wonton soup

This quick and easy wonton soup is super simple, loaded with veggies and takes under 15 minutes to make thanks to the frozen wontons.

Easy Wonton Soup

chicken broth low sodium

1- inch piece fresh ginger (sliced thin)

minced garlic

mini frozen wontons (I love the Chicken Cilantro one’s from Trader Joe’s)

mushrooms

baby bok choy (halved lengthwise and halved)

soy sauce

sesame oil

scallions (sliced green parts only for garnish)

Bring chicken broth to a boil in a large pot.

Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.

Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.

Stir in soy sauce and sesame oil.

Divide soup in four bowls. Garnish with fresh scallions.

This quick and easy wonton soup is super simple, loaded with veggies and takes under 15 minutes to make thanks to the frozen wontons.


PRINT FULL RECIPE https://www.skinnytaste.com/wonton-soup/

Easy (15 Minute) Wonton Soup Recipe

This simple wonton soup recipe is so delicious and easy to follow. The wontons can be frozen, boiled and added to stock to make wonton soup any time of day.

Simple Wonton Soup

baby bok choy

pork ((225 grams))

white pepper

salt

Shaoxing wine

wonton wrappers

chicken stock ((about 1.5 liters))

scallion ((chopped))

Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.

Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.

In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.

Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.

Hold the bottom two corners of the little rectangle you just made (the side where the filling is) and bring the two corners together. You can use a bit of water to make sure they stick. And that's it!

At this point, you can cook (boil) and taste a couple of wontons and adjust the seasoning of your filling to taste––you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking.

Once you're happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper, and make sure they are not touching (this will prevent sticking).

If you'd like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to freezer bags once they’re frozen. They’ll keep for a couple of months in the freezer, and be ready for wonton soup whenever you want it.

To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame oil and white pepper and salt to taste.

Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. Once they're floating, boil them for another 1-2 minutes. Take care not to overcook them – mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.

Pour the soup over the wontons and garnish with scallions. Serve!

Meat filled wontons swim in a clear, but intensely flavored broth enhanced with ginger, soy, sesame, and garlic.

Homemade Wonton Soup

pork

green onions

ginger

cornstarch

chicken broth

garlic (whole)

ginger (approx. 1/4")

green onions (sliced)

In a large bowl combine all filling ingredients.

Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges and fold in half to create a triangle. Moisten the two longer tips and bring together. Press together.

Dip the bottom in flour and place on a parchment lined pan. Repeat with remaining wontons.

Wontons

Bring all broth ingredients to a boil. Simmer 10 mintues.

Remove garlic and ginger and discard.

Add in wontons simmer 4-6 minutes or until pork is cooked through. Serve immediately.

Soup

Recipe VIDEO above. Homemade wontons are amazing! No fillers, just real ingredients in the filling. Terrific standby freezer meal!

Wonton Soup

60 wonton wrappers ((Note 1))

shallots / green onions (, finely chopped (5 tbsp))

tbsp light soy sauce ((Note 2))

Chinese cooking wine ((Shaoxing wine) (Note 3))

tsp salt

tbsp sesame oil, toasted ((Note 4))

chicken broth ((Note 5))

garlic (, smashed (6))

1½ tbsp light soy sauce ((Note 2))

tsp sugar ((any))

1½ tbsp chinese cooking wine ((Note 3))

scallions (, finely chopped)

Bok choy (, quartered,

Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth - about 20 mashes. Don't turn the prawn into a complete paste, small chunks are good.

Wontons:

Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack for freezing).

Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in batches of 5 if starting out, up to 15 or 20 if confident. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal.

Place wrapped wontons into a container with a lid as you work (so they don't dry out).

Wrapping (See photos and video):

To cook: bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls. Ladle over broth.

To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes. IMPORTANT: Do not freeze if you made this with defrosted frozen prawns. (Note 11)

Cooking/Freezing:

Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/shallots if leftover from Wonton filling.&nbsp;

Place lid on, bring to simmer then reduce to medium high and simmer for 5 - 10 minutes to allow the flavours to infuse. Pick garlic and ginger out before using.

If using vegetables, blanch in the soup broth and place in serving bowl.

Broth:

Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked wontons and blanched vegetables.

Ladle over soup. Serve!

Assemble Soup:

A classic wonton soup made with Chinese superior stock flavored with chicken, pork, ham, and shrimp. The wontons are stuffed with a mixture of pork and shrimp. The shrimp are brined in a solution of salt and baking soda to make them extra crisp.

Homemade Wonton Soup Recipe

For the Broth:

chicken

pig's trotters,

(3- by 4-inch) square piece of kombu (see note)

shrimp

scallions,

leaves cabbage,

Kosher salt

For the Wontons:

shrimp,

baking soda

sugar

yellow chives, divided (see note)

wonton wrappers (thin variety preferred)

For the Broth: Combine chicken, pork trotters, and ham in a large stockpot and cover with water. Bring to a boil over high heat. Boil for 10 minutes, then dump contents into the sink and liet liquid drain. Clean bones and meat until cold running water, rubbing off any scum or blood clots that may appear and return to the stockpot.

Fill stockpot with cold water until water is about 1 inch above the surface of the bones. Add kombu, dried shrimp (or stockfish), scallion whites, 4-inch knob of sliced ginger, and 4 cabbage leaves. (If using shell-on shrimp for the wontons, add the removed shells to the broth as well). Bring to a boil over high heat, reduce to a bare simmer, and cook, uncovered, until broth is deeply flavorful, about 2 hours. 

Using tongs, discard bones from broth. Strain through a fine mesh strainer into a large saucepan. Defat broth with a ladle if using the same day. Broth can also be transfered to sealed containers, refrigerated overnight, then skimmed the next day, using a spoon to remove the solid fat from the top.

For the Wontons: Place shrimp in a small bowl. Add baking soda, 1 teaspoon salt, and 1/4 cup water and mix with fingers. Set aside for at least 15 minutes and up to 1 day in the refrigerator. Drain when ready.

Meanwhile, combine pork, 2 teaspoons grated fresh ginger, sugar, soy sauce, sesame oil, half of chives, and 1 teaspoon salt in a medium bowl. Mix with fingers until thoroughly combined. To test for seasoning, place a small amount on a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste for seasoning and add more salt as necessary.

Place one wonton wrapper in the center of the cutting board, keeping the rest covered in plastic. Place a 1 tablespoon-sized portion of pork filling in center of wrapper, and top with a single shrimp. Using your finger tip, moisten the wrapper with water around the edge.

Lift two opposite corners up to meet at a point, then use your fingertips to seal the rest of the sides, forming a triangle, and squeezing out as mush as as possible.

Pull the two opposite corners towards each other to form the triangle into a plump folded crescent shape, using a little water to seal the edges. Transfer to a plate and repeat with remaining wontons.

For the Soup: Bring broth to a boil. Add wontons and cabbage and cook until wontons are cooked through, about 3 minutes. Stir in remaining chives and remove from heat. Allow to cool for 1 minute. Serve immediately.

Wonton Soup - easy wonton soup recipe with juicy shrimp wontons in a hearty soup. Learn how to make wonton soup that&#x27;s better than Chinese restaurants.

oz (226 grams) peeled and deveined big shrimp

oz (30 grams) yellow chives

Wonton wrappers

water,

chicken bouillon powder

fish sauce

Rinse the shrimp and pat dry with paper...

Rinse the shrimp and pat dry with paper towels and then cut each shrimp into 3-4 pieces.

Add half of the chopped yellow chives into...

Add half of the chopped yellow chives into the shrimp and marinate with the seasonings for 1 hour.

Place a wonton wrapper on your palm and...

Place a wonton wrapper on your palm and put about 1 teaspoon (about 3-4 pieces of the shrimp) filling in the center of the wonton wrapper.

Dap the corners of the wonton wrapper with...

Dap the corners of the wonton wrapper with water. Fold up and seal to become a triangle shape.

Gather the two corners of the wrapper with...

Gather the two corners of the wrapper with your thumb and index finger on both hands and fold down. pinch in the middle to "seal" the wonton. Make sure the wontons are sealed tight. Repeat until the filling is used up.

Prepare the soup first by bringing the chicken broth...

Prepare the soup first by bringing the chicken broth to boil. Add salt, white pepper, and sesame oil to taste.

Heat up another pot with water. As soon...

Heat up another pot with water. As soon as it boils, drop all wontons into the water. Stirring gently so the wontons don't stick together. Continue to boil until the wontons are completely cooked and float to the top.

Transfer the wontons out with a strainer and...

Transfer the wontons out with a strainer and into the soup and serve immediately.

This Wonton Soup recipe is bursting with fresh flavors and loaded with homemade pork Chinese Dumplings to elevate this classic take out dish to a gourmet level!

Wonton Soup Recipe (with Homemade Dumplings)

chicken stock (or bone broth)

2 inch piece of peeled ginger, cut into large slices

garlic cloves, smashed

soy sauce (or

Chinese cooking wine (or rice wine)

green onions, sliced

Chinese Dumplings

baby bok choy,

Chinese broccoli, sliced into pieces

spinach leaves

green onions,

In a large stock pot, combine chicken stock,...

In a large stock pot, combine chicken stock, ginger, garlic cloves, soy sauce, rice wine, sesame oil and green onions. 

Place lid on the pot and bring to...

Place lid on the pot and bring to a boil and then reduce to a simmer. Let cook for 10-15 minutes. 

While the broth simmers, cook your wontons. Bring...

While the broth simmers, cook your wontons. Bring a large pot of water to a rolling boil. Add the wontons to the pot in batches, about 12 wontons at a time. 

Boil for 3 to 4 minutes, until the...

Boil for 3 to 4 minutes, until the dumplings float to the top and are slightly translucent. Remove with slotted spoon and place straight into serving bowls.

Strain out the chunky garlic and ginger from...

Strain out the chunky garlic and ginger from the broth and discard both. 

If using any optional vegetables (like baby bok...

If using any optional vegetables (like baby bok choy), blanch in the soup broth and place in serving bowl.

Ladle hot broth over the wontons. Let stand...

Ladle hot broth over the wontons. Let stand for 2-3 and garnish with green onions. Serve immediately. 

https://mediavine-res.cloudinary.com/video/upload/vhouglbnrwahf3nfcrgc.mp4

Wonton Soup (with homemade dumplings)

15 Minute Wonton Soup with flavorful lemon ginger broth and a handful of vibrant greens. A fast, easy weeknight dinner!

15 Minute Wonton Soup

leek, white parts,

ginger (the size of ginger paste)

olive oil

10-14 wontons shrimp

salt and lemon juice

kale

garnish options: scallions, cilantro, sesame seeds, chili flakes

In a medium pot, saute the shallot and ginger in oil, over medium heat, until fragrant, about 2 minutes. Add the broth, cover and bring to a boil. Add the wontons and simmer according to directions on the package ( 3-5 minutes- depending on size) They normally float when cooked through.

Taste the broth and add salt and a squeeze of lemon. I like mine quite lemony, but season to your own taste.

Drop in the greens, cooking until wilted. Spinach will take 45 seconds, kale will take longer.

Divide among two bowls and sprinkle with any of the garnishes.

This soup is fantastic. My teen has been sick all week, unable to eat, and this is his tippy-toeing back into eating solid food. It is so soothing and healthy/hydrating, we used veggie broth and extra ginger and lemon for the healing factors, and Trader Joe’s kale / cabbage mix and spinach at the last, for ease. It burst with green flavorfulness and health!  I wish TJs had veggie wontons. 
Thanks for a great quick healthy soup!

Really delicious!  The broth is just so good...  we added nappa cabbage, because I had it around, but any other greens will be delicious for sure. Another keeper!

I made this for dinner today, it was excellent.

Made this last night for a dinner party, I used a bit of Sriracha sauce in the broth itself and didn't put as much salt as my chicken stock had enough, turned out delicious!

Made this last night. Used both shallots &amp; leeks. Also added shiitake mushrooms and a half teaspoon of chili flakes. Delish!

Wonderful. I used Costco pot stickers (that I can't cook without burning) along with  extra ginger and some leftover Vidalia onion. As much as I love lemon, I used sesame oil and soy sauce instead. The brilliance of the bok choy looked beautiful. Thank you so much for such a delicious dish!

ADORE this recipe! It’s fast and delicious. We incorporated the garlic chips from the mushroom soup recipe and added sesame oil.

I am very excited to make this soup. Can you tell me if you think making it with beef broth would be a good taste? I would lean toward the toasted sesame oil instead of lemon.

My Husband rates this a 10,, I think it is delicious  will definitely  make this again.

I have probably made this soup 10 times now. It’s simple to make and so good. Always make a double batch so folks in my house can enjoy it all week. The last  3 times I have made it, I added  some fresh Lemongrass to the Leek and Ginger sauté step and it adds another delicious dimension.

Thank you for sharing this yummy recipe!
It was a hit!!
I will definitely do it again.
Happy husband and happy kids. Yeah!

This turned out delicious, I definitely agree the more lemony the better. I added a bit of toasted sesame oil too. What a fantastic warm meal that I can file away as a “you probably have all of the ingredients on hand” option.

This was delicious!  I used beef stock and added sliced mushrooms &amp; Pad Thai noodles.  My husband said I could make it again!

I always change everything 
So I used 
Miso broth from Trader Joe’s
Added:
Chili flakes to taste
Peas basil and edamame to broth and spun two eggs into it:) also toasted seeds and coconut added top.  And grated lime. The line was killer

https://content.jwplatform.com/videos/EfWwZBzI.mp4

15 Minute Wonton Soup with flavorful Leek & Ginger Broth – loaded up with healthy vibrant greens – a fast and easy weeknight diner! Vegan adaptable!

 15-Minute Wonton Soup Video 

To make your own chicken stock, click here. For some heat, adding Momofuku Chili Crunch to this, I think, would be amazing. We love these frozen dumplings.

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