Lunch
Wonton Soup
A comforting Chinese classic of tender wontons filled with seasoned pork and shrimp, simmered in a silky broth. This home-cook version uses store-bought wonton wrappers to skip laborious wrapping while delivering the authentic flavors and textures of a restaurant bowl.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Wonton Soup — common questions
Can I make wonton soup ahead?
Yes—fold the wontons and freeze them on a tray, then transfer to a freezer bag for up to 2 months. Cook frozen wontons directly in boiling broth without thawing, adding 2-3 extra minutes to the cooking time. Prepare the broth separately and reheat gently.
Can I use store-bought frozen wontons?
Yes; frozen wontons work perfectly. Boil them directly without thawing, following the package instructions (usually 4-5 minutes after they float) until they're fully cooked and tender.
What's the most common mistake in wonton soup?
Either overfilling the wontons (they burst during cooking) or not sealing them tightly enough (filling leaks out). Use only about 1 teaspoon of filling per wrapper and wet the edges thoroughly before sealing.
Can I use shrimp filling instead of pork and shrimp?
Yes; substitute 12 oz chopped shrimp for the pork and 4 oz shrimp, keeping the same seasonings and ratio. The cooking time remains the same.
What else can I add to wonton soup?
Mushrooms (shiitake or cremini), spinach, baby corn, or noodles are all traditional additions. Add noodles to the broth about 3 minutes before the wontons are done so they soften without falling apart.
How do I store and reheat leftover wonton soup?
Refrigerate wontons and broth separately in airtight containers for up to 3 days. Reheat the broth gently over medium heat, then add bok choy and either reheat the wontons in the broth for 2-3 minutes or cook fresh wontons. The leftover wontons can also be frozen and boiled fresh.
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