Wonton soup is one of those dishes that feels like a warm hug in a bowl — light yet satisfying, delicately flavored but deeply comforting. PF Chang’s version hits that perfect balance with tender wontons, savory broth, and fresh vegetables.
And now, you can bring all that restaurant-quality comfort right into your own kitchen with this easy, flavorful homemade version.
This recipe stays true to the flavors you love — ginger, garlic, sesame, and scallions — all working together in a light, aromatic broth. The pork and shrimp wontons are simple to make and absolutely worth the few extra minutes.
It’s the kind of soup you’ll want to make again and again, whether you’re feeling under the weather or just want something cozy and satisfying.
Why You’ll Love This Recipe
This recipe delivers that authentic PF Chang’s flavor with simple, real ingredients. The homemade wontons are tender and juicy with a flavorful filling of ground pork, shrimp, garlic, and green onion. The broth is light but not boring — infused with ginger, garlic, and sesame for depth.
It’s perfect for a chilly night, a dinner party starter, or even a hearty lunch. Bonus? You can make a big batch of wontons and freeze them for quick soup any time.
What You’ll Need
For the Wontons:
- ½ pound ground pork
- ¼ pound raw shrimp, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 green onion, finely chopped
- 1 teaspoon grated fresh ginger
- 20–24 square wonton wrappers
- Small bowl of water (for sealing)
For the Broth:
- 6 cups low-sodium chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 garlic clove, sliced
- 1-inch piece of fresh ginger, sliced
- 1–2 heads baby bok choy, halved
- ½ cup mushrooms, thinly sliced (shiitake or cremini)
- 2 green onions, sliced for garnish
Pro Tips
- Don’t overfill the wontons — 1 teaspoon of filling is plenty to keep them sealed and tender.
- Use fresh ginger and garlic for maximum flavor in both the filling and broth.
- Seal wontons tightly and press out any air pockets to prevent them from bursting.
- Freeze extra wontons on a sheet pan, then store in a bag for up to 2 months.
- Add veggies last to keep their color and texture vibrant.
Tools You’ll Need
- Large soup pot
- Medium mixing bowl
- Knife and cutting board
- Spoon or small scoop
- Small bowl for sealing water
- Slotted spoon or spider strainer
Substitutions and Variations
- Protein: Use ground chicken or turkey instead of pork.
- Vegetarian: Skip meat and use a tofu-mushroom filling with veggie broth.
- Broth: Add a splash of rice vinegar or chili oil for more zing.
- Veggies: Add spinach, napa cabbage, or thinly sliced carrots.
Make Ahead Tips
Make a batch of wontons and freeze before cooking. Lay them flat on a baking sheet until frozen solid, then transfer to a freezer bag. When ready to cook, drop them frozen into simmering broth — no thawing needed!
The broth can also be made up to 2 days ahead and stored in the fridge.
Instructions
1. Make the Wonton Filling
In a mixing bowl, combine ground pork, chopped shrimp, soy sauce, sesame oil, garlic, green onion, and ginger. Mix well until fully combined.
2. Assemble the Wontons
Place a wonton wrapper on a clean surface. Spoon 1 teaspoon of filling into the center. Dip your finger in water and wet the edges. Fold into a triangle, press out air, and seal tightly. Fold the two corners together if desired for the classic shape.
3. Prepare the Broth
In a large pot, bring chicken broth to a gentle simmer. Add soy sauce, sesame oil, sliced garlic, and ginger. Let simmer for 10 minutes to infuse flavor. Remove garlic and ginger slices before adding wontons.
4. Cook the Wontons
Gently drop in wontons, 5–6 at a time, and cook for 4–5 minutes or until they float and are cooked through. Add bok choy and mushrooms in the last 2–3 minutes.
5. Serve
Ladle soup into bowls with 3–5 wontons per serving. Include broth, bok choy, and mushrooms. Garnish with sliced green onions and an extra drizzle of sesame oil if desired.
Leftovers and Storage
Store leftover broth and cooked wontons separately to prevent sogginess. Keep both in airtight containers in the fridge for up to 3 days.
Reheat broth on the stove and add wontons just before serving. Frozen uncooked wontons last up to 2 months.
Recipe FAQs
Q: Can I freeze the wontons?
Yes! Freeze uncooked wontons on a tray, then store in a freezer bag. Cook directly from frozen in broth.
Q: What if I can’t find wonton wrappers?
Try a local Asian grocery store or the refrigerated section near tofu and egg roll wrappers. They’re usually in square packs.
Q: Can I use store-bought broth?
Definitely — just choose a good-quality, low-sodium chicken broth and build flavor with garlic, ginger, and soy sauce.
Q: Is this soup spicy?
Not on its own. Add chili oil or crushed red pepper for a spicy kick.
A Bowl Full of Comfort and Flavor
This PF Chang’s–inspired wonton soup brings everything you love about the classic — from tender dumplings to warm, flavorful broth — right to your home kitchen. It’s light enough to enjoy year-round, yet comforting enough to soothe your soul on the coldest days.
Make it tonight and let me know how it turns out! Did you add your own twist or try a spicy version? I’d love to hear your version in the comments.