Classic Wonton Soup Recipe

Wonton soup is a comforting and flavorful Chinese dish that combines delicate dumplings (wontons) filled with savory ingredients in a rich, aromatic broth. Whether you’re craving a light appetizer or a satisfying main course, wonton soup is an ideal choice. While it may seem intimidating at first, this recipe breaks it down into simple steps so you can enjoy a homemade version that’s just as delicious as what you’d find in a restaurant.

Ingredients

For the Wontons:

• 1 pack wonton wrappers (usually found in the refrigerated section of Asian grocery stores)
• ½ lb ground pork or chicken
• 2 green onions, finely chopped
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 teaspoon cornstarch
• ½ teaspoon white pepper (or black pepper)
• ½ teaspoon salt

For the Soup Broth:

• 6 cups chicken broth (homemade or store-bought)
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 4-5 shiitake mushrooms, thinly sliced (optional)
• 1 handful bok choy or spinach, roughly chopped
• Green onions and cilantro, for garnish

Instructions

Step 1: Make the Wonton Filling

1. In a medium mixing bowl, combine the ground pork (or chicken), green onions, soy sauce, sesame oil, grated ginger, minced garlic, cornstarch, white pepper, and salt.
2. Mix thoroughly with a spoon or your hands until well combined. Set aside.

Step 2: Assemble the Wontons

1. Take one wonton wrapper and place it on a clean surface. Keep the other wrappers covered with a damp towel to prevent them from drying out.
2. Add 1 teaspoon of filling to the center of the wrapper.
3. Wet the edges of the wrapper with a little water using your finger or a small brush.
4. Fold the wrapper in half diagonally to form a triangle, pressing the edges firmly to seal.
5. Bring the two bottom corners of the triangle together, overlapping them slightly, and seal with a dab of water.
6. Repeat with the remaining wrappers and filling. Place finished wontons on a tray lined with parchment paper to prevent sticking.

Step 3: Prepare the Broth

1. In a large pot, heat 1 teaspoon sesame oil over medium heat.
2. Add the grated ginger and minced garlic. Sauté for 30 seconds until fragrant.
3. Pour in the chicken broth and add soy sauce. Bring the mixture to a gentle boil.
4. If using shiitake mushrooms, add them now and simmer for 5-7 minutes.

Step 4: Cook the Wontons

1. Bring a separate pot of water to a boil.
2. Add the wontons in small batches (do not overcrowd) and cook for 3-4 minutes or until they float to the surface. This indicates they are cooked through.
3. Using a slotted spoon, transfer the cooked wontons to the soup broth.

Step 5: Add Greens and Finish

1. Add the bok choy or spinach to the soup broth and simmer for 1-2 minutes until wilted.
2. Taste the broth and adjust the seasoning with soy sauce or salt if needed.

Step 6: Serve

1. Ladle the soup into bowls, ensuring each bowl gets a generous portion of wontons, broth, and vegetables.
2. Garnish with chopped green onions and fresh cilantro. Serve hot!

Serving and Storage Tips

Serving:

• Wonton soup can be served as an appetizer or a main course. Pair it with steamed rice, stir-fried vegetables, or spring rolls for a complete meal.
• Add a splash of chili oil or a few drops of black vinegar for extra flavor.

Storage:

• Refrigerator: Store cooked wontons and broth separately to prevent the wontons from becoming soggy. Both can be kept in airtight containers in the fridge for up to 3 days.
• Freezer: Freeze uncooked wontons on a tray until solid, then transfer them to a freezer bag. They can be cooked directly from frozen, adding 1-2 extra minutes to the cooking time.

Helpful Notes

1. Wonton Wrapper Options: Look for square wrappers as they’re easier to fold. You can also use round ones if preferred.
2. Broth Boost: Add a teaspoon of fish sauce or a dash of rice vinegar for an extra layer of umami.
3. Vegetarian Version: Use vegetable broth and fill the wontons with a mixture of finely chopped mushrooms, tofu, and green onions.
4. Prepping Ahead: Assemble the wontons a day in advance and refrigerate them (covered) until ready to cook.

Tips from Well-Known Chefs

• Chef Martin Yan: “For perfectly tender wontons, don’t overcrowd the pot when boiling them. This ensures even cooking and prevents them from sticking together.”
• Chef Ming Tsai: “Use a light touch when sealing wontons. Pressing too hard can tear the wrapper, and an overfilled wonton may burst during cooking.”
• Chef Jet Tila: “Don’t skip the ginger in the filling—it balances the richness of the meat and adds a classic aromatic flavor.”

Frequently Asked Questions

1. Can I use store-bought wontons?

Yes, if you’re short on time, you can use frozen wontons from the grocery store. Follow package instructions for cooking.

2. How do I prevent the wontons from sticking together?

Place assembled wontons on a tray lined with parchment paper and keep them spaced apart.

3. Can I make this spicy?

Yes! Add a splash of chili oil or a pinch of red pepper flakes to the broth.

4. What other proteins can I use for the filling?

Ground shrimp, turkey, or beef are great alternatives to pork or chicken.

5. Can I add noodles to the soup?

Absolutely! Thin egg noodles or rice noodles pair well with wonton soup for a more filling dish.

6. Can I make wontons without folding them?

Yes, you can simply fold the wrapper in half and seal it. It may not look traditional but works just as well.

7. What vegetables can I add to the soup?

Mushrooms, napa cabbage, baby corn, or snow peas are excellent additions.

8. How do I keep wontons from breaking during cooking?

Avoid overfilling the wrappers and don’t boil them for too long.

9. What if I don’t have fresh ginger?

Substitute with ½ teaspoon ground ginger or skip it altogether, though fresh ginger adds the best flavor.

10. Can I use this recipe for meal prep?

Yes, assemble the wontons ahead of time and freeze them for quick meals later. The broth can also be made a day in advance.