Wonton Soup
Wonton Soup is the bowl of comfort you need in your life! Homemade pork wontons are deliciously savory and served in a veggie packed soup that’ll warm your very soul. Trust me, this soup may require a little effort, but it’s SO much better than take-out!
Wonton Soup
If you’ve never made your own wontons, you’re really missing out! While most frozen wontons from the store aren’t half bad, they’re pretty lackluster and don’t pack the flavorful punch that this recipe does. These wontons feature ingredients like ground pork, garlic, ginger, soy sauce, cayenne pepper, and more. You’ll be surprised at just how easy they are to make, too. You may never buy the frozen ones again!
The soup itself is also pretty noteworthy. Chicken stock is made delicious with ingredients like bok choy, carrots, onions, and a few other add-ins that’ll make your mouth water. Trust me, you’ll be trying not to slurp up every last drop of this insanely good soup! That’s why I recommend eating it alone if possible… So you can make sure you get every single spoonful of this soup without an audience.
Everyone loves a good Wonton Soup. Make this staple for your next family weeknight dinner or if you’re having friends over. Either way, it’s sure to be a huge hit! Many of us are used to ordering Wonton Soup from take-out restaurants that’s just okay, so it’s fun to really blow peoples minds with this completely homemade recipe. Be ready to share this recipe, because they’ll be asking for it!
How to Make the Wontons
- Mix. In a medium bowl, Mix all ingredients together.
- Set up your stations. Place the small bowl with water to the side to help seal the wonton. Have a damp paper towel covering any wonton wrappers waiting to be filled. The wonton wrappers may dry out waiting to be filled, which is why covering them with a damp paper towel will help in the assembly process. Have a parchment lined tray to hold filled wontons, also covered by a damp paper towel (to keep them from drying out before cooking in the soup).
- Fill the wontons. Place about ½ TBSP of the meat filling into the center of the wonton skin. Keep in mind that any extra filling might not seal the wonton, which will result in a few that might open into the soup during cooking (but they still taste amazing)!
- Close the wontons. First, using some water, wet all around the edges of the wonton skin then fold in ½ to make a triangle and press it firmly to seal. Wet the tips at each end of the long edge of the triangle fold then fold them in to overlap and press it firmly so they stick together to form the wonton.
- Chill the wontons. Place the filled wontons on the parchment lined tray, cover with another damp paper towel and refrigerate at least 10-15 minutes until the soup is ready.
How to Make the Soup
- Cook the aromatics. In a large pot or dutch oven, heat the oil on medium heat then add the garlic. and ginger and cook lightly until softened, about 1 minute.
- Add the veggies. Add onion and carrots and cook lightly for about 2 minutes.
- Boil, then simmer. Add stock and soy sauce and bring to a boil (about 5-10 minutes), then reduce to a simmer and cook for 5 minutes.
- Add the wontons and bok choy. Add in prepared wonton and bok choy and cook for about 10 – 15 minutes to ensure the wontons are cooked through.
Why To Refrigerate the Wontons
Refrigerating the completed wontons will help in making sure they are sealed before cooking in the soup. If you skip this step, they may fall apart in the broth.
Storage
Leftovers are good for about 2-3 days refrigerated in an airtight container.
To reheat the soup, place it in the microwave for about 2-3 minutes at 70% power. Note that you may need to add a bit of water, as the wontons will continue to soak up some liquid.
Cozy up with more of my favorite soup recipes!
- Slow Cooker Split Pea Soup with Ham
- Creamy Chicken Noodle Soup
- Lasagna Soup
- Homemade Vegetable Beef Soup
- Egg Drop Soup
For more easy soup ideas, follow us on Instagram and Facebook!
Get the Recipe: Wonton Soup Recipe
Ingredients
- 1 pound ground pork
- 1 egg
- 1 teaspoon garlic, chopped fine
- 1/2 teaspoon ginger, chopped fine
- 4 tablespoon scallions, sliced thin
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon allspice
- 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 42 wonton skins, and damp paper towels to keep from drying out
- ½ cup water, to seal each filled wonton
Soup
- 2 Tablespoon sesame oil
- 1 teaspoon garlic, chopped fine
- 1 teaspoon ginger, chopped fine
- ½ cup onion, julienned
- ½ cup carrot, julienned
- 12 cups of chicken stock, no sodium if available
- 3 Tablespoon light soy sauce
- 2 cup bok choy, sliced thin
- 42 each prepared wontons
Equipment
- stockpot
Instructions
Make the Wontons:
- In a medium bowl, mix all ingredients, except wonton skins, together.
- Place the small bowl with water to the side to help seal the wonton.
- Have a damp paper towel covering any wonton wrappers waiting to be filled. (The wonton wrappers may dry out waiting to be filled which is why covering them with a damp paper towel will help in the assembly process.)
- Have a parchment lined tray to hold filled wontons, also covered by a damp paper towel (to keep them from drying out before cooking in the soup).
- Place about ½ TBSP of the meat filling into the center of the wonton skin. (Any extra filling might not seal the wonton, which will result in a few that might open into the soup during cooking but they still taste amazing!)
- First, using some water, wet all around the edges of the wonton skin then fold in ½ to make a triangle and press it firmly to seal.
- Wet the tips at each end of the long edge of the triangle fold then fold them in to overlap and press it firmly so they stick together to form the wonton.
- Place the filled wontons on the parchment lined tray, cover with another damp paper towel and refrigerate at least 10-15 minutes until the soup is ready. (refrigerating the completed wontons will help in making sure they are sealed before cooking in the soup.)
For the Soup:
- In a large pot or dutch oven, heat the oil on medium heat then add the garlic. and ginger and cook lightly until softened, about 1 minute.
- Add onion and carrots and cook lightly for about 2 minutes.
- Add stock and soy and bring to a boil (about 5-10 minutes) and then reduce to a simmer and cook for 5 minutes.
- Add in prepared wonton and bok choy and cook for about 10 – 15 minutes to ensure the wontons are cooked through.
- Enjoy it while hot!