Wonton Soup (Pork Wontons in Chicken Stock)
Why this recipe works
- Aromatic filling: Ginger, spring onion, garlic, soy sauce and sesame oil season the pork from within, so each wonton carries flavour without needing a heavy broth.
- Gentle simmering: Cooking the wontons at a gentle boil keeps the wrappers intact and helps the stock stay clear.
- Light but satisfying: Soft dumplings, savoury stock and fresh greens create a comforting bowl that still feels clean and balanced.
Get the most out of this recipe
Texture tips
- Keep the wrappers delicate: Simmer the wontons only until the wrappers turn slightly translucent and the pork is cooked through; extended cooking can make the wrappers too soft.
- Serve straight away: Wontons continue to absorb liquid once they sit in the broth, so portion them into bowls just before serving for the best texture.
Common mistakes
- Avoid a rolling boil: Hard boiling can split the wrappers and cloud the broth. Keep the stock at a steady, gentle simmer.
- Do not trap air inside: Press the wrappers firmly around the filling and push out air pockets, which can expand and cause wontons to burst.
Make-ahead tips
- Freeze uncooked wontons: Arrange filled wontons on a tray until firm, then transfer to a container. Cook from frozen by simmering until piping hot throughout.
- Keep broth and wontons apart: For the best texture, refrigerate cooked wontons separately from the stock and reheat them gently in hot broth just before serving.
- Prepare the filling in advance: The pork filling can be mixed ahead and kept chilled, making assembly faster when you are ready to fold the wontons.
Ingredient notes
- Use fresh wonton wrappers: Fresh, pliable wrappers are easier to seal and less likely to crack during folding.
- Mix until cohesive: Stirring the pork filling until slightly sticky helps it hold together inside the wrapper as it cooks.
- Choose greens by texture: Bok choy gives a crisp-tender bite, while spinach makes a softer, quicker-cooking alternative.
Equipment you'll need
Ingredients
Instructions
- Finely grate the ginger and finely chop the spring onion. Finely grate or crush the garlic.
- In a mixing bowl, combine the minced pork with most of the spring onion, the ginger, garlic, light soy sauce, sesame oil and white pepper. Mix until the filling looks slightly sticky and cohesive.
- Lay out the wonton wrappers and keep a small bowl of water nearby. Place about 2 teaspoons of filling in the centre of each wrapper, moisten the edges with water, then fold into a triangle and press to seal, pushing out any air. Bring the two corners together and pinch to form the classic wonton shape.
- Bring the chicken stock to a gentle boil in a large pot. Add the bok choy and simmer for 1 to 2 minutes until just tender, then lift it out with a slotted spoon and divide between bowls.
- Return the stock to a gentle boil, then slide in the wontons. Simmer for 4 to 6 minutes until the wrappers look slightly translucent and the pork is cooked through. Avoid a hard boil so the wontons do not break.
- Use a slotted spoon to portion the wontons into the bowls over the bok choy. Ladle over the hot stock and finish with the remaining spring onion. Serve straight away while piping hot.
Recipe notes
Tips
- Seal the wrappers firmly and press out any trapped air, as air pockets can cause wontons to burst during simmering.
- Keep the stock at a gentle simmer rather than a rolling boil to help the wontons stay intact and the broth stay clear.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the pork is cooked until piping hot throughout.
Substitutions
- Replace bok choy with spinach for a softer, quicker-cooking green.
- Replace light soy sauce with dark soy sauce for a deeper colour and slightly sweeter flavour.
Storage
- Refrigerate up to 2 days
- For best texture, store cooked wontons and broth separately in the fridge. Reheat the stock to a gentle simmer until piping hot, then warm the wontons in the hot stock for 1 to 2 minutes. Uncooked wontons freeze well on a tray, then transfer to a container; cook from frozen by simmering for 6 to 8 minutes.
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Recipe overview
- Servings: 4 bowls
- Total time: 55min (55min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Gluten Sesame Soybeans Wheat
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