Meaty little handmade dumplings and a flavorful, light soy broth make this Wonton Soup a very tasty labor of love.
Serve this light soup as a prelude to your meal or add some bitter greens, shiitake mushrooms and even noodles for a more substantial soup to serve as a meal.
Makes 4 to 6 servings.
For the dumplings:
- 1 pound (454 g) ground chicken or turkey
- 2 tablespoons (45 ml) soy sauce
- 2 teaspoons (6 g) garlic powder
- 1/2 teaspoon (1.5 g) onion powder
- 1 teaspoon (3 g) white pepper
- 1/2 teaspoon (3:g) MSG*
- 1/2 tablespoon (7.5 ml) rice vinegar
- 1 tablespoon (15 ml) toasted sesame oil
- 3 medium scallions, finely chopped
- 50 wonton wrappers (1 package), 3-inch square
For the broth:
- 1 tablespoon (15 ml) vegetable oil
- 2 inches fresh ginger, peeled and sliced
- 4 cloves garlic, peeled and smashed
- 8 cups (almost 2 liters) chicken or vegetable broth
- 3 tablespoons (45 ml) soy sauce
- 1/2 teaspoon (1.5 g) white pepper
- 1 teaspoon (6 g) MSG*
- 2 teaspoons (5 ml) toasted sesame oil
- 2 medium scallions, chopped
- 2 baby bok choy (or other type of bitter green)
- 8 shiitake mushrooms, sauteed
- 4 – 6 oz (113 – 170 g) dried egg noodles (or other type of thin noodle)
*I use MSG because it enhances flavor in savory foods. But if you do not like to use MSG, it can be omitted.
1. Season the ground meat for the dumplings.
– Season the ground meat with the soy sauce, garlic powder, onion powder, MSG, rice vinegar and sesame oil.
– Knead the ground meat with the seasonings vigorously until everything is well-combined, soft and almost paste-like.
2. Shape the dumplings. (See TIPS)
– Smear about 1 teaspoon of the meat mixture in the center of each wonton.
– Moisten around the edge of the wonton with a little water.
– Fold the wonton in half (into a rectangle) and seal the edges, carefully making sure to press out any air.
– Then bring the bottom corners together, overlap them and seal them together with a little water. The dumpling will look like a little hat.
– Keep the finished dumplings covered with a little plastic wrap while working to prevent them from drying out.
3. Make the broth.
– Heat the vegetable oil in a pot over medium-high heat.
– Sauté the ginger and garlic until fragrant.
– Add in the broth, soy sauce, white pepper and MSG. Lower the heat to medium and let simmer for 5 minutes.
4. Cook the dumplings.
– Remove the ginger and garlic from the pot.
– In batches, cook the dumplings over medium-high heat in gently boiling broth for about 6 to 8 minutes per batch, or until the wonton wrappers are cooked through and no longer opaque.*
– Remove the cooked wontons to a large serving bowl.
*The starches from the wontons may thicken the soup slightly. (The wontons will impart more flavor into the soup as well.) If you prefer a lighter, thinner broth, cook the wontons separately in a pot of boiling water.
5. Serve the soup hot with sesame oil and scallions.
– Taste and add water if the soup is too strong or season with more soy sauce, if needed.
– Pour the steaming hot broth over the wontons in the serving bowl.
– Drizzle the wonton soup with the sesame oil and garnish with green onions.
– Serve while hot.
– Add optional ingredients such as baby bok choy, sauteed shiitake mushrooms and thin noodles for a more substantial soup that can be served as a meal.
- Cook the noodles according to package instructions.
- Add the baby bok choy and sauteed mushrooms to the soup at the last minute.
To store leftovers: Keep the broth and wontons in separate airtight containers and refrigerate.
To reheat the soup: Bring the broth to a boil, then drop in the wontons . Heat until the soup begins to simmer.
Below: Wonton soup with udon and baby bok choy.
About this recipe
Wonton Soup made with homemade dumplings is a labor of love. But once you have the dumplings made, making this tasty soup takes only minutes.
Make a batch or two for the freezer as well. Wonton Soup on demand!
Here are 3 helpful tips:
1) How to wrap the dumpling:
- Place a teaspoon of meat filling in the center of the wonton.
- Fold the wonton in half (into a rectangle) and seal the edges, carefully making sure to press out any air.
- Bring the bottom corners together, overlap them and seal them together with a little water. The dumpling will look like a little hat.
2) How to freeze wontons:
- Place the filled wontons in a single-layer on a tray or sheet pan.
- Freeze for 1 or 2 hours until frozen hard.
- Place the frozen wontons in a plastic freezer bag.
- Freeze for up to 1 month.
3) No fresh ginger or garlic?
– You can substitute the fresh ginger and garlic with dry ground ginger and garlic powder:
- 1/4 teaspoon ground ginger
- 1 teaspoon garlic powder
Beefy Wonton Soup with Miso (Recipe coming soon)