Name: Wonton Soup Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1/2 pound ground pork; 2 scallions, thinly sliced; 2 cloves garlic, minced; 1 teaspoon minced fresh ginger; 2 teaspoons soy sauce; 1 1/2 teaspoons rice vinegar; 1 teaspoon cornstarch; 1/2 teaspoon toasted sesame oil; 1/4 teaspoon white pepper or black pepper; 12 ounce package wonton wrappers; 10 cups unsalted chicken stock; 1 inch piece fresh ginger, thinly sliced; 6 whole cloves garlic, peeled; 4 scallions; 2 tablespoons soy sauce; 2 teaspoons kosher salt; Pinch of white pepper; Thinly sliced scallions to serve

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Introduction

Wonton soup is a comforting, flavorful dish featuring delicate pork-filled dumplings in a savory broth. This recipe guides you through making tender wontons from scratch and a simple, aromatic chicken broth that brings it all together perfectly.

A white bowl filled with clear broth containing three light beige dumplings floating near the top, each dumpling showing soft, detailed folds and some green scallion slices on top; bright green leafy vegetables with visible veins sit on the left side, partially submerged; thin, light yellow noodles are gathered at the bottom layer; green scallion pieces float on the broth surface; a white ceramic soup spoon scoops one dumpling, resting in the bowl near the top center; the bowl is placed on a white marbled surface with wooden chopsticks in the background photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 pound ground pork
2 scallions, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger
2 teaspoons soy sauce
1 1/2 teaspoons rice vinegar
1 teaspoon cornstarch
1/2 teaspoon toasted sesame oil
1/4 teaspoon white pepper or black pepper
12 ounce package wonton wrappers
10 cups unsalted chicken stock
1 inch piece fresh ginger, thinly sliced
6 whole cloves garlic, peeled
4 scallions
2 tablespoons soy sauce
2 teaspoons kosher salt
Pinch of white pepper
Thinly sliced scallions, to serve

Instructions

Step 1: In a medium bowl, mix ground pork, sliced scallions, minced garlic, minced ginger, soy sauce, rice vinegar, cornstarch, toasted sesame oil, and white pepper until well combined.
Step 2: Place a wonton wrapper on a clean surface. Spoon 1 teaspoon of the filling into the center.
Step 3: Dip your fingertip in water and run it along the edges of the wrapper. Fold one point over the filling to form a triangle, pressing the edges to seal and remove any air.
Step 4: Make a small indentation at the bottom of the triangle. Wet the bottom two corners with water, pinch them together, and press firmly to secure, creating a traditional wonton shape.
Step 5: Repeat with the remaining filling and wrappers. Place finished wontons on a tray covered with a clean kitchen towel to prevent them from drying out.
Step 6: In a large pot over medium heat, combine chicken stock, sliced ginger, whole garlic cloves, scallions, soy sauce, kosher salt, and white pepper. Bring to a boil, then cover, reduce heat to low, and simmer for 10 minutes.
Step 7: Strain out the solids from the broth and keep it warm.
Step 8: Bring a large pot of water to a boil. Add a handful of wontons (enough for serving) and boil for about 4 minutes until they float to the surface.
Step 9: Remove wontons with a slotted spoon and place them into serving bowls. Ladle hot broth over the wontons and garnish with thinly sliced scallions. Serve immediately.

Tips & Variations

For extra flavor, try adding a splash of toasted sesame oil to the broth before serving.
Vegetarian option: replace pork with finely chopped mushrooms and tofu seasoned with soy sauce and ginger.
Seal wontons well to prevent filling from leaking out during boiling.
Use freshly made or store-bought wonton wrappers as per convenience.

Storage

Store cooked wontons and broth separately in airtight containers in the refrigerator for up to 2 days. Reheat broth gently on the stove and add wontons just before serving to prevent overcooking and sogginess.

How to Serve

A bowl of clear broth noodle soup with three light-colored wontons floating near the center, the wontons showing soft, folded dough with some minced filling visible inside. A cluster of bright green leafy vegetables rests on the left side, partially submerged. Thin, pale yellow noodles curl at the bottom of the bowl. Small rounds and slices of fresh green onions are scattered on top, adding pops of green. A white ceramic spoon holds one wonton above the broth near the top of the bowl. The bowl sits on a white marbled surface with wooden chopsticks resting diagonally in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze wontons before cooking?

Yes, freeze assembled wontons on a tray until solid, then transfer to a freezer bag. Cook them straight from frozen by adding a minute or two to the boiling time.

What can I use if I don’t have chicken stock?

You can substitute with vegetable stock or water, but the soup will be less rich in flavor. For best results, use a good-quality chicken stock.