Cozy Wonton Soup
The best wonton soup recipes yield a dish that is cozy, comforting, and flavor-packed. This easy recipe delivers just that and more, thanks to an aromatic pork filling made with ginger, garlic, and soy sauce; a fast, warming soup broth using store-bought chicken stock; and packaged wontons you can find in the refrigerated section of many grocery stores.
Since this recipe strives to keep it simple, it may seem extraneous to whip the dumpling filling ingredients together in a food processor, but it is essential to achieving a light and airy texture. The added fat from the oils and the egg helps as well, and instead of a tough, compact meatball, you’ll have a tender, flavorful wonton filling that resists overcooking. (For chicken wontons, just swap the pork for ground chicken. If you can find it, use dark meat, as it will have a higher fat content and yield a better texture.)
Fresh or frozen wonton wrappers will work equally well here; just be sure to defrost frozen wrappers for a few hours in the fridge before use—they’ll get too sticky if left at room temperature for too long. And while there are many ways to fold wontons, the method here is quick, easy, and doesn’t require any practice. Zhuzhing store-bought broth or stock with some green onion and fresh ginger means you don’t have to make it from scratch (though feel free to use your own if you already have it on hand). We prefer to cook the prepared wontons right in the broth instead of boiling water so no flavor gets left behind.
This homemade wonton soup goes great alongside stir-fried veggies like baby bok choy or asparagus. For other dumpling ideas, check out our recipes for crispy potstickers, har gow, and xiao long bao.
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What you’ll need
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Food Processor
$70 At Amazon
Spider
$12 $9 At Amazon
Fly By Jing Sichuan Chile Crisp
$15 At Fly By Jing
Large Pot
$65 At Amazon
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Recipe information
Yield
6 servings
Ingredients
WONTONS
BROTH AND ASSEMBLY
Preparation
WONTONS
Step 1
Process 1 large egg, one 2" piece ginger, scrubbed, finely grated, 3 garlic cloves, finely grated, 1 lb. ground pork, 1 Tbsp. soy sauce, 1 Tbsp. toasted sesame oil, 1 Tbsp. vegetable oil, 2 tsp. unseasoned rice vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor until well combined and airy, about 1 minute. Transfer filling to a medium bowl and mix in ⅓ cup finely chopped chives.
Step 2
Fill a small bowl with water. Working with 1 wonton wrapper (from 40 wonton wrappers) at a time, scoop 2 tsp. filling into the center. Dip a finger into water and moisten edges of wrapper. Bring corners of wrapper together in the middle and fold in the shape of an X; press firmly to seal. Transfer finished wontons to a baking sheet as you work.
BROTH AND ASSEBLY
Step 3
Remove dark green tops from 5 scallions and thinly slice; set aside for serving. Thinly slice remaining white and pale green parts of scallions. Heat 2 tsp. vegetable oil in a large pot over medium-high. Add scallions and one 1" piece ginger, scrubbed, finely chopped, and cook, stirring often, until scallions are slightly softened, about 2 minutes. Pour in 6 cups good-quality low-sodium chicken broth and bring to a boil. Stir in 1 Tbsp. soy sauce.
Step 4
Working in 3 batches, add wontons to broth and cook until wrappers are tender and filling is cooked through, about 3 minutes. Using a slotted spoon, transfer wontons to a medium bowl or platter.
Step 5
Remove pot from heat and return wontons to broth. Taste broth and add more soy sauce if needed.
Step 6
Divide soup among bowls. Top with chile crisp and reserved scallion tops.
