Wonton Soup Recipe

A brothy soup full of sweet pork stuffed dumplings, onions, mushrooms, carrots, celery and Napa cabbage and fresh ginger.

Course soup main meal

Cuisine Chinese

Keyword how to make wonton soup, what is in wonton soup, what is wonton soup, what's in wonton soup, wonton soup recipe, wonton soup soup

Prep Time 25

Cook Time 20

Servings servings

Calories 285kcal

Author Beth Pierce

In a small bowl, mix the pork, ginger, soy sauce, green onions, breadcrumbs, egg, salt, and pepper. Cover and place it in the refrigerator.
In a large stockpot or Dutch oven, heat the olive oil and sesame oil over medium heat. Cook the onion, mushrooms, carrots, and celery for 5-6 minutes, stirring frequently. Reduce the heat to low. Add the garlic and ginger and cook for 1 minute.
Add the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes or until the carrots are tender.
Place a wonton wrapper squarely in front of you. Dip your finger in cool water and moisten all around the edges of the wrapper. Place 1 teaspoon of the pork mixture in the center of the wrapper and bring the bottom half up over the filling. Press firmly along the sides to seal.
Moisten the left and right bottom corners of the rectangle. Bring those corners together and pinch firmly. While working with the wontons, keep the extra skins and stuffed wontons covered with lightly water-moistened paper towels.
Once the carrots are tender, add the stuffed wontons and the Napa Cabbage to the soup and simmer for 3-5 minutes or until they float. Garnish with green onions.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low on the stovetop.
To freeze the soup, first cool it completely. Then freeze in a sturdy freezer container for up to 3 months. Thaw in the fridge overnight, then reheat over low heat on the stovetop.