Easy Wonton Soup Recipe & Video - Seonkyoung Longest (2024)

AppetizersRecipes

December 26, 2015

Jump to Recipe·Print Recipe

Hi guys!

Today I’m share the perfect comforting soup recipe with you…. are you ready….?

It’s Wonton Soup!! WOOTWOOT!

I know, I know, I know.. a lot of you requested this recipe and I’m finally sharing it~!!

The weather is perfect for this warm, cozy, comforting and delicious soup.

You can make this same recipe with store bought wontons as well. Just make my easy & simple wonton soup broth and your semi-homamde wonton soup will be ready for you! 🙂

If you want to double, triple or quadruple batches of this wonton recipes, just go ahead and do so! Because you can freeze this wontons! 🙂

Hope you guys give this recipe a try soon! It will warm up not only your body but soul too. 🙂

Enjoy!!

Easy Wonton Soup

★★★★★5 from 2 reviews

Author: Seonkyoung Longest
Total Time: 40 mins
Yield: 2 as a meal / 4 to 6 as a appetizer 1x

Print Recipe

Description

Ingredients

Scale

For the Soup

2 1/2 cup chicken stock
2 1/2 cup water
1 tsp. soy sauce
3 garlic cloves, smashed
3 to 4 1/8-inch thin fresh ginger root slices (approximately 1 oz.)
2 green onions, cut in halves
salt and pepper to taste

For the Wonton Filling

4 oz. ground pork
1 tsp. soy sauce
1 tsp. Shaoxing wine (Chinese cooking wine, you can substitute with dry sherry)
1 tsp. cornstarch
1/4 tsp. sugar
1/4 tsp. sesame oil
1/4 tsp. ground fresh ginger root
1 small garlic clove
1 green onion, finely chopped
small pinch of black or white pepper
20 square wonton wrappers

For the Garnish

chopped green onion
Cilantro leaves

Cook ModePrevent your screen from going dark

Instructions

In a medium/large pot, add all ingredients for the soup. Cover, bring it to boil, reduce heat to low and simmer for 10 to 15 minutes. Turn off heat and let all the flavor come together. Meanwhile, let’s make wontons!
In a mixing bowl, combine all ingredients for the wonton filling and mix well with a spoon until cornstarch incorporated with other wet ingredients.
Take a wonton wrapper on your left hand(if you are right handed) and paint edges of square lightly with cold water using your finger tip. Put 1/2 teaspoon of filling in center of wrapper. Fold in half, triangle shape and seal it tightly by pinching edges together with your fingers. Paint one of lower side corners of triangle with water and bring right and left corner together (water painted side down) and press well to make traditional curved wonton shape. Place wontons1 to 1/2-inch apart on a parchment paper lined baking sheet. Repeat until you finish with wonton filling and rappers.
When your wontons are ready, discard solid ingredients from soup base and bring it to boil.
Carefully add wontons and cook for 10 to 15 minutes. Wontons will be fully cooked in 3 minutes, but cook it longer so all flavor from wontons will melt in to soup. Taste and add salt and pepper to your taste at this point.
Transfer to a serving bowl, garnish with green onion, cilantro and pepper to your taste.

Enjoy!

Prep Time: 10 mins
Cook Time: 30 mins

Seonkyoung

Galchi Jorim (Korean Spicy Braised Beltfish) Recipe...

January 10, 2017

Bulgogi Jeongol (Korean Beef Hot Pot) Recipe...

February 8, 2013

January 22, 2016

Korean Beef Hot Pot, Bulgogi Jeongol Recipe...

March 2, 2019

Yukgaejang Korean Spicy Beef Stew

February 19, 2016

Kimchi Mandu Recipe : Korean Kimchi Dumplings

February 26, 2015

Plant Based Palak Paneer Recipe

April 8, 2021

Chicken Recipe : Asian Zing Wings Recipe...

February 5, 2014

87 comments

Megan AliDecember 27, 2015 at 4:47 am

Is there any other meat I can substitute for pork. I don’t eat pork or shellfish.

SeonkyoungDecember 29, 2015 at 1:34 am

You can use chicken, it would work as amazing! 😀

HeatherDecember 28, 2015 at 7:40 pm

In the photos, there is a green colored ingredient in the wonton filling but nothing green listed in the ingredient list for the filling… could you clarify? thanks!

SeonkyoungDecember 28, 2015 at 10:27 pm

It’s chopped green onion! Thank you for telling me, it was missing at the ingredients list!!

Emily JenkinsJanuary 4, 2016 at 2:45 am

Chopped green onion

S EDecember 28, 2015 at 11:09 pm

You could sub chicken if you wanted, or you could buy frozen kreplach in the freezer section that are kosher (if that’s the reason for avoiding). Good luck.

KaraDecember 30, 2015 at 1:17 am

I made this tonight and it was so so yummy! First Asian dish I’ve ever made at home and it was a success! Can’t wait to try some of your other recipes.

SeonkyoungJanuary 4, 2016 at 7:08 pm

WOW First Asian dish try and I’m so happy it’s a success!! Wheee!! I’m so happy to hear that!! Keep on cooking Kara!! 😀

EvaDecember 30, 2015 at 3:37 am

I love your cutesy red pot — where did you get this?

SeonkyoungJanuary 4, 2016 at 7:05 pm

I actually found a Marshall’s! 🙂 They had only that one, and I just fell in love so had to get it!

LIZDecember 30, 2015 at 4:17 am

I see your sugar was brown, my sugar is white..what is the difference in those sugars?..thank you

SeonkyoungJanuary 4, 2016 at 7:04 pm

The sugar I’m using is organic raw sugar. 🙂 You can use regular white sugar it will be still as delicious!

DvJanuary 1, 2016 at 7:06 pm

It’s impressively easy to make and tastes really good. Bravo!

SeonkyoungJanuary 4, 2016 at 6:59 pm

WOOTWOOT~!! Bravo!!! 😀

SeonkyoungMarch 21, 2016 at 2:53 pm

It’s my pleasure! 🙂

DaisyMarch 29, 2016 at 2:58 pm

Do you do anything to the wontons before freezing? Or just single layer on cookie sheet then toss in a bag? Can you deep fry these wontons too? Making tonight:)

SeonkyoungMarch 29, 2016 at 6:48 pm

Nop, just freeze as you know how, seems like you know exact the way I do! 🙂

ElouDonMarch 30, 2016 at 3:24 am

Unfortunately, my wontons did not hold together. I did ‘glue’ the edges with water as you demonstrated. I wondered if there was any advice you could give. I did multiply the recipe, how do I infuse more flavor? Thanks! This is a great video demonstration.

SeonkyoungApril 4, 2016 at 5:34 pm

Wonder what type of wrapper you used and how the condition was. There are a lot of wonton wrappers and one type of wrapper call “egg roll/wonton wrapper pastry” doesn’t seal with water very well. Also while you were working on wonton, if the wrapper wasn’t covered with a damp towel to keep it moist, the edge will be dried and hard to seal. You can multiply this recipe as much as you want, if you measure it right- it won’t infuse the flavor. I do it 4 times of this recipe many times. Hope this helps!

AnnaApril 1, 2016 at 2:43 am

So I came across your video on Facebook. I love wonton soup so I decided to watch the video to see if I could make it. I loved the video so much at I watched it twice. Lol.
I love this soup! I made it for dinner tonight and it was a total hit. Everyone loved it. It’s very flavorful and easy to prepare. Thanks for the awesome recipe!

SeonkyoungApril 4, 2016 at 5:29 pm

Hi Anna, I’m so glad you enjoyed watching my video so much and gave a try for this wonton soup recipe! Thank you so much for sharing your story, it means a lot to me!! 😀

ShellyApril 5, 2016 at 3:43 am

Me and my daughter made this it was delicious but we had a little problem with the won tons falling apart any thoughts on what we may have wrong?

SeonkyoungApril 13, 2016 at 7:43 pm

Did you pat the wonton edges with water as I shown? also it needs to be pressed with your finger tips pretty well to not falling apart. If you freeze it, need to be cook when it’s still frozen, not though out- if so it will also cause being falling apart. Hope this helps!

MaryannAugust 21, 2016 at 4:35 pm

When I make this, my wontons open up and the filling comes out. What am i doing wrong?

SeonkyoungAugust 27, 2016 at 9:12 pm

You might didn’t seal the wonton tight enough. Next time, maker sure to seal the end more carefully! Hope this helps!

AnnieAugust 27, 2016 at 4:47 am

If I wanted to make more because we have a big family, can I just double the amount for example instead of 2 1/2 cup of chicken stock and water. Could I do 5 cups of each -land add more from the others also? What if I don’t have the Chinese wine or any other wine, what else would I be able to use?

SeonkyoungAugust 27, 2016 at 9:20 pm

If you want to double this recipe, go ahead and just double up all of the ingredients. If you don’t have any wine to use, you can just add water instead. Hope this helps!

RobbySeptember 30, 2016 at 12:28 am

I made this tonight after a friend shared the link on FaceBook. OMG. It was amazing. The broth has so much flavor. A tip to make sure to remove the pot from the heat once you’ve cooked the dumplings for the allotted time. Otherwise they continue to cook and turn to mush. (But I’m still going to eat them). Thanks so much, no more takeout soup for us!

Jentzie NelsonOctober 4, 2016 at 7:08 am

OMG !!! I TRIED THIS RECIPE…..JUST WANTED SOMETHING GOOD AND NICE FOR MYSELF ON MY DAY OFF !!! IT WAS WONDERFUL. RECIPE WAS VERY EASY TO FOLLOW, INGREDIENTS WERE EASY TO FIND, AND IT CAME OUT VERY DELICIOUS. THE ONLY DIFFERENT THING I DID WAS TO USE GROUND CHICKEN INSTEAD OF GROUND PORK. I POSTED MY STEPS ON FACEBOOK, AND TOOK SOME TO WORK TO ONE OF MY PATIENTS, AND MY COMPUTER WORKER….EVERYONE LOVED IT !! THANK YOU….NOW I’M SCANNING YOUR PAGE AND SITE FOR MORE COOL RECIPES. SMILING

GreysOctober 11, 2016 at 1:38 am

Hi i want to try this, but my brother bought a molo wrapper instead of a wonton… will there be a difference in taste or texture if i use the molo wrapper though? Thanks in advance

BriOctober 11, 2016 at 8:06 pm

I made these earlier this week. I had to use ground turkey since I couldn’t find ground pork at my grocery store but it still came out delicious.

When you freeze leftover wontons do you let them thaw before putting them into the soup or can you put them in frozen?

Thank you so much. 🙂

AnneDecember 5, 2016 at 11:53 pm

I love cooking and I love won ton soup at restaurants. This is the first time ever making it at home. Holy smokes is it delicious!!! Tastes like it came right from a restaurant!

I didn’t have ginger root so I just used some ground ginger and eyeballed it. I also didn’t have sherry so I used apple cider vinegar instead. Mm mmm!! This is phenomenal!!

SeonkyoungDecember 8, 2016 at 6:57 am

Awesome Anne!! So glad it turned out deliciously with the substitute!! Hope that info is helpful for others as well!!

MadisonJanuary 4, 2017 at 7:06 pm

I doubled this recipe and made it for my family because they’re all currently sick and they loved it! All of them commented on how cozy and comforting it tasted and they all felt a lot better.

SeonkyoungJanuary 14, 2017 at 8:57 am

Hope your family not sick any more by now!!! So glad this wonton soup helped them feeling better.. <3 The ginger in the soup probably helped too!

vanlaJanuary 23, 2017 at 11:37 am

hi, what kind of soy sauce you used? there is so manny different kind out there, thank you

SeonkyoungJanuary 24, 2017 at 1:16 am

For this recipe, I used Pearl River Bridge brand’s light soy sauce. 🙂 http://amzn.to/29KzR5T That’s my go to Chinese soy sauce brand!

KerryJanuary 24, 2017 at 12:58 am

Hello,
I’m going to go and get the ingredients tomorrow so I can make this! Where would I find the Chinese cooking wine? Can you buy that at a grocery store or would I have to go to a liquor store? I can’t wait to make it! It looks so good. I will keep you posted on how I make out!

SeonkyoungJanuary 24, 2017 at 1:13 am

Normally you can find at Chinese/Asian supermarket. You can also use sake (rice wine), it’s more easier to find at regular grocery store at wine section or liquor store. 😉 Good luck!!

ShaunFebruary 5, 2021 at 5:05 am

Absolutely amazing! This has been my go-to wonton soup recipe for years. My, how you have grown Seonkyoung! One day I’ll make the egg nudder version…*wink

★★★★★

Cor vanSpronsenJanuary 27, 2017 at 4:19 pm

What a fantastic recipe! I found this on Facebook and after making it and my wife absolutely loving it I plan on making many other recipes from your website. Thank you for the clear instructions and the great photos.

SeonkyoungJanuary 30, 2017 at 1:49 am

That’s fantastic!!! So glad your wife enjoyed as well!! Hope you get lots of inspirations from my website!!

CktJanuary 29, 2017 at 6:22 pm

I made this soup twice last week. The second time I doubled the receipe and took it into work to treat my coworkers; I made the broth and wontons the night before and kept it in the fridge. The next morning I drained the broth, brought it to a boil and poured it in a warmed crockpot and added the wonton and then kept it on low.
I use tamari soy sauce, rice wine vinegar for the Asian Wine.
At home I served a simple salad of iceberg lettuce with a Ginger dressing with it.

I crave the broth that is made, maybe it is the fresh ginger. This is a easy receipe and very good.

pattiFebruary 4, 2017 at 1:27 pm

i see a lot of good reviews. I’m trying to do this today with shrimp and carrots. Hope this will turn as good as yours

SeonkyoungFebruary 7, 2017 at 3:10 am

Hope you enjoyed~!! 😀

Lucy RFebruary 23, 2017 at 5:51 pm

I think I will make this today but instead of wontons I would like to use up some frozen pork gyozo I have in the freezer. Thanks for the recipe to try.

Janet MooreMarch 6, 2017 at 5:45 pm

Would this be okay if I made the broth in a slow cooker on low then put it up to high before adding the wontons?

SeonkyoungMarch 13, 2017 at 5:24 pm

I’ve never made my wonton soup in slow cooker, but I can see it can be done. Depending on how long you are cooking on the low heat, you might need to add more water, and add wontons on high heat and don’t cook no longer than 20 – 30 minutes.

MaribelMarch 31, 2017 at 10:50 pm

This looks amazing! I want to make that broth. Any suggestion? Is this box broth or homemade? Thanks!

Shahla EsfandiaryMay 3, 2017 at 2:50 pm

I can’t wait to try this this week. Seems the the only hurdle is buying the wrong won ton wrappers. You make the most interesting and easy to follow videos. I’m a huge fan.

CathyMay 10, 2017 at 9:42 am

Can I cook the wontons in the broth then seperate them to store until the next day then reheat the broth and mix together.

SeonkyoungMay 10, 2017 at 5:35 pm

Yup! that will work!

NaïlaMay 19, 2017 at 4:46 pm

Would the taste change a lot without the chinese wine?

SeonkyoungMay 23, 2017 at 2:00 am

Not for this recipe, since you need only a little bit. 🙂

SonyaNovember 17, 2017 at 2:19 am

So my college aged son had to make a dish from a different culture, and he chose wonton soup. Super easy and tasty recipe!my wontons fell apart a bit, but they were still yummy! The wonton wrappers ended up a little soft. Does that mean we cooked them too long?

SeonkyoungNovember 20, 2017 at 6:37 am

That’s great! So happy to hear that!! Well, the wonton wrapper has to be soft when it cooked, like silk! So that’s how it suppose to be as a “good wonton soup’s wonton”!

Zulma MejiaJanuary 5, 2018 at 12:58 am

I have actually made a lot of your recipes and they turn out amazing! thanks for sharing your recipes!
My birthday is on january 7th and I’m going to make this wontons but I’m going to fry them to give them as appetizers.
Greetings from Hondras!!!
XoXo.. Blessings!!

SeonkyoungJanuary 9, 2018 at 7:50 pm

Happy late birthday Zulma! Hope you had a great one!!! Xoxo

Nina KazakDecember 4, 2018 at 6:23 pm

Sounds delicious!!! I will try it today. I have a question? Can I add some fish sauce to the stock? if yes what kind and how much?
Thank you for sharing!!!

SeonkyoungDecember 8, 2018 at 12:47 am

Replace fish sauce with soy sauce!

KasiaJanuary 27, 2021 at 2:21 pm

This soup is amazing! It was my first time making wontons and I did have a couple that came apart in the soup but most of them stayed together just fine. The flavors are delicious and it comes together so quickly. I actually doubled up on the wontons and air fried the other half and they were delicious too. This will definitely go into my dinner rotation 🙂

SeonkyoungJanuary 28, 2021 at 2:29 pm

YAY! So glad I could help!

Malinda HurleyJanuary 8, 2023 at 3:48 pm

I absolutely love this recipe. Thanks to you.

★★★★★

Easy Wonton Soup Recipe & Video - Seonkyoung Longest (2024)

FAQs

What is the broth of wonton soup made of? ›

Making the broth with a combination of chicken backs, pork trotters, dry-cured ham, dried shrimp, and glutamate-rich seaweed results in an extra-savory and rich soup. Brining the shrimp that fill the wontons in a solution of salt and baking soda preserves their juiciness and makes them crisp.

Get More Info ›

How do you keep wontons from falling apart in soup? ›

To keep wontons from falling apart, minimise stirring whilst wontons are cooking in the pot of boiling water. Make sure there is plenty of water in the pot when cooking to prevent wontons from sticking to each other and thus falling apart.

Show Me More ›

What is the difference between wonton soup and war wonton soup? ›

Wor Wonton Soup is a wonton soup with lots of vegetables, sliced chicken, roast pork, and shrimp added, to make a full meal in one bowl.

Get More Info ›

How long does Chinese wonton soup last in the fridge? ›

Leftover wonton soup will keep in an airtight container in the fridge for up to 4 days. It can also be kept in the freezer for up to 6 months. Keep any leftover wontons separate from the soup.

Know More ›

What's the difference between Chinese dumpling soup and wonton soup? ›

When comparing Chinese dumplings vs wontons, some key differences are: Wrappers: Wonton wrappers are thinner, are usually square, and may contain egg. Dumpling wrappers are thicker, are usually round, and don't require egg. Filling: Dumplings can be filled or unfilled.

Find Out More ›

What thickens Chinese soup? ›

Add Cornstarch or Flour: Mix a tablespoon of cornstarch or all-purpose flour with a small amount of cold water to create a smooth paste. Stir the paste into the soup and simmer until it thickens. Make sure to stir continuously to avoid lumps. Use Mashed Potatoes: Mashed potatoes can be an excellent natural thickener.

Keep Reading ›

Why do my wontons fall apart? ›

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.

What is the crunchy stuff on wonton soup? ›

They are essentially wonton wrappers that have been deep-fried in oil until they are crispy, and golden brown and served with dipping sauce, or used as a salad or soup topper.

See Details ›

Why does wonton soup taste so good? ›

The flavors of wonton soup are warm, comforting, and yet gentle on the digestive tract. The broth is simple and brought to life with a drizzle of sesame oil and, usually, white pepper. The delicate wonton pouches are not too heavy on the stomach, and the ginger is light and helps with nausea.

Discover More Details ›

What is a fun fact about wonton soup? ›

Most dumplings are usually served with a thicker wrap. Wontons originate from China, with evidence of its existence going as far back as the Qing Dynasty (1644). Wonton soup was enjoyed by the rich, upper class families but after World War II, it became more widespread.

Is wonton soup good for you? ›

In addition to lifting your energy levels, metabolism, and muscle production, wonton soup can also contribute to your overall health by providing at least eight percent of the total vitamin B needed per day.

Read On ›

Can I eat 5 day old leftovers? ›

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

Get More Info Here ›

Can I eat wonton soup left out overnight? ›

Bacteria grows rapidly between 40 and 140 degrees F. It only takes four hours for a few bacteria to multiply to hazardous levels within that temperature range. It's really not a good idea to leave it out at room temperature.

Discover More Details ›

What goes with wonton soup for dinner? ›

Some nice dishes to eat with wonton soup are egg rolls, spring rolls, shrimp & vegetables, chicken & vegetables, orange chicken, steamed broccoli, ribs, fish, etc. There are a lot of options you can choose from. You can also choose to add vegetables and meats to your wonton soup to make it more filling.

Learn More ›

What is the liquid in soup made of? ›

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Easy Wonton Soup Recipe & Video - Seonkyoung Longest (2024)

Easy Wonton Soup

Description

Ingredients

For the Soup

For the Wonton Filling

For the Garnish

Instructions

Related

Seonkyoung

You may also like

Galchi Jorim (Korean Spicy Braised Beltfish) Recipe...

Bulgogi Jeongol (Korean Beef Hot Pot) Recipe...

Korean Beef Hot Pot, Bulgogi Jeongol Recipe...

Yukgaejang Korean Spicy Beef Stew

Kimchi Mandu Recipe : Korean Kimchi Dumplings

Plant Based Palak Paneer Recipe

Chicken Recipe : Asian Zing Wings Recipe...

87 comments

Leave a Comment

FAQs

What is the broth of wonton soup made of? ›

Is wonton soup good for you? ›

References