That rich broth, the soft dumplings, the warmth in every spoon feels like something only a chef can pull off.
But authentic wonton soup is not as hard as it looks. You don’t need fancy equipment or hard-to-find ingredients. You just need the right steps, most importantly, in the right order.
This blog breaks down this tasty chinese recipe for you, from making the filling to folding the wontons to getting that broth just right.
Nutritional Value
This is a filling, well-rounded meal. The table below shows what one serving brings to the table.
| Nutrient | Amount |
|---|---|
| Calories | 527 kcal |
| Carbohydrates | 49g |
| Protein | 19g |
| Total Fat | 29g |
| Saturated Fat | 9g |
| Sodium | 914mg |
| Fibre | 1g |
| Sugar | 2g |
Values are estimates and will vary by brand of lap cheong and soy sauce used.
Ingredients
- Wonton wrappers: 20
- Pork: 200 grams minced
- Raw prawns: 6, peeled and roughly chopped
- Garlic cloves: 4, minced
- Fresh ginger: 1 teaspoon, finely grated
- Spring onions: 4, finely sliced
- Light soy sauce: 2 tablespoons
- Sesame oil: 2 teaspoons
- White pepper: 0.5 teaspoon
- Cornstarch: 1 teaspoon
- Good chicken stock: 750 milliliters
- Chili oil to serve
Let’s Make the Brothiest Wonton Soup
The whole process comes down to three simple parts: mixing the filling, folding the wontons, and preparing the broth.
Follow these steps, and you’ll have a hot, comforting bowl on the table in no time.
Step1: Make the Filling
In a bowl, mix together 200 grams minced pork, 6 raw prawns, peeled and roughly chopped, 4 minced garlic cloves, 1 teaspoon finely grated fresh ginger, and half the 2 spring onions, finely sliced.
Add 2 tablespoons light soy sauce, 2 teaspoons sesame oil, 0.5 teaspoon white pepper, and 1 teaspoon cornstarch.
Stir everything well until the mixture feels slightly sticky. This helps the filling hold together inside the wonton.
Step 2: Fold the Wontons
Lay 20 wonton wrappers flat on a clean surface. Place about one teaspoon of filling in the center.
Dip your finger in water and run it along the edges of the wrapper.
Fold it into a triangle, pressing the edges firmly to seal. Then bring the two bottom corners together and press to join. Repeat with the rest.
Step 3: Cook the Wontons
Bring a large pot of water to a boil. Gently drop the wontons in and cook them in batches if needed.
Let them cook for about 5 minutes, or until they float to the top and the wrappers look slightly translucent.
Scoop them out with a slotted spoon and set aside.
Step 4: Heat the Broth and Serve
In a separate pot, heat 750 milliliters of good chicken stock over medium heat until it just starts to simmer. Season with a small splash of soy sauce if needed.
Divide the wontons into bowls, ladle the hot broth over them, and top with the remaining 2 spring onions, finely sliced.
Finish with a drizzle of 1 teaspoon of chili oil for a little heat.
Few Things That Will Help You
A few small things can make a big difference when making wonton soup. Keep these in mind, and you’ll avoid the most common mistakes right from the start.
Keep Your Wrappers Covered
Wonton wrappers dry out fast. Keep the unused ones under a damp cloth while you work. Dry wrappers crack at the edges and won’t seal properly.
Chill Your Filling First
Pop the filling in the fridge for 20–30 minutes before you start folding. Cold filling is firmer and much easier to work with.
Don’t Crowd the Pot
Cook your wontons in small batches. Too many at once drop the water temperature, and they end up soggy instead of firm and springy.
Taste Your Filling Before Folding
Fry a small amount of the filling in a pan before filling the wrappers. It’s a quick way to check the seasoning without wasting a single wonton.
Warm Your Bowls Before Serving
Pour hot water into your serving bowls for a minute, then empty them out. A warm bowl keeps your soup hot for longer at the table.
Wrapping Up
Wonton soup does not have to be something you only order at a restaurant.
Now that you have the filling recipe, the folding technique, and the broth all figured out, you can make it any time you want.
And honestly, homemade tastes better. You control what goes in it, and that makes all the difference.
Try different fillings, adjust the seasoning, and add noodles or bok choy to the broth. There are no strict rules.
Give this recipe a go this week.
Frequently Asked Questions (FAQs)
1. Can I Make Wontons Ahead of Time?
Yes, you can fold the wontons and store them in the fridge for up to 24 hours before cooking. Just keep them on a lightly floured tray and cover them to keep them from drying out.
2. What Can I Use Instead of Pork?
You can swap pork for chicken mince or even firm tofu for a vegetarian option. Just keep the seasoning the same, and the flavor will still be great.
3. Why Do My Wontons Keep Opening Up While Cooking?
This usually happens when the edges are not sealed properly. Make sure you wet the edges well and press them firmly together before dropping them into the water.
