Everyday Kitchen

Chinese · Soups

Wonton Soup

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · High-protein

Wonton Soup is a Chinese dish. Use small amounts of filling so the seams stay closed.

Prep
35 min
Cook
15 min
Total
50 min
Servings
4
Difficulty
Medium
Cuisine
Chinese
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Wonton Soup. The photo includes leafy greens.
The photo includes leafy greens. Representative photograph of Wonton Soup. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Filling

Wrappers

Broth

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Fill · About 12 min

  1. Mix 250 g minced pork, 15 g ginger, grated, 20 g spring onions, chopped, 15 ml soy sauce, 5 ml sesame oil. Put a small spoonful in each wrapper from 30 wonton wrappers, 50 ml water for sealing; wet and seal edges.

Broth · About 12 min

  1. Bring 1500 ml chicken stock, 15 ml soy sauce, 200 g pak choi to a gentle boil in a wide pot.

Cook · About 7 min

  1. Add wontons in two batches; simmer each 5–7 minutes until filling reaches 71°C / 160°F. Serve with the hot broth.

    Check: Look for this result: filling reaches 71°C / 160°F.

Tips

  • Use small amounts of filling so the seams stay closed.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use minced chicken instead of pork; check 74°C / 165°F.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Wonton Soup one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Wonton Soup?

Use small amounts of filling so the seams stay closed.

What can I substitute in Wonton Soup?

Use minced chicken instead of pork; check 74°C / 165°F.

Can I prepare Wonton Soup ahead?

Prepare the measured ingredients for Wonton Soup one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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