I love Wonton Soup SOOOOOOOOOO much. I love Chinese food in general, but Wonton Soup is my go-to every time we get Chinese food.
Wonton soup is also SOOOOOOOOOO easy to make at home. It seems intimidating because you have to fill and fold all of those wontons but once you get the hang of it, you will be able to whip out a whole bunch in no time. Be sure to check out my video below to see just how easy it is to fold wontons.
I’ve seen a lot of recipes for Wonton Soup that use chicken broth. You are welcome to, but I have grown to really love using beef broth. My local restaurant uses beef and it really beefs up the flavor! (See what I did there?)
I also like to keep my filling pretty simple. In my recipe, I use oyster sauce. Oyster sauce should be available in the Asian section of most grocery stores. Some people shy away from oyster sauce because they think it will make the food taste fishy. I believe it adds that bit of flavor that is quintessential to Asian dishes. If you are afraid of it, I highly suggest you go ahead and give it a try anyway.
Wonton Soup
Ingredients
1 package wonton wrappers
1/2 pound of ground pork
1/4 cup minced onion
1 tablespoon oyster sauce
1 egg
1 tablespoon soy sauce (I prefer low sodium)
Fresh ground ginger to taste (about 1 teaspoon or so)
Pepper to taste
4 cups of beef broth
4 cups of water
1-2 tablespoon of beef “better than bouillion”
Directions
In a medium mixing bowl combine the ground pork, minced onion, oyster sauce, egg, soy sauce, ginger, and pepper. Mix until incorporated and set aside.
In a large soup pot, combine beef broth, water and 1 tablespoon of the beef bouillion. Bring to a simmer and taste for flavor. If you would like a deeper, beefy flavor add an additional tablespoon of beef bouillion.
While the broth is coming to a simmer fill your wonton wrappers with a heaping 1/2 teaspoon of filling and seal. (See the video below.)
After tasting the broth, gently drop in the finished wontons. The wontons will cook in just a few minutes and will float to the top when finished.
Serve the soup in bowls and garnish with sliced green onion. If you have any wonton wrappers leftover, you can cut them into strips and lightly fry them. Drain and sprinkle over the soup for an added crunch.
Note: Wontons freeze great! Lay prepared, uncooked wontons on a cookie sheet and place in the freezer until firm. Place the wontons in a freezer bag and store for up to three months. When desired, drop a few wontons into simmering broth and cook them from frozen until they float!
How to Fold Wontons
The first time I decided I was going to make wonton soup at home, the thing that worried me the most was folding the wontons. It took some practice and some trial and error but I figured out a method that worked great for me. Watch this video and you’ll be making wontons in no time.
Wonton Soup
Ingredients
- 1 package wonton wrappers
- 1/2 pound of ground pork
- 1/4 cup minced onion
- 1 tablespoon oyster sauce
- 1 egg
- 1 tablespoon soy sauce I prefer low sodium
- Fresh ground ginger to taste about 1 teaspoon or so
- Pepper to taste
- 4 cups of beef broth
- 4 cups of water
- 1-2 tablespoon of beef "better than bouillion"
Instructions
- In a medium mixing bowl combine the ground pork, minced onion, oyster sauce, egg, soy sauce, ginger, and pepper. Mix until incorporated and set aside.
- In a large soup pot, combine beef broth, water and 1 tablespoon of the beef bouillion. Bring to a simmer and taste for flavor. If you would like a deeper, beefy flavor add an additional tablespoon of beef bouillion.
- While the broth is coming to a simmer fill your wonton wrappers with a heaping 1/2 teaspoon of filling and seal. (See the video below.)
- After tasting the broth, gently drop in the finished wontons. The wontons will cook in just a few minutes and will float to the top when finished.
- Serve the soup in bowls and garnish with sliced green onion. If you have any wonton wrappers leftover, you can cut them into strips and lightly fry them. Drain and sprinkle over the soup for an added crunch.
Notes
