Wonton Dumpling Soup

The photo appears to show wonton/dumpling soup in a savory golden broth, topped with plenty of scallions and fresh herbs, with a little chili oil or chili seasoning. The exact ingredients cannot be known from the image alone, so this recipe is a close, practical recreation. Classic wonton soups commonly use pork and/or shrimp, ginger, soy sauce, sesame oil, chicken broth, and scallions.

Ingredients — 4 servings

For the wontons

Wonton wrappers — 24–30
Ground chicken or pork — 250 g (8.8 oz)
Raw shrimp, finely chopped — 100 g (3.5 oz), optional
Garlic — 2 cloves, finely minced
Fresh ginger — 1 tbsp, grated
Green onions — 2, finely chopped
Soy sauce — 1 tbsp
Sesame oil — 1 tsp
Cornstarch — 1 tbsp
Sugar — ½ tsp
White pepper — ¼ tsp
Salt — ¼ tsp, or to taste

For the broth

Chicken broth — 1.5 liters / about 6 cups
Fresh ginger — 4–5 thin slices
Garlic — 2 cloves, lightly crushed
Soy sauce — 1–2 tbsp
Sesame oil — 1 tsp
White pepper — ¼ tsp
Chili oil — 1–2 tbsp, optional
Salt — to taste
Cilantro/coriander — 2 tbsp, chopped
Green onions — 3–4, generously sliced

Optional vegetables

Baby bok choy — 2–3
Mushrooms — 100 g
Napa cabbage — 1 cup, shredded

Method

1. Make the filling

Combine the ground meat, chopped shrimp, garlic, ginger, green onions, soy sauce, sesame oil, cornstarch, sugar, white pepper and salt.

Mix vigorously for 1–2 minutes until the filling becomes slightly sticky. Refrigerate for 20–30 minutes. This mixing technique is commonly used for a cohesive wonton filling.

2. Fold the wontons

Place about 1 teaspoon / 10–12 g filling in the center of each wrapper.

Brush the wrapper edges lightly with water. Fold and press firmly to seal, removing excess air.

Keep finished wontons covered with a slightly damp towel so the wrappers don’t dry out.

3. Prepare the broth

Add chicken broth, ginger and garlic to a pot.

Bring to a gentle simmer and cook for 10–20 minutes. Remove the ginger and garlic.

Add soy sauce, sesame oil and white pepper. Taste and adjust salt. Using ginger, scallions, soy sauce and sesame oil is consistent with several traditional-style wonton soup preparations.

4. Cook the wontons

Bring a separate pot of water to a gentle boil.

Add the wontons in batches and cook for approximately 4–5 minutes, until the wrappers become tender and the filling is completely cooked. Many recipes cook wontons separately to keep the serving broth clearer.

5. Assemble

Place 6–8 wontons in each serving bowl.

Pour in approximately 350–400 ml hot broth.

Add:

Chopped scallions
Fresh cilantro
A few drops of sesame oil
½–1 tsp chili oil for the reddish, spicy appearance
Optional sliced chili

Serve immediately while piping hot.

For the flavor shown in the photo

For a broth closer to the pictured bowl, mix into each serving:

1 tsp chili oil + ½ tsp sesame oil + 1 tsp soy sauce + pinch of white pepper + lots of chopped scallions + cilantro.

This gives the broth its golden-red, aromatic, slightly spicy character.

Nutrition — Approximate

For 1 of 4 servings, using pork + shrimp wontons and moderate chili oil:

Calories: ~400–450 kcal
Protein: ~25–30 g
Carbohydrates: ~40–45 g
Fat: ~15–18 g
Fiber: ~2–3 g
Sodium: ~1,000–1,400 mg

Actual nutrition varies substantially with the wonton-wrapper brand, meat, broth and amount of soy/chili sauce. As a comparison, one published wonton soup recipe lists 248 kcal, 20 g protein, 23 g carbs and 8 g fat per serving, while another pork-and-shrimp version estimates about 438 kcal per serving.

Allergy information

This recipe can contain:

Wheat/gluten — wonton wrappers and soy sauce
Soy — soy sauce
Sesame — sesame oil
Shellfish — if shrimp is used
Egg — some wonton wrappers contain egg

Nut-free: The basic recipe contains no peanuts or tree nuts, but check packaged wonton wrappers, chili oil and sauces for cross-contamination.

Quick Q&A

Can I use only chicken?
Yes. Replace the pork/shrimp with 350 g ground chicken.

Can I make it vegetarian?
Yes. Use vegetable broth and fill the wontons with mushrooms, tofu, cabbage and carrots.

Can I use frozen wontons?
Absolutely. Cook them directly from frozen and allow a little extra cooking time.

Can I make the wontons ahead?
Yes. Freeze uncooked wontons in a single layer, then transfer them to a freezer bag. Cook directly from frozen.

How do I make the broth spicy?
Add chili oil, chili crisp or crushed red pepper. Chili oil is also a common optional finishing ingredient for wonton soup.

How do I get clear broth?
Cook the wontons separately and transfer them into the prepared broth rather than boiling them directly in the serving broth.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.