Wonton Soup

by MJ

You’ll be amazed how different and delicious homemade wontons are compared to store bought. The texture and flavors are so much better with fresh ingredients and control of what goes into the filling.

Staring this week, Melissa’s Produce is hosting a 2 Week Lunar New Year Cooking Challenge where they send out two recipes each week to pick and choose ones to make at home. I  was inspired to create the won ton soup recipe as I was posting dumpling recipes this week for Lunar New Year. I modified the recipe a bit with ingredients and process but here is the link to the original recipe from Melissa’s: 


For the filling, I added ground pork and also added 6 large shrimp, chopped.  Use any ground meat or meat alternative.  Adding the cornstarch and water mixture makes the filling tender and juicy so make sure you don’t skip that part!

For the broth, I added smashed whole garlic and ginger, the white parts of the green onions and simmered in broth to infuse the flavors while wrapping the wontons. I also added more 1 cup of water as the liquid can evaporate while simmering.

How to Freeze: 

I usually double the filling recipe and make a big batch to have homemade wontons on hand to add to soups, ramen or tteokbokki.  To freeze, lay out the wontons in a single layer on a plate or baking sheet (not touching each other) and freeze until firm. Then transfer them to a freezer safe bag or container. Cook from frozen, adding a couple of extra minutes on the cooking time.

Wonton Soup

Serves: 3-4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 25-30 wonton wrappers
  • water to seal wrappers
  • 6- 7 cups broth or water 
  • White ends of the green onions 
  • 1 inch ginger, sliced or smashed
  • 3 garlic cloves, smashed
  • 1 Tablespoon soy sauce
  • 1 teaspoon sesame oil 
  • Optional: baby bok choy or gai lan (Chinese broccoli) 
  • Salt and pepper to taste 
  • Optional garnish: green onions or sliced red chili pepper


  • 1/4-1/2 lb any ground meat (I used ground pork and 6 shrimp, chopped) 
  • 1/2 inch ginger, minced or grated 
  • 2 garlic cloves, minced or grated  
  • 2 green onions (green part), finely chopped ( reserve white part for broth) 
  • 1 Tablespoon soy sauce 
  • 1 Tablespoon cooking wine or mirin (optional) 
  • 1 teaspoon cornstarch mixed with 2 teaspoons water 
  • Pinch of pepper 


In a bowl, combine the filling ingredients. 

In a large pot, add the broth, white ends of the green onions, smashed garlic and ginger. Bring to boil, reduce heat to low and simmer to infuse flavors while you wrap the wontons. 

To wrap: work in batches and make a few at time while keeping the wrappers and filled wontons covered to prevent drying.

Lay the wrapper on a work surface. Place a teaspoon of the filling in the center of the wrapper. Brush the edges with water and fold up to either rectangle or triangle shape. Remove any air pockets, brush some water on one corner and bring the corners together, pressing to seal. Repeat the process with the remaining filling and wrappers.

Discard the green onions, garlic and ginger.  Add the wontons to the boiling broth and cook for about 5 minutes or until they float to the top. Add in soy sauce, sesame oil, optional bok choy and salt/ pepper to taste. 

Transfer the wontons into serving bowls, ladle the broth and top with optional green onions. 

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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