Wonton Soup is one of the most beloved traditional dishes in China. The thin wrapper holds a tender meat filling, served in a savory broth with seaweed, dried shrimp, and scallions. Each bite is silky and comforting—perfect for warming up your day.
🌴 Ingredients:
· 30 wonton wrappers (store-bought)
· 200g minced pork (fatty and lean)
🌴 Aromatics:
· A small piece of minced ginger
· 2 stalks of scallions (chopped, one for the filling, one for garnish)
· 1 small handful of dried seaweed (about 5g)
· A small pinch of dried shrimp (optional, for extra flavor)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 1 tbsp oyster sauce (about 10ml)
· 1 tbsp sesame oil (about 10ml)
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
🌴 Instructions:
- Make the Filling
In a bowl, combine the minced pork, ginger, scallion, light soy sauce, oyster sauce, sesame oil, sugar, white pepper, and salt. Stir in one direction until sticky and cohesive. ⚠️ Note: Always stir in one direction for a tender, juicy filling. I’ve tried stirring randomly, and the filling turned out dry and crumbly. - Wrap the Wontons
Place a wrapper in your palm, add a spoonful of filling, wet the edges with a little water, fold and seal, then pinch the two corners together. ⚠️ Note: Wetting the edges helps seal the wontons tightly. I’ve tried without water, and the filling leaked out during boiling. - Boil the Wontons
Bring a pot of water to a boil, add the wontons, and gently stir to prevent sticking. When the water boils again, add a small bowl of cold water. Repeat this twice until the wontons float and the wrappers turn translucent. ⚠️ Note: Wonton wrappers are thin and cook quickly; don’t overcook them, or they will fall apart. - Make the Soup Base
In a noodle bowl, combine the seaweed, dried shrimp, light soy sauce, sesame oil, white pepper, and salt. Pour in the hot broth from the wontons and mix well. ⚠️ Note: The seaweed and dried shrimp are key to the umami flavor; don’t skip them. - Serve
Add the cooked wontons to the soup bowl and sprinkle with scallion. Serve hot. ⚠️ Note: They taste best hot; the wrappers get tough when cooled.
💡 More Classic and Satisfying Dim Sum:
If you enjoy these wontons, you should also try my [Dumplings] for another incredibly savory and comforting bite.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
The key to Wonton Soup is “thin wrappers, tender filling, and a savory broth.” Stir the filling in one direction for a juicy texture. Wet the edges when sealing. Wontons cook quickly; remove them as soon as they float. The seaweed and dried shrimp in the broth make it extra flavorful.
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