5 from 18 votes
Wonton Soup
This Wonton Soup features delicate wontons filled with seasoned ground pork, cooked in a fragrant broth made with chicken stock, aromatics like onion and ginger, and baby bok choy. The pork filling is finely mixed and wrapped in thin wonton wrappers, then boiled until tender. The broth is savory and light, enhanced with soy sauce and optional sesame oil, while the fresh bok choy adds a mild crunch. Garnished with sliced green onions, this soup provides a comforting and satisfying meal.
Prep Time
35 mins
Cook Time
15 mins
Total Time
50 mins
Servings:
45
dumplings
Calories:
23 kcal
Course:
Dinner
Cuisine:
Chinese
Ingredients
- 60 pieces wonton wrappers
Wonton filling
- 1/2 /2 lb ground pork 20% fat (substitute 1/3 of the pork with shrimp if you'd like)
- 1 tbsp yellow onion chopped
- 1/2 /2 tbsp oyster sauce
- 1/2 /2 tbsp sesame oil
- 1/2 /2 tsp salt
- 1/2 /2 tsp sugar
- 1/4 /4 tsp white pepper
- 1/2 /2 tsp flour optional for binding, if using <20% fat pork
Broth
- 1/2 /2 tbsp neutral cooking oil
- 1/2 /2 yellow onion diced (or 1 bunch scallion, thinly sliced)
- 1/2 /2 tbsp ginger optional, sliced
- 4 cups chicken broth low sodium
- 1/2 /2 tbsp soy sauce as needed, to taste
- 1/2 /2 lb baby bok choy or other veggies
Garnish
- 1 bunch green onions thinly sliced
- 1/4 /4 tsp sesame oil optional (add very slowly, to taste)
Instructions
Wontons
- Add all wonton filing ingredients into food processor and lightly pulse until combined, but not too pasty. Ground pork from the store is usually too coarse for my liking.
- If your fat content is too low and you need the filling to bind together more, add a bit of flour and mix together.
- Wrap wontons with desired amount of filling. I like them on the smaller side, so it uses more wrappers. Dip your finger into a bowl of water to slightly wet the wonton edges and seal, removing as much air as you can before folding the wontons. See images and video above for technique.
Cup of Yum
Cook wontons
- Fill a medium sized pot half way with water and bring to a boil on high heat. Boil wontons in batches so you don't crowd the pot.
- Boil for 2-4 minutes if fresh, or 4-6 minutes if frozen. After 2 minutes, every 30 seconds or so, check the wrapper texture and check the filling for doneness. Pork is safe at 145F (you can use an instant-read thermometer), or when no longer pink. The 'floating wonton' is not a good indicator for me since these can already float the second you drop raw ones in.
Make broth
- In a new medium pot, heat the pot on medium high. Once hot, add oil, ginger and onion. Saute until aromatic for about a minute.
- Add broth and soy sauce and bring to a boil on high heat. Add more soy sauce as needed to taste. Add baby bok choy during the last minute or so, to soften.
Assemble bowls
- Add wontons, veggies, and broth into a bowl. Garnish with sliced green onion (I like a LOT actually), and a few drops of sesame oil per bowl (optional, to taste).
Nutrition Information
Calories
23kcal
(1%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
4mg
(1%)
Sodium
133mg
(6%)
Potassium
36mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
230IU
(5%)
Vitamin C
4mg
(4%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 45 dumplings
Amount Per Serving
Calories 23
% Daily Value*
| Calories | 23kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 133mg | 6% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.