Ohhh yes 🥟🍲 Wonton Soup—light, savory, comforting, and perfect for a homemade take on classic Chinese flavors. Here’s a complete, authentic-feeling recipe.
🥟 Wonton Soup
Ingredients (serves 4)
For the wontons
- 1/2 lb ground pork (or chicken/shrimp mix)
- 2 green onions, finely chopped
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper
- 24 wonton wrappers
For the soup
- 4 cups chicken or vegetable stock
- 2 cups water
- 2 slices ginger
- 2 cloves garlic, smashed
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- Optional: baby bok choy, spinach, mushrooms
To garnish
- Chopped green onions
- Drizzle of sesame oil
- Optional: chili oil
Instructions
1️⃣ Make the filling
- In a bowl, combine ground meat, green onions, ginger, soy sauce, sesame oil, salt, and white pepper. Mix until smooth.
2️⃣ Assemble wontons
- Place 1 tsp filling in center of each wrapper.
- Moisten edges with water, fold into triangle, press edges to seal.
- Optional: fold into traditional “purse” shape.
3️⃣ Prepare the broth
- In a pot, combine stock, water, ginger slices, garlic, soy sauce, sesame oil, and white pepper.
- Bring to a gentle simmer 10 min, then remove ginger & garlic.
4️⃣ Cook wontons
- Gently add wontons to simmering broth.
- Cook 3–5 min until filling is cooked through and wrappers float.
5️⃣ Add vegetables (optional)
- Add bok choy, spinach, or mushrooms in the last 2–3 min of cooking.
6️⃣ Serve
- Ladle soup with 4–6 wontons per bowl.
- Garnish with chopped green onions, sesame oil drizzle, and optional chili oil.
Pro Tips
- Don’t overfill wontons—too much filling makes them burst.
- Fresh herbs: cilantro or a few drops of rice vinegar brightens the broth.
- Make ahead: Wontons can be frozen before cooking—just add a few extra minutes when boiling.
If you want, I can give a “restaurant-style, ultra-flavorful broth with tender dumplings and soy-sesame aroma” version that tastes like it came from a top dim sum spot 😏.
Do you want me to do that?
