Easy and two version Wonton Soup recipe.
Wonton is one of the favorite snacks especially in the southern part of China. The processing of making wonton is similar with dumplings but the tastes of the two are quite different. Wonton wrappers are always thinner than dumpling wrappers and wonton has a fresher scent comparing with dumplings.
The wonton soup is the soup using wonton as the main ingredients. Generally, we have two types of wonton soup quite popular in China. One is clear or mild wonton soup and the other one is wonton soup in red oil. Surely, the later one is more popular in Sichuan cuisine. Additionally, it is considered as one of the most classic Sichuan snacks-red oil Wonton soup.
To prepare the wonton filling ground pork (can be combined with beef or chicken or shrimp) green onions, grated ginger,egg as well as other condiments. Of course, sometimes we can add some vegetables or mushrooms for a better healthy balance.
For vegan and vegetarian readers, please refer to this post: vegetarian wonton soup.
Assemble the wonton one by one, photo instruction is here: how to wrap wontons.
Now let’s make Wonton Soup broth for both spicy version and mild version.
Before boiling the wonton, prepare your serving bowls. Add minced garlic, sesame oil, salt, soy sauce, vinegar, chopped green onions and chili oil (Instruction listed here: how to make Chinese red oil) in one bowl for spicy wonton soup and add sesame oil, salt, chopped green onions, dried sea shrimp and dried seaweed(optional) for mild wonton soup.
Bring a large amount of water in pot and cook the wontons for around 5 minutes and cook your vegetables in the last one minute.
Now, there we are!
Wonton Soup Recipe
Ingredients
- 1/2 pound wonton wrappers
- 1 small bunch of vegetable leaves , optional (lettuce,bok choy or other green vegetables)
Meat Stuffing
- 2 tablespoon finely chopped green onion
- 1/2 tablespoon grated ginger
- 1 egg
- 1 cup ground pork
- 1/2 cup chopped shrimp
- ½ teaspoon black pepper powder
- ½ tablespoon sesame oil
- 1 tablespoon oyster sauce
- salt to taste
Sauce for Spicy Version
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon chili oil
- 1 teaspoon black vinegar
- 1 teaspoon smashed garlic
- chopped spring onion
- salt to taste
Sauce for mild Version
- 1 teaspoon dried sea shrimp
- 1 teaspoon sesame oil
- chopped spring onion
- 1 small pieces of dried seaweed
- salt to taste
Instructions
- To make the filling: In a large bowl, well combine all the ingredients together. Then stir your meat filling in one direction until the filling becomes sticky.
- To assemble the wontons: Put the wonton wrapper in the center of the left hand. Spoon about 1 teaspoon of meat stuffing (or slightly more if you want)onto the center of the wrapper. Moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the opposite corner to make a triangle just like the picture shows. Hold the wrapper with both hands, curl the corner on the right hand in firstly and then the curl the corner on the left hand to seal with another corner. You can also change the sequence. But make sure that you press them firmly.
- To prepare your serving bowls: in separate serving bowls, mix all the seasonings and set aside.
- Boil water in a wok. Put the wonton in to cook for about 5 minutes.And add your vegetable leaves prepared to cook in the last 1 minute.
- scoop around 1/2 bowl of the boiling water in serving bowl (or you can use stock), and then place wonton in too.
Notes
Nutrition
Enjoy and thanks for visiting!
Oh this is wonderful! I saw this recipe several days ago and have been thinking about it ever since. I am teaching a friend to cook and I think this soup might just be perfect. Thanks!
Hi Lacey
Thanks for stopping by and I am really happy you love this recipe. I hope you and your friend will enjoy it.
Thank you Elaine for the recipe. Love following this website and enjoy trying out these recipes. My girlfriend is from Shanghai and I love surprising her with these wonderful treats. She has lately been craving the Shanghainese version of jian bing. Was wondering how to go about making the flour. Most of the recipes call for mung bean flour. Still not sure. Can you please post something about the same? Thank you. Happy cooking. Cheers
Hi Karl,
Thanks for all of your kind word and you are such a nice boyfriend. But I am quite sorry that I do not think I can make this Shanghainese version of Jian Bing at home. Are you talking about Jianbing like Xiaoling Jianbing or Jianbing with Youtiao wrapped?
I didn’t see how much fresh ginger
I don’t see how much fresh ginger. I probably missed it, but couldn’t find it.
Barbara
I am sorry that I did not figure that clearly. Ads for the fresh ginger, you may look into the picture showing about making the meat stuffing. It is around 2 teaspoons of mashed ginger. Soaked in clean water to get the ginger sauce. Thanks very much for your correction! I have already added it into ingredients list.
earlier about a fun new meal we had at our friends’ house tinhgot lasagna wontons! Check out the post to see photos and learn how to make these for
Hi Elaine,
I have just discovered your website and this wonderful recipe for wontons in red oil sauce. I look forward to making this and many other of your recipes. Can you tell me the chinese name of this wonton dish?
Thank you so much,
Chris
Hi Chris, it is “馄饨”.
I made this, it was absolutely delicious! I had to make my own won ton wrappers so that made it a little time consuming, but with store-bought wrappers it is pretty easy and SO tasty! We don’t have chicken essence readily available in the US so I used part chicken stock and part water to cook the wontons in. The won tons and the broth were both delicious.
Hi Margaret,
Thanks so much for your feedback and I am really glad to know that you love it.
That’s a pretty nice idea to cook with chicken stock. If I have chicken stock available, I will use it too.
Thanks again for your lovely feedback.
Margaret, I’m not entirely sure if it’s exactly the same, but I would imagine that “chicken essence” is not much different than “chicken bouillon” in U.S. supermarkets. It is often in the aisle with other spices and herbs. A common brandname is Knorr.
Thanks Jing for your explanation.