Easy and two version Wonton Soup recipe.
Wonton is one of the favorite snacks especially in the southern part of China. The processing of making wonton is similar with dumplings but the tastes of the two are quite different. Wonton wrappers are always thinner than dumpling wrappers and wonton has a fresher scent comparing with dumplings.
The wonton soup is the soup using wonton as the main ingredients. Generally, we have two types of wonton soup quite popular in China. One is clear or mild wonton soup and the other one is wonton soup in red oil. Surely, the later one is more popular in Sichuan cuisine. Additionally, it is considered as one of the most classic Sichuan snacks-red oil Wonton soup.
To prepare the wonton filling ground pork (can be combined with beef or chicken or shrimp) green onions, grated ginger,egg as well as other condiments. Of course, sometimes we can add some vegetables or mushrooms for a better healthy balance.
For vegan and vegetarian readers, please refer to this post: vegetarian wonton soup.
Assemble the wonton one by one, photo instruction is here: how to wrap wontons.
Now let’s make Wonton Soup broth for both spicy version and mild version.
Before boiling the wonton, prepare your serving bowls. Add minced garlic, sesame oil, salt, soy sauce, vinegar, chopped green onions and chili oil (Instruction listed here: how to make Chinese red oil) in one bowl for spicy wonton soup and add sesame oil, salt, chopped green onions, dried sea shrimp and dried seaweed(optional) for mild wonton soup.
Bring a large amount of water in pot and cook the wontons for around 5 minutes and cook your vegetables in the last one minute.
Now, there we are!
Wonton Soup Recipe
Ingredients
- 1/2 pound wonton wrappers
- 1 small bunch of vegetable leaves , optional (lettuce,bok choy or other green vegetables)
Meat Stuffing
- 2 tablespoon finely chopped green onion
- 1/2 tablespoon grated ginger
- 1 egg
- 1 cup ground pork
- 1/2 cup chopped shrimp
- ½ teaspoon black pepper powder
- ½ tablespoon sesame oil
- 1 tablespoon oyster sauce
- salt to taste
Sauce for Spicy Version
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon chili oil
- 1 teaspoon black vinegar
- 1 teaspoon smashed garlic
- chopped spring onion
- salt to taste
Sauce for mild Version
- 1 teaspoon dried sea shrimp
- 1 teaspoon sesame oil
- chopped spring onion
- 1 small pieces of dried seaweed
- salt to taste
Instructions
- To make the filling: In a large bowl, well combine all the ingredients together. Then stir your meat filling in one direction until the filling becomes sticky.
- To assemble the wontons: Put the wonton wrapper in the center of the left hand. Spoon about 1 teaspoon of meat stuffing (or slightly more if you want)onto the center of the wrapper. Moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the opposite corner to make a triangle just like the picture shows. Hold the wrapper with both hands, curl the corner on the right hand in firstly and then the curl the corner on the left hand to seal with another corner. You can also change the sequence. But make sure that you press them firmly.
- To prepare your serving bowls: in separate serving bowls, mix all the seasonings and set aside.
- Boil water in a wok. Put the wonton in to cook for about 5 minutes.And add your vegetable leaves prepared to cook in the last 1 minute.
- scoop around 1/2 bowl of the boiling water in serving bowl (or you can use stock), and then place wonton in too.
Notes
Nutrition
Enjoy and thanks for visiting!
I knew that there had to be a good scratch version of wonton soup. Can’t wait to try this!
What is the Black Vinegar you are using? or is there a brand name I can look for in a Asian Store? The only dark vinegar I see at the U,S. grocery stores, I’m unsure if they are suitable for this recipe. I have a Aged Balsamic Vinegar which is a sweet vinegar would that be something I can use? I would like to try this recipe exactly how it is written, I have everything to do it but, I’m unsure about the vinegar. Thank you for having a Comment and reply box to get help.
Hi Deborah,
Only dark vinegar from Asian store can work for this recipe. It does not hold a high standard. However aged balsamic vinegar cannot work.
I made both versions last night for guests. A huge success! One guest wanted his spicy but not too much, so I only put about 1/2 tsp chili oil in his. For the mild version I only had Dashi and not shrimp powder but it certainly was delish. Don’t know if that made much difference in flavour? For the seaweed I had some old dried up Nori sheets that I crumbled into a couple of flakes. Making the individual bowls is a wonderful way.
I placed the bowls on a tray and added the seasonings one by one. I had Baby Bok Choy which I cut off the greenery, halved the white part and adding them at the same time as the Won Tons to the boiling water, added the greens at the last moment.
To serve, I put in the Won Ton (I also love this version, very tasty), then the Bok Choy and a ladle full of boiling water. Gave each bowl a quick stir and took the tray into the table. I just had to remember which bowl was for who! LOL.
Elaine, I thank you, thank you, thank you… for so doing many of your recipes for 2. It is hard to find exciting recipes and then ruining them trying to cut in half.
Hi Gwen,
Thanks for your lovely comment. I know that lots of you make wonton soup in a large soup pot. But yes, make small bowls are so wonderful. Seasoning can be adjusted by personal preferences and the seasonings are much more well combined. It is ok to skip the shrimp.
Happy cooking and I hope you will like other recipes too.
Great recipe! My family loved it and I will be making it again for sure. I added some of my own flare to the recipe but it’s fantastic by itself.
My suggestion would be to add a tsp of corn starch to the meat stuffing for it to be a less dry and more tender.
Yes, Yeming. Adding cornstarch can be helpful.
Thanks, Elaine! I love your recipes, I have made several successfully. I am looking for a good clear chicken broth. I am also looking for a good pork/beef broth as well. I want to surprise my Taiji Master when he visits me next year. He’s from Chenjiagou, Henan Province. He doesn’t like spicy food the way I do, but I have seen him try from time to time.
Thank you for making me a better cook.
Thanks Jill for this wonderful feedback. For a basic Chinese chicken stock, check this post. Have fun with your Taiji and cooking journey.
Hi Elaine, I was just wondering on all your recipes it’s listed as 2 servings, is the calorie content for both servings or is it per serving?
Thankyou!
Yes.
I make most of the dishes for me and my husband. So most of the recipes are planned to serve 2. The calorie content is calculated based on every single serving.