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The Ultimate Guide to Wonton Soup
5 from 10 votes

The Ultimate Guide to Wonton Soup

An ultimate guide to wonton soup, with easy stock broth, Szechuan hot and sour broth and a seafood like flavor seaweed stock.

Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 704 kcal
Course: Soup
Cuisine: Chinese

Ingredients

  • 60 wonton wrappers
  • 2-3 bok choy
Wonton Filling
  • 1 ground pork about 1/2 cup
  • 1/2 cup Shrimp minced
  • 1/4 tsp. white pepper
  • 1/2 tsp. salt
  • 1 tbsp. ginger
  • 2 tbsp. scallion chopped
  • 1 tbsp. oyster sauce
  • 1 tsp. sesame oil
  • 1 tbsp. soy sauce light
  • 1 egg
Sauce for hot and sour wonton soup (2 servings)
  • 2 tbsp. Chili oil or to taste
  • 1 tbsp. soy sauce light
  • 1 tbsp. black vinegar
  • 1 tbsp. sesame oil
  • 1 tsp. garlic minced
  • 2 tsp. scallion chopped
  • salt to taste
  • white pepper a small pinch
Stock version
  • 1/4 tsp. salt
  • 1/4 tbsp. white pepper
  • 1 tbsp. scallion chopped
  • 1 cup stock hot
Seaweed wonton soup
  • 3 cups of water
  • 5 g dried seaweed you can use pieces
  • 2 tbsp. dried baby shrimp papery
  • 1 tsp. garlic minced
  • 1 tsp. salt
  • 1/4 tsp. white pepper
  • 1/2 tbsp. soy sauce light
  • 1/2 tbsp. sesame oil
  • scallion chopped

Instructions

Wonton filling
    Cup of Yum
  1. Add all the ingredients for the filling in a larger bowl. Then stir it with chopsticks or fork in one direction for 3-4 minutes until the filling get sticky. When the filling is well stirred, you can feel the strong resistance when stirring.
  2. Covered and refrigerate for 15 to 20 minutes if you are not in a hurry.
Wrapper wonton
  1. Place around 1 teaspoon of filling at 1/3 of the wrapper.
  2. Moisten the edges with your fingers.
  3. Fold the wrap in the middle to form a rectangular shape in the center part of the wrapper. Fold up the filling again.
  4. Moisten one corner and at last overlay the two corners. Repeat to finish all of those wrappers.
Spicy broth
  1. Mix all the ingredients, chili oil, sesame oil, light soy sauce, vinegar, garlic and scallion well in a small bowl. And then divide into two portions and transfer to two serving bowls. Add salt and pepper separately so you can slightly adjust the saltiness.
  2. Boil water in a pot, add 10 to 20 wontons each time. Continue cooking 2 minutes after they float on the surface. In the last minute, add your Bok Choy or other green vegetables to blanch. Transfer out and serve with chopped scallion.
Cook wontons for the pre-pared broth
  1. Add salt, white pepper and chopped scallion in a serving bowl, then pour around 1 cup to 2 cups of hot stock in
  2. Boil water in a pot, add 10 to 20 wontons each time. Continue cooking 2 minutes after they float on the surface. In the last minute, add your Bok Choy or other green vegetables to blanch. Transfer out and serve with chopped scallion.
Cook wontons with seaweed
  1. Boil water in a small pot (holds 3 cups of water in my video), add 12 wontons. When the wonton float on the surface, place seaweed, dried baby shrimp, garlic and Bok Choy. Then turn off fire and salt, white pepper, light soy sauce, sesame oil and chopped scallion. Serve directly with the pot.

Nutrition Information

Calories 704kcal (35%) Carbohydrates 63g (21%) Protein 31g (62%) Fat 35g (54%) Saturated Fat 9g (45%) Cholesterol 169mg (56%) Sodium 2513mg (105%) Potassium 410mg (9%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 555IU (11%) Vitamin C 7.1mg (8%) Calcium 112mg (11%) Iron 5.3mg (29%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 704

% Daily Value*

Calories 704kcal 35%
Carbohydrates 63g 21%
Protein 31g 62%
Fat 35g 54%
Saturated Fat 9g 45%
Cholesterol 169mg 56%
Sodium 2513mg 105%
Potassium 410mg 9%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 555IU 11%
Vitamin C 7.1mg 8%
Calcium 112mg 11%
Iron 5.3mg 29%

* Percent Daily Values are based on a 2,000 calorie diet.