published Mar 04, 2024 Brothy soups will remedy just about anything, especially when filled with tiny pockets of tender dough and intensely flavored filling. I’m not talking about pasta, either! Wontons were made for soup, and the dough-to-filling ratio is just right — though, you could say they’re sort of like Asian tortellini. It’s the perfect starter for popular entrees such as moo shu pork, broccoli beef, or shrimp with snow peas. Or, enjoy a bowl for a light, simple meal. And since this wonton soup recipe is made from scratch, you can feel good about serving it to friends and family. Don’t worry, you won’t spend all day in the kitchen. From start to finish, you’ll have this cozy soup on the table in less than an hour thanks to packaged wonton wrappers. Don’t forget to drizzle some of my chili crisp or chili oil on top, too! I always seem to have some on hand, especially so I can make crispy crab rangoon for last-minute get-togethers. They disappear faster than my crispy egg rolls!
Recommended Tools
Stock Pot – You’ll need two of these for my wonton soup recipe — one for preparing the broth, and one for boiling the wontons. Bowls – Use a medium mixing bowl to prepare the filling, plus a small dip bowl of water for sealing the wrappers. Strainer or Slotted Spoon – To carefully fish out the dumplings without breaking them.
Storing and Reheating
While you can certainly save leftover wonton soup, it’s best to store boiled wontons separately from the broth. They will continue to absorb the liquid and soften over time, which can cause them to fall apart.
Chicken Stock – Use homemade or storebought. You can substitute chicken broth if needed. Garlic & Ginger – Stick with fresh for both! The ginger needs to be thinly sliced for the broth in this wonton soup recipe. Soy Sauce – Use light soy sauce here so it doesn’t overpower the wonton soup broth. Toasted Sesame Oil – Yes, there’s a difference. Toasted sesame oil is darker and richer than the regular version and is used for flavoring or as a finishing oil. Dried Shrimp – This is optional but remember my note above! Wontons – Chinese dumplings made with wonton wrappers, which can be found in the international aisle or at any Asian supermarket. Here’s what you’ll need for the filling: Ground Pork – Be sure to use plain ground pork and not sausage. Shrimp – Peeled, deveined, and chopped. Fresh Ginger – Here’s where you can use paste if needed. Green Onions Light Soy Sauce Shaoxing Wine – Chinese cooking wine made from rice that’s lightly sweet with complex flavor. Dry sherry is the best substitute for this wonton soup recipe. Mirin could work since it’s a small amount, but it’s much sweeter. Chinese Five Spice – I prefer my homemade blend. White Pepper – Milder than black pepper. Cornstarch Baby Bok Choy – A small, Chinese cabbage that tastes like a mixture of spinach, celery, and water chestnuts. It’s the same as bok choy but harvested at a young age, so it’s smaller and a bit sweeter. Chili Crisp – A spicy, savory Chinese condiment with a hint of sweetness and crunch. A spoonful goes a long way, and my homemade version is so easy to make! Green Onions – Thinly sliced at an angle, these are a classic addition to any wonton soup recipe.
Reheat by simmering them together on the stovetop until everything is warmed through. Love this recipe? Share it with the world on Pinterest.
