Wonton Soup (馄饨汤)
User Reviews
5
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Prep Time
30 mins
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Cook Time
6 mins
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Total Time
36 mins
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Servings
4 servings
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Calories
453 kcal
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Course
Main Course
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Cuisine
Chinese
Wonton Soup (馄饨汤)
Description
This Wonton Soup recipe combines a seasoned filling of ground pork, scallions, ginger, light soy sauce, Shaoxing wine, white pepper, and chicken broth, wrapped inside thin wonton wrappers. The mixture is stirred to a sticky consistency for easy shaping and wrapped into traditional wonton shapes with sealed edges.
The wontons are cooked in boiling water until they float and become tender, then transferred into boiling chicken broth mixed with baby bok choy. The soup is seasoned with salt, white pepper, a touch of sesame oil, and chopped scallions, with optional chili oil for heat. This results in a light yet flavorful broth that enhances the delicate wontons.
Serving hot, this soup offers a comforting balance between the soft, spiced pork filling and fresh greens in a soothing broth. It makes a satisfying light meal or appetizer.
Making homemade chicken broth and wonton wrappers can enhance the dish, but store-bought versions are acceptable. The recipe yields about 40 wontons using small wrappers, and it’s recommended to cook them in batches to avoid overcrowding the pot.
Ingredients
For the wontons
- 300 g ground pork or chicken, shrimp, beef
- 2 talks scallions finely chopped
- 1 teaspoon ginger minced
- 1 tablespoon soy sauce light
- 1 teaspoon Shaoxing wine
- ¼ teaspoon salt
- 1 pinch ground white pepper or ground Sichuan pepper, five-spice powder
- 3 tablespoon chicken broth homemade or shop-bought (see note 1)
- 40 pieces wonton wrappers homemade or shop-bought (see note 2)
For the soup
- 1 liter chicken broth homemade or shop-bought (see note 1)
- 2 heads baby bok choy or other leafy greens
- salt to taste
- ground white pepper to taste
- sesame oil to taste
- scallions finely chopped
- Chili oil optional
Instructions
Mix the filling
- Add ground pork, scallions, ginger, light soy sauce, Shaoxing wine, salt, white pepper and 3 tablespoons of chicken stock to a mixing bowl. Swirl constantly to combine until the meat fully absorbs the liquid and becomes a sticky paste.
Wrap the wontons
- With your fingertip, wet the edge of a wonton wrapper with a little water. Place some pork filling in the middle. Fold the wrapper into a rectangle. Press to seal the edge. From the folded side, wet one corner then place the other corner on top. Press to seal (see video below).
Heat the broth
- In a saucepan, heat the chicken broth to a boiling point. Set aside for later use.
Cook the wontons
- While the broth is heated, bring plenty of water in a separate pot/wok to a full boil. Gently put in the wontons. Move them around with a spoon to avoid sticking. You may need to cook them in batches (see note 3).
- When the wontons rise from the bottom and float on the surface, continue boiling for a further 1½ minutes or so. Put in bok choy and cook for another 20 seconds.
Assemble the dish
- Add salt, ground white pepper and sesame oil to 4 serving bowls, then top up each one with the heated broth.
- Fish out the wontons and bok choy and put them to the bowls. Garnish with scallions and chili oil (if using).
Make in advance
- You may freeze uncooked wontons right after they’re assembled (Do not leave them on the counter for too long). Lay them in a single layer on a tray lined with parchment paper. Once completely frozen, transfer them to airtight bags or containers.
- Cook frozen wontons: Do not defrost. Follow the same method above.
Notes
- Homemade chicken stock is prepared by simmering a whole chicken with scallions and ginger for 40-50 minutes; store-bought broth can be used instead.
- This recipe yields approximately 40 small wontons; larger wrappers reduce the total count.
- Cook wontons in batches to prevent sticking and ensure even cooking.
- Place wontons in a single layer in the pot, covering an area no larger than the cookware's base for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 453kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 66mg | 22% |
| Sodium | 1861mg | 78% |
| Potassium | 357mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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