A bowl of soup with dumplings and fresh cilantro sits on a blue-striped dish, accompanied by a ceramic spoon. A small dish of herbs and extra uncooked wontons are visible in the background, ready to cook a wonton soup recipe.

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!

A bowl of soup with dumplings and cilantro in a blue-striped bowl for a wonton soup recipe. It's surrounded by small dishes of green onions, herbs, and chili sauce, with chopsticks and a ceramic spoon nearby.

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.

Jump to Recipe
A package of Myojo brand won ton wrappers with orange and white labeling, blue accents, and Japanese writing rests on a light gray marble surface—perfect for your next wonton soup recipe. The package contains 12 oz (340 g) of wrappers.
Mason jars containing Homemade Chicken Stock.

How to Make Wonton Soup

  1. Make the broth. Simmer chicken stock with green onion, then stir in sesame oil, salt, and white pepper. Cover to keep warm.
  1. Mix the wonton filling. Combine chopped shrimp, ground pork, scallions, and ginger. Add soy sauce, sesame oil, sake, sugar, and potato starch.
  1. 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.
  1. Boil in batches. Cook the wontons in a separate pot of boiling water until they float and turn translucent, about 5 minutes.
  1. Serve. Divide the wontons among bowls, ladle the hot broth over top, and garnish with scallions, cilantro, and white pepper.
A hand pours a small amount of brown liquid from a spoon into a pot of wonton soup recipe, where green vegetables float enticingly.
A close-up of hands mixing ground meat, chopped green onions, and shrimp in a glass bowl with a blue spatula on a wooden surface—perfect for preparing a delicious wonton soup recipe.
Close-up of hands folding a dumpling with a square wrapper, shaping it carefully before cooking—an essential step in preparing a delicious wonton soup recipe.
A metal strainer holds freshly boiled dumplings above a pot of hot water on a stove, with steam rising from the pot—perfect for your next wonton soup recipe.
A bowl of wonton soup, made from a classic wonton soup recipe, is filled with dumplings and garnished with fresh cilantro, served alongside chopsticks and a ceramic spoon.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These tips will help you make this homemade wonton soup every time.

Making the Soup

  • Taste the stock first – Chicken stock brands vary in saltiness, so taste before you add salt.
  • Use white pepper – It gives the broth a warm, peppery kick that soy sauce alone can’t match.
A close-up of a hand sprinkling salt into a pot on the stove, with a small wooden container of salt nearby, suggests the careful seasoning that’s key to any authentic wonton soup recipe.
A hand sprinkles a light-colored powder from a small glass bowl into a pot of broth with green onions floating in it, preparing the flavorful base for a classic wonton soup recipe.

Folding Wontons

  • Look for Myojo wrappers – I like this Japanese brand for its thin, delicate skin. White, egg-free wrappers made with just flour and water—similar to Shanghai-style.
  • Keep filling portions small – A smaller spoonful is easier to fold and seals more cleanly.
  • Keep wontons and wrappers covered with plastic or a damp towel – They dry out and crack fast. More tips on my How to Fold Wontons guide.
A hand holds a dumpling wrapper with a small mound of minced meat filling, while a knife is used to place the filling—perfect for your next wonton soup recipe. Several folded dumplings are visible in the blurred background.
A tray of uncooked dumplings, neatly arranged in rows and covered with plastic wrap, sits on a wooden surface—perfect for adding to a steaming bowl of wonton soup.

Cooking Wontons

  • Boil wontons on their own – Cooking them apart from the soup keeps the broth clear instead of cloudy.
  • Don’t crowd the pot – Cooking in batches keeps the water boiling so each wonton has room to float.
  • Don’t overcook – Once they float and turn translucent (about 5 min per your steps), pull them immediately or the wrappers get mushy.
A stainless steel pot of boiling water with dumplings cooking inside, set on a stovetop—perfect for preparing your favorite wonton soup recipe. The dumplings are partially submerged and visible through the clear water.
A pot of dumplings, perfect for a wonton soup recipe, is boiling in bubbling water on the stovetop. Steam rises as the dumplings cook inside the shiny metal pot with handles on both sides.

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.
A baking tray lined with parchment paper holds neatly arranged, uncooked wontons with folded edges, ready for cooking a wonton soup recipe, on a wooden surface.
A clear plastic ziplock bag filled with several uncooked wontons—perfect for your favorite wonton soup recipe—sits on a wooden surface next to a metal tray.

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.

A bowl of wonton soup with dumplings and fresh cilantro in clear broth, set on a blue napkin with a spoon beside it. Discover this inviting wonton soup recipe, complete with herbs and dipping sauce in small nearby dishes.
Close-up of a spoon holding a pork and shrimp wonton garnished with chopped green onions for a wonton soup recipe. More wonton soup is visible in a blue and white bowl in the blurred background.

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.
White plates containing Harumaki (Japanese spring roll).
A white plate containing Ootoya’s Sweet and Sour Chicken.

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

4.64 from 95 votes
by Namiko Hirasawa Chen
a large bowl containing shrimp and wonton soup along with the condiments.
Chopped shrimp and ground pork get seasoned and folded into store-bought wrappers with one easy pleat. Boil the wontons separately so the broth stays clear, then ladle it over and garnish with cilantro and green onions!
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Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes

Ingredients 
 

Servings: 4 (about 46 wontons per batch)

For the Soup

For the Wontons

  • ½ lb shrimp (shelled and deveined, tails removed; about 8 pieces)
  • ½ lb ground pork
  • 1 tsp grated ginger (from a 1-inch / 2.5-cm knob)
  • 2 green onions/scallions
  • 1 package wonton wrappers (12 oz, 340 g; about 46 square, white wrappers)
  • water (for sealing)

For the Filling Seasoning

For Serving

Instructions

  • Gather all the ingredients.
    An overhead view of various ingredients for a wonton soup recipe on a wooden table, including ground meat, raw shrimp, green onions, chicken broth, tofu, and small bowls with seasonings and sauces.

To Make the Soup

  • 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.
    Two-panel image: Left, green onions in a pot of clear broth on a stove. Right, a hand adds white pepper from a small glass bowl into the same pot—perfect steps for an authentic wonton soup recipe.

To Make the Filling

  • Slice 2 green onions/scallions into thin rounds. Set some aside for garnish.
    Chop cilantro (coriander) and set aside for garnish.
    Two close-up images side by side: one shows hands chopping green onions, and the other shows hands chopping cilantro—fresh ingredients often used to garnish Wonton Soup—on a wooden cutting board with a large kitchen knife.
  • Cut ½ lb shrimp (shelled, deveined, and tails removed) into small pieces, then chop further into a chunky paste.
    Close-up of hands finely chopping raw shrimp for Wonton Soup on a wooden cutting board with a large kitchen knife.
  • Combine the shrimp, green onion, and ½ lb ground pork in a large bowl. Add 1 tsp grated ginger to the bowl.
    Two images side by side: on the left, a glass bowl holds ground meat, chopped green onions, and shrimp—ingredients often used in Wonton Soup; on the right, a hand grates fresh ginger into the same bowl with the savory mixture.
  • 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.
    Two photos: Left—ingredients for meatballs, much like those for Wonton Soup, including ground meat, chopped green onions, spices, sauces, and seasonings. Right—hands mixing everything together in a large bowl with a blue spatula.

To Fold the Wontons

  • Bring a large pot of water to a boil wontons. Fold the wontons as it heats.
    Place 1 tsp filling in the center of a wrapper. Dip your finger in water and moisten the edges. Fold it in half to form a rectangle, pressing out air, then seal the edges.
    Nami's Tip: Less filling makes folding easier.
    A three-panel image shows hands filling and folding a dumpling wrapper around a minced meat mixture, demonstrating the preparation steps for delicious dumplings perfect for adding to Wonton Soup.
  • Wet the two lower corners and press them together.
    Nami's Tip: Imagine the folded corners at the 9 o'clock and 3 o‘clock positions overlapping at the 6 o‘clock position. The filling will compress and fold as you pull the corners together.
    Three close-up images show hands folding a wonton wrapper around a filling, demonstrating the step-by-step process of making Wonton Soup. The hands are dusted with flour, and the background is blurred.
  • Place the wonton on a parchment-lined baking sheet. Cover with plastic wrap as you fold the rest, to keep them from drying out.
    Close-up of a hand holding a single uncooked wonton on the left; on the right, a tray lined with many uncooked wontons covered in plastic wrap, ready to be cooked for Wonton Soup.

To Freeze for Later (optional)

  • 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.
    A tray of uncooked dumplings for a wonton soup recipe, covered with plastic wrap, sits on the left, while several dumplings are stored in a resealable plastic bag on the right, all arranged on a wooden surface.

To Cook the Wontons

  • 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.
    Two photos: on the left, dumplings for a wonton soup recipe are boiling in a pot of water; on the right, cooked dumplings are being lifted out of the pot with a mesh strainer.

To Serve

  • Pour the hot soup into bowls. Garnish with green onions and cilantro. Sprinkle with white pepper powder, to taste.
    Nami's Tip: Serve with chili sauce or la-yu at the table.
    Two photos show wontons in a blue and white bowl. On the left, broth is being poured over the dumplings. On the right, the finished wonton soup recipe is garnished with herbs and surrounded by condiments and utensils.

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!

Notes

Ingredients
  • 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.

Nutrition

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.