Meal Prep · Chinese
Wonton Soup
A comforting classic, this homemade Chinese Wonton Soup is easier to make than you think and bursting with savory flavors.
Ingredients
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Step-by-step- Prepare the Wonton Filling: In a large bowl, combine ground pork (or chosen protein), soy sauce, sesame oil, rice wine vinegar, ginger, garlic, scallions, napa cabbage (if using), and white pepper. Mix well until all ingredients are evenly distributed.
- Assemble the Wontons: Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of filling in the center. Lightly moisten the edges of the wrapper with water using your finger. Fold the wrapper in half to form a triangle, pressing out any air and sealing the edges. Bring the two bottom corners of the triangle together, overlap them slightly, and seal with a dab of water to create a ‘nurse’s cap’ shape. Repeat with remaining filling and wrappers.
- Prepare the Broth: In a large pot, combine chicken broth, water, soy sauce, sesame oil, sugar, and white pepper. Bring to a gentle simmer over medium heat. Taste and adjust seasonings as needed.
- Cook the Wontons: Carefully drop the assembled wontons into the simmering broth, making sure not to overcrowd the pot. Cook in batches if necessary. Simmer for 5-7 minutes, or until the wontons float to the surface and the filling is cooked through. The wrappers should be tender and slightly translucent.
- Serve: Ladle the wontons and hot broth into serving bowls. Garnish with fresh sliced scallions, a drizzle of chili oil, or blanched baby bok choy if desired. Serve immediately.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 28 g |
| Fat | 20 g |
| Carbohydrates | 25 g |
| Sodium | 1200 mg |
Storage & Freezer Guide
Make it last Refrigerator 3 days
Store leftover soup (wontons and broth) in an airtight container in the refrigerator. The wontons may become softer over time.
Freezer Up to 3 months
To freeze uncooked wontons: Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. Cook directly from frozen in simmering broth (add a few extra minutes to cooking time). Cooked wonton soup can also be frozen, though wontons may be very soft upon reheating.
Reheat Stovetop/Microwave
Reheat refrigerated soup gently on the stovetop over low heat until warmed through, or in the microwave in 1-minute intervals, stirring occasionally.
Chef’s Corner
- Don’t Overfill: Use about 1 teaspoon of filling per wonton wrapper to ensure they cook evenly and don’t burst.
- Seal Properly: Make sure to seal the wonton wrappers tightly to prevent the filling from escaping into the broth.
- Broth Flavor: For an extra layer of flavor, you can add a few slices of fresh ginger or a star anise pod to the broth while it simmers, removing them before serving.
- Make Ahead: You can prepare the wonton filling and even assemble the wontons in advance. Store the filling in the fridge for up to 2 days, and assembled uncooked wontons can be refrigerated for a few hours under a damp cloth to prevent drying.
