Homemade Wonton Soup
The wontons I grew up on are a combo of pork, shrimp and/or mushrooms. But feel free to omit any of the ingredients. And just like the street vendors I bought them from, I prefer to poach my wontons in the liquid instead of steaming them. I like to use thinner round Hong Kong-Style dumpling wrappers (they’re yellowish in color) or square wonton wrappers.
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 3ounces ground pork85 g
  • 3ounces peeled shrimpfinely chopped, 85 g
  • 2tablespoons finely chopped black mushrooms2 small rehydrated*
  • 1tablespoon finely chopped green onionsplus more for garnish
  • 1teaspoon sesame oil
  • 1teaspoon Chinese cooking wine
  • 1/2teaspoon soy sauce
  • 1/2teaspoon grated fresh ginger
  • 1/2teaspoon fine sea saltplus more as needed
  • Pinch of sugarplus more as needed 12 round (or square) wonton wrappers, plus more just in case
  • 3cups low sodium chicken stock720 ml
  • Steamer rack
  • Parchment-lined plate
  • Bowl of water
  • Damp tea towel
  • Bowl of water
  • Damp tea towel
  1. Mix together the pork, shrimp, mushrooms, green onions, sesame oil, cooking wine, soy sauce, ginger, salt and sugar in a medium mixing bowl.
  2. Arrange your work station: Fill a small bowl with water, cover your stack of wrappers with a damp tea towel and line a large plate with parchment.
  3. Scoop 1 tablespoon of filling onto a wrapper. Wet the edge, fold into a half-moon or triangle (depending on the wrapper shape), and gather into a pouch. Set on the prepared plate. Repeat until you have 12 wontons.
  4. Pour 3 cups of stock into your Instant Pot®. Gently place the wontons in the stock. Don’t worry if the wontons are not entirely submerged.
  5. Lock the lid. Select PRESSURE COOK/MANUAL and set to LOW for 0 minutes. Make sure the steam release valve is sealed. Once pressurized (10 to 12 minutes), the cook cycle will start. When the timer beeps, manually release the pressure. When the float valve drops, press CANCEL and open the lid.
  6. Scoop up the wontons with a spider or slotted spoon and divide among 4 soup bowls. Season the stock with salt and sugar to taste and pour 1/2 to 3/4 cup (180ml) of stock into each bowl. Sprinkle with green onions and serve immediately.
Recipe Notes

NOTES: To turn this into a meal for 2 or for small appetites, serve with noodles. Feel free to add more broth after the wontons are cooked.


Rinse then soak the mushrooms in warm water for at least 30 minutes. If you can plan ahead, soak them for 8 hours or more. When the caps are tender, pluck them out and squeeze out the excess water with your hands. Save the soaking water to use in your recipe.