Wonton Soup

This soul-warming wonton soup brings together delicate parcels of seasoned pork wrapped in thin dough that float effortlessly in a clear, aromatic broth. Each spoonful delivers the perfect balance of tender wontons, savory broth, and fresh vegetables that create a complete meal in one bowl. Unlike many restaurant versions that can be overly salty or one-dimensional, this homemade version lets you control every flavor note for a soup that's both comforting and complex.

I first attempted wonton soup during a particularly cold winter when I craved something warming but didn't want to venture out. After several attempts at folding wontons (with many oddly-shaped casualties along the way), I finally mastered the technique. Now my family requests this soup whenever someone feels under the weather or when we need something comforting but not heavy. What continues to surprise me is how something with relatively simple ingredients creates such a deeply satisfying flavor profile.

Ingredients You'll Need

• 30 Wonton Wrappers: These thin squares of dough are the foundation of your wontons. Look for them in the refrigerated section near tofu in Asian markets or well-stocked grocery stores.
• ½ pound Ground Pork: Creates a juicy, flavorful filling. Choose a blend with some fat content (not too lean) for the best texture and taste.
• 2 Green Onions, finely chopped: Adds fresh, mild onion flavor to the filling without overpowering it.
• 1 teaspoon Grated Ginger: Provides warmth and subtle spice that's essential to authentic Asian flavors.
• 1 teaspoon Sesame Oil: Just a small amount contributes rich, nutty aroma that's unmistakably Asian.
• 1 teaspoon Soy Sauce: Adds umami depth and saltiness to the filling.
• ½ teaspoon Salt: Enhances all the other flavors in the filling.
• ¼ teaspoon White Pepper: Offers a different kind of heat than black pepper – more aromatic and less sharp.
• 6 cups Chicken Broth: Forms the soup base. Homemade broth elevates this dish, but good quality store-bought works well too.
• 2 cloves Garlic, minced: Infuses the broth with aromatic flavor.
• 1 tablespoon Soy Sauce: Deepens the broth's color and adds savory umami notes.
• ½ teaspoon Sesame Oil: A finishing touch that adds fragrance and richness to the broth.
• 1 cup Bok Choy or Spinach, chopped: Adds color, nutrition, and slight crunch to contrast with the soft wontons.
• Additional Green Onions for garnish: Adds fresh color and a bright flavor finish.

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Step-by-Step Cooking Instructions

Create Your Filling:

In a medium mixing bowl, combine the ground pork, finely chopped green onions, grated ginger, soy sauce, sesame oil, salt, and white pepper. Use clean hands or a fork to mix thoroughly until all ingredients are evenly distributed. The mixture should hold together well but still feel slightly loose. If time permits, cover and refrigerate for 30 minutes to allow flavors to meld, though this step isn't absolutely necessary if you're short on time.

Master the Wonton Fold:

Lay a single wonton wrapper on a clean, dry surface, positioning it like a diamond with one point facing you. Place approximately 1 teaspoon of the pork filling in the center of the wrapper – resist the urge to overfill, as this will make sealing difficult. Dip your finger in water and trace along two adjacent edges of the wrapper. Fold the wrapper over the filling to create a triangle, pressing firmly around the edges to seal and pushing out any air bubbles as you go. For the traditional wonton shape, bring the two bottom corners together around your finger and overlap them, using a drop of water to seal them together. The finished wonton should resemble a little hat or bundle.

Complete Your Wontons:

Repeat this wrapping process with the remaining wrappers and filling, placing completed wontons on a lightly floured plate or baking sheet. To prevent sticking, make sure they don't touch each other. If working in a warm kitchen, cover the finished wontons with a slightly damp paper towel to keep them from drying out while you complete the batch.

Prepare the Aromatic Broth:

In a large pot, bring the chicken broth to a gentle simmer over medium heat. Add the minced garlic, soy sauce, sesame oil, and white pepper. Allow these flavors to infuse into the broth for about 5 minutes before proceeding. The broth should be steaming but not at a rolling boil, which would be too harsh for the delicate wontons.

Cook the Wontons:

Carefully lower the wontons into the simmering broth one by one, giving them a bit of space to prevent sticking. Stir very gently with a wooden spoon to ensure they don't adhere to the bottom of the pot. Simmer for 4-5 minutes until the wontons float to the surface and the filling is cooked through. You can test one by cutting it open – the pork should be fully cooked with no pink remaining.

Add Fresh Vegetables:

Once the wontons are cooked, add the chopped bok choy or spinach to the soup. These greens need just 1-2 minutes to wilt and become tender while maintaining their vibrant color. The residual heat from the soup is often enough to cook them perfectly, so you can even add them after removing the pot from heat.

Serve with Care:

Using a ladle, gently transfer soup, wontons, and vegetables into individual serving bowls, aiming for 6-8 wontons per serving. Garnish each bowl with freshly sliced green onions. Serve immediately while piping hot, with Chinese black vinegar or chili oil on the side for those who enjoy additional flavoring.

Enjoy Mindfully:

Take a moment to appreciate the aromatic steam rising from your bowl before diving in. Sip the broth first to appreciate its subtle complexity, then enjoy the wontons with a bit of broth in each bite for the complete experience.

I discovered the importance of properly sealing wontons during my early attempts when several burst open during cooking, leaving me with pork-flavored soup but no actual wontons! Now I'm careful to press out all air bubbles while sealing. My children have turned wonton-making into a family activity – they love helping to fold them (even if their shapes are a bit creative). We've found that making a double batch and freezing half gives us a quick dinner option for busy weeknights.

Perfect Pairings

Transform your wonton soup from a simple appetizer to a complete meal by serving it alongside complementary dishes. For an authentic Chinese meal, pair with vegetable spring rolls or a simple cucumber salad dressed with rice vinegar and sesame oil. The refreshing crunch provides a perfect contrast to the soft, warm wontons. If serving as a main course, steamed jasmine rice makes an excellent accompaniment, perfect for soaking up any remaining broth.

Seasonal Adaptations

This versatile soup can be adjusted throughout the year to incorporate seasonal produce. In spring, add tender baby spinach and fresh peas for brightness. Summer versions benefit from corn kernels and thinly sliced zucchini. Fall calls for mushrooms and shredded cabbage, while winter versions can include heartier additions like thinly sliced carrots and daikon radish. Regardless of the season, keep the additions delicate to maintain the soup's refined character.

Make-Ahead Options

Wonton soup components can be prepared separately in advance for quick assembly later. The filling can be mixed and refrigerated up to 24 hours before use. Assembled uncooked wontons freeze beautifully – arrange them in a single layer on a baking sheet until frozen solid, then transfer to freezer bags where they'll keep for up to three months. Cook frozen wontons directly in the simmering broth, adding 2-3 extra minutes to the cooking time.

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Thoughtful Garnishes

Elevate your wonton soup's presentation with thoughtful garnishes that add both visual appeal and flavor complexity. Besides the traditional green onions, consider thin strips of fresh ginger, a few drops of toasted sesame oil, a sprinkle of sesame seeds, or some microgreens. For those who enjoy heat, a small dish of chili oil on the side allows each person to adjust the spice level to their preference.

I've made this wonton soup countless times, and it remains one of my favorite comfort foods to prepare. There's something deeply satisfying about the process of folding each wonton by hand, knowing that care will translate to flavor in the finished dish. The soup has become my signature dish for welcoming new neighbors or comforting friends going through difficult times. Beyond the delicious taste, there's a meditative quality to making wontons that I've come to cherish – a moment of mindfulness in an otherwise busy day.

Frequently Asked Questions

→ Can I make the wontons ahead of time?

Yes! Assemble the wontons and place them on a baking sheet lined with parchment paper, not touching. Freeze until solid, then transfer to a freezer bag. They'll keep for up to 3 months. Cook directly from frozen, adding 1-2 minutes to the cooking time.

→ I'm having trouble folding the wontons. Any tips?

Start with less filling until you get comfortable with the folding technique. Make sure to moisten the edges well, and don't worry if they're not perfect - they'll still taste delicious! You can also simply fold them in half diagonally for an easier triangle shape.

→ How do I know when the wontons are cooked?

Wontons are done when they float to the surface of the broth and the wrappers become translucent, usually after 4-5 minutes. You can also cut one open to check that the pork is fully cooked with no pink remaining.

→ What else can I add to the soup?

Common additions include mushrooms, water chestnuts, bamboo shoots, corn, or bean sprouts. For protein, you can add thinly sliced chicken, shrimp, or tofu. Drizzle with chili oil or sprinkle with cilantro for extra flavor.

→ Where can I find wonton wrappers?

Wonton wrappers are typically found in the refrigerated section of grocery stores, often near the tofu or produce. They're also available at Asian grocery stores. If you can't find them, you can substitute with gyoza/dumpling wrappers, though they may be slightly thicker.