Easy and Classic Wonton Soup

Classic Wonton Soup Recipe – Easy Homemade Wontons

As a child, my fascination with wonton soup began during visits to a bustling Chinatown restaurant with my family. The savory aroma of steaming broth and delicate wontons always filled the air, creating an unforgettable experience that sparked my love for this classic dish.

Years later, I found myself craving that same comforting bowl of wonton soup but wanted to recreate it at home, capturing the essence of those childhood memories. Armed with a handful of recipes and my own determination, I embarked on a culinary journey to perfect homemade wontons.

How to Make Classic Wonton Soup

The process began with meticulously preparing the filling—a blend of tender ground pork, plump shrimp, ginger, green onions, and a splash of soy sauce and Shaoxing wine. Mixing and shaping each wonton became a meditative ritual, folding delicate wrappers around the savory filling until they resembled tiny culinary treasures.

Cooking the wontons was the next challenge. I carefully boiled them until they floated to the surface, ensuring they were perfectly cooked yet delightfully tender. Meanwhile, in another pot, I simmered chicken broth with garlic, ginger, soy sauce, and a hint of sesame oil, infusing the kitchen with an aromatic bouquet that signaled the nearing completion of my soup.

Finally, as I ladled the piping hot broth over a nest of egg noodles and nestled the plump wontons into each bowl, I couldn’t help but feel a rush of satisfaction. The soup glistened invitingly, topped with vibrant green scallions and tender bok choy, ready to be shared and savored.

Sharing this homemade wonton soup with loved ones brought me full circle, from nostalgic childhood memories to creating new traditions of warmth and flavor in my own kitchen. Each bowlful became a testament to the joy of cooking and the timeless appeal of a dish that bridges generations and cultures with every savory slurp.

Chef’s Notes – Classic Wonton Soup

• Work with a few wrappers at a time, keeping the rest covered to prevent them from drying out.
• Press out any air pockets while sealing the wontons to prevent them from bursting during cooking.
• Let the garlic and ginger infuse the broth before serving, and adjust seasoning with soy sauce and sesame oil to taste.
• Serve wonton soup hot with cooked egg noodles and blanched bok choy or Chinese broccoli for a complete meal experience. You can pair this with our Keto Chow Chicken Stir-Fry or a Classic Yangzhou Fried Rice

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Classic Wonton Soup

0.0 from 0 votes

Course: Main Course, SoupCuisine: ChineseDifficulty: Easy

Servings

4

bowls

Prep time

20

minutes

Cooking time

15

minutes

Calories

350

kcal

Total time

35

minutes

Dive into the comforting flavors of this Classic Wonton Soup! Perfect for a cozy dinner, this recipe features homemade wontons filled with succulent pork and shrimp, swimming in a rich, aromatic broth. It’s a fantastic freezer meal that you can whip up in no time. Get ready to impress your family with this delightful, easy-to-make dish!

Ingredients

• Wonton Wrappers

• 50-60 wonton skins found in the refrigerated section near fresh noodles

• Wonton Filling

• 7 oz lean ground pork

• 7 oz peeled and roughly chopped shrimp

• 1 tbsp finely grated fresh ginger (from a 1.5-inch piece)

• 5 tbsp finely chopped green onions (scallions)

• 1 tbsp light soy sauce

• 2 tbsp Shaoxing wine (Chinese cooking wine)

• 1/2 tsp salt

• 2 tbsp toasted sesame oil

• Broth

• 3 cups chicken stock

• 2 smashed garlic cloves

• 1 cm slice of fresh ginger (optional but recommended)

• 1 1/2 tbsp light soy sauce

• 2 tsp sugar

• 1 1/2 tbsp Shaoxing wine (Chinese cooking wine)

• 1/4 to 1/2 tsp sesame oil

• To Serve

• Finely chopped scallions (green onions)

• Quartered bok choy or Chinese broccoli cut into 4-inch lengths (optional)

• 1.5 to 1.75 oz dried egg noodles per person (optional)

• Alternative Ingredients:

• Ground Pork: Substitute with ground chicken or turkey.

• Shrimp: Replace with finely chopped mushrooms for a vegetarian option.

• Shaoxing Wine: Use dry sherry or cooking sake; omit for an alcohol-free version.

• Soy Sauce: Substitute with tamari for a gluten-free option.

• Chicken Broth: Use vegetable broth for a vegetarian version.

Directions

• Prepare Wonton Filling: Combine ground pork, chopped shrimp, grated ginger, green onions, soy sauce, Shaoxing wine, salt, and sesame oil in a mixing bowl. Mash with a potato masher until the mixture is fairly smooth but still has small chunks of shrimp. This should take about 5 minutes.
• Cook Wontons: Bring a large pot of water to a boil. Add wontons and cook for about 4 minutes or until they float to the surface. Remove with a slotted spoon and transfer directly to serving bowls.
• Prepare Broth: In a saucepan over high heat, combine chicken broth, smashed garlic cloves, sliced ginger (if using), soy sauce, sugar, Shaoxing wine, and sesame oil. Bring to a simmer and reduce heat to medium-high. Simmer for 5-10 minutes to infuse flavors. Remove garlic and ginger before serving.
• Blanch Vegetables (Optional): If using bok choy or Chinese broccoli, blanch in the soup broth for about 2 minutes until tender-crisp.
• Assemble Soup: Cook egg noodles according to package instructions if using. Place cooked noodles in serving bowls along with cooked wontons and blanched vegetables. Ladle hot broth over the top and garnish with finely chopped scallions.

Equipment

• chef’s knife
• cutting board
• Mixing bowls
• measuring cups and spoons
• Large Pot
• slotted spoon

Nutrition Facts

• Calories: 350kcal
• Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 80mg
• Sodium: 900mg
• Potassium: 300mg
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 3g
• Protein: 20g
• Vitamin A: 500IU
• Vitamin C: 10mg
• Calcium: 50mg
• Iron: 2mg

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