Wonton soup is ground pork wrapped in thin dough, boiled, and served in a simple chicken broth with sliced pork belly on top. It takes about 50 minutes start to finish, and the wontons freeze raw without any loss of quality — meaning one session of wrapping sets you up for several quick meals later in the week.
The technique that matters
The single most important step in this recipe is boiling the wontons in plain water first, then transferring them to the broth. Wonton wrappers are dusted with starch to prevent sticking, and that starch dissolves into whatever liquid you cook them in. Cook them directly in the broth and you get a cloudy, slightly gluey soup base. Cook them separately and the broth stays clean and properly seasoned. The second thing worth getting right is the seal. Press out any air pockets before you close each wrapper — trapped air expands during boiling and can split the seam, spilling the filling into the water. A firm pinch along every edge, with the cornflour sealant, is enough.
Mistakes to avoid
- Overfilling the wrappers. More than a level teaspoon of filling makes a clean seal nearly impossible. The filling expands slightly as it cooks, so err on the small side.
- Skipping the marinating time. The recipe calls for 30 minutes of marinating the pork filling. Cutting this short means the sesame oil and soy sauce sit on the surface rather than working into the meat — the flavour difference is noticeable.
- Letting wrapped wontons sit uncovered. Even five minutes of air exposure dries out the wrapper edges enough that they crack when folded or split when boiled. Keep uncooked wontons covered with a damp cloth or plastic wrap at all times.
- Crowding the pot during boiling. Too many wontons at once drops the water temperature and causes them to stick together. Cook in batches of 8–10 at most, and give them a gentle stir right after adding them to the water.
- Using pork belly straight from the fridge. Cold sliced pork belly added to hot broth at the end can drag the temperature down noticeably. Let it sit at room temperature for 10 minutes before serving, or add it to the broth a minute before you plate up — skip the garnish step of arranging it prettily on top, not worth the extra dish.
Shopping notes
- Wonton wrappers: Square wrappers from the refrigerated section of an Asian grocery store are the right choice here. Round dumpling wrappers are thicker and will give you a doughier result. If fresh wrappers aren’t available, frozen ones work fine — thaw them overnight in the fridge, not on the counter, to avoid condensation making them sticky.
- Ground pork fat content: Lean ground pork (above 90% lean) produces a dry, dense filling. Look for standard ground pork in the 70–80% lean range, or ask a butcher to grind shoulder, which has the right fat balance naturally.
- Chicken stock cube: Any standard chicken stock cube works. If you have liquid chicken stock on hand, use 4 cups of it and skip the cube — the flavour will be slightly fuller, though the difference is minor at this scale.
Chinese Pork Wonton Soup (From Scratch)
Equipment
Ingredients
- 1 lb pork belly - 450g, thinly sliced
Instructions
- To make the wonton filling, combine the minced pork with salt, sugar, light soy sauce, ground pepper and sesame oil in a mixing bowl. Add in 1 tablespoon of chopped scallions and carrots and mix well. Cover and refrigerate for 30 minutes to marinate. (This develops deeper flavour but you can skip it if short on time.)7 oz ground pork (minced pork), 1 tablespoon carrot, 2 tablespoons green onions (scallions or green shallots), 1/3 teaspoon salt, 1/4 teaspoon sugar, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon ground black pepper
- Put a small amount of this minced pork filling in the middle of a wonton skin wrapper. Then, dab a bit of the cornflour sealant along the edges with your fingertips and bring all the edges together upwards. It should stick and end up looking like a little draw-string pouch.7 oz wonton wrappers, 1 tablespoon cornflour, 4 tablespoons water
- Alternatively, you can fold the wrapper in half diagonally to form a triangle shape — this is quicker and works just as well, as long as the filling is fully sealed inside.
- Repeat Step 2 until all the minced pork filling is used up. Remember to place the wontons in a single layer on a plate covered in plastic wrap (to avoid drying). If you have leftover uncooked wontons, arrange them in a single layer on a parchment-lined tray, cover with cling film, and refrigerate for up to 1 day. For longer storage, freeze them on the tray until solid (about 2 hours), then transfer to a zip-lock bag — they keep for up to 3 months.
- To prepare the pork belly topping, place the sliced pork belly in a medium saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 20–25 minutes until cooked through and tender. Drain, then set aside. Alternatively, pan-fry the slices in a non-stick skillet over medium-high heat for 3–4 minutes per side until golden and cooked through.1 lb pork belly
- Bring a pot of water to a boil. Put the wontons individually into the water. When the wontons float to the surface of the water, they are cooked. Take the wontons out with a slotted spoon and set them aside. We don’t cook the wontons in the chicken broth because wonton wrappers are covered with flour, and if they are cooked directly in the broth, it will affect the soup’s flavour.7 oz wonton wrappers
- To make the broth, pour 4 cups (960ml) of water into a separate pot and bring to a boil. Add the chicken stock cube and stir until fully dissolved. Add the remaining chopped scallions.4 cups water, 1 cube chicken stock, 2 tablespoons green onions (scallions or green shallots)
- Gently lower the cooked wontons into the broth and let them warm through for 1–2 minutes — any longer and the wrappers may become too soft. Add a dash of ground black pepper before serving.1/2 teaspoon ground black pepper
- You can also add in some bok choy while cooking the broth. I didn’t add them in this batch of wonton soup as we had the vegetables separately with oyster sauce.
- Ladle the wonton soup into bowls and arrange the cooked pork belly slices on top before serving.1 lb pork belly
Notes
Nutrition
Your questions, answered
Can I freeze the wontons before cooking them?
Yes — freezing raw wontons works very well. Arrange them in a single layer on a parchment-lined tray, freeze until solid (about 2 hours), then transfer to a zip-lock bag. They keep for up to 3 months and can go straight from frozen into boiling water; just add 2–3 extra minutes to the cooking time.
How do I know when the wontons are fully cooked?
Wontons are done when they float to the surface and the wrapper looks slightly translucent. Ground pork must reach an internal temperature of 160°F (71°C) — if you’re unsure, cut one open and check that the filling is fully opaque with no pink remaining.
Can I make the filling a day ahead?
Yes, and it actually helps. The filling can be mixed, covered, and refrigerated for up to 24 hours before wrapping. The flavours from the soy sauce and sesame oil develop more fully overnight, and cold filling is slightly firmer and easier to portion onto wrappers.
What can I use instead of pork belly for the topping?
Thinly sliced char siu (Chinese BBQ pork) is a direct swap and adds a slightly sweeter note. Plain poached chicken breast, sliced thin, also works if you want something lighter — it won’t add the same richness, but it keeps the soup clean-tasting.
Can I substitute the ground pork with another protein?
Ground chicken is the most practical swap and produces a lighter filling. Because it’s poultry, it must reach 165°F (74°C) internally — check by cutting a wonton open to confirm no pink remains before serving.
How do I store and reheat leftover cooked wontons?
Store cooked wontons and broth separately in the fridge for up to 3 days — keeping them together makes the wrappers bloated and soft. Reheat the broth to a full boil, then add the wontons and warm for 1–2 minutes just until heated through.
Try these next
- Crispy Pork Dumpling Delight
- Authentic Szechuan Dan Dan
- Savory Pork Noodle Stir-Fry
- Japanese Pork Lettuce Cups
