bowl of wonton soup with bok choy
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5 from 3 votes

Wonton Soup

Surprisingly simple and satisfying wonton soup recipe for a quick and easy dinner. Even easier to make if you have helping hands to wrap the wontons.
Prep Time35 mins
Cook Time15 mins
Total Time50 mins
Course: Dinner
Cuisine: Chinese
Servings: 45 dumplings
Calories: 23kcal
Author: Hungry Huy

Ingredients

  • 60 pieces wonton wrappers

Wonton filling

  • 1/2 lb ground pork 20% fat (substitute 1/3 of the pork with shrimp if you'd like)
  • 1 tbsp yellow onion chopped
  • 1/2 tbsp oyster sauce
  • 1/2 tbsp sesame oil
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp white pepper
  • 1/2 tsp flour optional for binding, if using <20% fat pork

Broth

  • 1/2 tbsp neutral oil
  • 1/2 yellow onion diced (or 1 bunch scallion, thinly sliced)
  • 1/2 tbsp sliced ginger optional
  • 4 cups chicken broth low sodium
  • 1/2 tbsp soy sauce as needed, to taste
  • 1/2 lb baby bok choy or other veggies

Garnish

  • 1 bunch green onion thinly sliced
  • 1/4 tsp sesame oil optional (add very slowly, to taste)

Instructions

Wontons

  • Add all wonton filing ingredients into food processor and lightly pulse until combined, but not too pasty. Ground pork from the store is usually too coarse for my liking.
  • If your fat content is too low and you need the filling to bind together more, add a bit of flour and mix together.
  • Wrap wontons with desired amount of filling. I like them on the smaller side, so it uses more wrappers. Dip your finger into a bowl of water to slightly wet the wonton edges and seal, removing as much air as you can before folding the wontons. See images and video above for technique.

Cook wontons

  • Fill a medium sized pot half way with water and bring to a boil on high heat. Boil wontons in batches so you don't crowd the pot.
  • Boil for 2-4 minutes if fresh, or 4-6 minutes if frozen. After 2 minutes, every 30 seconds or so, check the wrapper texture and check the filling for doneness. Pork is safe at 145F (you can use an instant-read thermometer), or when no longer pink. The 'floating wonton' is not a good indicator for me since these can already float the second you drop raw ones in.

Make broth

  • In a new medium pot, heat the pot on medium high. Once hot, add oil, ginger and onion. Saute until aromatic for about a minute.
  • Add broth and soy sauce and bring to a boil on high heat. Add more soy sauce as needed to taste. Add baby bok choy during the last minute or so, to soften.

Assemble bowls

  • Add wontons, veggies, and broth into a bowl. Garnish with sliced green onion (I like a LOT actually), and a few drops of sesame oil per bowl (optional, to taste).

Nutrition

Calories: 23kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 133mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg