Wonton Soup Recipe
Savory dumplings filled with ground chicken in a light broth topped with green onion and fried garlic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wontons
Broth
Toppings & Garnish
Method
Wontons
- 1
Prepare filling
In a medium bowl combine ground chicken, finely chopped shrimp (if using), white parts of sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, cornstarch, egg white, salt, and white pepper. Mix gently with chopsticks or a fork until ingredients are evenly incorporated and mixture is slightly tacky, about 30–45 seconds. Chill for 10 minutes if mixture feels too loose.
- 2
Fill wrappers
Place a wonton wrapper on a clean work surface. Lightly moisten the edges with water. Spoon about 1 teaspoon of filling into the center of each wrapper. Fold the wrapper into a triangle by pressing edges to seal, removing any air. For a traditional shape, bring the two opposite corners together and seal with a dab of water to form a little purse. Repeat until all wrappers and filling are used (about 28–30 wontons). Keep finished wontons on a lightly floured tray so they don't stick.
- 3
Storage note
If not cooking immediately, place wontons on a baking sheet in a single layer, cover lightly with plastic wrap and chill up to 2 hours, or freeze on the sheet until firm then transfer to a bag for up to 1 month.
Broth
- 4
- 5
Season broth
Reduce heat to low and simmer for 8–10 minutes to infuse the ginger and garlic. Remove and discard ginger slices and garlic if you prefer a clearer broth. Stir in light soy sauce, salt, and white pepper. Keep broth at a gentle simmer while you cook the wontons.
Assemble & Finish
- 6
Cook wontons
Bring the broth to a gentle boil. Carefully add wontons in batches (do not crowd the pot). Stir gently once to prevent sticking. Wontons will float and the filling will be opaque when done, about 4–5 minutes for fresh wontons, 6–8 minutes for frozen.
- 7
Plate
Using a slotted spoon, transfer 5–6 wontons to each serving bowl. Ladle 1 to 1 1/4 cups of hot broth over the wontons.
- 8
Garnish and finish
Drizzle about 1/8 teaspoon sesame oil and 1 teaspoon soy sauce over each bowl (adjust to taste). Sprinkle sliced green onion greens and 1 tablespoon fried garlic per bowl. Finish with a pinch of white pepper to taste.