5 from 3 votes
The Ultimate Guide to Wonton Soup
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
 
An ultimate guide to wonton soup, with easy stock broth, Szechuan hot and sour broth and a seafood like flavor seaweed stock.
Course: Soup
Cuisine: Chinese
Keyword: wonton
Servings: 4
Calories: 704 kcal
Author: Elaine
Ingredients
  • 60 wonton wrappers
  • 2-3 Bok Choy
Wonton Filling
  • 1 and 1/2 cup ground pork
  • 1/2 cup minced shrimp
  • 1/4 tsp. white pepper
  • 1/2 tsp. salt
  • 1 tbsp. ginger
  • 2 tbsp. chopped scallion
  • 1 tbsp. oyster sauce
  • 1 tsp. sesame oil
  • 1 tbsp. light soy sauce
  • 1 egg
Sauce for hot and sour wonton soup (2 servings)
  • 2 tbsp. chili oil or to taste
  • 1 tbsp. light soy sauce
  • 1 tbsp. black vinegar
  • 1 tbsp. sesame oil
  • 1 tsp. minced garlic
  • 2 tsp. chopped scallion
  • salt to taste
  • a small pinch of white pepper
Stock version
  • 1/4 tsp. salt
  • 1/4 tbsp. white pepper
  • 1 tbsp. chopped scallion
  • 1 cup hot stock
Seaweed wonton soup
  • 3 cups of water
  • 5 g dried seaweed you can use pieces
  • 2 tbsp. papery dried baby shrimp
  • 1 tsp. minced garlic
  • 1 tsp. salt
  • 1/4 tsp. white pepper
  • 1/2 tbsp. light soy sauce
  • 1/2 tbsp. sesame oil
  • chopped scallion
Instructions
Wonton filling
  1. Add all the ingredients for the filling in a larger bowl. Then stir it with chopsticks or fork in one direction for 3-4 minutes until the filling get sticky. When the filling is well stirred, you can feel the strong resistance when stirring.
  2. Covered and refrigerate for 15 to 20 minutes if you are not in a hurry.
Wrapper wonton
  1. Place around 1 teaspoon of filling at 1/3 of the wrapper.
  2. Moisten the edges with your fingers.
  3. Fold the wrap in the middle to form a rectangular shape in the center part of the wrapper. Fold up the filling again.
  4. Moisten one corner and at last overlay the two corners. Repeat to finish all of those wrappers.
Spicy broth
  1. Mix all the ingredients, chili oil, sesame oil, light soy sauce, vinegar, garlic and scallion well in a small bowl. And then divide into two portions and transfer to two serving bowls. Add salt and pepper separately so you can slightly adjust the saltiness.
  2. Boil water in a pot, add 10 to 20 wontons each time. Continue cooking 2 minutes after they float on the surface. In the last minute, add your Bok Choy or other green vegetables to blanch. Transfer out and serve with chopped scallion.
Cook wontons for the pre-pared broth
  1. Add salt, white pepper and chopped scallion in a serving bowl, then pour around 1 cup to 2 cups of hot stock in
  2. Boil water in a pot, add 10 to 20 wontons each time. Continue cooking 2 minutes after they float on the surface. In the last minute, add your Bok Choy or other green vegetables to blanch. Transfer out and serve with chopped scallion.
Cook wontons with seaweed
  1. Boil water in a small pot (holds 3 cups of water in my video), add 12 wontons. When the wonton float on the surface, place seaweed, dried baby shrimp, garlic and Bok Choy. Then turn off fire and salt, white pepper, light soy sauce, sesame oil and chopped scallion. Serve directly with the pot.

Recipe Video

Nutrition Facts
The Ultimate Guide to Wonton Soup
Amount Per Serving
Calories 704 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 9g 45%
Cholesterol 169mg 56%
Sodium 2513mg 105%
Potassium 410mg 12%
Total Carbohydrates 63g 21%
Dietary Fiber 2g 8%
Sugars 1g
Protein 31g 62%
Vitamin A 11.1%
Vitamin C 8.6%
Calcium 11.2%
Iron 29.3%
* Percent Daily Values are based on a 2000 calorie diet.