry out
- Freeze uncooked wontons — cook straight from frozen
Variations
- Shrimp wontons: use chopped raw shrimp
- Spicy: chili oil or white pepper
- Extra cozy: drizzle of sesame oil at the end
Want a super-fast version, vegetarian, or restaurant-style broth next? 🍜
