Chicken and Shrimp Wonton Soup

These dumplings are a staple in Cantonese culture, often served as a comforting bowl that warms you from the inside out. In many homes, they represent a shared effort, where family members gather around a table to fold the wrappers together.

The goal is a clear, fragrant broth and a filling that has a distinct "snap" when you bite into it. You'll get a light but satisfying meal that hits the spot when you're craving something savory.

This version uses a chicken and shrimp blend to keep things light and budget-friendly. It's a straightforward process that works well even if you've never folded a dumpling before.

Easy Homemade Wonton Soup

What You'll Need

A mix of ground chicken and chopped shrimp forms the heart of the filling. While the chicken provides the volume, the shrimp adds a distinct, springy snap. To lock in the juices and hold the filling together, cornstarch serves as the binder.

Ginger and garlic create the aromatic foundation for the broth. Sautéing these aromatics first unlocks their natural oils, resulting in a richer profile than simple boiling. The addition of bok choy introduces a fresh crunch and a pop of color to the dish.

For the Filling

• 1/2 lb ground chicken Why this? A neutral foundation that carries the aromatics
• 1/2 lb raw shrimp, peeled, deveined, and finely chopped Why this? Creates a professional, bouncy consistency
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 2 green onions, finely sliced
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tsp cornstarch Why this? Helps the meat adhere and prevents shrinkage

For the Broth

• 8 cups chicken stock Why this? Provides a transparent, savory depth
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, sliced into coins
• 1 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp white pepper
• 100 g bok choy, chopped into bite-sized pieces
• 2 green onions, sliced on a bias

The Wrappers

• 40 wonton wrappers

Equipment Needed

You don't need much for this. A large mixing bowl for the filling and a medium to large pot for the broth are the basics. I find a small bowl of water is helpful for moistening the wrappers as you fold.

How to Make It

Preparing the Filling

In a large bowl, combine the 1/2 lb ground chicken and 1/2 lb chopped shrimp. Stir in 1 tbsp minced ginger, 2 cloves minced garlic, 2 finely sliced green onions, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, 1/4 tsp white pepper, and 1 tsp cornstarch.

Mix vigorously in one direction for 2-3 minutes until the mixture becomes tacky and cohesive. Note: Stirring in one direction helps the proteins bond for a better bite.

Folding the Wontons

Place a wonton wrapper in the palm of your hand and place 2 1/2 teaspoons of filling in the center. Moisten the four edges of the wrapper with water. Fold the wrapper into a triangle, pressing out air bubbles. Fold the two side corners of the triangle toward the center and press firmly to seal.

Repeat until all filling is used.

Simmering the Broth

Heat 1 tbsp sesame oil in a pot over medium heat. Sauté 3 cloves minced garlic and 1 tbsp ginger coins for 2 minutes until fragrant. Pour in 8 cups chicken stock, 1 tbsp soy sauce, 1 tsp salt, and 1/2 tsp white pepper.

Bring this Wonton Soup broth to a gentle boil, then reduce to a low simmer for 10 minutes.

The Final Poach

Carefully drop the wontons into the simmering broth one by one. Cook for 3 to 5 minutes until the wontons float to the surface and wrappers are translucent. Use a meat thermometer to ensure the internal temperature of the filling reaches 165°F (74°C).

Stir in 100 g chopped bok choy during the last 2 minutes of cooking. Ladle the soup into bowls and garnish with sliced green onions.

How to Fix Common Problems

If your dumplings are breaking, it's usually because they stayed in the pot too long. The wrappers turn shaggy and thin when overcooked. Take them out the second they float.

Leaking filling usually happens because of air pockets. If you don't press the air out while folding, the steam creates a bubble that pops and rips the wrapper.

Wontons Breaking Apart

The wrappers have overcooked and lost their structure. Remove them immediately.

Filling Leaking Out

Air was trapped inside the wrapper or the edges weren't moistened enough.

Broth Lacking Depth

The aromatics weren't sautéed long enough before adding stock.

Dietary Adaptations

If you want a bit of heat, stir in a teaspoon of chili oil or sriracha right before serving. It adds a nice glow to the broth. For a vegetable heavy version, you can double the bok choy and add sliced carrots.

If you're looking for something different with wrappers, these Spinach Artichoke Wonton Cups make a great appetizer for guests.

Gluten-free Option

Use gluten-free wonton wrappers. The filling is naturally gluten-free if you use a certified GF soy sauce or tamari (labelled gluten-free).

Storing Leftovers

Store the broth and the cooked wontons in separate containers. If you leave them together in the fridge, the wrappers absorb all the liquid and turn into mush. The broth and wontons will stay good for 3 days.

To freeze this Wonton Soup for later, flash freeze raw wontons on a baking sheet for 1 hour. Once they are hard, move them to a freezer bag. They keep for 3 months. You can drop them straight from the freezer into boiling broth, cooking until the filling reaches 165°F (74°C) in the center, which takes longer than fresh wontons.

Reheat the broth on the stove. Once it's simmering, add the wontons and heat until the filling reaches 165°F (74°C) in the center, about 2 minutes. Don't use the microwave, as it makes the wrappers rubbery.

How to Serve and Enjoy

Ladle six or seven wontons into a deep bowl and pour the hot broth over them. I like a few extra drops of sesame oil on top for a nutty aroma.

Serve this as a light lunch with a side of steamed edamame or as a starter for a larger family dinner. It's a gentle dish that doesn't overwhelm the palate.

Why This Recipe Works

Single-Direction Stirring: Mixing the meat in one direction helps form a tacky emulsion, which stops the filling from feeling grainy.

Sautéed Aromatics: Browning ginger and garlic in oil before the stock is added creates a richer flavor profile than simply boiling them.

Low-Heat Poaching: A gentle simmer, rather than a vigorous boil, helps keep the fragile wrappers from breaking.

Very High in Sodium