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Wonton Soup Recipe

Name: Panda Cuisines Wonton Soup Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cups ground pork (or ground chicken/tofu); 0.5 cups shrimp, finely chopped (optional); 3 tbsp green onions, finely sliced; 1 tsp fresh ginger, grated; 1 clove garlic, minced; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp Shaoxing wine (or dry sherry, optional); 1 tsp cornstarch; 0.25 tsp white pepper (or black), ground; 0.5 tsp salt; 30 pieces wonton wrappers (square); 0.25 cups water (for sealing wrappers); 6 cups low-sodium chicken broth; 2 cups water; 3 slices fresh ginger, sliced (for broth); 1 clove garlic clove, smashed (for broth); 2 pieces dried shiitake mushrooms (optional), rinsed; 1 tbsp soy sauce; 1 tsp rice vinegar (optional); 1 tsp sesame oil; 0.5 tsp salt; 0.25 tsp white pepper; 2 cups baby bok choy (or spinach), halved or leaves separated; 2 tbsp green onions, thinly sliced; 2 tbsp fresh cilantro leaves (optional); 1 tsp light soy or chili oil (for serving)

Inspired by Panda Cuisine

Time45m

Serves4

Make Wonton Soup Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Wonton Filling

1 cups ground pork (or ground chicken/tofu)

1/2 cups shrimp, finely chopped (optional)

3 tbsp green onions, finely sliced

1 tsp Fresh ginger, grated

1 clove Garlic, minced

1 tbsp Aged soy sauce

1 tsp Toasted sesame oil

1 tsp Shaoxing wine (or dry sherry, optional)

1 tsp Cornstarch

1/4 tsp white pepper (or black), ground

1/2 tsp Celtic sea salt

30 pieces wonton wrappers (square)

1/4 cups water (for sealing wrappers)

Broth & Soup Components

6 cups low-sodium chicken broth

2 cups water

3 slices fresh ginger, sliced (for broth)

1 clove garlic clove, smashed (for broth)

2 pieces dried shiitake mushrooms (optional), rinsed

1 tbsp Aged soy sauce

1 tsp rice vinegar (optional)

1 tsp Toasted sesame oil

1/2 tsp Celtic sea salt

1/4 tsp White pepper

Garnishes & Finishes

2 cups baby bok choy (or spinach), halved or leaves separated

2 tbsp green onions, thinly sliced

2 tbsp fresh cilantro leaves (optional)

1 tsp light soy or chili oil (for serving)

Method

Wonton Filling

Prepare filling

In a medium bowl combine ground pork (or chosen protein), chopped shrimp (if using), finely sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine (if using), cornstarch, white pepper and salt. Mix until just combined—do not overwork; the mixture should be tacky. Taste a small amount by briefly cooking a teaspoon in a skillet and adjust seasoning if necessary.

Seal wontons

Set out wonton wrappers and a small bowl of water. Place about 1 teaspoon (≈5–7 g) of filling in the center of each wrapper. Dip your finger into the water and lightly moisten the edges of the wrapper. Fold the wrapper in half to form a triangle, pressing out air and sealing the edges. Bring the two opposite corners together and press to seal (traditional purse shape) or leave as triangles—ensure seals are tight. Place finished wontons on a lightly floured tray to prevent sticking. Repeat until all filling or wrappers are used (about 30 wontons).

Broth & Soup Assembly

Make the broth

In a large pot (4–6 qt) add chicken broth, 2 cups water, sliced ginger, smashed garlic clove and dried shiitake mushrooms (if using). Bring to a gentle simmer over medium heat. Lower heat to maintain a gentle simmer for 10 minutes to infuse flavors. Remove and discard the ginger slices and garlic if desired, or leave for extra flavor. Stir in soy sauce, rice vinegar (if using), sesame oil, salt and white pepper. Taste and adjust seasoning for salt and acidity.

Cook greens

Add baby bok choy (or spinach) to the simmering broth and cook for 1–2 minutes until just tender and bright green. Remove with a slotted spoon and divide between serving bowls.

Cook wontons

Increase heat to bring the broth to a gentle boil. Carefully drop wontons into the simmering broth in batches to avoid overcrowding (6–8 at a time). Stir gently to prevent sticking. Wontons will float and the filling will be cooked through in 3–5 minutes depending on size—cook until wrappers are tender and filling registers 70–75°C (160–167°F) if using a thermometer. Remove cooked wontons with a slotted spoon and place into serving bowls with the greens. Repeat with remaining wontons.

Finish soup

Once all wontons are cooked and in bowls, give the broth one last taste and adjust seasoning (salt, soy) as needed. Ladle hot broth over the wontons and greens in each bowl. Drizzle a small amount of sesame oil or chili oil over each bowl if desired.

Garnish & Serve

Top each bowl with sliced green onions and cilantro leaves. Serve immediately while hot. Offer additional soy sauce, chili oil, or vinegar on the side.