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!
Hi! Are we supposed to add liquid or broth to the ingredients listed under sauce for the soup? It doesn’t seem like a lot of liquid.
Lucy, yes! Please add some broth or water for boiling the wonton.
This recipe looks wonderful!
I love to have this dish in the restaurant, but sometimes it’s just too spicy for me.It’s a good idea to cook it at home, that you can adjust the spiciness yourself.
Your wonton wrappers looks nice and tasty. The ones I got in the supermarket are quite thick. I sometimes roll it to thinner ones, but so time consuming!
Thanks Maggie,
That’s true. Restaurant styles usually are not the most suitable versions.
In my area the large grocery stores carry what is called Wonton Wrappers and Egg Roll Wrappers in the produce section. I do not recommend them – they are just too thick. Try to find frozen ones, but not all grocery stores carry them. If you find an Asian market, they also sell frozen ones and if not they certainly have the round ones for gyoza or dumplings which would probably be better than the extra thick ones.
Good Luck.
I am curious on How do I make the Chicken Essence. Or what is it! Your Eonton Recipe, spicy one looks Delicious!! Can’t wait to try it.
Hi Lala,
Chicken essence is similar to chicken powder and it is a common Chinese seasoning. If it is not available,you can use chicken broth to cook the wonton or simply skip it.
Elaine,
I am in search of a spicy broth for wonton soup and yours looks perfect. My only question is that I am looking to make a large pot of the broth and am not sure how to go about it with your directions listed above. I plan on adding some vegetables and wontons to the broth as the finishing touch. I have a large family so making a large pot and not individual servings would be ideal.
Nikki
How much water or broth do you reccomend using for the amount of spices you listed for each bowl. Would you say about a cup of water per bowl? Or more?
Thank you!
Hi Nikki,
I will recommend adding water to cover all the wontons at least. So the amount is depending on the serving bowl. It is ok to serve the wonton in a large pot, just add the spices little by little and taste during the process.
made the spicy version of this recipe exactly as written and loved it. Thanks!
You are the most welcome. Suma. Glad to hear the positive feedback.
Hi Elaine,
Receive my warmest greetings from Panama. I really love your amazing blog and have tried some of your recepies!. I’m looking for place in Sichuan to learn more about Sichuan cuisine and techniques. Any recommendation?
Best regards,
Wenne.
Hi Wenne,
Sorry that I cannot provide valuable suggestions. I only heard Xin Dong Fang. Can you read and speak Chinese?
Is the sauce recipe for a single serving?
Yes,the sauce is for single serving.