Wonton Soup Recipe
Make Wonton Soup Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wonton wrappers & filling
Broth & soup components
Method
Wonton wrappers & filling
- 1
Prepare filling
In a medium bowl combine ground pork, chopped shrimp, finely sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, rice wine, kosher salt, pepper and cornstarch. Mix thoroughly until the mixture is sticky and well integrated (about 1–2 minutes). Taste a small bit by quickly pan searing a tiny pinch if desired, and adjust seasoning.
- 2
Assemble wontons
Set a small bowl of cold water nearby. Place a wonton wrapper on a clean work surface with one corner pointing toward you (diamond shape). Spoon about 1 to 1 1/2 teaspoons of filling into the center. Dip your finger in the cold water and moisten the two adjacent edges of the wrapper. Fold the wrapper over to form a triangle, pressing out air and sealing edges firmly. For a classic pouch: bring the two bottom corners of the triangle together, dab one corner with water and press to seal, forming a small purse. Repeat with remaining filling and wrappers, keeping finished wontons covered with a damp towel to prevent drying.
Broth & soup components
- 3
Make the broth
In a large pot over medium heat add chicken broth, water, smashed garlic cloves and sliced ginger. Bring the mixture to a gentle simmer and let it cook uncovered for 10 minutes to infuse the flavors. Taste the broth and stir in 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon salt and 1/4 teaspoon white pepper (if using). Keep the broth at a gentle simmer — not a rolling boil — so wontons cook gently.
- 4
Cook wontons
Carefully add the assembled wontons in batches to the simmering broth, avoiding overcrowding (about 8–12 at a time depending on pot size). Stir gently so they don’t stick to the bottom. Cook for 4–5 minutes, or until wrappers are translucent and filling is cooked through (internal temperature for pork should be 160°F / 71°C). Remove cooked wontons with a slotted spoon and transfer to serving bowls; keep broth simmering between batches.
- 5
Finish the soup
After all wontons are cooked and portioned into bowls, taste the broth and adjust seasoning with additional salt or soy sauce if needed. Add sliced baby spinach or napa cabbage to the simmering broth and cook just until wilted (about 30–60 seconds). Divide the hot broth and wilted greens among the bowls with wontons. Drizzle each bowl with a few drops of sesame oil and optional chili oil. Garnish with thinly sliced green onions and cilantro.
- 6
Serve
Serve the wonton soup hot. Offer extra soy sauce, chili oil, or vinegar on the side. Leftover wontons can be chilled (unbrowned) and frozen in a single layer on a tray, then transferred to a bag; cook from frozen adding a couple minutes to simmer time.
