Wonton Soup

This is seriously a delicious recipe for Wonton Soup – comfort food in a bowl. It’s so easy to make that even my young kids help me when I make this.


I am so glad that after several years, I made this truly tasty Wonton soup again today. It was just perfect for the arctic temperatures we have been having the past few days. I am equally delighted that even my kids enjoyed this and hubby especially loved it with rice. I tried it with rice the second time around and I fully understood now why he wanted to eat it this way. The rice soaks up the delicious broth and is so perfect to eat with the delicious wontons. Perhaps we will try it with some noodles next time. Hope this winter you will enjoy this comforting and flavorful soup. It will surely warm you up and make you feel so refreshingly good!

You can make the wonton soup on its own without any added ingredients (see photo below). But if you wish to make it more substantial, add extra noodles or vegetables or eat it with rice! Enjoy!

Click on the icon below for printing. Choose the image box and check “remove images” for easy printing.

Print Friendly, PDF & Email

Ingredients

1 pound ground Pork
1 Tablespoon Oyster Sauce
1 teaspoon ground Black Pepper
3-4 Green Onions/ Scallions (roughly 3 Tablespoons), finely chopped
1 Tablespoon Rice Wine or dry Sherry
1 Tablespoon Soy Sauce
1 teaspoon freshly grated Ginger*
1 teaspoon Sugar
1 lightly beaten Egg
Salt, to taste (optional)*
8-10 cups Chicken Broth
1 pack Wonton wrappers
A bowl of cold water*
Vegetables: some carrots, cabbage, broccoli, (optional)
Extra soy sauce or fish sauce, for seasoning
A few drops of Sesame Oil

*Do not substitute with ground Ginger as this is what really makes the filling delicious.

*Hubby and I think there’s no need for extra salt because of the soy sauce and oyster sauce but feel free to add a little, if you wish to.

*Use for sealing the wrappers.

Procedure

Mix the pork, oyster sauce, pepper, scallions, rice wine or sherry, soy sauce. fresh ginger, sugar, egg and salt (if using) in a bowl. Use your hands to mix everything evenly.

Place a heaping teaspoonful of the meat mixture in the middle of the wonton wrapper.

Using cold water, dampen all four sides of the wrapper. Pull all the corners of the wonton wrapper towards the middle and then press firmly until they stick together and are sealed properly.  Set aside.

There are other ways of shaping the wontons as you can see in the photo. Feel free to be creative.

Cook the wontons separately first. This will prevent it from making the broth cloudy as some wontons are covered with extra flour. Bring enough water to a boil. Once boiling reduce the heat to a simmer, drop the wontons in batches and cook for about 4-5 minutes or until they float. (note: they are cooked when they start floating). Remove the wontons using a slotted spoon or simply drain.

Bring the chicken broth to a boil (I boil the water and chicken broth at the same time but in separate pans to save some time). Add the veggies and cook until they are tender. Season the broth with a little soy sauce or even fish sauce to add/improve flavor. Add the wontons and let cook just until heated through. Turn off the heat and then  add a few drops of sesame oil (eyeball it!) to give it that nutty yummy sesame taste. Ladle into bowls and serve immediately,
with rice if preferred.

If you wish to print the recipe, there’s a print-friendly icon at the end of the post. Click on the “remove images box” for easy and convenient printing.

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook too where you can get more recipes and updates. Thanks and happy browsing!

27 Comments

  1. Anonymous
    February 11, 2015 / 3:57 pm

    I want to make this with ground beef. Any idea if it would taste right with the beef, and how do i know if the meat is cooked?

    • February 13, 2015 / 4:32 pm

      It's the same as the pork I can imagine but I haven't tried the beef version myself. If you do, please let us know. Thanks.

    • February 18, 2018 / 7:10 pm

      Hi…just saw your comment and thought I might be able to help….as for the meat….rule of thumb….use all your favorite spices….if celery salt…isn’t one of them use it…it adds just the write zing…..you never cook the meat when making wontons….it’s a flavour thing the meat must absorb into the noodle and In turn the starch will thicken the inside of your wonton ….now because the wrappers are so thin and theirs such a small amount of meat that I won’t take long at all…usually with this kinda noodle…you put it in the boiling…it sinks….when it floats it’s cooked to the aldente state…which works out to be 8 mins….if you like it slofter…go to 10 mins
      If your making home made soup…you can put them in your broth when it’s half way done….good luck….enjoy!

      • abigail
        Author
        February 19, 2018 / 5:43 am

        Thanks for the tip! That’s helpful for sure. 🙂

    • Kathy
      February 21, 2018 / 7:20 pm

      I mixed pork and beef , added a touch of Apple cider and they are so yummy. Never used oyster sauce before but now I think it will a staple in my kitchen. Great recipe.

      • abigail
        Author
        February 21, 2018 / 8:17 pm

        I am so glad you enjoyed this!! Thanks and I always have oyster sauce in my kitchen as it adds a lot of flavor.

  2. July 24, 2015 / 11:19 am

    When I a was sick as a child, my mom would make Wonton soup. I can not wait to try your version–it sounds like perfect comfort food to me!

    • July 24, 2015 / 8:46 pm

      It's comfort food for me Kristen and hope you like it, too! Thanks!

  3. July 24, 2015 / 11:34 am

    I've never made wontons but am intrigued. Your soup looks delicious and healthy for you.

  4. July 24, 2015 / 1:37 pm

    This looks amazing, my tummy is already rumbling just from looking at the pictures!

  5. July 24, 2015 / 8:30 pm

    Now THIS is how to serve and eat wonton soup! None of that watery, gummy stuff you get at local Chinese restaurants. I will have to make this soon to curb my craving!

  6. Anonymous
    November 23, 2015 / 11:09 pm

    Can't wait to make this for my oldest granddaughter. When she was a little bitty she wanted "one time soup" often. Yours looks and sounds like what we would get from the restaurant. TY for the recipe.

  7. December 19, 2015 / 5:42 pm

    hi! can you mix the pork with prawn as well? thanks

  8. Anonymous
    January 16, 2016 / 9:26 pm

    I just made this with ground chicken for a healthier choice. Excellent recipe. My favorite wonton soup ever! Thank you

    • January 16, 2016 / 10:59 pm

      Thanks for letting us know! So glad you enjoyed it and this is certainly one of my fave recipes on the blog!

  9. Anonymous
    February 14, 2016 / 12:11 am

    Hi! I don't like oyster sauce, can I replace it by soy sauce or something else?

    Thank you!

    • February 14, 2016 / 12:48 am

      Soy sauce is already included so if you wish you can just increase the amount to taste.

  10. July 23, 2016 / 12:49 am

    Soooooo gooooooood. Thanks!

  11. Corinne S
    November 28, 2017 / 7:08 pm

    If I want to freeze some wonton, would you recommend I cook them first?

    • abigail
      Author
      November 29, 2017 / 9:15 am

      You can cook directly after freezing so no need to cook before freezing.

  12. Ann
    April 9, 2018 / 1:13 pm

    I’m making this recipe in double so I can make a quick soup when needed! It is not my first go with it hence the double batch. This is the tastiest and easiest recipe for wonton I’ve ever had! I’m also trying to comment more and have to say this recipe is so tasty and we love different world flavours that I signed up for your emails!

    • abigail
      Author
      April 13, 2018 / 3:04 am

      You totally made my day Ann. Thanks for kindly telling us about this. Please enjoy the rest of the recipes. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *