wonton soup recipe

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)

sesame oil

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)

This easy recipe from Delish.com makes for some quick and delicious homemade wontons.

Wonton Soup

pork

soy sauce

Chives,

tsp. rice wine vinegar

cornstarch

grated ginger

garlic

red pepper flakes

square wonton wrappers

water

chicken broth

ginger

tbsp. Sliced green onions,

I tried this to the letter the first time (it was good!) and the second, I altered it to my specific tastes and I am super pleased with it! 

For the broth I used mushroom broth and a small box of chicken bone broth. 

I halved the ginger and tripled the garlic, cause I love it. Lol 

I also added Wood Ear mushrooms to it, they are my favorite from hot pot soups. 

Thanks for the recipe, it really helped me to find a place to start!

Very nice recipe, but portions and instructions should be tweaked. First Louise’s tip is great! Also DOUBLE the broth like I did. 
Definitely a recipe I will keep and remake!

Great recipe! Used up whole pack of wonton wrappers (30 pieces) I added extra cup of stock and 2 cups water as I didn’t think would be enough broth. Added baby carrots and Bok Choy. Really happy with results. Only filled 1/2 teaspoon of pork mixture, next time will fill more.

My kid made it. It was awesome!! Definitely recommend

very beautiful and soothing and delighted recipe!

Awesome !! The whole family loved it. When the leftovers were reheated the next day the husband and kids didn't want to share.
Make this recipe as it is written !!

I made this last night, it was terrific. I cheated a little and used frozen potstickers. Also, I did not remove the garlic and ginger, it added a nice bright flavor. I added baby bok choy.

I made these to the letter on the filling , but added a few more ingredients and accidentally added a tsp of red pepper flakes , instead of 1/2 tsp, but they came out great! Just the right spice for me. Also added spinach, mushrooms, and more white wine vinegar to broth. Plus cilantro and chives!

Delicious and so quick and easy if you have on hand a few items from fresh groceries and pantry.  Make the wontons the day before using and either refrigerate or freeze.  Add a couple of minutes to cooking time if you freeze wontons.  So so good! Gin Bell

https://streaming.hearstdigitalstudios.com/manual_upload/580e55e6bbddbd308fd944b3/mp4/Wonton_Nachos_FINAL_1477335001_4000_hd_v3.mp4

Wonton Nachos Are The Most Unexpectedly Awesome Game-Day Snack!

This wonton soup is the perfect, quick weeknight dinner. Even though it comes together in just 30 minutes, it tastes out of this world and is so satisfying.

Wonton Soup Recipe

oz low-sodium chicken broth

wontons

oz shiitake mushrooms

baby bok choy

tbsp sesame oil

tbsp low-sodium soy sauce

green onion

Boil Water

Combine the water and chicken broth with fresh pressed garlic. Bring it to a boil.

Add Wontons

Toss Bok Choy

Add Mushrooms

Add in sliced shiitake mushrooms. Turn the heat to medium-high and let the soup simmer for about 15 minutes or until the wontons float to the top.

Add Sauce

Add in the soy sauce and sesame oil. Remove from heat.

Garnish

Garnish with green onions and serve right away. Enjoy!

This homemade wonton soup is better than Chinese takeout and so easy to make! Enjoy the comforting flavors of tender wontons, vegetables, and warm broth seasoned with classic Chinese flavors of ginger, soy sauce, sesame oil, and garlic.

garlic, (minced)

shiitake mushrooms (chopped (optional))

ginger, (minced)

chicken broth, (or any broth)

baby bok choy, (halved)

green onions, (sliced)

In a large pot over medium high heat add the sesame oil, garlic, mushrooms and ginger.  Saute for about 2-3 minutes or until tender.

Add in the chicken broth and bring to a boil.  Reduce heat and add in the bok choy and let simmer for about 5 minutes.  Add in the wontons.  Continue to simmer for another 3-4 minutes and wontons are heated throughout.

Add in soy sauce and green onions and serve.

This classic pork and shrimp wonton soup is cozy, comforting, and absolutely delicious. For additional tips and tricks, including freezing instructions, please read through the blog post, above.

shrimp

pork ((with some fat to it))

garlic (, minced)

thinly-sliced scallions

Shaoxing rice wine

sugar

salt

white pepper

wonton skins

scallions (, halved)

ginger (,

garlic (, crushed)

kosher salt and ground white pepper

baby spinach leaves (, torn)

Finely mince raw shrimp until they are almost the consistency of a paste. Mix shrimp in a large bowl with ground pork, garlic, ginger, scallions, soy sauce, Shaoxing rice wine, sesame oil, sugar, salt, and pepper. Combine using a fork or mixing chopsticks until the filling is fairly smooth and paste-like.

Cook about a teaspoon of filling in a skillet on the stove until cooked through. Taste the cooked filling for seasonings and adjust salt and pepper in the raw mixture accordingly.

Make the Wontons

Working 4 at a time, place a teaspoonful of filling onto the center of each wonton wrapper. (As you're working, keep the stack of wonton wrappers and the wontons you've folded covered with a damp towel so they don't dry out.)

Use your finger or a pastry brush to dampen the top and right edges of the wrapper with water. Fold the bottom left corner over the filling to meet the top right corner, forming a triangle.&nbsp;Press around the filling to remove any trapped air from the folded wonton.

Use your thumbs to gently cinch the wrapper around the filling at the bottom of the wrapper. This will pull the left and right "arms" of the triangle downward.

Dampen the right arm with water and pass it under the left arm, gently pressing in the middle to seal.

To Fill and Fold

In a large pot, combine chicken broth, scallions, ginger, garlic, rice wine, sesame oil, and soy sauce. Bring to a boil, reduce heat, and simmer for 15 minutes. Strain and discard solids. Season to taste with salt and white pepper.&nbsp;

Make the Broth

Bring a large pot of water to a boil. Add the wontons to the pot in batches, gently stirring so they don't stick to the bottom, and being sure not to crowd them (they need to have enough room to float; I usually cook about 10 at a time).

Simmer for 2-3 minutes, until the wrappers are transparent and the wontons float in the water. The internal temperature of the filling should be 160 degrees F.

Simmer the Wontons

Place wontons in soup bowls with a few torn baby spinach leaves, if desired. Ladle hot broth over the wontons. Let stand for 2-3 minutes so the spinach leaves wilt. Garnish with sliced scallions and serve.

To Serve

I was pleasantly surprised by this recipe. It was very easy to make and the flavours were nicely layered. Would totally make this recipe again. Thanks for posting it

One of my favorite soups. It's become a staple, even though I use premade dumplings 😏. The broth is the best!

Love just making the broth when I’m sick! Husband requests this often and so easy to make.

I made these yesterday and I have to say that it’s the best wonton stop we’ve ever had. The broth is so flavorful and tastes just like the restaurant. You’re right that it takes a while to fold the wontons but girl.... worth it! I froze some so we can have as easy as takeout soup whenever this winter.

This was my weekend cooking project today and it came delish! I’ve never tried making my own wontons and the post made it easy. I don’t think my folding was as pretty as yours but I’ll learn with practice. Love the Chinese food theme you’re doing this month!

Wow, you’ve put s lot of work into showing us how to make this soup with the wontons. Breaking it down into these simple steps makes it much less intimidating. 
I will definitely try it. 
Thank you

https://mediavine-res.cloudinary.com/video/upload/t_original/v1546553662/ukyqxpfxtsq5yov0wyp0.mp4

Learn how to make classic pork and shrimp wonton soup at home, with this recipe and tutorial. From filling and folding the wontons to making an aromatic broth, you'll find all the tips and tricks you need for restaurant-quality wonton soup that will wow your family and friends.

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