Hi guys!
Today I’m share the perfect comforting soup recipe with you…. are you ready….?
It’s Wonton Soup!! WOOTWOOT!
I know, I know, I know.. a lot of you requested this recipe and I’m finally sharing it~!!
The weather is perfect for this warm, cozy, comforting and delicious soup.
You can make this same recipe with store bought wontons as well. Just make my easy & simple wonton soup broth and your semi-homamde wonton soup will be ready for you! 🙂
If you want to double, triple or quadruple batches of this wonton recipes, just go ahead and do so! Because you can freeze this wontons! 🙂
Hope you guys give this recipe a try soon! It will warm up not only your body but soul too. 🙂
Enjoy!!
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- 2½ cup chicken stock
- 2½ cup water
- 1 tsp. soy sauce
- 3 garlic cloves, smashed
- 3 to 4⅛-inch thin fresh ginger root slices (approximately 1 oz.)
- 2 green onions, cut in halves
- salt and pepper to taste
- 4 oz. ground pork
- 1 tsp. soy sauce
- 1 tsp. Shaoxing wine (Chinese cooking wine, you can substitute with dry sherry)
- 1 tsp. cornstarch
- ¼ tsp. sugar
- ¼ tsp. sesame oil
- ¼ tsp. ground fresh ginger root
- 1 small garlic clove
- 1 green onion, finely chopped
- small pinch of black or white pepper
- 20 square wonton wrappers
- chopped green onion
- Cilantro leaves
- In a medium/large pot, add all ingredients for the soup. Cover, bring it to boil, reduce heat to low and simmer for 10 to 15 minutes. Turn off heat and let all the flavor come together. Meanwhile, let’s make wontons!
- In a mixing bowl, combine all ingredients for the wonton filling and mix well with a spoon until cornstarch incorporated with other wet ingredients.
- Take a wonton wrapper on your left hand(if you are right handed) and paint edges of square lightly with cold water using your finger tip. Put ½ teaspoon of filling in center of wrapper. Fold in half, triangle shape and seal it tightly by pinching edges together with your fingers. Paint one of lower side corners of triangle with water and bring right and left corner together (water painted side down) and press well to make traditional curved wonton shape. Place wontons1 to ½-inch apart on a parchment paper lined baking sheet. Repeat until you finish with wonton filling and rappers.
- When your wontons are ready, discard solid ingredients from soup base and bring it to boil.
- Carefully add wontons and cook for 10 to 15 minutes. Wontons will be fully cooked in 3 minutes, but cook it longer so all flavor from wontons will melt in to soup. Taste and add salt and pepper to your taste at this point.
- Transfer to a serving bowl, garnish with green onion, cilantro and pepper to your taste.
Enjoy!
83 comments
Is there any other meat I can substitute for pork. I don’t eat pork or shellfish.
You can use chicken, it would work as amazing! 😀
In the photos, there is a green colored ingredient in the wonton filling but nothing green listed in the ingredient list for the filling… could you clarify? thanks!
It’s chopped green onion! Thank you for telling me, it was missing at the ingredients list!!
Chopped green onion
You could sub chicken if you wanted, or you could buy frozen kreplach in the freezer section that are kosher (if that’s the reason for avoiding). Good luck.
I made this tonight and it was so so yummy! First Asian dish I’ve ever made at home and it was a success! Can’t wait to try some of your other recipes.
WOW First Asian dish try and I’m so happy it’s a success!! Wheee!! I’m so happy to hear that!! Keep on cooking Kara!! 😀
I love your cutesy red pot — where did you get this?
I actually found a Marshall’s! 🙂 They had only that one, and I just fell in love so had to get it!
I see your sugar was brown, my sugar is white..what is the difference in those sugars?..thank you
The sugar I’m using is organic raw sugar. 🙂 You can use regular white sugar it will be still as delicious!
It’s impressively easy to make and tastes really good. Bravo!
WOOTWOOT~!! Bravo!!! 😀
I added thin sliced carrot and chopped broccoli for a couple of minutes of cooking before serving! This is one of the most amazing recipe’s for wonton soup and is oh so delicious! Easy to prepare and takes less than half hour of prep and cook time. Will be sharing this simple recipe with my friends and family, so thank you for making it available for all to enjoy!
shhhhhh your comment made a huge smile on my face David!! 🙂 It means huge to me, thank you!! You just motivated me!!!
Hi how long would I be able to keep the soup in the fridge if i want to make a batch for lunches during the week?
Thanks
Unto 3 to 5 days. 🙂
I’m wanting to learn how to make more Asian dishes. What a great tutorial and recipe! New follower here. Thanks.
YAY! Welcome to Asian at Home! 😀
Could you post a war wonton recipe.
You can add anything that you want into this recipe not make wor wonton soup! 🙂 Shrimp, chicken strips, char siu, and any veg you like!
Do you know the nutritional value of this soup? I made it and it is yummy. Just wondering how much bad fat versus good fat there is…
There is not a lot of fats in this recipe- the natural fat from pork (but only 4 oz. of it for 20 wontons), sesame oil (Sesame oil is actually very good for you) and a very small amount from chicken stock. So I actually consider this repose is pretty healthy. 🙂
So good, thank you for sharing!
My pleasure!!
You’re amazing, tell hubby he’s one seriously lucky dude lol. I cooked the soup two days in a row now and everyone loves it even my 3 year old. Thanks Seonkyoung..
Thank you J, I’m also lucky to have him in my life too. 🙂 I’m so happy to hear that you and your family loved the wonton soup! 😀
My husband LOVED this soup, which is saying a lot because he usually hates every new recipe I try! Lol it’s so easy to make. I used ground turkey instead of pork. For those wondering the nutritonal content, eating 6 wontons with ground turkey and broth is only 184 calories and an amazing 12 grams of protein! So it’s very good for you!
I’m so happy to hear that Amy!!! ? *Happy Dancing* I love turkey or chicken with shrimp too, the versions you can make with this recipe is endless! 😀 Thank you for counting the calories and protein!! Hope that helps more readers here!!
Thank you for sharing your recipe; it was delicious. My 11 year old helped with this recipe – it’s his favorite soup. While our wontons DID NOT look exactly like yours (we boiled them for too long as we were playing a card game) we didn’t care. This soup was absolutely delicious!
The serving size is accurate. We doubled the broth and had 7 wontons each for a meal. The broth does require a tiny bit more salt but we allowed each person to season to taste so, in our opinion, the broth is perfect as is.
Looking forward to trying the other recipes on your site. I do a lot of prepping and freezing so meals are quick at the end of the day. We have vacuum-sealed wontons to use at a later date; I’ll provide feedback on how those turned out for other readers. I anticipate they will be fabulous based on tonight’s meal. 🙂
Hi Regena! I’m so glad you gave a try! How cute your little 11 year old helped you making it! 😀 I always freeze my wontons when I make them(because I make a large batch at once), they freeze really well, but I’ve never tried vacuum-seal. So please let us know how they did! 🙂
So you make the wontons as shown in the video but instead of putting them in to the soup you freeze them? When you are using your frozen wontons do you just put the frozen wontons into the boiling broth or do you defrost them first?
Hi there,
Would it work to add some sliced chilli and sliced lemon to the broth also?
I Seonkyong
Will grilled sesame oïl will do the same
Thanks
I made this recipe tonight and I want to thank you for posting such an awesome recipe. The detailed step-by-step instructions made the recipe foolproof.
Hubby said this one’s a “keeper.” That’s a high compliment from him. 🙂
Awwwww You are so sweet Bev!! Thank you!! I’m glad my recipe was helpful, that’s why I’m here! 😀 You did amazing job, Your hubby is a lucky man!!
Thank you for your answer Seonkyong
It’s my pleasure! 🙂
Do you do anything to the wontons before freezing? Or just single layer on cookie sheet then toss in a bag? Can you deep fry these wontons too? Making tonight:)
Nop, just freeze as you know how, seems like you know exact the way I do! 🙂
Unfortunately, my wontons did not hold together. I did ‘glue’ the edges with water as you demonstrated. I wondered if there was any advice you could give. I did multiply the recipe, how do I infuse more flavor? Thanks! This is a great video demonstration.
Wonder what type of wrapper you used and how the condition was. There are a lot of wonton wrappers and one type of wrapper call “egg roll/wonton wrapper pastry” doesn’t seal with water very well. Also while you were working on wonton, if the wrapper wasn’t covered with a damp towel to keep it moist, the edge will be dried and hard to seal. You can multiply this recipe as much as you want, if you measure it right- it won’t infuse the flavor. I do it 4 times of this recipe many times. Hope this helps!
So I came across your video on Facebook. I love wonton soup so I decided to watch the video to see if I could make it. I loved the video so much at I watched it twice. Lol.
I love this soup! I made it for dinner tonight and it was a total hit. Everyone loved it. It’s very flavorful and easy to prepare. Thanks for the awesome recipe!
Hi Anna, I’m so glad you enjoyed watching my video so much and gave a try for this wonton soup recipe! Thank you so much for sharing your story, it means a lot to me!! 😀
Me and my daughter made this it was delicious but we had a little problem with the won tons falling apart any thoughts on what we may have wrong?
Did you pat the wonton edges with water as I shown? also it needs to be pressed with your finger tips pretty well to not falling apart. If you freeze it, need to be cook when it’s still frozen, not though out- if so it will also cause being falling apart. Hope this helps!
When I make this, my wontons open up and the filling comes out. What am i doing wrong?
You might didn’t seal the wonton tight enough. Next time, maker sure to seal the end more carefully! Hope this helps!
If I wanted to make more because we have a big family, can I just double the amount for example instead of 2 1/2 cup of chicken stock and water. Could I do 5 cups of each -land add more from the others also? What if I don’t have the Chinese wine or any other wine, what else would I be able to use?
If you want to double this recipe, go ahead and just double up all of the ingredients. If you don’t have any wine to use, you can just add water instead. Hope this helps!
I made this tonight after a friend shared the link on FaceBook. OMG. It was amazing. The broth has so much flavor. A tip to make sure to remove the pot from the heat once you’ve cooked the dumplings for the allotted time. Otherwise they continue to cook and turn to mush. (But I’m still going to eat them). Thanks so much, no more takeout soup for us!
OMG !!! I TRIED THIS RECIPE…..JUST WANTED SOMETHING GOOD AND NICE FOR MYSELF ON MY DAY OFF !!! IT WAS WONDERFUL. RECIPE WAS VERY EASY TO FOLLOW, INGREDIENTS WERE EASY TO FIND, AND IT CAME OUT VERY DELICIOUS. THE ONLY DIFFERENT THING I DID WAS TO USE GROUND CHICKEN INSTEAD OF GROUND PORK. I POSTED MY STEPS ON FACEBOOK, AND TOOK SOME TO WORK TO ONE OF MY PATIENTS, AND MY COMPUTER WORKER….EVERYONE LOVED IT !! THANK YOU….NOW I’M SCANNING YOUR PAGE AND SITE FOR MORE COOL RECIPES. SMILING
Hi i want to try this, but my brother bought a molo wrapper instead of a wonton… will there be a difference in taste or texture if i use the molo wrapper though? Thanks in advance
I made these earlier this week. I had to use ground turkey since I couldn’t find ground pork at my grocery store but it still came out delicious.
When you freeze leftover wontons do you let them thaw before putting them into the soup or can you put them in frozen?
Thank you so much. 🙂
I love cooking and I love won ton soup at restaurants. This is the first time ever making it at home. Holy smokes is it delicious!!! Tastes like it came right from a restaurant!
I didn’t have ginger root so I just used some ground ginger and eyeballed it. I also didn’t have sherry so I used apple cider vinegar instead. Mm mmm!! This is phenomenal!!
Awesome Anne!! So glad it turned out deliciously with the substitute!! Hope that info is helpful for others as well!!
I doubled this recipe and made it for my family because they’re all currently sick and they loved it! All of them commented on how cozy and comforting it tasted and they all felt a lot better.
Hope your family not sick any more by now!!! So glad this wonton soup helped them feeling better.. <3 The ginger in the soup probably helped too!
hi, what kind of soy sauce you used? there is so manny different kind out there, thank you
For this recipe, I used Pearl River Bridge brand’s light soy sauce. 🙂 http://amzn.to/29KzR5T That’s my go to Chinese soy sauce brand!
Hello,
I’m going to go and get the ingredients tomorrow so I can make this! Where would I find the Chinese cooking wine? Can you buy that at a grocery store or would I have to go to a liquor store? I can’t wait to make it! It looks so good. I will keep you posted on how I make out!
Normally you can find at Chinese/Asian supermarket. You can also use sake (rice wine), it’s more easier to find at regular grocery store at wine section or liquor store. 😉 Good luck!!
What a fantastic recipe! I found this on Facebook and after making it and my wife absolutely loving it I plan on making many other recipes from your website. Thank you for the clear instructions and the great photos.
That’s fantastic!!! So glad your wife enjoyed as well!! Hope you get lots of inspirations from my website!!
I made this soup twice last week. The second time I doubled the receipe and took it into work to treat my coworkers; I made the broth and wontons the night before and kept it in the fridge. The next morning I drained the broth, brought it to a boil and poured it in a warmed crockpot and added the wonton and then kept it on low.
I use tamari soy sauce, rice wine vinegar for the Asian Wine.
At home I served a simple salad of iceberg lettuce with a Ginger dressing with it.
I crave the broth that is made, maybe it is the fresh ginger. This is a easy receipe and very good.
i see a lot of good reviews. I’m trying to do this today with shrimp and carrots. Hope this will turn as good as yours
Hope you enjoyed~!! 😀
I think I will make this today but instead of wontons I would like to use up some frozen pork gyozo I have in the freezer. Thanks for the recipe to try.
Would this be okay if I made the broth in a slow cooker on low then put it up to high before adding the wontons?
I’ve never made my wonton soup in slow cooker, but I can see it can be done. Depending on how long you are cooking on the low heat, you might need to add more water, and add wontons on high heat and don’t cook no longer than 20 – 30 minutes.
This looks amazing! I want to make that broth. Any suggestion? Is this box broth or homemade? Thanks!
I can’t wait to try this this week. Seems the the only hurdle is buying the wrong won ton wrappers. You make the most interesting and easy to follow videos. I’m a huge fan.
Can I cook the wontons in the broth then seperate them to store until the next day then reheat the broth and mix together.
Yup! that will work!
Would the taste change a lot without the chinese wine?
Not for this recipe, since you need only a little bit. 🙂
So my college aged son had to make a dish from a different culture, and he chose wonton soup. Super easy and tasty recipe!my wontons fell apart a bit, but they were still yummy! The wonton wrappers ended up a little soft. Does that mean we cooked them too long?
That’s great! So happy to hear that!! Well, the wonton wrapper has to be soft when it cooked, like silk! So that’s how it suppose to be as a “good wonton soup’s wonton”!
I have actually made a lot of your recipes and they turn out amazing! thanks for sharing your recipes!
My birthday is on january 7th and I’m going to make this wontons but I’m going to fry them to give them as appetizers.
Greetings from Hondras!!!
XoXo.. Blessings!!
Happy late birthday Zulma! Hope you had a great one!!! Xoxo
Sounds delicious!!! I will try it today. I have a question? Can I add some fish sauce to the stock? if yes what kind and how much?
Thank you for sharing!!!
Replace fish sauce with soy sauce!