Pork wontons are submerged in a savory soup broth and topped with green onions to create this homemade Chinese wonton soup. This is the best wonton soup recipe you will ever make, trust me! It was passed down to me from my Ma-Ma (my Chinese grandma) and is SO delicious. My top tip? Freeze the leftover pork-filled wontons for an easy weeknight dinner!
- 100 Wonton Wrappers
- 2 eggs
- 1 lb extra lean or lean ground pork
- 1 lb ground turkey
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp crushed red chilis
- 1 x 227g can water chestnuts, diced
- 2 x thumb-sized piece of ginger (approx 2 Tbsp), minced
- 4 cloves of garlic, minced
- 4 green onions, thinly sliced (save 2 Tbsp of green onion to sprinkle over your soup for garnish)
- 1 tsp freshly- cracked black pepper
- 6 cups of homemade or store-bought chicken stock
- 2 cups snow peas
- 2 cups mushrooms, sliced
- 1 tsp sesame oil
- Optional: 1 tsp of your favorite hot sauce (I like to use Sriracha)
- 2 tbsp of green onion, chopped during your initial prep
For the Wontons:
- In a medium-sized mixing bowl, combine all ingredients except for the wonton wrappers. Use a fork to combine all ingredients well.
- To set up your wonton making station, line a baking sheet with parchment paper, this is where you’ll place the folded wontons.
- Clean a large surface of your counter space and lay out as many wrappers as will fit. Fill a small bowl with water. (You’ll use this to moisten the edges of the wonton wrappers to seal them.)
- Spoon out a heaping teaspoon of the filling onto each wonton wrapper. Dip your fingers or a pastry brush in water and moisten the edges of each wrapper. (Be careful not to wet them too much.)
- Seal the wrappers by folding the top corner to meet the bottom, folding the wrapper over the filling to make a triangle. Press the edges firmly to make a seal. Bring the left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Add the finished wonton to the lined baking sheet.
- Repeat until all the filling has been used up.
- Cook immediately or place in the freezer until firm if you plan to store for later, this will prevent them from all sticking together during storage. Once the wontons are firm, place them into a large ziplock bag to be removed as needed!
For the Soup:
- When you are ready to eat your wontons, bring your chicken stock and sesame oil to a boil in a large pot of water. Once boiling, add the wontons and mushrooms. After 5 minutes of cooking, add snow peas for final 1-2 minutes of cooking. Remove from heat once peas are cooked (but still slightly firm) and wontons have cooked through.
- Dish up into bowls. Sprinkle with green onion to garnish.
This recipe makes enough soup for 4 servings. You’ll be freezing the rest of the wontons. I usually serve anywhere from 6-10 wontons per person/bowl of soup—depending on how hungry you and your guests are!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dishes, Soups
- Method: Stove Top
- Cuisine: Asian
Keywords: homemade wonton soup, wonton soup ingredients, Chinese wonton soup