Recipe

Classic Wonton Soup Recipe: Light & Fluffy

Tender pork and shrimp wontons, a clean ginger-kissed broth, and that cozy slurp factor you want on a weeknight.

By Matt Campbell

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4.8

A steaming bowl of classic wonton soup with pork and shrimp wontons, bok choy, and sliced scallions in a clear broth

Wonton soup is one of those dishes that feels like a warm reset button. Clear, savory broth. Pillowy dumplings. A few greens for snap. It is light enough that you do not need a nap afterward, but still comforting in that quiet, deep way.

This version keeps things classic and doable: a simple pork and shrimp filling (the shrimp is the secret for that bouncy, fluffy bite), a ginger and scallion broth you can make while you wrap, and instructions that do not assume you own a restaurant-size stock pot. If you can fold a triangle, you can make wontons. If a few look “rustic,” congratulations, they are homemade.

Hands folding a wonton wrapper around pork and shrimp filling on a wooden cutting board with a small bowl of water nearby

Why It Works

Light, clean broth with real flavor: Ginger, garlic, scallions, and a little sesame oil build aroma fast without turning the soup heavy.
Fluffy wontons that stay tender: A mix of ground pork and chopped shrimp gives you that classic springy texture, plus a little cornstarch and sesame oil to keep the filling juicy.
Weeknight-friendly: You can make the broth while you fold, and the wontons cook in minutes.
Freezer superpower: Make a double batch and freeze them raw. Future you will feel extremely cared for.

Pairs Well With

Storage Tips

Storage Tips That Keep Things Tidy

Wonton soup is best the day it is made, but leftovers can still be great if you store smart.

Fridge

Store broth and wontons separately if possible. Wontons left in broth will continue to soften.
Broth: Cool, then refrigerate in an airtight container for up to 4 days.
Cooked wontons: Refrigerate up to 2 days. Reheat gently in simmering broth or water so they do not burst.

Freezer (best option)

Freeze raw wontons: Place on a parchment-lined sheet pan in a single layer until firm, then transfer to a freezer bag.
How long: Up to 3 months.
Cook from frozen: Drop into gently simmering broth or water. Add 1 to 2 extra minutes.

Reheating

Bring broth to a gentle simmer, then warm wontons through. Avoid a hard boil, which can tear wrappers.

Common Questions

What makes wontons “light and fluffy” instead of dense?

Two big things: mincing shrimp into the pork (it adds spring) and mixing the filling until it looks slightly tacky. That tacky texture means the proteins have started to bind, which gives the cooked filling that bouncy, tender bite.

Can I use all pork and skip the shrimp?

Yes. The soup will still be delicious, just a little less springy. If skipping shrimp, add 1 extra tablespoon water or broth to the filling to keep it juicy.

What if my wonton wrappers keep drying out?

Keep the stack covered with a lightly damp paper towel and only pull out a few wrappers at a time. Dry wrappers crack, and cracked wrappers leak filling. Drama.

Do I cook wontons in the broth or separately?

You can do either. For the clearest broth, cook wontons in a separate pot of water, then add them to the broth. For the easiest weeknight path, cook them directly in the broth at a gentle simmer. Just know the wrappers release a little starch, which makes the broth slightly cloudier and more cozy than crystal-clear.

Can I make the filling ahead?

Yes. Refrigerate the filling tightly covered for up to 24 hours. If it looks a little wet the next day, just give it a good stir before wrapping.

What greens work best?

Bok choy is classic, but spinach, napa cabbage, or even thinly sliced kale work. Just adjust cook time so they stay bright and not sad.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot or Dutch oven (4 to 6 quarts)
Mixing bowl
Cutting board and knife
Microplane or grater (for ginger)
Small bowl of water (for sealing wrappers)
Sheet pan lined with parchment (helpful for staging and freezing)
Slotted spoon or spider strainer

I started making wonton soup the same way a lot of us do: craving it hard, not wanting to pay delivery prices, and thinking, “How complicated can it be?” The first batch was… edible. The second batch was better. Then I learned the trick that changed everything: shrimp in the filling, chopped fine, mixed until it turns a little sticky. Suddenly the wontons went from heavy meatball vibes to that light, bouncy bite you get at a good spot.

Now it is one of my favorite cozy projects because it is calm but still kind of fun. You put on some music, fold a bunch of dumplings, and by the end you have dinner and a freezer stash. That is the kind of kitchen chaos I can get behind.