Wonton Soup

See how to make tasty stuffed wontons simmered in a light chicken broth. See more

READY IN 1¼ hrs

Wonton Soup

Read Reviews (186)

"A simple, light 'Chinese dumpling' classic ...whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East ...! Garnish with fresh scallions." — MARBALET

Directions

In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

Kitchen-Friendly View

PREP 30 mins
COOK 5 mins
READY IN 1 hr 15 mins

Footnotes

Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.)
TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce, also called plum sauce.

Reviews More Reviews

Most Helpful Positive Review

Jul 13, 2006

it's a good starting point. but there were important things i felt you left out. you shouldn't moisten the edges with water.. instead, mix in one egg per pound of meat you use in your stuffing prior to stuffing the wontons. it helps to keep everything together

—Sin

See full review »

Most Helpful Critical Review

Aug 24, 2009

i did not like this recipe. the wonton soup didn't really taste like the one in the restaurant. and i did follow the recipe like it says. don't like it

—lorena

See full review »

260 Ratings

See other versions of this recipe!

Jan 25, 2004

I am of chinese descent and these are great! I grew up going to authentic wonton noodle houses and also helped my parents make them at home too. The wontons must be cooked in boiling water separately and then served with chicken stock. I have made these many times and different variations. Usually, I will substitute diced shitake mushrooms (soaked for several hours) in place of the shrimp and serve them with campbells chicken broth. This time, I followed the recipe but also added a bit of wood fungus too (soaked a few hours & sliced finely -- it's also put in hot and sour soup). I make a big batch and freeze for later. Frozen wontons make a quick and wonderful meal for those nights you feel like you can only boil water!

—MichelleM

See full review »

Jan 31, 2006

I added 1 Tbsp soy sauce, 1/2 tsp. sesame oil and 1/2 tsp fresh grated ginger to the plain chicken stock and YUM! It adds so much depth to the flavour of this soup. Also, I boiled the wontons in water for approx. 5 min before adding them to the soup; it helps to ensure your filling is cooked thoroughly and keeps your broth clear when you add them to the soup later.

—KAITCH

See full review »

Jan 25, 2008

Especially after a recently awful attempt at a similar wonton recipe, I was wary to try another, but was pleasantly surprised. Omitted the shrimp, don't care for it much. I love that the pork loin is finely chopped instead of using ground pork, it gives it a great texture that isn't pastey or chewy like some recipes. Used rice vinegar instead of wine because I had it on hand, not sure how much this effected the flavor. Also, I would recommend to anyone who wants to try this to either chop the ginger VERY finely, or simply grate it. I got the occasional bite of a small chunk of ginger, not so good =). Anyway, a fantastic wonton recipe that I will use all the time. Btw, I accidentally chopped a little more than 1 tsp ginger, so I added the remainder to the stock. Wouldn't recommend doing something like that unless you REALLY love ginger. It ended up being a little overpowering, and I think I only probably added about 1/4 tsp to it. Edit: if you have complaints about the broth, that is not the recipe's flaw: it's mediocre broth. Consider adding some kick with a splash of rice vinegar and a little grated ginger (have invested in a grater since my earlier post, what a fantastic tool!)

—Aly

See full review »

Feb 23, 2007

Absolutely delicious! I made this soup for Chinese New Year this year and it was fantastic! My family couldn't get enough of it, there was even "words" over who would get the leftovers. I used ground chicken breasts instead of pork and no shrimp (personal preference) but followed the rest to a "T". I found that if you cooked the wontons in boiling water first, then put them in the soup 10 minutes before serving, the resulting soup was flavourful but not murky or cloudy.

—Teejaymacd

See full review »

Jan 17, 2007

Excellent recipe. A quick hint for saving wontons for the freezer. Freeze individually on a cookie sheet, toss in a freezer bag and you can retrieve as many as you want. Good sauted for unexpected guests when you need something to munch on.

—madeline

See full review »

Oct 15, 2003

This was very good! I went to two different grocery stores and neither had wonton wrappers. Therefore, I bought a package of egg roll wrappers and cut them in half. The noodles were thicker than I like, but the filling was still yummy. The trick to preventing the wontons from becoming a gloppy mess is to cook them in boiling water first, then putting them in the broth. I also had some left over bok choy from the stir fry that I was also making so threw that in the soup during the last 2 minutes of cooking. Wonderful!

—SIERRAMUM

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Homemade Wonton Soup

Weeknight Wonton Soup

Wonton Soup With A Kick

Wonton Noodle Soup

Wonton Soup without Ginger

Wontons for Wonton Noodle Soup

Pork Wonton Soup

Restaurant Style Egg Drop Soup

Egg Drop Soup II

Quick and Easy Chicken Noodle Soup

Nutrition

Calories
145 kcal
7%

Carbohydrates
15.3 g
5%

Cholesterol
33 mg
11%

Fat
4.2 g
7%

Fiber
0.5 g
2%

Protein
9.9 g
20%

Sodium
589 mg
24%

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

Nutritional Information

Wonton Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 145
Calories from Fat: 38

% Daily Value *
Total Fat 4.2g 7 %
Saturated Fat 1.3g 7 %
Cholesterol 33mg 11 %
Sodium 589mg 24 %
** Potassium 146mg 4 %
Total Carbohydrates 15.3g 5 %
Dietary Fiber 0.5g 2 %
Protein 9.9g 20 %
** Sugars 1g
Vitamin A < 1 %
Vitamin C 1 %
Calcium 3 %
Iron 13 %
** Thiamin 38 %
** Niacin 37 %
** Vitamin B6 10 %
** Magnesium 5 %
** Folate 13 %

* 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.