Chef John's Pork Wonton Soup Recipe -
Chef John's Pork Wonton Soup  Recipe
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Chef John's Pork Wonton Soup
See how to make delicious pork wontons in a simple broth. See more
  • READY IN 1 hr

Chef John's Pork Wonton Soup

Recipe by  

"The term 'wonton' is mostly commonly translated as meaning 'irregularly-shaped pasta'. The second translation I found is from a popular Cantonese homonym that literally means 'swallowing clouds'. If given the choice between eating 'irregularly-shaped pasta', or 'swallowing clouds', I'm going with the clouds every time! You can add ginger, onion, soy, hot pepper, cilantro, lime, lemon grass, etc., to suit your taste and customize the broth."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 hr


  1. Stir pork, green onion, garlic, ginger, soy sauce, fish sauce, dry sherry, sriracha sauce, and sesame oil together in a large bowl until well-combined. Cover the bowl with plastic wrap and refrigerate meat mixture until chilled, 30 minutes to 1 hour.
  2. Heat vegetable oil over medium-high heat. Saute mushrooms in hot oil until golden and fragrant, about 10 minutes. Pour chicken stock over mushrooms; bring broth to a simmer.
  3. Place wonton wrappers on a flat work surface and drop about 1/2 teaspoon pork mixture into the center of each wonton. Brush egg white onto the border of each wrapper. Take the bottom corner and fold it up to the top corner to form a triangle and press edges with fingers to seal. Hold opposite ends of the triangle, center-tip facing down. Gently push down on meat pocket to form a flat base and fold triangle points together to form a tortellini shape.
  4. Stir bok choy into mushroom broth and return broth to a simmer. Add wontons to broth; cook until wontons are wrapper firms and meat is cooked through, 3 to 5 minutes.
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Reviews More Reviews

Aug 13, 2014

We LOVED this soup! I made the wontons a couple of days ago and froze them until I was ready to use them to cut back on some prep time. I just threw the frozen wontons in the soup and they cooked in no time. This does make more wontons than you will need for the soup, but they keep well in the freezer. I wish I would've watched the video before making them though, b/c I totally shaped them wrong, lol, but it doesn't matter how you shape them, they are wonderful and the pork filling is EXCELLENT. I couldn't find shitake mushrooms at the store, so I just used an 8oz. pkg. of sliced white mushrooms, and that was great for us. Also, I didn't have anything to do w/ the rest of the carton on chicken broth, so I just added it in the soup, as well. This was simple to make, super light and fresh tasting...a definite keeper~YUM!, YUM! YUM!! Thanks for sharing. :)

Nov 01, 2014

Only made the wonton part of this soup and used a different soup recipe. This was delicious! Had enough of an Asian flavour without being overwhelming! Omitted the fish sauce and sherry. This saved some saltiness and didn't need the added Sherry Flavour.


7 Ratings

Oct 06, 2014

Fantastic recipe! I threw the veggie drawer at the stock: minced garlic and ginger, some snow peas & some red pepper I had around, shredded a carrot and baby bok choy. I have enough wontons in the freezer to make it again.

Sep 30, 2014

The filling was a little too salty. I would half the fish sauce. Other than that, very tasty wonton soup!

Apr 24, 2015

My fist batch of wontons was ok, some did fall apart while cooking. My second batch I refrigerated wontons overnight!!! OMG, love this soup. Didn't have the sherry, didn't matter.... Yummy


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  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 32.9 g
  • 11%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 21.3 g
  • 43%
  • Sodium
  • 1436 mg
  • 57%

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

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