How to Make Wonton Soup in 15 Mins

Traditionally, Wonton Soup used to be served as breakfast in China, later on it also served as lunch or dinner. Wonton fillings are normally made of ground pork, shrimp, or a combination of both. In fact, wonton fillings can be made of any type of ground meat, such as ground chicken, turkey, or even tofu. The wrap of wonton is supposed to be really thin, and floating in the soup when it is served. The soup is light. All you have to do is pour the wonton water over the combination of salt, chicken bouillon, sesame oil, fine chopped green onion, and cilantro. Some people prefer to add a little bit of chilli oil or vinegar. You can perfectly pair with Chinese style baked bread, or Guo Kui.

What are the Health Benefits of Wonton Soup?

A bowl of wonton soup provides protein, carbohydrate, nutrients, and hydration. Super herb cilantro may help protect against inflammation, regulate blood sugar, and blood pressure. It contains vitamin A, K, C, calcium, magnesium, and heart heath antioxidant.

Green onion may help prevents infections, fights cancer, reduces obesity. It is rich in fibres, vitamin K, and folate, which is important to pregnant women.

Sesame oil is the heart healthy cooking oil. This oil is full of antioxidants, anti-inflammatory, and may lower blood sugar. It is high in unsaturated fat, and contains Omega-3, Omega-6, and Omega-9.

I remember back in high school, many classmates would stop by at the wonton vendor by the school in the early morning for breakfast. It was quick, fresh, and delicious. People would come by the vendor and this created a prosperity street breakfast culture where you can smell the aroma of the soup from far away!

Prep Time: 5 mins
Cooking Time: 10 mins
Total Time: 15 mins
Serving: At Least 2

Ingredients:

Ground pork (or other type of ground meat), wonton wraps, green onion, cilantro, ginger, cooking wine, soy sauce, sesame oil, chicken bouillon, salt, and pepper.

The Filling:

1/4 lb ground pork
1 pkg. wonton wrap
1/2 cup fine chopped green onion
2 tsp fine chopped ginger
2 tbsp cooking wine
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp salt
1 tsp chicken bouillon
Pinch black or white pepper

The Soup:

1 Teaspoon Fine Chopped Green Onion
1 Teaspoon Fine Chopped Cilantro
1/2 Teaspoon chicken bouillon
Pinch salt
1 Teaspoon Sesame oil
Hot Chill oil (Optional)
Vinegar (Optional)

Instructions:

The Filling:

Fine chop green onion and ginger, then combine with ground pork, cooking wine, soy sauce, sesame oil, chicken bouillon, salt, and pepper. Mix in a bowl in ONE DIRECTION for 5 mins. This step will make the filling juicer, tender, and bouncier, for a better taste.

This recipe is an authentic traditional wonton soup. There are many ways to wrap wontons, based on the regional tradition or preference.

The Wonton: The top 5 styles of wontons are Gold Ingot, Northern style, Sichuan Style, Flower Style, and Hong Kong Style.

1.  Gold Ingot

Put wonton filling in the middle of the wrap, then use water to wet all the edges. Fold the bottom up in half. Then pinch the bottom two corners together.

 2. Northern style

Put wonton filling close to the bottom corner, then wrap the bottom corner up. Then roll up again. Then press the left and right side down, use water to wet the right end. Fold the left side towards the middle, then the right side on the top. Pinch the two sides together.

3. Sichuan Style

Put the wonton filling in the middle of the wrap and fold bottom corner up to align with the top corner. Wet the right corner with a bit water. Then fold the left and right side towards the centre and press them together.

4.  Flower Style

Put the wonton filling in the middle of the wonton wrap and fold the bottom corner up to align with the middle of left upper edge. Wet the right corner with a bit water. Then fold left side and right side towards the middle, and press them together.

5.  Hong Kong Style

Hong Kong style wonton is one of the easiest way to make wontons. No water is needed. Put wonton filling in the middle of the wrap, and close up palm and squeeze a little. The wrap would just wrapped up from bottom.

The Soup:

Heat water in a pot till boiling. Put all wontons in the pot, till boiling, about 2-3 mins, then add 1 cup of cold water in the pot, cover till boil again. Meanwhile, add fine chopped green and cilantro in a bowl, add chicken bouillon, salt and sesame oil, set aside. Once the wonton boils again, pour wonton with hot soup over the wonton soup base. Add hot chilli oil and/or vinegar as you wish to adjust the taste.

TIPS:

• An extra spoon of soy sauce in wonton filling for soy sauce lovers.
• Mix the filling in one direction for at least 5 mins. This step will make the filling juicer, tender, and bouncier, for a better texture.
• Stir gently right after put wontons into boiling water to avoid wontons sticks to the bottom of the pot.
• Chicken bouillon can be replaced by MSG.
• If you prefer slightly thicker soup, consider to use chicken broth instead water when boil the wontons.
• Left over wonton wraps can be freeze and reuse next time. Leave it out in room temperate 20 minutes before use.
• Set a side the wonton soup for 2 mins before consume, it is hot.
• Chicken mushroom filling is a nice alternative for chicken lovers.