Wonton Soup

This is seriously a delicious recipe for Wonton Soup – comfort food in a bowl. It’s so easy to make that even my young kids help me when I make this.

I am so glad that after several years, I made this truly tasty Wonton soup again today. It was just perfect for the arctic temperatures we have been having the past few days. I am equally delighted that even my kids enjoyed this and hubby especially loved it with rice. I tried it with rice the second time around and I fully understood now why he wanted to eat it this way. The rice soaks up the delicious broth and is so perfect to eat with the delicious wontons. Perhaps we will try it with some noodles next time. Hope this winter you will enjoy this comforting and flavorful soup. It will surely warm you up and make you feel so refreshingly good!

You can make the wonton soup on its own without any added ingredients (see photo below). But if you wish to make it more substantial, add some noodles or vegetables or eat it with rice! Enjoy!

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1 pound ground Pork
1 Tablespoon Oyster Sauce
1 teaspoon ground Black Pepper
3-4 Green Onions/ Scallions (roughly 3 Tablespoons), finely chopped
1 Tablespoon Rice Wine or dry Sherry
1 Tablespoon Soy Sauce
1/2 teaspoon freshly grated Ginger*
1 teaspoon Sugar
1 lightly beaten Egg
Salt, to taste (optional)*
8-10 cups Chicken Broth
1 pack Wonton wrappers
A bowl of cold water*
Vegetables: some carrots, cabbage, broccoli, (optional)
Extra soy sauce or fish sauce, for seasoning
A few drops of Sesame Oil

*Do not substitute with ground Ginger as this is what really makes the filling delicious.

*Hubby and I think there’s no need for extra salt because of the soy sauce and oyster sauce but feel free to add a little, if you wish to.

*Use for sealing the wrappers.


Mix the pork, oyster sauce, pepper, scallions, rice wine or sherry, soy sauce. fresh ginger, sugar, egg and salt (if using) in a bowl. Use your
hands to mix everything evenly.


Place a heaping teaspoonful of the meat mixture in
the middle of the wonton wrapper.

Using cold water, dampen all four sides of the
wrapper. Pull all the corners of the wonton wrapper towards the middle and then
press firmly until they stick together and are sealed properly.  Set aside.

There are other ways of shaping the wontons as you can see in the photo. Feel free to be creative.

Cook the wontons separately first. This will prevent it from making the broth cloudy as some wontons are covered with extra flour. Bring enough water to a boil. Once boiling, drop the wontons and cook for about 4-5 minutes (note: they are nearly cooked when they start floating). Remove the wontons using a slotted spoon or simply drain.

Bring the chicken broth to a boil (I boil the water and chicken broth  at the same time to save some time). Add the veggies and cook until they are tender. Season the broth with a little soy sauce or even fish sauce to add/improve flavor. Add the wontons and let cook for a couple of minutes or until fully heated through. Turn off the heat and then  add a few drops of sesame oil (eyeball it!)
to give it that nutty yummy sesame taste. Ladle into bowls and serve immediately,
with rice if preferred.

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  1. Anonymous
    February 11, 2015 / 3:57 pm

    I want to make this with ground beef. Any idea if it would taste right with the beef, and how do i know if the meat is cooked?

    • February 13, 2015 / 4:32 pm

      It's the same as the pork I can imagine but I haven't tried the beef version myself. If you do, please let us know. Thanks.

  2. July 24, 2015 / 11:19 am

    When I a was sick as a child, my mom would make Wonton soup. I can not wait to try your version–it sounds like perfect comfort food to me!

    • July 24, 2015 / 8:46 pm

      It's comfort food for me Kristen and hope you like it, too! Thanks!

  3. July 24, 2015 / 11:34 am

    I've never made wontons but am intrigued. Your soup looks delicious and healthy for you.

  4. July 24, 2015 / 1:37 pm

    This looks amazing, my tummy is already rumbling just from looking at the pictures!

  5. July 24, 2015 / 8:30 pm

    Now THIS is how to serve and eat wonton soup! None of that watery, gummy stuff you get at local Chinese restaurants. I will have to make this soon to curb my craving!

  6. Anonymous
    November 23, 2015 / 11:09 pm

    Can't wait to make this for my oldest granddaughter. When she was a little bitty she wanted "one time soup" often. Yours looks and sounds like what we would get from the restaurant. TY for the recipe.

  7. December 19, 2015 / 5:42 pm

    hi! can you mix the pork with prawn as well? thanks

  8. Anonymous
    January 16, 2016 / 9:26 pm

    I just made this with ground chicken for a healthier choice. Excellent recipe. My favorite wonton soup ever! Thank you

    • January 16, 2016 / 10:59 pm

      Thanks for letting us know! So glad you enjoyed it and this is certainly one of my fave recipes on the blog!

  9. Anonymous
    February 14, 2016 / 12:11 am

    Hi! I don't like oyster sauce, can I replace it by soy sauce or something else?

    Thank you!

    • February 14, 2016 / 12:48 am

      Soy sauce is already included so if you wish you can just increase the amount to taste.

  10. July 23, 2016 / 12:49 am

    Soooooo gooooooood. Thanks!

  11. Corinne S
    November 28, 2017 / 7:08 pm

    If I want to freeze some wonton, would you recommend I cook them first?

    • abigail
      November 29, 2017 / 9:15 am

      You can cook directly after freezing so no need to cook before freezing.

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