Tasty, juicy filling wrapped with slippery wrappers and served in an umami broth, this easy wonton soup makes a wonderful all-in-one meal.
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Pin ItAre you looking for an easy, tasty, healthy all-in-one dish? How about a bowl of Chinese wonton soup? It’s one of the most loved meals in our Red House. Having been making this recipe for years, I have many tips and tricks to share with you.
Table of Contents
What is wonton soup
Chinese Wonton soup consists of stuffed savory parcels known as wontons (Hún Tun馄饨 or Yún Tūn/云吞) and a lightly seasoned broth which is often accompanied by blanched leafy greens. With protein, starch and vegetables all in one bowl, it makes a complete meal with only 450 calories per serving.
There are many varieties of wonton soup in different regions of China. They differ in wrapper types, filling ingredients and broth seasonings. The Cantonese style also has a version including noodles.
By the ways, wontons can also be served without broth. For example, Sichuan Chili Oil Wontons are boiled, drained then coated with a sauce, whereas Fried Wontons are enjoyed alone, or with a dipping sauce.
Why this recipe
The wonton soup recipe I’m sharing today is a quick and easy one. No matter if you are a novice home cook or a busy parent, my detailed explanation and tips will help you to make it without stress (highly likely you’ll cook it again and again).
Before I talk about the ingredients and cooking steps, here are my top tips to keep in mind.
- Use ready-made wrappers to save time
- Make a juicy filling by incorporating broth into the meat
- Use shop-bought broth if you’re in a rush but making your own is easy
- Assemble a big batch of wontons and freeze them for future use
Ingredients
This recipe calls for three groups of ingredients:
- Wonton wrappers (aka wonton skin, wonton pastry)
- For the filling: ground pork, scallions (aka green onion/spring onion), ginger, soy sauce, Shaoxing rice wine, salt and white pepper
- For the soup: chicken broth (homemade or shop-bought), salt, white pepper, sesame oil and baby bok choy
Substitutes
- Although pork is a popular filling for Chinese wontons, please feel free to substitute it with chicken, shrimp or beef.
- If you don’t have white pepper, use ground Sichuan pepper or five spice powder.
- Chicken broth can be replaced by beef or vegetable broth. A simple homemade chicken stock recipe is available in later sections.
- Apart from bok choy, please feel free to use other leafy greens, such as spinach, choy sum, etc.
Filling variations
There are many ingredients that can go into wonton fillings. Apart from the protein substitutes mentioned above, you can also use tofu, eggs, vegetables, shiitake mushrooms, etc. Please find more filling ideas in my collection of dumpling recipes.
Choose the wrappers
Essentially, wonton wrappers are square-shaped, very thin sheets of wheat flour-based dough that are used to wrap fillings into sealed parcels. Don’t confuse them with dumpling wrappers for making Jiaozi/饺子 or Shumai/烧卖 that are round-shaped and slightly thicker.
Varieties
You can make wonton wrappers from scratch with a pasta machine. Alternatively, use ready-to-use ones found in Chinese/Asian stores. They come in different sizes ranging from 9cm (3.5in) to 10.5cm (4.2in). Also, you can find them in two colors.
- The yellow ones are often referred to as Cantonese or Hong Kong style. They contain eggs and/or lye water thus they have a yellow tone.
- The white ones are often referred to as Shanghai style or northern style. They usually are eggless (vegan) and slightly thicker.
Both yellow and white wrappers are good for today’s recipe. If they’re labeled with various thicknesses, choose the thin or medium version and avoid the thick ones as they tend to be too doughy.
If you have fresh, chilled wrappers, use them as soon as possible or freeze them straight away after purchasing. If you have frozen ones, defrost them in the fridge overnight.
Since wonton wrappers have fairly low water content and dry out easily, always make sure not to open the package until you’ve prepared the filling and are ready to assemble. Cover them with a damp cloth to avoid drying out.
Prepare the filling
A perfect wonton filling should not only be flavorsome but also tender and moist. Using minced meat with a higher fat content would make it taste less dry. But the more important trick is to incorporate liquid, either stock or water, into the meat.
As I explained in my Dumpling Filling Guide, this specific process is called Dǎ Xiàn/打馅, meaning “beat the filling”.
- Put all the ingredients for the filling into a bowl then add a few spoonfuls of chicken stock.
- Use chopsticks to mix and swirl the meat constantly. After a while, the liquid will be fully absorbed and the meat will become tender and sticky.
Wrap the wontons
Compared to the way you fold Chinese dumplings, wontons are easier and quicker to assemble. For today’s recipe, I follow one of the most common folding methods (Find other techniques in my post Six Ways to Fold Wontons).
- Dip your fingertip or the back of a small spoon in the water then run it along the edge of a wrapper (①)
- Put a portion of the filling mixture in the middle then fold the wrapper into a rectangle parcel. Gently press to seal all around (②)
- Bring two corners together (③)
- Place one on top of another and use a little water to stick them securely (④)
I’ve used another slightly different folding technique in my recipe for Sichuan Red Oil Wontons. Check it out if you’re interested.
Cook the wontons
Cooking wontons is simple! Firstly, Bring a large pot of water to a full boil (you can use a wok too). Gently slide in the wontons and move them around with a spoon in case any sticks to the bottom.
Leave to boil over high heat. Once all the wontons rise up to the surface of the water, cook for another 1½ minutes or so.
Finally, put in bok choy (or other leafy green) to blanch for about 20 seconds.
🛎 NOTE: Depending on the size of your cookware, you may need to cook the wontons in batches. Here is how to judge: if you lay the wontons one beside another in a single layer, the area they cover shouldn’t be bigger than the cookware.
Assemble the soup
While the wontons are being cooked, heat up the chicken stock in another pot if it’s cold. Then spoon it into serving bowls. Season with salt, white pepper and sesame oil (adjust their quantity based on your flavor preferences).
Add freshly cooked wontons to the soup, along with blanched bok choy. Garnish with chopped scallions. If you enjoy spicy food as I do, a good spoonful of Chinese chili oil will give the dish an extra kick.
Sometimes, I also sprinkle extra toppings over the wontons, such as preserved mustard stem (Zhà Cài/榨菜), papery dried shrimp (Xiā Pí/虾皮), etc.
Simple homemade stock
If you have time, make the chicken stock from scratch. It’s tasty and very simple to cook.
- Put a whole chicken in a large pot filled with cold water. Bring it to a boil then skim off any impurity floating on the surface.
- Add 2 stalks of scallions and a few slices of ginger. Leave to simmer over low heat for 40-50 minutes. Then take out the chicken, scallions and ginger.
🛎 TIP: You can tear the chicken meat off the bones and make Sichuan Mouthwatering Chicken or add it to Chow Mein, Fried Rice, etc.
Make ahead and freeze
Want to have wonton soup regularly? Make the wontons in big batches then. Like homemade dumplings and ramen, wontons freeze very well and can be cooked straight away without defrosting.
- Right after you fold the wontons, lay them in a single layer over a tray/baking sheet. To prevent sticking, dust the tray with flour or line it with parchment paper. Put the tray into the freezer.
- Once the wontons become solid, take them off the tray and transfer them to air-tight bags or containers. You may store them in the freezer for up to 3 months.
Cook frozen wontons
You don’t need to defrost wontons before cooking (do not try to do that). Follow the same instructions for cooking fresh wontons. Here are two tips to follow:
- Do not cook too many frozen wontons at once (a little less than the number for fresh ones).
- Once you add them to boiling water, gently move them around a few times with a spoon. Since they take a longer time to float up to the surface, there is a higher chance that they stick to the bottom of the pot.
Recipe FAQs
A: This may be caused by a). The wrappers are too dry, or b). You’ve added too much filling. To improve, always cover the wrappers with a damp towel after they’re taken out of the packaging. Put a little less filling in each wonton and be extra gentle when folding, pressing and sealing them.
A: Technically you could, but it’s not recommended. The stock would become starchy, in terms of look and taste, if it’s used to cook wontons.
A: Yes, here are three options: Season them with the sauce for Sichuan Chili Oil Wontons; make a hot and sour broth used for Beef Dumpling Soup; or serve them with dumpling sauces.
A: For adults, I usually add 8 to 12 wontons to each bowl of soup depending on their appetite and the size of the wontons. You may also add egg noodles to the soup to make it more filling.
More dumplings to try
📋Recipe card
Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!
Wonton Soup (馄饨汤)
Video
Ingredients
For the wontons
- 300 g ground pork, or chicken, shrimp, beef
- 2 stalks scallions, finely chopped
- 1 teaspoon ginger, minced
- 1 tablespoon light soy sauce
- 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
- Put a whole chicken in a large pot filled with cold water. Bring it to a boil then skim off any impurity floating on the surface.
- Add 2 stalks of scallions and a few slices of ginger. Leave to simmer over low heat for 40-50 minutes. Then take out the chicken, scallions and ginger.
Your Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Notice: This is a revised version of my previous post. It includes more tips, substitutes and FAQs. New images and a video are also included.
I’m rating this recipe on looks and instructions only because I haven’t made it yet. I just want to ask you…will you come live with me????
I take it as a compliment. Thank you Patty and happy cooking!
I just made this recipe from broth to dumplings. Turned out exactly as shown in the photo. Absolutely delicious. I doubled the pork filling recipe and will use the other 1/2 for potstickers. I froze the balance of the wontons.
That’s wonderful to hear Mira!
This recipe looks perfect! My father used to make Chinese food on weekends and he would make egg rolls and wontons from scratch. It seemed like he was mincing with his cleaver all day! My mother and I would wrap them and he’d make soup with them or deep fry them. I don’t have his recipe and am going to teach my friends how to make them with your recipe and can’t wait!
So nice to hear your story. It reminds me of my childhood. Making wontons, dumplings with my parents was such a sweet bonding moment. The sound of mincing meat with a cleave is the sound of home!
Thank you, Wei! This recipe is the easiest and best tasting recipe for Pork Wonton Soup. I used ground pork shoulder for the wonton and I am adding noodles to make Wonton Soup with Noodles. I plan to serve for brunch shortly with side dishes and have set up a small table in front of patio doors so we can watch the snow cover the trees and backyard. I also made your recipe for Chinese Chili Oil and it is the best – I use it frequently at home. Keep up the good work – I look forward to your emails.
Wonton noodle soup and snow… this sounds like a wonderful brunch set up. Glad you enjoy my recipes!
My mouth is watering and this looks easy and delicious. I will try this recipe this week, perfect for the fall weather!
Agree! A great dish for chilly days.
Easy and totally delicious
Glad you’ve enjoyed it Dayle!
Hey Wei,
I recently found your website and have been hooked ever9 since – this week I’m making steamed chicken with shiitake, but I already can’t wait to try the next recipe so I’ll be making these bad boys to freeze for next week. My local Asian supermarket sells normal wonton wrappers and wonton wrappers for deep-frying, is there any difference or should I be able to use either for this recipe?
Many thanks,
Sasha
Hi Sasha! I’ve never tried “deep-frying” wonton wrappers. To be on the safe side, buy the regular ones. Happy cooking!
hi. do you recommend a particular brand of wonton wrappers and do you prefer round or square ones?
Hi Tina! I don’t have any particular brand to recommend. Wonton (Hun Tun, 馄饨) wrappers should be square. The round wrappers are for dumplings 🥟 (Jiaozi, 饺子). Happy cooking!
Totally delicious! I made this this evening and it was easier than I expected. The wontons had a perfect texture and flavor, and the simple broth set them off really nicely. I got a slightly higher yield than noted in the recipe, but my scallions were huge and I had about an ounce more pork than was called for. A little filling goes a long way with these. I froze half the batch of assembled wontons and we’ll have them tomorrow.
I really appreciated the thorough instructions on all the different phases of mixing and assembly. I’m curious, though — why is it important to only stir the filling one direction while adding the liquid?
Hi Kalia! Very happy to know you’ve enjoyed my recipe.Stirring that way makes the minced meat more sticky and springy. You would use the same method to make meat balls.
Wei, this looks amazing! Once again, you make it look so easy. We’ll have to try this recipe soon! 🙂
Thanks Heddi! Look forward to your feedback. Have a great week ahead!