Wonton Soup

Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before[ adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately.]

Total Time:
1 hr 30 min
45 min
45 min

about 2 quarts, 6 to 8 servings

  • 1 tablespoon vegetable oil
  • 1 tablespoon plus 1 teaspoon minced garlic
  • 2 tablespoons finely chopped fresh ginger
  • 1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
  • 10 cups canned low sodium chicken broth
  • 1/2 pound ground pork
  • 1 egg yolk
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoons rice wine vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper
  • About 30 wonton wrappers, thawed if frozen
  • 1 1/2 cups thinly sliced bok choy
  • 1/2 cup sliced shiitake mushroom caps
  • 1/4 cup sliced bamboo shoots

In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.

In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.

Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.

Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

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    Delicious, both the broth and the wontons. I boiled the wontons separately as suggested. I made extra wontons for freezing for future soup or as dumplings.
    Super versatile, I substituted chicken instead of pork and added water chestnuts and it turned out awesome!
    As usual, Mr. Lagasse recipe looks very tasty indeed. I am looking forward to making and even more to eating the soup.
    Fantastic flavor! Made exactly as the recipe said. The wonton were the best we've had!!
    Very delicious recipe! I used ground chicken and the wontons tasted good. I didn't had greens for the soup but just the onions tasted great.
    Love, love, love this recipe! The best recipe for Wonton Soup. You got to try this recipe viewers! We cooked this back to back and ate it all. So, delicious!
    it tasted great and fun to do with the kids.
    This recipe is great! Even the little girl who doesn't like soup ate this. My daughter who has had some really great wonton soup in the past said it was great. My husband almost finished off the entire pot. Really pretty easy to make, although the wonton's take a bit of time to produce. I plan to make a bunch of wonton's and freezing them to have them handy because I know everyone will want this recipe again.
    I thought his recipe was a great starting point for wonton soup. I did find the soup broth to be just a tad bit bland as I was tasting it while cooking. I decided to add a little soy sauce and fish sauce and it turned out amazing. It did take some time to make this dish but it was well worth it. I've already shared the recipe with friends and will probably make it again.
    This was very tasty and will make again. I slightly modified this recipe using 1 lb. of ground chicken instead of ground pork. Because ground chicken is bland, using the ingredients, gave the wontons delicious flavor. I also added napa cabbage to both the wonton & soup recipe, instead of bok choy. Wontons take some time to assemble, but I froze the extras for the next batch. This is my second Emeril recipe this week and both came out excellent! The first was key lime pie.
    I love Emeril, but this is the lowest I have ever rated him. This just didn't cut it for my husband and I.
    There was too much garlic in the broth and the chicken stock makes it really thick and it was missing some kind of seasoning. I think that I would use vegetable stock instead if I were to make this again. The filling was really good though.
    I made this recipe two nights ago and found the rice wine vinegar, red pepper flakes, and ginger to be overpowering. There wasn't enough soy sauce.

    It's a great start for anyone trying to make wonton soup at home for the first time (like me, but I've got some experimentation in my furture to make it work for us.

    My wife and I liked it a lot. Probably a good idea to make the dumplings ahead of time.
    My 11 year old loves this soup so much she has made it herself (with a bit of help and my 9 yeard old says this is the best wonton he has ever had (vast experience
    It is delicious, Thank you Emeril!
    This soup came out awesome! Best recipe I've used for wonton soup! I used a mix of regular and low sodium bouillon cubes for the stock and it came out fine. I doubled the recipe for the wontons and froze a batch for future use, because they take forever to prepare. The kids won't touch anything with mushrooms, so I left them out. And I couldn't find the bamboo. I wanted to add more vegetables, so I added (in addition to bok choy about 1 cup each of snow peas, carrots, baby corn, and cabbage, plus about 1/3 cup sweet onion, and extra green onions in the stock. It's an easy, but time consuming recipe. Well worth the time though!!
    First time I have ever made wonton soup and I was pleased with how it turned out. Wish I had had better chicken stock on hand, but oh well. I used green cabbage I already had at home instead of going out to find banboo shoots and bok choy and it was good. My hubby really liked it as well!
    This was my first attempt cooking with wontons. The recipe was easy and turned out great! I used homemade chicken stock for the soup base. PERFECT comfort food & better than any than any wonton soup I've ever eaten!
    This is so good and so easy to make. You might want to add some salt to the broth or have a third of your broth of the sodium full variety.
    This soup is PERFECT!!! I have made many varieties of wonton soup and this recipe is the best.  
    Aaaugh this is good but I would leave out the ginger next time because I'm used to having the bland version at buffets!
    This is the best Wonton Soup recipe on the internet. Emeril's recipe gives you the most broth which you will be thankful for because the broth seems to disappear before the wontons. The recipe is very flavorful. Don't be afraid to pick up your wontons and maneuver the pork stuffing into place. The first time I made them I was afraid I'd break them!! It was alot of fun...I even took pictures of my soup with my cell phone. It was a great experience and I've made it several times. All of you are having fun tweaking it. I admit, I added some fish sauce to have an anchovy taste. Ya gotta have it.  
    i added baby corn and carrots... it was very good! more flavors than just salt like at the chineese buffet. my only suggestion would be to leave the rice vineager out... little too tangy for me
    This recipe by far surpassed any Wonton Soup I have ever had. The broth was out of this world, and so simple. The wontons were AMAZING. I actually made
    Gyoza with the same filling. Talk about scrumptious! Emeril, you knocked this one out of the park.
    Not being an accomplished cook, I was a little intimidated by this recipe. SOOOO glad I tried it. This is the best-even in any restaurant- Wonton soup my family has ever eaten! We would, and do, recommend it to everyone. Thank You Emeril!
    Our whole family loved this and we will be making it often! Hubby even emailed the next day to compliment it again as he had it for lunch on day 2.
    I love ginger, so I doubled it in the broth. Also, I just read about freezing wontons and I can't wait to try that in the future...will make for a quick weeknight meal if I can pull them from the freezer and plop them in the simmering broth!
    I loved this so much I posted it on FB so all my family and friends can try it out too...you won't be disappointed!
    This recipe is delicious and easy! I substituted napa cabbage for the bamboo and used hot pepper sesame oil in addition to the crushed red pepper and it was fantastic with some added kick. I also used white vinegar as that was what I had on hand. I also food proceessed the scallions that go in the wontons along with some napa cabbage and shiitake shrooms for some added texture. Excellent- BAM!
    After making this take a hint from the vietnamese at season your bowl indicidualy
    i suggest a 1/4 teaspoon of hot garlic chili paste
    squeeze out a 1/4 of a lemon
    and a teaspoon of soy sauce
    It helps set it over the top
    Loved it how it was, but if you like more flavour trust me this is good
    Best Won Ton Soup
    Excellent , flavorful and easy!
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