This Delicious Homemade Wonton Soup recipe is packed full of veggies and the tastiest little meat filled homemade wontons you have ever had! A healthy, quick, light vegetarian or meat meal-in-a-bowl, this build-your-own vegetable wonton soup is super versatile. And a perfect weeknight meal.
The soup can be vegetarian or meat based. Just select your favorite items, add some flavors and start creating your soup.
Prep Time
40 minutes
Cook Time
20 minutes
Total Time
1 hour
Ingredients
Wontons:
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1 pound ground pork
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⅓ cup green onions, thinly sliced
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2 teaspoons ginger, finely minced
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2 teaspoons granulated sugar
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2 teaspoons soy sauce
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2 teaspoons sesame oil
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1 teaspoon kosher salt
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¼ teaspoon black pepper
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8 ounces shrimp, cooked or raw, peeled and deveined, small size 91 to 110 count, 50 pieces
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50 wonton wrappers, 3 ½" square
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1 cup water, for brushing
Soup:
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8 cups water
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2 teaspoons sesame oil
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1 teaspoon minced garlic
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1 teaspoon ginger, finely minced
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8 cups chicken broth
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4 ounces brown mushrooms, ¼" thick slices, about 1 ½ cups
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¾ cup sliced carrots, ⅛" thick, on a diagonal
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5 ounces baby bok choy, leaves separated and washed, about 6 leaves
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1 pound large shrimp, 16 to 20 counts, peeled and deveined
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kosher salt, as needed for seasoning
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⅓ cup green onions, thinly sliced
Instructions
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Notes
- Recipe Yield: Makes about 50 wontons. Cook half for the dish, and refrigerate or freeze the remaining dumplings. Make more broth for the leftover wontons.
- Make a smaller batch: Reduce the pork filling by half for about 25 wontons. Keep the amount of broth the same.
- Serving Size: About 3 wontons, 1 cup broth, 2 pieces of shrimp, and vegetables.
- Storing: Uncooked wontons can be stored in an airtight container for up to 3 days in the refrigerator. Alternatively, freeze in a single layer in a resealable bag for up to 1 month. Add directly to boiling water to cook until the pork is no longer pink.
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