Homemade Wonton Soup

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Homemade wonton soup is so much better than takeout. Juicy pork wontons, noodles and bok choy in a flavoursome broth with hints of ginger and garlic. It’s the perfect pick me up for a cold wintery day. 

Growing up I got through winter with meatball, lentil and Tuscan soups. It wasn’t until I was into my late teens that I started to expand my pallet and I discovered amazing Asian flavours and soups like wonton soup. Boy had I been missing out. 

Asian broths are so easy to put together. adding a few simple ingredients can transform your broth into something really amazing.

As the title suggests, homemade wonton soup contains home made wontons. You can alternatively use store bought or frozen wontons which will still do the job, but believe me the little extra effort to make your own will go a long way. 

You can also use this recipe with my chicken dumplings.

A great recipe to make on a lazy Sunday or to double up as an afternoon activity with the kids. The wonton filling only uses a few ingredients and then making the wontons is pretty simple. 

This soup is also amazing by the way when you have the dreaded cold and flu 🤧 It always makes me feel better.

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Wonton Soup

You would have likely come across wonton soup when ordering at your favourite Chinese takeout. Wontons and wonton soup are both staple dishes in Chinese cuisine.

Wontons originate from Northern China, very similar to dumplings and they are usually served in soup or simply steamed and drizzled with chilli oil.

Typically your wonton soup will consist of a broth, wontons, noodles and Bok choy.

I think of wontons as the equivalent to Italian tortellini, or as little pork meatballs wrapped in wonton pastry.

One of the best ways to get warm and cosy on a wintery day is with a bowl of soup and wonton soup is essential comfort food. Every spoonful, every slurp and every bite will warm you right up.  

What is the difference between wontons and dumplings

The main difference between wontons and dumplings are the skins. Wonton skins are a lot thinner and the dumpling skins are traditionally thicker.

Did you know that “wonton” translates to clouds in Cantonese, because in wonton soup the floating wontons look like clouds in the broth.

Homemade Wontons

WHAT YOU WILL NEED:

Wonton Wrappers (These are now readily available at your local Coles or Woolies)

Pork mince

Soy sauce

Ginger

Garlic

Coriander

Chilli (optional)

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How to make homemade wontons

Place all the ingredients for the wonton filling in a bowl. Using clean hands mix it together really well.

Place a wonton wrapper on a clean work surface. Turn it on an angle so you are looking at a diamond. (You can do multiple at a time or do them individually)

Place a heaped teaspoon of the filling in the middle of the wontons. Brush the top two edges with water then fold over to sea and press out air bubbles.

Brush water on one corner and bring corners together, pressing to seal.

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Cooking your wontons

It’s best to cook your wontons separately before adding them to your broth.

There are 2 ways to cook your wontons:

1/ BOIL: Bring a large stock pot with water to the boil. Place wontons in boiling water and cook for 4-6 minutes or until they float. Remove with a slotted spoon and transfer to your serving bowls.

2/STEAM: This would be my preferred way of cooking wontons. It’s a little more work but I love the end result.

I used a bamboo steamer with two baskets. 

When steaming dumplings, you’ll need to line the base of the bamboo steamer to stop the wontons from sticking.

Take a square piece of baking paper, make sure its a little bit larger than your steamer, and fold it in half, point-to-point, to make a triangle.

Fold the triangle in half 3 more times then cut tiny little triangles along the folded edge to make air holes.
Holding the pointed end of the triangle at the centre of the steamer (to measure its radius), trim the wide end to perfectly fit your steamer. Open it up and press gently into the base of the steamer, before adding the wontons.

Cook the wontons in batches for 6-8 minutes or until cooked through. Be mindful not to over crowd the steamer basket as you will end up with a big clump of wontons. Instead take the time, be patient and cook them in batches. I place no more than 6 wontons in the steamer at a time.

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For the broth

WHAT YOU WILL NEED

• Chicken stock
• Garlic 
• Ginger
• Soy sauce
• Sugar
• Chinese cooking wine
• Sesame oil
• Spring onions

Place the chicken stock in a large stock pot and place on medium to high heat. Add remaining broth ingredients and bring to a boil. Reduce heat to low-medium and simmer for 10 minutes to allow the flavours to infuse. 

Increase the heat to high. Add the noodles and cook according to the packet instructions. Add the Bok Choy for the last minute of cooking.

To assemble your wonton soup

Divide the noodles and Bok Choy between serving bowls.

Top with wontons and ladle over the broth.

Garnish with spring onion and coriander leaves (optional)

Homemade Wonton soup-Other things to know

#You may have some extra filling leftover you can either keep making more wontons if you have enough wrappers or freeze in a ziplock bag for up to 8 weeks. I love using these reusable ziplock bags.

#You can definitely make the wontons ahead. Once cooked they can stay in the fridge for 3 days or you can freeze them prior to cooking them. they can be frozen for up to 3 months.

#To freeze your wontons, place them in containers lined with baking paper and if you are layering them make sure you place baking paper in between the layers to prevent them from sticking.

Tools to make the job easier

Stock pot

Bamboo Steamer

Asian soup spoons

Soup Bowls

So I hope you have learned a thing or two from this post and that it will inspired youth give homemade wonton soup a go. It really is even better than take out!!

Let me know what you think in the comments below.

MFM XX

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