This copycat PF Chang’s wonton soup brings cozy, restaurant-level flavor to your kitchen with simple steps and fresh ingredients. It’s light yet satisfying, with tender wontons floating in a savory, gingery broth. You’ll get that classic mix of clean, aromatic flavors and just the right amount of heat.

The best part? You can make a big pot for less than takeout, and it tastes even fresher. If you love a soothing bowl of soup that still feels special, this one’s for you.

What Makes This Recipe So Good

Cooking process close-up: A steaming pot of wonton soup at a gentle simmer, capturing tender, fully

Balanced, clean flavors: A rich chicken broth layered with garlic, ginger, and soy creates a savory, aromatic base that tastes like your favorite restaurant—only brighter.
Tender, juicy wontons: The filling is a simple blend of ground pork, shrimp, scallions, and seasonings that cooks quickly and stays silky in the broth.
Faster than takeout: Use store-bought wonton wrappers and a few pantry staples to get soup on the table in under an hour.
Customizable heat: Chili oil or sambal lets you dial up the spice without overpowering the delicate broth.
Meal-prep friendly: Freeze extra wontons and cook them straight from frozen whenever a craving hits.

Shopping List

For the Broth:
- Low-sodium chicken broth (6–8 cups)
- Fresh ginger (2–3 inches), sliced
- Garlic (4 cloves), smashed
- Soy sauce (2–3 tablespoons), low-sodium preferred
- Rice vinegar (1–2 teaspoons)
- Toasted sesame oil (1 teaspoon)
- White pepper (a pinch)
- Scallions (4), white and green parts separated
- Baby bok choy or napa cabbage (2 cups), chopped
- Carrots (1), thinly sliced (optional)
- Mushrooms (shiitake or cremini, 1 cup), sliced (optional)
For the Wontons:
- Wonton wrappers (1 package, square)
- Ground pork (8 ounces)
- Raw shrimp (4–6 ounces), finely chopped
- Soy sauce (1 tablespoon)
- Shaoxing wine or dry sherry (1 tablespoon) – optional but recommended
- Grated ginger (1 teaspoon)
- Minced garlic (1 clove)
- Scallions (2), finely sliced
- Sesame oil (1 teaspoon)
- Cornstarch (1 teaspoon)
- Salt and white pepper, to taste
To Serve:
- Chili oil or sambal oelek
- Fresh cilantro or extra scallions
- Lime wedges (optional)

Instructions

Final dish overhead: Restaurant-quality bowl of copycat PF Chang’s wonton soup, top-down shot high

Make the broth base: In a large pot, combine chicken broth, sliced ginger, smashed garlic, and the white parts of the scallions. Bring to a simmer over medium heat and cook for 15–20 minutes to infuse.
Season the broth: Remove the ginger and garlic with a slotted spoon. Stir in soy sauce, rice vinegar, sesame oil, and a pinch of white pepper. Taste and adjust salt or soy as needed. Keep at a gentle simmer.
Mix the filling: In a bowl, combine ground pork, chopped shrimp, soy sauce, Shaoxing wine, grated ginger, minced garlic, scallions, sesame oil, cornstarch, and a pinch of salt and white pepper. Stir until slightly sticky and well combined.
Fill the wontons: Place 1 teaspoon of filling in the center of a wonton wrapper. Moisten two edges with water, fold into a triangle, press to seal, then bring the two bottom corners together and pinch. Keep covered with a damp towel so they don’t dry out.
Add vegetables to the broth: Stir in bok choy, mushrooms, and carrots. Simmer 3–4 minutes until just tender but still vibrant.
Cook the wontons: Gently slide 10–14 wontons into the simmering broth (work in batches to avoid overcrowding). Cook 3–5 minutes, or until the wontons float and the filling is cooked through.
Finish and serve: Ladle broth, vegetables, and wontons into bowls. Top with the green parts of the scallions, a drizzle of chili oil, and fresh cilantro. Add a squeeze of lime if you like brightness.

How to Store

Refrigerate: Store cooked wontons and broth separately for best texture. Refrigerate up to 3 days.
Freeze uncooked wontons: Arrange on a parchment-lined sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Cook straight from frozen, adding 1–2 extra minutes.
Reheat: Warm the broth to a simmer, then add cooked wontons just long enough to heat through (1–2 minutes) to prevent overcooking.

Health Benefits

Protein-rich: Pork and shrimp provide complete proteins to keep you satisfied without feeling heavy.
Lower sodium control: Using low-sodium broth and soy sauce lets you manage salt levels better than takeout.
Veggie boost: Bok choy, mushrooms, and carrots add fiber, vitamins A and C, and minerals like potassium.
Ginger and garlic: These pantry heroes bring antioxidants and may support immune health while adding big flavor.
Light yet filling: A clear broth keeps calories moderate while still delivering depth and comfort.

Common Mistakes to Avoid

Overstuffing the wontons: Use about 1 teaspoon of filling. Too much leads to leaks and broken wrappers.
Boiling too hard: A rolling boil can tear wrappers. Keep the broth at a gentle simmer.
Skipping cornstarch in the filling: It helps bind and keeps the texture tender and juicy.
Overcooking the greens: Add vegetables near the end so they stay crisp-tender and bright.
Salting twice: Taste the broth after adding soy sauce before adding more salt. It can get salty fast.

Recipe Variations

Chicken wontons: Swap ground pork for ground chicken and keep the shrimp or skip it.
Vegetarian: Use minced mushrooms and finely chopped water chestnuts or tofu, plus vegetable broth.
Spicy miso twist: Whisk 1 tablespoon white miso and 1 teaspoon chili crisp into the broth for a deeper kick.
Extra greens: Add spinach, snow peas, or baby kale during the last minute of cooking.
Gluten-free: Use gluten-free wrappers if available and swap soy sauce for tamari.

FAQ

Can I make the wontons ahead of time?

Yes. Assemble the wontons and freeze them on a sheet tray until solid. Transfer to a freezer bag and cook from frozen whenever you’re ready.

Do I have to use shrimp in the filling?

No.

You can use all pork, or replace shrimp with finely chopped mushrooms for a lighter texture.

What if I can’t find wonton wrappers?

Look in the refrigerated section near tofu or produce. If unavailable, you can use thin gyoza wrappers, but the texture will be slightly different.

How do I keep wrappers from drying out?

Cover the stack of wrappers and the filled wontons with a slightly damp kitchen towel while you work.

Why did my wontons fall apart?

They were likely overfilled, not sealed well, or the broth was boiling too vigorously. Use less filling, press edges firmly, and keep the simmer gentle.

Can I use store-bought frozen wontons?

Absolutely.

Simmer them directly in the seasoned broth until they float and are cooked through. Add veggies near the end to keep them crisp.

How do I make the broth richer?

Simmer the aromatics a bit longer, or add a splash more soy sauce and a few dried shiitakes. A small piece of kombu or a spoon of chicken bouillon can also boost depth.

Wrapping Up

This copycat PF Chang’s wonton soup gives you all the comfort of takeout with fresher flavor and better texture.

It’s quick enough for a weeknight and special enough for guests. Keep a stash of frozen wontons on hand, and you can have a steaming, satisfying bowl whenever the craving hits. Simple ingredients, balanced seasoning, and a gentle simmer are all you need to make it better than takeout.