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Wonton soup

 


Method 1

Ingredients

200g pack frozen wonton wrappers

defrosted

plain flour

for dusting

For the wonton filling

2 garlic cloves

grated

1 tbsp ginger

grated

300g pork mince

150g raw prawns

shelled, deveined, roughly chopped to 0.5cm dice

1 spring onion

finely chopped

1 tbsp Shaoxing rice wine

1 tbsp light soy sauce

1 tsp toasted sesame oil

1 pinch of ground white pepper

1 tsp cornflour

For the soup broth

2 tsp vegetable bouillon powder

2 tbsp ginger

grated

2 tbsp light soy sauce

2 tsp toasted sesame oil

400g baby pak choi

leaves separated

400g cooked egg noodles

(optional)

To serve

4 spring onions

finely sliced

chilli oil

(optional)

step 1

For the wonton filling, mix the garlic, ginger, minced pork, diced prawns, spring onions and seasoning in a bowl, then add the Shaoxing rice wine, soy sauce, sesame oil, ground white pepper and cornflour. Mix well again, then take around 15g of the filling and add it in the centre of a wonton wrapper and bring all the sides to the centre, pinching and twisting the top to secure. Repeat with the rest of the dumplings. Set half of the dumplings aside on a lightly floured tray. The remaining wontons can be frozen (see tip, below).

step 2

To cook, put 1.4 litres water in a pan then add the bouillon powder and bring to the boil. Add the ginger, soy and sesame oil to the stock. Gently drop in the wontons and baby pak choi and reduce the heat to simmer until the wontons float to the surface, 4-5 mins. If serving with noodles, drop in the cooked egg noodles for the final minute to warm through. Serve the wontons in the broth, with spring onions sprinkled over and a drizzle of chilli oil, if you like.

Method 2

🥟 Wonton Soup Recipe

🧂 Ingredients

For the Wontons (Makes ~30):

½ lb (225g) ground pork (or chicken)

¼ cup shrimp, finely chopped (optional for pork + shrimp version)

1 tbsp soy sauce

1 tbsp Shaoxing wine (or dry sherry)

1 tsp sesame oil

½ tsp sugar

1 tsp grated ginger

1 clove garlic, minced

1 green onion, finely chopped

1 tsp cornstarch

¼ tsp white pepper

30 square wonton wrappers (available in most Asian or large grocery stores)

For the Broth:

4 cups (1 liter) chicken broth (preferably homemade or low-sodium)

2 cups water

1 tbsp soy sauce

1 tsp sesame oil

2–3 slices fresh ginger

2 cloves garlic, smashed

2 green onions, chopped (white parts for broth, greens for garnish)

Salt to taste

Optional: a few drops of chili oil or white pepper

Optional Add-ins:

Napa cabbage or baby bok choy (lightly cooked in the broth)

Mushrooms (shiitake or enoki)

Thin egg noodles (to make it a meal!)

👨‍🍳 Instructions

1. Make the Wonton Filling

In a bowl, mix ground pork (and shrimp if using), soy sauce, wine, sesame oil, sugar, ginger, garlic, green onion, cornstarch, and white pepper.

Stir until the mixture becomes sticky and well combined.

2. Wrap the Wontons

Place 1 tsp of filling in the center of a wrapper.

Moisten two edges with water, fold diagonally into a triangle.

Press out air and seal edges.

(Optional) Bring the two corners of the triangle together and seal with water to make the classic "boat" shape.

Repeat until all filling is used.

3. Prepare the Broth

In a large pot, bring chicken broth and water to a boil.

Add ginger, garlic, and scallion whites.

Simmer for 10–15 minutes.

Add soy sauce and sesame oil. Adjust salt or seasoning as needed.

Strain out solids if you want a clear broth.

4. Cook the Wontons

Bring a separate pot of water to a boil (this keeps the soup broth clear).

Add wontons in batches, don’t overcrowd.

Cook for 3–5 minutes or until they float and look translucent.

Transfer them into serving bowls using a slotted spoon.

5. Assemble the Soup

Pour hot broth over the wontons in each bowl.

Add veggies or noodles if using.

Garnish with green onions, chili oil, or extra sesame oil.

📝 Tips:

Freezing wontons: Lay them on a tray in a single layer, freeze, then store in a zip-top bag. Boil from frozen for 1–2 minutes longer.

Short on time? Use store-bought wontons and jazz up the broth with ginger, garlic, and sesame oil.



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