Pork Wonton Soup

Pork Wonton Soup


"Steamed pork-filled wontons and steamed vegetables make a hearty and satisfying soup."
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2 h 20 m servings 525 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1326 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
  2. Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
  3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
  4. Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
  5. Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.


Read all reviews 10
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I would not steam the veggies and wontons separately. Poach them in the broth and the broth will have a more complex flavor. Overall - this is a nice fresh meal.

Love it !!! Soo delicious !! And would definitely recommend it!

I tried this last night as is and it was as good as any wonton soup I have ever had. Really like that there was a lot of veggies.

No subsitutions. This is an amazing recipe. I was intimidated at first as someone who hasn't cooked Asian food very often, but this turned out fantastic! The dumplings had a savory, complex flav...

made this soup only changed chicken stock to veggie stock and put shrimp in the wontons veeeery good

Best soup ever! I made for 15 friends and they loved it!

Made it, love it, will make it many times more. Don't cheat on the steaming because that's what makes it so good. Keeps the flavours in the veggies! So tasty and freezes well (without the chicke...

Wontons were delicious! I didn't cook them separately though. I cooked the wontons in the stock, to which I added star anise and a bit of soy sauce. Then a few minutes before they were ready, I ...

I made this soup today and it turned out fantastic, my picky 3 year old ate it up so quickly. I used chicken and beef broth mixed and added a tsp of sesame oil in the broth. Yum!

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