Homemade wonton soup is a little project with a big reward. Juicy pork and shrimp wontons, wrapped in thin, silky wrappers, float in a clear chicken broth fragrant with ginger, with tender bok choy and green onions. Once you learn to fold them, you can make a big batch and freeze extras for quick dinners.
A Cantonese classic
Wonton soup comes from southern China, especially Guangdong and Hong Kong, where wonton noodle shops serve it from morning to late night. The word wonton is often translated as swallowing clouds, a poetic description of the floating dumplings.
The filling
A mix of pork and shrimp gives the most juicy, flavorful filling. Stirring the mixture in one direction until it turns sticky makes the filling springy and tender. Ginger, green onion, soy sauce and sesame oil season it.
Wonton wrappers
Square wonton wrappers are sold in the refrigerated section of most supermarkets and Asian stores. Keep them covered with a damp towel while you work, because they dry out quickly.
How to fold wontons
Place a small spoon of filling in the center, wet the edges with water, fold into a triangle and press out any air. Then bring the two long corners together, overlapping them slightly, and pinch to seal. It looks like a little hat, and after a few you will fold them quickly.
Don't overfill
One teaspoon of filling is enough. Too much filling can burst the wrappers while cooking.
Cook wontons separately
Boiling the wontons in a separate pot of water keeps the broth clear, because the wrappers release starch. Transfer them to the bowls with a slotted spoon.
A fragrant broth
Simmering the chicken broth with ginger and green onion for 10 minutes gives it a clean, aromatic flavor. Season with soy sauce, sesame oil and white pepper.
Freeze for later
Place uncooked wontons on a floured tray, freeze until firm, then store in bags for up to 3 months. Cook them straight from frozen for 5 to 6 minutes.
Wonton noodle soup
Add a nest of thin egg noodles to each bowl for the famous Hong Kong wonton noodle soup.
Vegetarian wontons
Fill the wrappers with finely chopped mushrooms, tofu, cabbage and ginger for a meatless version.
Serving ideas
For more Chinese soups, try our hot and sour soup or the quick egg drop soup.
Storage
Store cooked wontons and broth separately in the fridge for up to 2 days.
Folding with friends
In many Chinese families, wrapping wontons is a social activity. Everyone gathers around the table to fold dozens at once while chatting. It goes much faster with helpers, and children love to join in.
Shaoxing wine
This Chinese rice wine adds a warm, slightly sweet aroma to the filling. Dry sherry is the best substitute, or simply leave it out.
Bok choy and greens
Baby bok choy is classic, but choy sum, napa cabbage or spinach also work. Add them at the end so they stay crisp and green.
Chili oil
A spoon of chili oil on top gives a spicy, Sichuan-style twist to the gentle broth.
Make a big batch
The recipe makes about 35 wontons. Cook what you need and freeze the rest for a quick soup on a busy night. Frozen wontons cook in about six minutes.
Frequently asked questions
Can I use only pork?
Yes. All-pork wontons are delicious; add a little more seasoning.
How do I know wontons are cooked?
They float and the filling feels firm, about 3 to 4 minutes after boiling.
Can I buy frozen wontons?
Yes. Store-bought frozen wontons make a quick weeknight version.
