I’m showing you how to make Wonton Soup. This is an easy recipe for this classic and delicious Asian soup!
Whenever we go out to an Asian-style restaurant, we typically start our meal with crab and cream cheese wontons and wonton soup. I guess we’re wonton crazy! Wonton soup is such a super simple soup to make. It’s lightly seasoned broth with stuffed wonton wrappers cooked in the soup. It’s rather yummy, and it’s not too filling to eat before you sample your main dish.
- chopped Napa or Savoy cabbage
- kosher salt
- ground pork
- green onion
- fresh ginger
- soy sauce
- sesame oil
- wonton wrappers
- reduced-sodium chicken broth
- rice vinegar
How to make Wonton Soup:
The complete, printable recipe is at the end of this post.
The first step is preparing the filling and then filling the wonton wrappers.
Transfer the filled wontons to an oiled plate; cover with a damp towel to keep moist. Repeat with the remaining wrappers and filling.
See how easy it is to make wonton soup? The toughest part is filling and shaping the wontons, but that’s not even a difficult thing to do. It’s just a little time consuming. Make the filling ahead of time and refrigerate it until you’re ready to stuff the wontons, and that makes it easier. It’s a great soup. Enjoy!
The Best Soup Recipes:
- Easy Ramen Bowls
- Hot and Sour Soup
- Cheesy Sausage Potato Soup
- Broccoli Potato Soup
- Ina Garten’s Italian Wedding Soup
- ½ cup finely chopped Napa or Savoy cabbage
- ½ teaspoon coarse salt
- 6 ounces ground pork
- 3 whole green onions, finely chopped
- 1 tablespoon peeled and grated fresh ginger
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- Twenty-four 3½ by 3-inch (rectangular or square) wonton wrappers
- Two 14.5-ounce cans reduced-sodium chicken broth
- 4 cups water
- 1 teaspoon coarse salt
- 3 whole green onions, thinly sliced on the diagonal
- 2 to 3 teaspoons rice vinegar
- ½ teaspoon toasted sesame oil
MAKE THE WONTONS:
- Prepare the filling: In a medium bowl, toss the cabbage with ½ teaspoon salt. Let stand for 10 minutes. Wrap the cabbage in a double layer of paper towels and firmly squeeze out the excess liquid. Return the cabbage to the bowl; add the pork, green onions, ginger, soy sauce, and sesame oil. Mix well with a fork. The filling may be refrigerated for up to 2 days.
- Fill the wontons: Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling into the center of the wonton wrapper.
- With dampened fingers, wet the four edges. To make a triangle, fold the wrapper in half over the filling, making sure the ends meet and the filling is centered; press the edges down firmly to seal.
- Moisten one tip on the long side of the triangle. Then bring together both tips on the long side, overlapping them slightly; press the tips together to seal.
- Fold the remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with the remaining wrappers and filling.
PREPARE THE SOUP:
- In a large pot, combine the broth, water, and 1 teaspoon of salt; bring to a boil.
- Add the wontons one at a time; return to a boil. Reduce the heat to medium, and simmer until the wontons are just cooked through, 4 to 6 minutes.
- Stir in the green onions, vinegar, and sesame oil; season with salt. Serve.
You need to add a recipe for homemade wrappers.
Wonton soup is made with pork broth, not chicken broth and bok choy, not cabbage.
You can modify the recipe however you’d like 🙂
Making this tonight, but changed pork to chicken, omitted the vinegar and cabbage and added mushrooms. Smells amazing! Will do this again for sure.
Recipe is great! But may I suggest for an even tastier soup broth, use dark soy sauce, tiny bit of sherry wine and a dash of dry mustard. Adds more depth to your dish. This is what we would add at the restaurant.