Delicious Wonton Soup Recipe
Oh, wonton soup! It brings back cozy memories of Mamaw’s “warm hug in a bowl” on chilly evenings. This fragrant broth and tender parcels recipe is my tribute to those cherished moments—taking about an hour for incredible flavor and soul-warming satisfaction.
Why This Wonton Soup Recipe is Your New Go-To
- The Dreamy Filling: We’re not skimping on flavor here! The combination of savory smoked beef bacon and tender prawns, along with aromatic ginger and shallots, creates a filling that’s truly something special. It’s got texture, it’s got depth, and it’s utterly delicious.
- Effortless, Flavorful Broth: You won’t believe how much flavor we can pack into this simple broth with just a few key ingredients and a quick simmer. It’s the perfect light yet deeply savory base that lets our wontons shine.
- Perfectly Balanced Ease: This wonton soup recipe strikes that wonderful balance between being delightfully homemade and wonderfully easy to whip up, even on a busy weeknight. You get all the charm of handmade wontons without the fuss.
- A Bowl Full of Joy: Seriously, every spoonful of this soup is pure happiness. It’s hearty enough to be a meal but light enough to feel wonderfully nourishing. It’s the kind of dish that makes everyone at the table smile.
Ultimate Wonton Soup Recipe for Cozy Comfort
Ingredients
Equipment
Method
- Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth – about 20 mashes. Don’t turn the prawn into a complete paste, small chunks are good.
- Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack for freezing).
- Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in batches of 5 if starting out, up to 15 or 20 if confident. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal.
- Place wrapped wontons into a container with a lid as you work (so they don’t dry out).
- To cook: bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls. Ladle over broth.
- To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes. IMPORTANT: Do not freeze if you made this with defrosted frozen prawns. (Note 11)
- Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/shallots if leftover from Wonton filling.
- Place lid on, bring to simmer then reduce to medium high and simmer for 5 – 10 minutes to allow the flavours to infuse. Pick garlic and ginger out before using.
- If using vegetables, blanch in the soup broth and place in serving bowl.
- Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked wontons and blanched vegetables.
- Ladle over soup. Serve!
Homemade vs. Store-Bought Wontons: A Wonton Wrapper Deep Dive
Let’s talk about those little wrappers that hold all the magic! For this wonton soup recipe, I highly recommend using store-bought wrappers. They’re a total lifesaver and make the process so much more accessible.
- Choosing Store-Bought Wrappers: When you’re at the Asian grocery store or the international aisle of your supermarket, look for frozen wonton wrappers. Brands like Nasoya or Twin Dragon are usually reliable. You want wrappers that feel pliable but not gummy. They’ll typically be thin and square.
- Making Your Own Wrappers (Briefly): If you’re feeling extra adventurous and have some time on your hands, you can make your own wonton wrappers from scratch! It involves a simple dough of flour, water, and a pinch of salt. You can find tons of great tutorials online if you fancy a challenge, but for this recipe, store-bought is perfectly wonderful!
- Tips for Working with Wrappers: The key to happy wrapping is keeping those wrappers hydrated! Work with them in small batches, and always keep the unused wrappers covered with a damp cloth or plastic wrap to prevent them from drying out and cracking. This is crucial for a successful wonton soup recipe where you don’t want any tears!
The Heart of the Soup: Crafting the Perfect Wonton Filling
Now for the fun part – creating the scrumptious filling for our wontons! This combination of smoked beef bacon and shrimp is a flavor explosion waiting to happen.
Here’s what you’ll need for the filling:
- 50 – 60 wonton wrappers
- 200g / 7 oz smoked beef bacon, minced
- 200g / 7 oz peeled prawns/shrimp, roughly chopped
- 1 tbsp ginger, finely grated
- 2 shallots or green onions, finely chopped
- 1 tbsp light soy sauce
- 2 tbsp chicken broth
- 1/2 tsp apple cider vinegar
- 1/2 tsp salt
- 2 tbsp toasted sesame oil
To make this delightful filling, I like to toss everything into a bowl. Then, I grab my trusty potato masher and go to town! Mash it all up until it’s pretty smooth, but don’t pulverize those shrimp into a paste. We want to leave some little chunks for a satisfying bite. About 15-20 mashes should do the trick. This is where the magic really starts for our wonton soup recipe!
Wrapping Wontons: Easy Techniques for Everyone
Wonton wrapping can seem a little intimidating, but trust me, it’s easier than you think, and perfection isn’t the goal here! It’s all about getting that yummy filling securely tucked inside. I’ve got two fun ways for you to try:
- My Way (Better Wonton Soup Experience!): Lay a wrapper flat. Place about a teaspoon of filling in the center. Brush two adjacent edges with a little water. Fold the wrapper in half diagonally to create a triangle, pressing out any air bubbles. Now, dab a little water on one of the bottom corners of the triangle. Bring the two bottom corners together and press to seal, creating a cute little purse shape. It looks so charming in the soup!
- The Asian Grocery Store Way (Easier to Pack for Freezing): This method is super efficient, especially if you plan on freezing some for later. Place about a teaspoon of filling in the center. Brush all four edges lightly with water. Bring all four corners up to meet in the center and pinch them together firmly. You can also try folding it in half like the triangle method, then bringing the two longest sides together and pinching them in the middle to seal.
As you wrap them, pop them into a container with a lid. This stops them from drying out while you work on the rest of your wonton soup recipe batch. Don’t worry if they aren’t perfectly uniform – each one is made with love!
The Soul-Soothing Wonton Soup Broth
This broth is the gentle soul of our wonton soup recipe. It’s incredibly simple, but the flavors meld together beautifully to create a comforting and aromatic base.
You’ll need:
- 3 cups / 750 ml chicken broth
- 2 garlic cloves, smashed
- ⅓” / 1 cm piece of ginger, sliced (optional, but highly recommended!)
- 1½ tbsp light soy sauce
- 2 tsp sugar
- 1½ tbsp chicken broth
- ¼ tsp apple cider vinegar
- ¼ – ½ tsp sesame oil
- Leftover shallot/scallion whites (if you have them!)
In a saucepan, combine the chicken broth, smashed garlic, sliced ginger (if using), light soy sauce, and sugar. If you have any leftover white parts from your shallots or green onions, toss those in too for an extra layer of flavor! Bring this to a simmer over high heat, then reduce to medium-high and let it gently bubble away for about 5 to 10 minutes. This lets all those wonderful flavors infuse the broth. Before serving, be sure to fish out the garlic and ginger pieces.
Cooking Your Wontons: From Pot to Bowl
Cooking your beautiful, homemade wontons is the final flourish to this wonton soup recipe! It’s quick and easy.
Bring a large pot of water to a rolling boil. Carefully add your wontons – don’t overcrowd the pot; cook them in batches if needed. They only need about 4 minutes to cook through. You’ll know they’re ready when they gracefully float to the surface. Use a slotted spoon to gently lift them out of the boiling water and directly into your serving bowls.
Assembling Your Perfect Bowl of Wonton Soup
Now for the grand finale – bringing all the elements together for that perfect bowl!
If you’re adding some lovely greens, like bok choy or Chinese broccoli, give them a quick blanch in the boiling water you used for the wontons (or in a little of your prepared broth). Once they’re tender-crisp, place them in your serving bowls. If you’re adding noodles (what a treat!), prepare them according to the package directions and add them to the bowl with the greens. Or, for a speedy stir-fry on another night, try this 20-minute shrimp lo mein.
Finally, place your freshly cooked wontons into the bowls. Ladle that soul-soothing broth over everything. Garnish with some finely chopped shallots or scallions for a pop of freshness and color. Isn’t it a beauty? Your homemade wonton soup recipe is ready to be devoured!
Variations & Add-Ins for Your Wonton Soup Recipe
This wonton soup recipe is wonderfully adaptable! Feeling adventurous?
- Spice it Up: Add a pinch of chili flakes to the filling or a drizzle of chili oil when serving for a little kick.
- Veggie Power: Toss in some thinly sliced mushrooms, Napa cabbage, or even some edamame for extra texture and nutrients.
- Different Proteins: While bacon and shrimp are fantastic, you could also try minced pork, chicken, or even a mix of finely chopped shiitake mushrooms and tofu for a vegetarian twist.
Beyond Soup: Other Ways to Enjoy Your Wontons
These little flavor bombs aren’t just for soup! Once you’ve mastered this wonton soup recipe, consider these other delightful preparations:
- Pan-Fried Wontons: Get them nice and crispy by pan-frying them in a little oil until golden brown. Serve with a tangy dipping sauce like this easy 5-minute dumpling sauce.
- Chili Oil Wontons: Toss cooked wontons in a generous amount of chili oil, soy sauce, vinegar, and a touch of sugar for a Sichuan-inspired delight.
- Crispy Crab Rangoon: If you love creamy, crunchy wonton appetizers, try this crispy crab rangoon recipe.
Freezing and Meal Prep Made Easy
One of the best things about this wonton soup recipe is how well the uncooked wontons freeze! After you’ve wrapped them (make sure to press out all the air!), arrange them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer them to an airtight container or freezer bag. They’ll keep beautifully for up to a month.
When you’re ready for a quick and comforting meal, simply cook them straight from frozen. They’ll take just a few minutes longer than fresh, about 6 to 8 minutes. This makes having homemade wontons on hand an absolute breeze! Just a friendly reminder: don’t freeze wontons made with thawed frozen shrimp.
Troubleshooting Common Wonton Soup Kitchen Calamities
Even the best cooks run into little kitchen hiccups now and then! Here are a few tips to help your wonton soup recipe journey be smooth sailing:
- Torn Wrappers: If your wrappers are tearing, they might be too dry. Work faster, keep them covered, or use a tiny bit more water to seal. Don’t overfill them!
- Sticky Wontons: Make sure to place your wrapped wontons in a single layer in a container, possibly with a little parchment paper between layers, to prevent sticking.
- Bland Broth: Taste and adjust seasonings! A little more soy sauce, a pinch of sugar, or even a splash of fish sauce can elevate the flavor. Make sure you let the broth simmer long enough for the aromatics to infuse.
- Undercooked Filling: Ensure you’ve mashed the filling well and cooked the wontons for the full 4 minutes (or 6-8 from frozen). The heat of the broth will also continue to cook them slightly.
Vegetarian & Vegan Wonton Soup Options
Creating a vegetarian or vegan wonton soup recipe is absolutely doable and delicious!
- For the Filling: Swap the bacon and shrimp for finely minced shiitake mushrooms, firm tofu (pressed and crumbled), water chestnuts for crunch, shredded carrots, and minced bok choy or spinach. Season with soy sauce, sesame oil, ginger, garlic, and perhaps a pinch of white pepper.
- For the Broth: Use a good quality vegetable broth or a mushroom broth as your base. You can still add aromatics like ginger, garlic, and scallions to infuse it with flavor. Tamari can be used instead of soy sauce for a gluten-free option.
Frequently Asked Questions
Q: How do I prevent my wonton wrappers from drying out? A: Always keep unused wrappers covered with a damp cloth or plastic wrap while you work. Also, work in small batches so they don’t sit out too long.
Q: Can I make the filling ahead of time? A: Yes! You can prepare the filling a day in advance and store it in an airtight container in the refrigerator.
Q: My wontons fell apart when cooking. What went wrong? A: Ensure you sealed the edges firmly with water. Also, don’t overcrowd the pot when boiling; cook them in batches.
Q: Can I use a different type of broth? A: Absolutely! A good quality chicken or vegetable broth works wonderfully for this wonton soup recipe.
Happy Cooking, My Friends!
There you have it – my heartfelt wonton soup recipe, a dish crafted with love and designed to bring warmth and joy to your table. I truly hope you enjoy making and savoring this comforting bowl as much as I do. Remember, cooking is an adventure, and every meal is a chance to create a happy memory. Don’t be shy – hop into the comments below to share your kitchen triumphs, ask any lingering questions, or tell me how your wonton soup turned out! I absolutely adore hearing from you all. Happy cooking, friends!
