Wonton Soup Recipe

There’s something wonderfully soothing about a warm bowl of Wonton Soup. This Chinese classic combines delicate, flavorful wontons in a savory broth that’s both light and satisfying. It’s perfect as an appetizer or a main course, whether for a cozy dinner at home or as part of an Asian-inspired feast. This step-by-step recipe will help you make this comforting soup from scratch.

Ingredients

For the Wontons

• Wonton wrappers: 30–40 wrappers
• Filling:
  • 1/2 pound ground beef (or ground chicken/shrimp)
  • 2 green onions, finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 1/2 teaspoon white pepper (or black pepper)
  • 1 teaspoon cornstarch

For the Broth

• 6 cups chicken broth (low sodium)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 2 garlic cloves, minced
• 1/4 teaspoon white pepper
• 1/2 teaspoon sugar (optional)
• 1-2 cups bok choy or spinach, chopped
• Optional toppings: sliced green onions, chili oil, or cilantro

Instructions

Step 1: Prepare the Wonton Filling

• In a mixing bowl, combine the ground pork, green onions, soy sauce, sesame oil, ginger, garlic, white pepper, and cornstarch.
• Mix well until the filling is evenly combined. Set aside.

Step 2: Assemble the Wontons

1. Lay out a wonton wrapper: Place it on a flat surface with one corner facing you (a diamond shape).
2. Add the filling: Place about 1 teaspoon of filling in the center of the wrapper.
3. Seal the wonton:
   • Dip your finger in water and lightly moisten the edges of the wrapper.
   • Fold the wrapper in half diagonally to form a triangle, pressing the edges to seal tightly.
   • Bring the two outer corners of the triangle together, overlapping them slightly, and seal with a bit of water.
4. Repeat until all the wontons are assembled. Cover them with a damp towel to prevent drying out.

Step 3: Prepare the Broth

• In a large pot, heat a small amount of sesame oil over medium heat.
• Add the ginger and garlic, sautéing for 1-2 minutes until fragrant.
• Pour in the chicken broth, soy sauce, white pepper, and sugar (if using). Bring to a gentle boil.

Step 4: Cook the Wontons

• Reduce the broth to a simmer.
• Gently add the wontons to the pot, ensuring they don’t stick together.
• Cook for 4-5 minutes, or until the wontons float to the surface and the filling is cooked through.

Step 5: Add Greens and Finish

• Add bok choy or spinach to the soup during the last minute of cooking.
• Taste the broth and adjust seasoning with soy sauce or salt if needed.

Step 6: Serve

• Ladle the wontons and broth into bowls.
• Garnish with sliced green onions, chili oil, or cilantro for added flavor and color.

Serving and Storage Tips

Serving Suggestions

• Pair with crispy spring rolls or steamed dumplings for a complete meal.
• Serve with a drizzle of soy sauce and chili oil for extra depth of flavor.

Storage

• Uncooked wontons: Freeze assembled wontons in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months.
• Cooked soup: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Reheating

• For frozen wontons, cook directly from frozen in hot broth. No need to thaw!

Helpful Notes

1. Wonton Wrappers: Look for fresh wonton wrappers in the refrigerated section of your grocery store or an Asian market.
2. Broth Variations: Enhance the broth with a splash of rice vinegar or fish sauce for added complexity.
3. Filling Substitutions: Swap pork with ground chicken, shrimp, or a mix of vegetables for a vegetarian option.
4. Prevent Sticking: Dust assembled wontons with cornstarch or keep them on parchment paper to avoid sticking.
5. Make It Spicy: Add a pinch of red chili flakes or a dollop of chili paste to the broth for a kick of heat.

Tips from Well-Known Chefs

• Ken Hom: “Use fresh, high-quality ginger and garlic for a broth that sings with flavor. Avoid powders for this recipe.”
• Martin Yan: “Make wontons in large batches and freeze extras. It’s an easy way to have a quick meal ready on busy nights.”
• Ming Tsai: “Season the wonton filling well—this is where much of the flavor comes from. A little extra ginger goes a long way.”

Frequently Asked Questions

1. Can I use pre-made wontons?

Yes, store-bought wontons work well for a quick version of this soup.

2. How do I prevent the wontons from falling apart?

Seal them tightly and avoid overstuffing. Handle them gently while cooking.

3. Can I make this soup vegetarian?

Yes, substitute the filling with finely chopped mushrooms and tofu, and use vegetable broth instead of chicken broth.

4. What other greens can I use?

Napa cabbage, watercress, or Swiss chard are excellent alternatives to bok choy.

5. How do I keep wontons from sticking when freezing?

Freeze them on a tray in a single layer before transferring them to a bag.

6. What’s the best way to fold wontons?

The triangle-to-bundle method (described above) is simple, but experiment with different folding styles if you prefer.

7. How do I make the broth richer?

Simmer chicken bones, ginger, and garlic for a homemade, deeply flavored stock.

8. Can I add noodles?

Absolutely! Add cooked noodles to the broth for a more filling meal.

9. Can I prepare wontons ahead of time?

Yes, assemble and refrigerate for up to 1 day, or freeze for longer storage.

10. How do I know the wontons are cooked?

They float to the surface when done, but you can cut one open to check the filling.