This wonton soup is so soothing and simple. The warm, savory broth is perfect for those chilly nights in.
Be sure to try my Egg Drop Soup recipe next!
Wonton soup is now really high on my list of favorite soups. Sometimes you’re just in the mood for a nice bowl of warm brothy goodness with a little extra something. This is just that.
The wontons add just that special something that makes this soup so good. And once those wontons are made, the soup is basically done.
- I like to make the wontons the night before and refrigerate them overnight.
- You can even make the wontons and freeze them for your future soup needs! Just line the wontons on a baking sheet or plate and slide it in the freezer. Once they’re frozen, you can place them in a Tupperware or ziplock bag and throw them back in the freezer. Easy!
I like my soup extra brothy so I froze a portion of the wontons for later use and only used about 60% of them.
Using Homemade Chicken Stock
Whenever you make homemade soup, I highly suggest using homemade chicken stock. I promise, your cooking will taste ten times better.
Remember that you can always freeze leftover chicken carcass/meat and make chicken stock on a day when you have time! No defrosting necessary!
Try These Next!
- Crispy Crab Rangoon
- Sweet Cream Cheese Wontons
- Chinese Chicken Fingers
- Chinese Chicken Fingers
- Copycat Panda Express Chow Mein
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- 10 oz. baby Bok Choy*
- 1 cup ground pork cooked and crumbled.
- 3 ½ tablespoons sesame oil divided (2.5 is used first, then 1 additional later- see instr.)
- Pinch white pepper
- 1 tablespoon seasoned soy sauce
- ½ teaspoon salt
- 1 tablespoon Shaoxing wine You can also use dry sherry.
- 12 oz. package wonton wrappers***
- 6 cups good chicken stock
- White pepper and salt to taste
- 1 scallion
- Wash the green part of the bok choy and steam it until it’s wilted (similar consistency of spinach). Drain and rinse with cold water, then remove as much water from it as you can by squeezing it with a paper towel. Dice the bok choy up finely.
- In a medium bowl, mix together the bok choy, ground pork, sesame oil, white pepper, soy sauce, salt, and wine. Mix very thoroughly until it’s very well combined and thicker.
- Fill a small bowl with water, which you’ll use to dampen your hands as you assemble the wontons. This acts as a glue to help seal the edges of the wonton as you fold.
- Take your wonton wrappers out of the package one at a time- it’s easiest to mold them if they haven’t been sitting out in the open – otherwise they dry out and crack when you bend them.
- Add about a teaspoon of filling to the middle of the wonton. Moisten your hands and fold the wonton in half, creating a rectangle. Press down all around the filling, removing any excess air.
- Take the bottom two corners and bring them together, using more water on your hands to help it stick.
- This is a good visual for folding these bad boys.
- Repeat until all of the wontons are folded. This is when I stopped for the night and refrigerated the wontons in Tupperware containers overnight, where I then made the broth the next day. You can also freeze the wontons until you’re ready to make your soup.
- In a large pot, bring the chicken broth, sesame oil, white pepper, and salt (optional) to a light simmer.
- My source for this recipe indicates that you should lightly boil the wontons in a separate container of water, then drain, add to serving bowls, and pour the broth on top. I chose to cook the wontons right in the broth instead- because (*gasp*), some of mine lost a little filling and I wanted that to be saved in the soup to give more flavor to the broth.
- The wontons are done when they float to the top. They have a tendency to stick to each other and/or to the bottom of the pot so give a delicate stir every so often to prevent this.
- Once the wontons are a-floatin’ and your broth is nice and warm, you’re ready to serve! (Prepare to be amazed, by the way.)… and garnish the bowls with diced green onions for extra pizzazz.