{"id":33058,"title":"Authentic Wonton Soup","modified":"2025-06-12T09:35:24+02:00","plain":"For long, cold winter evenings, I offer you this delicious, comforting wonton soup recipe which, in addition to being authentic, is extremely easy to make.\n\n\n\nWonton soup is one of the great classics of Chinese cuisine. Along with roast duck, beef with onions, and jiaozi, it is one of those dishes that most French speakers recognize, at least by name. Special mention goes to Ha Kao, although many people do not know its Chinese name.\n\n\n\nMy delicious ha kao recipe, also called steamed shrimp dumplings\n\n\n\nIf you have never tried this famous Chinese dumpling soup but are willing to give it a go, I am honored to introduce it to you. I cannot wait to hear your feedback!\n\n\n\nI have put together a complete tutorial, right down to the folding, with plenty of step-by-step photos. So you have no excuse not to try the recipe!\n\n\n\nWhat is wonton soup? \n\n\n\nOriginating in China, this dish is an aromatic broth filled with boiled dumplings called \"wontons.\" You can find it in several variations; some even include noodles:\n\n\n\n1. Canton Wonton Soup (Guangdong) Region of origin: Canton, Guangdong Province, China. Characteristic: Its wontons are filled with minced pork and shrimp, and the clear broth is flavored with chicken, dried shrimp, and other aromatics.\n\n\n\n2. Sichuan Wonton Soup (Spicy Wontons) Region of origin: Sichuan Province, China. Characteristic: The wontons are served in a spicy sauce made with chili paste, garlic, and sesame oil. It is not really a soup in the traditional sense, but it is very tasty and quite hot. Calling it a soup might be a stretch, but you get the idea.\n\n\n\nMy Sichuan spicy wonton recipe\n\n\n\n3. Shanghai Wonton Soup Region of origin: Shanghai, China. Characteristic: Shanghai wontons are usually smaller and filled with minced pork. The broth is made with pork and chicken and is often garnished with leafy greens.\n\n\n\n4. Hong Kong Wonton Soup Region of origin: Hong Kong. Characteristic: The wontons are typically filled with whole shrimp and pork, and the clear broth is flavored with dried fish, reminiscent of Japanese dashi.\n\n\n\nThe recipe I am sharing with you today is inspired by the Shanghai style.\n\n\n\nJust look at this beauty.\n\n\n\nThe steps of the wonton soup recipe\n\n\n\nThe broth and the wonton wrappers\n\n\n\nWhen it comes to the broth, I strongly recommend making it at home. It is quite easy and tastes much better, but you can also use a good-quality store-bought stock (or even a stock cube, I'm not judging).\n\n\n\nThe wrappers... that's another story. They take a bit of time to make - I will publish a recipe - but honestly, if you have an Asian supermarket nearby, you are better off spending a few euros on frozen wrappers. The difference in taste is barely noticeable.\n\n\n\nA nicely amber homemade broth\n\n\n\nThe filling\n\n\n\nTraditionally, minced pork is used, but you can also use chicken (please, thigh meat, not breast) or beef. Use whatever you like, but remember the flavor will change.\n\n\n\nPersonally, I like a fairly fatty filling, so I recommend 30%-fat mince or, if you have a grinder, some fresh unsalted pork belly. That will do the trick.\n\n\n\nThe first step is to mix the liquid ingredients, such as soy sauce and Shaoxing wine, with the seasonings, like salt, ginger, and spring onions. The goal is to create a highly aromatic liquid before adding the meat.\n\n\n\nThe final seasoning\n\n\n\nThis is the finishing touch you can customize to suit your taste: a little chili oil or sesame oil, sliced spring onions, scallion oil, and so on. If you spot Chiu Chow sauce at the store, grab it; it is my favorite garnish, but be warned, it is very spicy.\n\n\n\nDelicious fried wontons\n\n\n\nWhere to buy wonton wrappers?\n\n\n\nYou can find them in any Asian grocery store. There is a white version and a yellow (egg) version, and both work.\n\n\n\n\n\n\tAuthentic Wonton Soup - \u9984\u9968\u6c64\n\t\t\n\t\tThe best wonton soup recipe you will ever taste. Absolute deliciousness guaranteed.\t\n\t\n\t\t\t\n\t\n\t\tFor the wontons30 wrappers ready-made wonton wrappersFor the filling300 g minced pork (preferably 30% fat)2 stalks finely sliced green onions1 teaspoon minced ginger1 tablespoon light soy sauce1 teaspoon Shaoxing wine0.25 teaspoon salt1 pinch white pepper3 tablespoon chicken brothFor the soup2 liters of chicken broth  (homemade or store-bought)2 heads of baby bok choy (you can use Chinese cabbage as well)Salt  (to taste)White pepper   (to taste)Sesame oil  (to taste)Thinly sliced green onions (for garnish)Chili oil (optional)For the broth2 liters of waterChicken bones (as many as you can find)3 spring onions3 cloves crushed garlic3 slices of ginger1 halved onion\t\n\t\n\t\tFor the chicken broth(optional) Roast the bones in the oven or air fryer at 190\u00b0C for 5 minutesBring the water with the bones to a boil. Discard the water, rinse, then return the bones to the pot with fresh water. Lower the heat to maintain a gentle simmer just below boiling.Simmer for 1 hour 30 minutes, skimming the surface regularly.Add the remaining ingredients and simmer, covered, for another 40 minutes.Strain and set aside.For the fillingMix all the filling ingredients except the meat together and let them infuse for 10 minutesAdd the meat and stir continuously until it absorbs all the liquid and becomes a sticky paste.Folding the wontonsUsing your fingertip, moisten the edges of a wonton wrapper with a little water.Place a small amount of pork filling in the center.Fold the wrapper into a rectangle.Press to seal the edge.Starting from the folded side, moisten one corner then place the opposite corner over it.Press to seal (see the video below).In a saucepan, bring the chicken broth to a boil. Set aside for later use.Cooking the wontonsWhile the broth is heating, bring a large pot or wok of water to a boil. Gently drop the wontons into the boiling water. Stir them with a spoon to prevent sticking. You may need to cook them in batchesWhen the wontons float to the surface (or after 6\u20137 minutes), continue boiling for about 1.5 more minutes. Add the bok choy and cook for an additional 30 seconds.Assembling the dishAdd salt, ground white pepper, and sesame oil to the serving bowls, then fill each one with the hot broth.Remove the wontons and bok choy from the water and place them in the bowls. Garnish with green onions and chili oil (if desired).\t\n\t\n\t\tFreezing\nYou can freeze uncooked wontons immediately after assembling them (do not leave them at room temperature for too long). Arrange them in a single layer on a tray lined with baking paper. Once completely frozen, transfer them to airtight bags or containers.\nCooking frozen wontons\nDo not thaw. Follow the same method above by dropping them straight into boiling water.\nNote on store-bought broths\nPreferably choose one with as few additives as possible and sold ready-made in a jar (not powdered). Place it in a saucepan and heat for ten minutes with garlic cloves, ginger, and scallions.\n\t\n\t\n\t\tMain courseChinesesoupe wonton, wonton\t\n\n\n\n\n\nI used the Red House Spice recipe as a starting point, tweaking the way the aromatics are infused and increasing the amount of filling (I like my wontons nice and plump). I also prefer a more intense, amber-colored broth.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33058","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33058"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33058\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/23793"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33058"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33058"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33058"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}