With all this rain in Southern California, soup is definitely on my mind. I found yet another delicious and easy recipe from Jessica Gavin. I have never made fresh wontons before, so this was a very new experience for me. This dish was actually pretty easy and it was fun making everything from scratch. I hope you enjoy it too!!

Homemade Wonton Soup

Each bowl is packed with pork dumplings, fresh vegetables, and jumbo shrimp.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Soup

Cuisine: Chinese

Servings: 6 servings

Calories: 381kcal



  • 1 pound ground pork

  • 2 teaspoons ginger, freshly grated or finely minced

  • 2 teaspoons sugar

  • 2 teaspoons soy sauce

  • 2 teaspoons sesame oil

  • 1/3 cup green onions, thinly sliced

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper, freshly ground

  • 32 small shrimp, cooked or raw, peeled (Optional)

  • 32 wonton wrappers, square


  • 2 teaspoons sesame oil

  • 2 cloves garlic, minced

  • 1 teaspoon ginger, freshly grated or finely minced

  • 7 cups chicken broth

  • 4 ounces brown mushrooms, sliced, about 1 ½ cups

  • 1 carrot, thinly sliced on a diagonal

  • 3 leaves baby bok choy, separated

  • 1 pound large shrimp, peeled and deveined

  • 1/3 cup green onions, thinly sliced



  • In a medium-sized bowl combine pork, 2 teaspoons ginger, sugar, soy sauce, sesame oil, ⅓ cup green onions, salt, and pepper. Mix until thoroughly combined.

  • To test the seasoning, place a small amount on a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste the seasoning and add more salt or pepper if needed.

  • Place one wonton wrapper in the center of the cutting board, keeping the rest covered with plastic.

  • Place a 2 teaspoon-sized portion of pork filling in the center of the wrapper, and top with a single small shrimp.

  • Using your fingertip or brush, moisten the wrapper with water around the edge.

  • Lift two opposite corners up to meet at a point, then use your fingers to seal the rest of the sides tightly, forming a triangle, and squeezing out as much air as possible.

  • Pull the two opposite corners towards each other to form the triangle into a plump folded crescent shape, using a little water to seal the edges.

  • Transfer to a plate or sheet pan, placing wontons in a single layer so they do not touch, and repeat with remaining wontons.


  • Bring a large pot of water to boil, large enough to hold the wontons, working in batches as needed.

  • Boil wontons for 3 to 5 minutes, until the meat, is no longer pink. Transfer wontons to a large bowl once cooked. Meanwhile, make the soup.

  • Heat 2 teaspoons sesame oil in a large pot over medium heat.

  • Add garlic and ginger and cook, frequently stirring until fragrant, about 1 minute.

  • Stir in chicken broth, mushrooms, and carrots. Bring to a boil and cook for 5 minutes, until mushrooms have softened.

  • Add bok choy and shrimp, cooking for about 3 to 4 minutes until shrimp have turned pink.

My dumplings aren’t as pretty as Jessica Gavins but they are tasty!