cook · Cook

How to Make Wonton Soup

Name: How to Make Wonton Soup
Yield: 4
Ingredients: 1 pound ground pork; 2 scallions, minced; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon white pepper; 1/2 teaspoon salt; 6 cups chicken stock; 2 tablespoons soy sauce; 1 teaspoon sesame oil

Wonton soup combines silky dumplings filled with seasoned ground pork in a clear, aromatic broth. The key is keeping your filling well-seasoned, your wrappers properly sealed, and your broth light but flavorful. From mixing filling to ladling into bowls takes about 45 minutes.

Total time: 30 min
Hands-on: 25 min
Serves: 4
Difficulty: Medium

Ingredients

1 pound ground pork
2 scallions, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon white pepper
1/2 teaspoon salt
6 cups chicken stock
2 tablespoons soy sauce
1 teaspoon sesame oil

Step by step

Make the filling. Mix 1 pound ground pork with 2 minced scallions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon white pepper, and 1/2 teaspoon salt. Stir in one direction until the mixture becomes sticky and cohesive. This binding is crucial for wontons that hold together.
Prepare your workspace. Set out wonton wrappers, a small bowl of water, and a clean kitchen towel. Keep unused wrappers covered with the damp towel so they don't dry out. Place a large plate nearby for finished wontons.
Fill and fold the wontons. Place 1 teaspoon of filling in the center of each wrapper. Wet the edges with your finger dipped in water. Fold diagonally to form a triangle, pressing out air bubbles. Bring the two bottom corners together and pinch to seal, creating the classic wonton shape.
Start the broth. Bring 6 cups chicken stock to a simmer in a large pot. Add 2 tablespoons soy sauce, 1 teaspoon sesame oil, and white pepper to taste. Keep at a gentle simmer while you cook the wontons.
Cook the wontons. Bring a separate large pot of water to a boil. Drop wontons in gently, stirring once to prevent sticking. They're done when they float to the surface, about 4-5 minutes. The filling should be completely cooked through.
Assemble and serve. Place 6-8 cooked wontons in each bowl. Ladle hot broth over them. Garnish with sliced scallions and a few drops of sesame oil. Serve immediately while the wontons are tender and the broth is steaming.

Tips & troubleshooting

Don't overfill wontons or they'll burst during cooking
Make sure wrapper edges are completely dry before sealing or they won't stick
Cook wontons in plain water, not the seasoned broth, to keep the broth clear
Test one wonton first to check seasoning before wrapping the whole batch
Freeze uncooked wontons on a tray, then transfer to bags for quick future meals

Variations

Shrimp Wontons. Replace pork with chopped raw shrimp mixed with a little minced water chestnut for crunch. Season the same way but add a pinch of grated ginger.
Vegetarian Wontons. Fill with finely chopped mushrooms, cabbage, and tofu, seasoned with soy sauce and sesame oil. Press out excess moisture before filling.
Spicy Wonton Soup. Add chili oil and Sichuan peppercorns to the broth. Garnish with cilantro and crispy chili flakes for heat that builds with each spoonful.

Questions

Can I make wontons ahead of time?: Yes, freeze them uncooked on a baking sheet, then store in bags for up to 3 months. Cook directly from frozen, adding 1-2 extra minutes to the cooking time.
Why do my wontons fall apart when cooking?: Usually because the edges weren't sealed properly or there was flour on the wrapper edges preventing adhesion. Make sure edges are clean and slightly damp when sealing.
What's the difference between wonton and dumpling wrappers?: Wonton wrappers are thinner and more delicate, made with egg. Dumpling wrappers are thicker and sturdier. You can use dumpling wrappers for wontons, but roll them thinner first.
How do I know when wontons are fully cooked?: They float to the surface and the wrapper becomes translucent. Cut one open to check that the filling is no longer pink and feels firm, not mushy.