Wonton Soup Recipe

Introduction
Wonton Soup is a comforting Chinese classic that combines delicate wontons filled with savory meat or vegetables in a flavorful, light broth. It’s a warm, nourishing dish perfect for chilly nights, quick lunches, or as an elegant starter for a larger meal. Making wontons from scratch is easier than you might think, and this recipe will guide you step by step to create restaurant-quality wonton soup at home.

Ingredients

For the Wontons:

• 30 wonton wrappers (store-bought or homemade)
• ½ pound ground pork or chicken
• ¼ cup finely chopped shrimp (optional for added flavor)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 2 green onions, finely chopped
• 1 teaspoon cornstarch
• 1 teaspoon white pepper (optional)

For the Broth:

• 6 cups chicken broth (or vegetable broth for a vegetarian option)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon grated ginger
• ½ teaspoon white pepper (optional, for a spicy kick)
• 1 cup baby bok choy or spinach, roughly chopped
• 1 carrot, thinly sliced (optional)

Optional Garnishes:

• Chopped green onions
• Cilantro leaves
• Chili oil or hot sauce

Instructions

Step 1: Prepare the Wonton Filling

1. In a mixing bowl, combine the ground pork (or chicken), shrimp (if using), soy sauce, sesame oil, grated ginger, green onions, cornstarch, and white pepper. Mix until well combined.
2. Cover and refrigerate for 15 minutes to let the flavors meld.

Step 2: Assemble the Wontons

1. Lay a wonton wrapper on a clean, flat surface.
2. Place 1 teaspoon of the filling in the center of the wrapper.
3. Wet the edges of the wrapper with water using your finger.
4. Fold the wrapper in half to form a triangle, pressing the edges firmly to seal.
5. Bring the two bottom corners of the triangle together, overlapping slightly, and press to seal. Repeat with remaining wrappers and filling.

Step 3: Prepare the Broth

1. In a large pot, heat a teaspoon of sesame oil over medium heat. Add the minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
2. Pour in the chicken broth and bring it to a gentle boil. Stir in soy sauce and white pepper.

Step 4: Cook the Wontons

1. Bring a separate pot of water to a boil. Add the wontons in small batches, cooking for 3–5 minutes or until they float to the surface.
2. Use a slotted spoon to transfer the cooked wontons to the broth.

Step 5: Add Vegetables

1. Add the bok choy, spinach, and carrot slices to the broth. Simmer for 2–3 minutes until tender.

Step 6: Serve and Garnish

1. Ladle the soup into bowls, ensuring each bowl has a generous number of wontons.
2. Garnish with chopped green onions, cilantro, and a drizzle of chili oil if desired. Serve hot.

Serving and Storage Tips

Serving Suggestions:

• Pair with a side of steamed dumplings or spring rolls for a complete meal.
• Serve alongside jasmine rice or a light Asian salad for added texture.

Storage:

• Refrigerator: Store leftover wontons and broth separately for up to 3 days. Reheat gently on the stovetop.
• Freezer: Freeze uncooked wontons in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Cook from frozen, adding an extra 1–2 minutes to the cooking time.

Helpful Notes

• Vegetarian Option: Use finely chopped mushrooms, tofu, or a mix of vegetables for the filling. Swap chicken broth for vegetable broth.
• Avoid Soggy Wontons: Cook the wontons in water, not directly in the soup broth, to keep the broth clear and prevent the wontons from soaking up too much liquid.
• Customizable Filling: Add water chestnuts, cabbage, or chives to the filling for added texture and flavor.

Tips from Well-Known Chefs

• Chef Martin Yan: Use fresh wonton wrappers for the best texture. They’re thinner and cook more evenly than frozen ones.
• Chef Ching He Huang: Don’t overfill the wontons; too much filling can make them difficult to seal and cook.
• Chef Ken Hom: Always taste-test your filling before assembling the wontons by cooking a small piece in a skillet or microwave to adjust the seasoning.

Frequently Asked Questions

1. Can I make wontons ahead of time?

Yes! Assemble the wontons and freeze them uncooked. Boil them directly from frozen when ready to serve.

2. Can I use store-bought broth?

Absolutely. Enhance store-bought broth by simmering it with fresh ginger, garlic, and a splash of soy sauce.

3. What can I substitute for wonton wrappers?

Use dumpling wrappers or even thin squares of fresh pasta if wonton wrappers are unavailable.

4. How can I make this soup gluten-free?

Use gluten-free wrappers and tamari instead of soy sauce. Double-check that your broth is gluten-free as well.

5. Can I use other proteins in the filling?

Yes! Ground turkey, beef, or shrimp-only fillings work wonderfully.

6. What if I don’t have sesame oil?

Substitute with a neutral oil like vegetable oil, but sesame oil adds a distinct, nutty flavor to the broth.

7. How do I prevent wontons from sticking together?

Dust the assembled wontons lightly with cornstarch and keep them spaced apart on a tray before cooking.

8. How can I make the soup spicier?

Add a dash of chili oil, crushed red pepper flakes, or a spoonful of chili garlic sauce to the broth.

9. Can I reheat cooked wontons?

Reheat gently in the broth to avoid overcooking or breaking the wontons.

10. What can I serve with wonton soup?

Steamed vegetables, fried rice, or a simple cucumber salad make excellent side dishes.