Are you looking for an easy, tasty, healthy all-in-one dish? How about a bowl of Wonton Soup?
Tasty, juicy filling wrapped with slippery wrappers and served in an umami broth, this easy wonton soup makes a wonderful all-in-one meal.
It’s one of the most loved meals in our house. Having been making this recipe for years, I have many tips and tricks to share with you. So, let’s get cooking!
TO MAKE WONTON SOUP, YOU WILL NEED
Broth:
- 8 cups (1.89l) chicken broth
- 4 cups (709ml) water
- 4 to 5 stems of scallion whites
- 1 clove of garlic
- 1 tsp soy sauce
- 1 ½ tsp Shaoxing wine (optional)
- 1 tsp sugar
- salt to taste
- hopped scallion and baby bok choy to garnish (optional)
Wonton dumplings:
- 6.5 oz (185g) pork (minced)
- 2 oz (57g) shrimp (minced)
- 1 tsp soy sauce
- 1 tsp Shaoxing wine
- ½ tsp sesame oil
- ¼ tsp ginger paste
- 1 garlic clove (grated)
- ¼ tsp white pepper
- 2 tsp cornstarch
- 25 to 30 wonton wrappers
See the recipe card for full information on ingredients and quantities.
HOW DO YOU MAKE WONTON SOUP?
- Mix the filling:
Step 1: Add ground pork, scallions, ginger, light soy sauce, Shaoxing wine, salt, white pepper and 3 tablespoons of chicken stock to a mixing bowl. Swirl constantly to combine until the meat fully absorbs the liquid and becomes a sticky paste.
Step 2: Swirl constantly to combine until the meat fully absorbs the liquid and becomes a sticky paste.
- Wrap the wontons:
Step 1: With your fingertip, wet the edge of a wonton wrapper with a little water. Place some pork filling in the middle.
Step 2: Fold the wrapper into a rectangle. Press to seal the edge. From the folded side, wet one corner then place the other corner on top. Press to seal.
- Cook the wontons:
Step 1: In a saucepan, heat the chicken broth to a boiling point. Set aside for later use.
Step 2 : While the broth is heated, bring plenty of water in a separate pot/wok to a full boil. Gently put in the wontons.
Move them around with a spoon to avoid sticking. You may need to cook them in batches
Step 3: When the wontons rise from the bottom and float on the surface, continue boiling for a further 1½ minutes or so. Put in bok choy and cook for another 20 seconds.
- Assemble the dish:
Step 1: Add salt, ground white pepper and sesame oil to 4 serving bowls, then top up each one with the heated broth.
Step 2: Fish out the wontons and bok choy and put them to the bowls. Garnish with scallions and chili oil (if using). Enjoy your freshly made Wonton Soup!
RECIPE NOTES AND HELPFUL TIPS:
You may freeze uncooked wontons right after they’re assembled (Do not leave them on the counter for too long). Lay them in a single layer on a tray lined with parchment paper. Once completely frozen, transfer them to airtight bags or containers.
When cooking frozen wontons: Do not defrost. Follow the same method above.
Make your own chicken stock to maximize the full flavor.
If you lay the wontons one beside another in a single layer, the area they cover shouldn’t be bigger than the cookware. The best way is cook them in batches.
NUTRITIONAL INFORMATION:
Yield: 25-30 | Estimate the nutritional information for each serving:
Calories: 453 kcal | Carbohydrates: 48 g | Protein: 23 g | Fat: 18 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Cholesterol: 66 mg | Sodium: 1861 mg | Potassium: 357 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 93 IU | Vitamin C: 2 mg | Calcium: 27 mg | Iron: 1 mg
FREQUENTLY ASKED QUESTIONS (FAQs):
1. How can I prevent my wrappers from tearing easily when I try to fold them?
This may be caused by a). The wrappers are too dry, or b). You’ve added too much filling.
To improve, always cover the wrappers with a damp towel after they’re taken out of the packaging. Put a little less filling in each wonton and be extra gentle when folding, pressing and sealing them.
2. Can I boil wontons directly in the stock instead of in another pot of water?
Technically you could, but it’s not recommended. The stock would become starchy, in terms of look and taste, if it’s used to cook wontons.
3. Are there any other ways to serve these wontons if I don’t have chicken stock on hand?
Yes, you can serve them with any other stock on hand or use dumpling sauces.
4. How many wontons shall I serve for one person?
For adults, I usually add 8 to 12 wontons to each bowl of soup depending on their appetite and the size of the wontons. You may also add egg noodles to the soup to make it more filling.
5. Can I use store-bought wonton wrappers?
Yes, store-bought wonton wrappers work well. They are convenient and save time. Look for them in the refrigerated section of the grocery store.
6. Can I make Wonton Soup ahead of time?
Yes, you can prepare and freeze the wontons ahead of time. Cook them directly from frozen when you’re ready to make the soup.
7. What vegetables can I add to the Wonton Soup?
Bok choy, spinach, and sliced mushrooms are popular choices. Add them towards the end of cooking to retain their freshness and crispness.
8. What dipping sauces go well with wontons?
Soy sauce, black vinegar, and sesame oil make a classic dipping sauce. You can also add a touch of chili oil or Sriracha for some heat.
9. Can I make Wonton Soup in a vegetarian version?
Absolutely! Use a vegetable-based broth and fill the wontons with a mixture of tofu, mushrooms, and other vegetables for a delicious vegetarian option.
10. How can I store leftover Wonton Soup?
Store the soup and wontons separately in airtight containers in the refrigerator. Reheat gently on the stove, and add more broth if needed.
Let’s Make This Easy Hearty Wonton Soup!
And there you have it – this easy, hearty Wonton Soup is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!
Better Than Takeout Wonton Soup
Print ThisIngredients
- >>>Broth:
- 8 cups (1.89l) chicken broth
- 4 cups (709ml) water
- 4 to 5 stems of scallion whites
- 1 clove of garlic
- 1 tsp soy sauce
- 1 1/2 tsp Shaoxing wine (optional)
- 1 tsp sugar
- salt to taste
- hopped scallion and baby bok choy to garnish (optional)
- >>>Wonton dumplings:
- 6.5 oz (185g) pork (minced)
- 2 oz (57g) shrimp (minced)
- 1 tsp soy sauce
- 1 tsp Shaoxing wine
- 1/2 tsp sesame oil
- 1/4 tsp ginger paste
- 1 garlic clove (grated)
- 1/4 tsp white pepper
- 2 tsp cornstarch
- 25 to 30 wonton wrappers
Instructions
- Mix the filling:
Step 1: Add ground pork, scallions, ginger, light soy sauce, Shaoxing wine, salt, white pepper and 3 tablespoons of chicken stock to a mixing bowl. Swirl constantly to combine until the meat fully absorbs the liquid and becomes a sticky paste.
Step 2: Swirl constantly to combine until the meat fully absorbs the liquid and becomes a sticky paste.
- Wrap the wontons:
Step 1: With your fingertip, wet the edge of a wonton wrapper with a little water. Place some pork filling in the middle.
Step 2: Fold the wrapper into a rectangle. Press to seal the edge. From the folded side, wet one corner then place the other corner on top. Press to seal.
- Cook the wontons:
Step 1: In a saucepan, heat the chicken broth to a boiling point. Set aside for later use.
Step 2 : While the broth is heated, bring plenty of water in a separate pot/wok to a full boil. Gently put in the wontons.
Move them around with a spoon to avoid sticking. You may need to cook them in batches
Step 3: When the wontons rise from the bottom and float on the surface, continue boiling for a further 1½ minutes or so. Put in bok choy and cook for another 20 seconds.
- Assemble the dish:
Step 1: Add salt, ground white pepper and sesame oil to 4 serving bowls, then top up each one with the heated broth.
Step 2: Fish out the wontons and bok choy and put them to the bowls. Garnish with scallions and chili oil (if using). Enjoy your freshly made Wonton Soups!
