Wonton soup has always been one of my go-to comfort foods, especially when the weather gets a little chilly. There’s just something incredibly satisfying about those flavorful little dumplings swimming in a warm, savory broth.
It is perfect for a cozy weeknight dinner, but it’s also impressive enough to serve to guests.
This recipe I’m sharing today is the one I’ve tweaked and perfected over time, and I think it really captures the essence of a great wonton soup.
It is all about balancing the delicate wontons with a rich, flavorful broth, and fresh, vibrant toppings.
Recipe Overview: Chinese Wonton Soup
This dish is all about tender, juicy wontons filled with a savory mixture, floating in a light yet flavorful chicken broth.
It’s a wonderfully balanced meal.
Think of it as a hug in a bowl. The broth is clear and aromatic, the wontons are plump and satisfying, and the whole thing just comes together beautifully.
It is usually served hot, making it a perfect starter or a light meal.
You can enjoy it as a starter, a light lunch, or even a main course if you add some extra veggies or noodles.
I sometimes like to serve it with a side of steamed rice or some stir-fried greens for a more complete meal.
It’s really versatile, that way.
You’ll quickly find out how adaptable it is.
Ingredients for Chinese Wonton Soup
Here’s what you’ll need to make this delicious soup:
- For the Wontons:
- 1 package wonton wrappers (usually found in the refrigerated section of the grocery store)
- 1/2 pound ground chicken
- 1/4 cup finely chopped green onions (about 2-3 stalks)
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- For the Broth:
- 8 cups chicken broth (low-sodium preferred, so you can control the saltiness)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
- Optional: a few slices of fresh ginger
- For Serving (Optional, but highly recommended):
- Chopped green onions
- A few drops of sesame oil
- Baby bok choy or other leafy greens, blanched
Ingredient Notes & Substitutions:
- Wonton Wrappers: If you can’t find wonton wrappers, you can sometimes substitute with very thinly rolled-out dumpling wrappers, but the texture will be slightly different.
- Ground Chicken: Ground turkey is a great substitute.
- Ginger: If you don’t have fresh ginger, you can use 1/4 teaspoon of ground ginger, but fresh is always best!
- Sesame Oil: This adds a wonderful nutty flavor, but if you don’t have it, you can omit it. The flavor will be slightly different, but still good.
- Broth: Homemade broth will always give the best flavor but using store-bought is a great shortcut.
Step-by-Step Instructions: Making the Wonton Soup
Let’s get cooking! Here’s how to make the soup, step by step:
- Make the Wonton Filling: In a medium bowl, combine the ground chicken, chopped green onions, soy sauce, grated ginger, sesame oil, and white pepper. Mix everything together really well until it’s evenly combined. Don’t overmix, or the chicken can become tough. Just mix until everything is incorporated.
- Fill the Wontons: Place a wonton wrapper on a flat surface (like a cutting board or clean countertop). Keep the remaining wrappers covered with a damp paper towel to prevent them from drying out. Put about a teaspoon of the filling in the center of the wrapper. Don’t overfill, or it will be hard to seal.
- Seal the Wontons: Dip your finger in a little water and moisten the edges of the wonton wrapper. Fold the wrapper in half diagonally to form a triangle, pressing out any air around the filling. Press firmly along the edges to seal completely. You can leave it as a triangle, or you can bring the two opposite corners of the triangle together and pinch them to create a little “nurse’s cap” shape. There are many ways to fold a wonton, find your favorite style.
- Repeat: Continue filling and sealing the wontons until you’ve used up all the filling. You should have around 30-40 wontons, depending on how much filling you use for each one.
- Cook the Wontons: Bring a large pot of water to a boil. Gently drop the wontons into the boiling water, being careful not to overcrowd the pot. Cook them in batches if necessary. They’re done when they float to the surface and the filling is cooked through, about 3-5 minutes. Remove the cooked wontons with a slotted spoon and set them aside.
- Prepare the Broth: In a separate large pot or Dutch oven, bring the chicken broth, soy sauce, sesame oil, and white pepper to a simmer. If you’re using fresh ginger slices, add them now. Taste the broth and adjust the seasoning if needed. You might want to add a pinch more salt or a little more soy sauce, depending on your preference.
- Assemble the Soup: Divide the cooked wontons among serving bowls. Ladle the hot broth over the wontons.
- Garnish and Serve: Top with chopped green onions and a few drops of sesame oil. If you’re using blanched greens, add them to the bowls as well. Serve immediately.
Variations & Tips for the Best Wonton Soup
- Spice it Up: Add a pinch of red pepper flakes to the filling or a drizzle of chili oil to the finished soup for a little heat.
- Add Vegetables: Feel free to add other vegetables to the broth, such as sliced mushrooms, shredded carrots, or snow peas.
- Make Ahead: You can assemble the wontons ahead of time and freeze them. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. You can cook them directly from frozen; just add a minute or two to the cooking time.
- Storage: Leftover soup (broth and wontons separately) can be stored in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave. Be careful not to overcook the wontons when reheating.
- Extra Flavor Boost: Simmer a few pieces of dried shiitake mushrooms in the broth for a deeper, umami flavor.
Key Details
- Prep time: 30 minutes
- Cook time: 20 minutes
- Total time: 50 minutes
- Servings: 6
- Equipment you’ll need: Large pot or Dutch oven, medium bowl, cutting board, slotted spoon.
Chinese Wonton Soup
This Chinese Wonton Soup recipe features tender, juicy wontons filled with a savory mixture, floating in a light yet flavorful chicken broth. It's a comforting and balanced meal, perfect as a starter or a light main course.
Ingredients
- 1 package wonton wrappers
- 1/2 pound ground chicken
- 1/4 cup finely chopped green onions about 2-3 stalks
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 8 cups chicken broth low-sodium preferred
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
- Optional: a few slices of fresh ginger
- Chopped green onions for serving
- Sesame oil for serving
- Baby bok choy or other leafy greens blanched, for serving
Instructions
- Make the Wonton Filling: In a medium bowl, combine the ground chicken, chopped green onions, 1 tablespoon soy sauce, 1 teaspoon grated ginger, 1 teaspoon sesame oil, and 1/2 teaspoon white pepper. Mix well until combined.
- Fill the Wontons: Place a wonton wrapper on a flat surface. Place about a teaspoon of filling in the center.
- Seal the Wontons: Moisten the edges of the wrapper with water. Fold in half diagonally to form a triangle, pressing out air and sealing edges. Optionally, bring the two bottom corners of the triangle together and pinch to create a nurse's cap shape.
- Repeat: Continue filling and sealing wontons until all filling is used.
- Cook the Wontons: Bring a large pot of water to a boil. Gently drop wontons into boiling water in batches. Cook for 3-5 minutes, until they float and filling is cooked. Remove with a slotted spoon and set aside.
- Prepare the Broth: In a separate large pot, bring 8 cups chicken broth, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon white pepper, and optional ginger slices to a simmer. Adjust seasoning to taste.
- Assemble the Soup: Divide cooked wontons among serving bowls. Ladle hot broth over wontons.
- Garnish and Serve: Top with chopped green onions and a few drops of sesame oil. Add blanched greens if desired. Serve immediately.