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An individual serving of wonton soup with bok choy and sprinkles of sliced green onion.

Wonton Soup


  • Author: Denay DeGuzman
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 Minutes
  • Yield: 40 Wontons 1x

Description

Homemade wonton soup is savory, healthy and delicious! Better than Chinese takeout, it’s quick and simple to make. Assemble this easy recipe in 35 minutes!


Scale

Ingredients

WONTON FILLING

  • 1 12-ounce package of wonton wrappers
  • 1/2 pound ground pork
  • 1/2 pound peeled shrimp, chopped
  • 2 green onions, finely chopped
  • 1 tablespoon peeled & finely-minced ginger
  • 1 tablespoon soy sauce
  • 2 tablespoons Shaoxing cooking wine (Chinese rice wine)
  • 2 tablespoons sesame oil
  • 1/2 teaspoon sea salt

BROTH FOR WONTON SOUP

  • 8 cups chicken broth
  • 1 1/2 teaspoons chicken bouillon
  • 3 tablespoons soy sauce
  • 1 tablespoon Shaoxing cooking wine
  • 1/2-inch piece ginger, peeled & thinly sliced
  • 1 1/2 tablespoons sesame oil

RECOMMENDED GARNISHES

  • Bok choy
  • Sliced green onions
  • Red pepper flakes or Chinese chili oil

Instructions

WONTON FILLING AND WRAPPING

RECIPE PREP: Open the package of wonton wrappers. Cover them with a lightly-damp cloth so they don’t dry out. Add a small dish of water to your work surface. Have a container with lid ready. Use it to keep wontons from drying out.

  1. Add all wonton filling ingredients to a medium bowl. With a fork, mix and mash the ingredients into a thick sticky paste. Small chunks will remain, and that’s okay. They’ll provide a nice texture for the wonton filling.
  2. Place a wonton wrapper on your work surface. Add 1 1/2 to 2 teaspoons of filling to the middle. Dip a fingertip into the water. Lightly wet all four edges of the wrapper. This will help to seal the wonton. Fold the bottom half up and over the filling. Press out any air. Edges should neatly align and be sealed together.  Bring the top piece of the noodle up over the pocket of filling, like a little bonnet. Bring the left and right edges tightly down toward the bottom. Press the edges together to seal the wonton. If needed, use a tiny dab of water to keep the pieces together.
  3. Bring a pot of water to a boil. Add half the wontons to the water. Lower the heat to medium. Allow them to cook for 4 minutes, or until filling is cooked through. The wrappers will swell and the wontons will start to float. Remove dumplings from the pot with a slotted spoon. Repeat process with remaining batch.

WONTON SOUP BROTH

While the Chinese dumplings are boiling, make this flavorful broth:

  1. Add broth ingredients to a pot over high heat. Once it comes to a boil, cover the pot with a lid. Lower the heat to medium. Allow broth to simmer for 10 minutes.
  2. With a spoon or strainer, remove the pieces of ginger.

OPTIONAL: For added color and texture, add bok choy to this recipe! Blanch it in the hot broth for 1 1/2 minutes, or until it reaches desired tenderness.

HOW TO ASSEMBLE WONTON SOUP

  1. Divide the dumplings between individual soup bowls.
  2. Ladle broth over the dumplings. Add in pieces of bok choy. Sprinkle sliced green onions over the soup.
  3. If desired, serve with red pepper flakes or chili oil.

 


Notes

HELPFUL RECIPE TIPS

  • WHERE TO FIND WONTON WRAPPERS AT THE MARKET: Look for them in the refrigerated aisle of the produce section. If you can’t locate them, ask a grocer for assistance.
  • NO PORK OR SHRIMP ON HAND? NO PROBLEM! Instead use 1 pound of ground chicken or ground turkey.
  • HOW TO PEEL GINGER: Put away the vegetable peeler! The easiest way to peel ginger is with the back of a spoon. This also prevents waste, as less of the flesh is peeled away.
  • BEST SUBSTITUTES FOR SHAOXING COOKING WINE: Pale dry sherry, gin, or dry white wine.
  • BEST SUBSTITUTES FOR SESAME OIL: Olive oil or canola oil. But if you have tahini (sesame seed paste) on hand, that’s even better! Dilute it with a neutral oil to maintain it’s nutty flavor!
  • HOW TO USE LEFTOVER WONTON WRAPPERS: Make delicious WONTON TACO CUPS!
  • HOW TO FREEZE WONTONS: Place uncooked wontons on a baking tray in a single layer, leaving space between each piece. Put tray in freezer until the wontons are solid. Transfer frozen dumplings to a freezer bag. Freeze for up to 2 months. If freezing cooked dumplings, use them within a week.
  • HOW TO COOK FROZEN DUMPLINGS: Cook them from frozen by adding 1-2 minutes to the original cooking time.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Chinese

Keywords: Wonton Soup, Wonton Recipe, Chinese Dumplings

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