There’s something incredibly comforting about a warm bowl of homemade wonton soup. The tender wontons, filled with a flavorful mixture of beef and shrimp, float in a delicate, aromatic broth that feels like a hug in a bowl. If you’re looking for a recipe that brings restaurant-quality flavor to your kitchen without any complicated techniques, this homemade wonton soup is the one. The best part? You can make a big batch and freeze some of the wontons for future dinners that are quick, satisfying, and soul-warming.

A little story: my first wonton soup experiment 🥟

I still remember the first time I made wonton soup from scratch. It was one of those cold, rainy days, and I was craving something cozy. I’d always been a fan of the wonton soup from our neighborhood Chinese restaurant, but I’d never thought about making it myself. Then, inspired by a cooking show, I decided to give it a try. I was surprised by how simple the process actually was – a bit of chopping, a bit of folding, and before I knew it, I had a tray of wontons ready to go. The aroma that filled my kitchen when I simmered the broth was amazing, and by the time I took that first spoonful, I was hooked. Since then, homemade wonton soup has become a go-to comfort food in our house, and it’s a dish I always look forward to making and sharing.

The origin story: a classic soup with humble roots

Wonton soup has roots in Cantonese cuisine, with variations found throughout different regions of China. Traditionally, wontons were a humble food, often made with leftover meat and served as an inexpensive meal. Each region puts its own spin on the filling, folding technique, and even the broth. In some areas, wontons are filled with beef and served in a robust broth, while others use shrimp and opt for a lighter, delicate broth. This recipe blends ground beef and shrimp for a flavorful twist and uses a chicken broth that’s simple but deeply comforting. Over the years, wonton soup has become a beloved staple worldwide, cherished for its versatility and comforting flavors.

Let’s talk ingredients: the secret to perfect wontons

Wonton wrappers

Wonton wrappers are the thin, square dough sheets that encase the delicious filling. You can find them in the refrigerated section of most grocery stores, usually near tofu or fresh noodles. They’re delicate but hold up well when boiled, giving the wontons a lovely, silky texture. If you’re ever in a pinch and can’t find wonton wrappers, you could use dumpling wrappers as a substitute, though they tend to be a little thicker.

Ground beef

Ground beef adds a rich, savory depth to the filling. It’s a great option because it balances well with the shrimp, giving the wontons a satisfying bite. If you’d like, you could substitute with ground chicken or turkey for a leaner option, but keep in mind the texture and flavor will be slightly different.

Shrimp

Chopped raw shrimp adds a delicate sweetness to the wonton filling. Be sure to chop the shrimp finely, but not too much – you want small chunks to add a bit of texture. If you’re out of shrimp, you can substitute with more ground meat, but I really recommend trying it with shrimp at least once – it’s worth it!

Ginger and green onions

These aromatics give the filling its classic, fresh flavor. Grated ginger adds a bit of warmth, while green onions bring a mild onion flavor that’s not overpowering. Use fresh ginger if you can, but if you’re in a pinch, a bit of ground ginger could work, though it won’t be quite as vibrant.

Toasted sesame oil and soy sauce

Sesame oil and soy sauce are the backbone of the seasoning here. They add richness, umami, and a hint of nuttiness. Be sure to use toasted sesame oil for its stronger, more aromatic flavor. Light soy sauce works best in this recipe, as it’s less salty and allows the other flavors to shine.

Kitchen gear: what you need (and what you can skip)

For this recipe, you don’t need anything fancy, but a few tools make the process smoother. First, a potato masher is perfect for combining the filling ingredients. You can use a spoon if you prefer, but the masher helps break down the shrimp and beef just enough. A small pastry brush or even just your finger works well for brushing water onto the wonton wrappers to seal them. A large pot is essential for cooking the wontons, and a slotted spoon makes it easy to scoop them out without breaking the delicate wrappers. Finally, a saucepan for simmering the broth brings all the flavors together. If you’re planning to blanch bok choy or noodles, it’s handy to have a separate pot of boiling water on the side.

Step-by-step: making the wonton soup

1. Make the wonton filling

Start by combining the ground beef, chopped shrimp, grated ginger, green onions, soy sauce, salt, and sesame oil in a mixing bowl. Grab a potato masher or a sturdy spoon, and start mashing the mixture together. You’re looking for a fairly smooth consistency, but don’t over-mash – those little bits of shrimp add a lovely texture to the finished wontons.

2. Wrapping the wontons

Lay a wonton wrapper flat on your work surface, and place about 1 teaspoon of filling in the center. Dip your finger (or a small brush) in water, and brush two edges of the wrapper. Fold the wrapper over the filling to form a triangle, pressing out any air bubbles. Then, dab a little water on one of the corners and bring the two bottom corners together, pressing to seal. Repeat with the remaining wrappers until you’ve got a little army of wontons ready to go.

3. Cooking or freezing the wontons

To cook the wontons right away, bring a large pot of water to a boil. Drop in the wontons, a few at a time, and cook for about 4 minutes, or until they float to the surface. Remove them with a slotted spoon and transfer to serving bowls. If you want to freeze them, arrange the uncooked wontons in a single layer on a baking sheet and freeze until solid, then transfer to a container. When cooking from frozen, just add a couple of extra minutes.

4. Making the broth

While the wontons are cooking, it’s time to prepare the broth. Combine the chicken broth, smashed garlic cloves, ginger slice, soy sauce, sugar, and sesame oil in a saucepan. Bring to a gentle simmer and let it cook for 5-10 minutes to allow the flavors to infuse. Before serving, remove the garlic and ginger to keep the broth smooth and delicate.

5. Assembling the soup

If you’re adding noodles, cook them separately according to package instructions and place them in the bowls. Add a few cooked wontons to each bowl, then ladle the hot broth over them. Garnish with shredded green onions for a pop of color and extra flavor. If you’re adding bok choy, quickly blanch it in the broth before assembling.

Variations to try: make it your own

Vegetarian version: Swap out the beef and shrimp filling for a mix of finely chopped mushrooms, tofu, and more green onions. Add a bit of extra sesame oil and soy sauce for flavor.
Spicy wonton soup: Add a spoonful of chili oil or a sprinkle of red pepper flakes to the broth for a spicy kick.
Gluten-free option: Use gluten-free dumpling wrappers, which are available at many specialty stores or online.
Seasonal twists: In summer, add a few sliced radishes and fresh herbs to the soup. In winter, use heartier greens like kale or spinach instead of bok choy.
Different protein: Try ground chicken or turkey instead of beef for a lighter flavor, or even experiment with firm tofu for a meatless option.

Serving ideas: make it look (and taste) amazing

Serve the wonton soup in wide, shallow bowls so each bite can include a bit of wonton, broth, and any optional veggies or noodles. A sprinkle of green onions or even some cilantro leaves adds a lovely fresh note. If you’re serving this for a special occasion, a drizzle of extra sesame oil on top can give it a beautiful sheen. Pair the soup with a simple side of steamed bok choy or a light cucumber salad for a complete, balanced meal.

Drink pairings to complete the meal

For a refreshing drink pairing, try a jasmine iced tea or a lightly sweetened green tea, which both complement the flavors of the soup without overpowering them. Another great option is a sparkling water with a splash of lime – the citrus works nicely with the delicate flavors of the broth. For something warm, go with a mild ginger tea, which pairs beautifully with the ginger in the soup and adds a cozy feel.

Storing and reheating: making it last

If you have leftovers, store the wontons and broth separately. The cooked wontons will keep in the fridge for 1-2 days, while the broth can be stored for up to 4 days. Reheat the broth in a saucepan until it’s hot, and add the wontons just until warmed through. For frozen wontons, simply cook them directly from frozen in boiling water for 6-8 minutes.

Scaling up or down: serving size tips

This recipe makes about 50-60 wontons, which is great for a crowd or for stocking the freezer. To make a smaller batch, simply halve the filling ingredients and use fewer wrappers. When scaling up, just be sure to keep the broth ingredients in proportion, as it’s easy to dilute the flavor when you’re making a larger quantity.

Frequently asked questions

1. Can I make the filling in advance?
Yes, you can prepare the filling a day in advance and keep it refrigerated. This can even help the flavors meld together nicely.

2. Can I freeze the wontons after cooking them?
It’s best to freeze the wontons before cooking, as they tend to get mushy if frozen after boiling.

3. What’s the best way to reheat leftover wonton soup?
Reheat the broth separately from the wontons. Add the wontons just before serving so they don’t overcook and fall apart.

4. Do I have to use both beef and shrimp?
No, you can use just one or the other if you prefer. The combination gives a nice flavor balance, but it’s flexible.

5. Can I make this recipe vegetarian?
Absolutely! Substitute the meat and shrimp with finely chopped mushrooms and tofu for a delicious veggie option.