Wonton soup has long been one of my favorite foods.

It was one of the only things I ate as small child and I have many fond memories of my small self, kneeling on a chair at our round laminate kitchen table, meticulously wrapping wonton for dinner. I would always make the wonton extra tiny.

I loved eating wonton wrappers, more so the the wonton filling, and my wonton would be 10 percent meat and 90 percent wrapper. They didn’t look anything like the wonton we would order by the bowlfuls on the weekends at our local wonton congee noodle restaurant, but I loved making those misshapen, wonky wontons.

What are wonton?

Wonton are Chinese dumpling filled with meat, typically served in a flavorful clear broth or dressed in sauce. Unlike most other Chinese dumplings, wonton wrappers are squares or trapezoids. The wrappers are slippery, thin, and supple. Wontons are usually filled with ground pork, shrimp, and aromatics. They’re incredibly popular, both as a snack, side dish, or meal. They’re served at home, in restaurants, as night market street food, You can make them at home easily and they also sell them premade, frozen, in lots of grocery stores. Weirdly, you can even get them on Amazon. But the best is homemade, which is what we’re doing here.

What is wonton soup?

In America, wonton soup seems like an afterthought: something you might order to round out your takeout meal. But in Hong Kong, arguably the home of the best wonton soup in the world, it can be a Michelin worthy meal. Hong Kong style wonton soup is a clear soup base made with chicken or pork broth and dried shrimp stock, full of umami and depth. A hint of toasted sesame oil adds a light nuttiness and a touch of soy sauce adds a satisfying salinity. The wontons themselves are bouncy and delicate, a mix of ground pork and roughly chopped prawns wrapped in a silky noodle wrapper. A good bowl of wonton soup is revolutionary.

How to make wonton soup

1. Make the broth. Bring the broth ingredients to a simmer and let infuse.
2. Cook the wonton. Bring a large pot of water up to a boil. When at a rapid boil, gently drop in the wonton and stir to stop them from sticking to the bottom of the pot. The wonton will sink down at first and then start to float as the water comes back up to a boil and they are cooked through. Take one and cut it open to make sure, then scoop out all of the cooked wonton.
3. Serve. Ladle the broth into a bowl. Add the wontons and finish with scallions. Enjoy!

Easy wonton soup

It’s best to make the wonton by hand, but sometimes you just don’t have the time. In that case, feel free to grab a bag of frozen wonton from your local grocery store (they should be in every frozen aisle ever, no need to go to a specialty Asian supermarket) and follow the recipe for the soup. You can have delicious easy wonton soup in 5-10 minutes.

How to make wonton filling

Wonton fillings are where it’s at! Everyone and their grandma has a secret recipe for fillings. Usually when you get wonton the filling is ground pork with shrimp, but nowadays there are MILLIONS of filling combinations.

The simplest way to make wonton filling is to put everything in a bowl and mix it up. Here are some tips:

• Protein. Wontons are a meat based dumpling, so it’s best to use a protein with some fat in it so the filling stays juicy and fluffy after cooking. This is why pork is so popular. Ground pork has just enough fat to protein ratio. Adding in some bouncy shrimp is a pro move because they add some textural contrast. That being said, you can use any ground meat you like (or even tofu), just know that your wonton will probably be a bit more dense if you’re using extra lean meat.
• Aromatics and seasoning. Ginger, scallions, soy sauce, and shaoxing wine (read more about shaoxing here) are my weapons of choice to make these wontons absolutely irresistible.
• Cornstarch. Mix together a bit of cornstarch with water then stir it into the ground pork. Stirring in a bit of cornstarch and water will make the insides of your wonton super tender. It’s the secret to juicy, tender wonton! When you stir in the water-cornstarch mix everything will come together into a homogenous paste, which is exactly what you want.

How to fold wonton

The simplest way (and the way I did it when I was small) is to just put 2 teaspoons of filling into the middle of a wonton wrapper and squish up the wrapper around the filling. That’s what I did in the photos in this post and they look chubby and cute. It’s the classic Hong Kong style wrapping. However, if you want a bit more pizzazz, you can try this:

1. Lay the wonton wrapper out as as diamond. Place some filling near the corner closest to you.
2. Fold/roll the wrapper up, enclosing the filling in a triangle.
3. Press the sides to seal.
4. Bring the opposite ends of the wrapper together and use a dab of water to seal.

Which wonton wrappers to buy

Wonton wrappers are always square, just look for a square package of dumpling wrappers (they’re in the fridge section). They’re supposed to be very thin, so choose the package that has the thinnest wrappers. You’ll find a better selection of dumpling wrappers at your local Asian grocery store. Some major grocery stores sell wonton wrappers as well, but they tend to be thicker.

How to freeze wonton

I like making a big batch of wonton and then freezing them so we have wonton on hand when we want a quick and easy meal. To freeze, just lay out the wonton in a single layer on a tray or baking sheet, not touching, and freeze until firm. Then gather them up and put them in a freezer safe bag or container. Cook from frozen, adding a couple of extra minutes on the cooking time.

What does wonton mean?

I’ve always loved wonton, mostly because of how they taste, but also because wonton in Chinese (雲吞) means swallowing clouds. They kind of do look like fluffy little delicious clouds floating in broth 🙂

How many wonton per person

A good rule of thumb is 8-10 as a snack/starter and 12-16 as a main.