How to Make Wonton Soup?

We generally prepare this quick and easy wonton soup when the weather cools. Not only is it easy to set up, but it also offers great rewards without stressing you out. If you wish to add some veggies to this soup, chop up some bok choy and add it to the boiling stock a few minutes before serving.

If you’ve ever had frozen wontons from a supermarket or a cheap Chinese restaurant that probably uses frozen wontons, you’ll be astonished at how different homemade wontons taste. The texture of the Filling is the main distinction when making homemade wontons because only pure, fresh ingredients are used.Wonton Soup

What is a Wonton Wrapper?

Fresh egg noodle dough is cut into squares for wonton wrappers, which can then be boiled, fried (like everyone’s favorite Crab Rangoon), or baked. The dough is tender, simple to fold and cut, and forms a tight seal when squeezed. The dough used to make wonton skins, also known as wonton wrappers, is produced from flour, egg, and water.

The only difference is that wonton skins are sliced into round and square sheets instead of the flat sheets used for Asian egg noodles and Italian pasta. Are egg roll (spring roll) wrappers and wonton wrappers interchangeable terms? Egg roll and wonton wrappers are made from the same fundamental, egg noodle dough, and the size of wonton wrappers is considerably smaller. On the other hand, spring roll wrappers don’t include eggs.

Wonton Filling

Wonton fillings come in a wide variety, but I’d say that pork and shrimp/prawns are the most popular. Then, various extras are added, such as carrots, water chestnuts, chopped Asian greens, and mushrooms.

You can be sure that this is authentic because I followed Maggie’s recipe exactly as described, even though there are many potential variants. It is unclear which versions are genuinely “real.”

Wrapping Wontons

Maggie and I disagree on this. You can see that Maggie utilizes wonton wrappers in a trapezium shape by visiting her recipe (I had to look that up!!!). Because they are widely available in Australia and in supermarkets, I choose plain square ones (Woolies, Coles). They resemble each other quite a bit after cooking.

This is the way I wrap wontons, then. As opposed to wrapping wontons one at a time, this method allows you to wrap 10, 20, or more wontons at once because they are surrounded on the work surface rather than in your hand.

How to Make Wonton Soup?

To make them fit better inside containers, I wrap them more compactly when I know I’ll be freezing all or most of them. In Asian grocery stores, frozen wontons are packaged in this manner.

A container of frozen wontons that I purchased is shown in the bottom right image to demonstrate how they are offered for sale. Moreover, I could prepare some and arrogantly assert how superior homemade is!

Both wonton wrapping techniques are simple, and you don’t have to hold each wonton individually; instead, you can work in batches. However, the image below shows how much smaller the Asian Grocery Store Way is compared to My Way. The wontons at the top are made in a small, Asian Grocery-style package; those at the bottom, once cooked, are made in a larger, My Way package.

Clear Chinese chicken soup is used to serve wontons. On Chinese restaurant menus, “Combination Long and Short Soup” is a dish that is occasionally done with simply wontons and other times with wontons and noodles. Wontons are referred to as “Short,” whereas long noodles are referred to as “Long”!

When I go to an Asian store, I typically get Chinese chicken broth, which is more yellow but still delicious and readily accessible in supermarkets. However, I usually make this using the same soup stock recipe as my Chinese Noodle Soup, but with regular chicken broth.


  • fifty to sixty wonton wrappers (Note 1)
  • 200 g/7 oz lean minced pork (ground pork)
  • 200 g/7 oz of peeled, roughly cut prawns or shrimp
  • One tablespoon of finely grated ginger (1.5″/ 3cm chunk)
  • Two shallots or green onions, cut finely (5 tbsp)
  • Light soy sauce, one tablespoon (Note 2)
  • Two tablespoons of Shaoxing wine, a Chinese cooking wine (Note 3)
  • 12 teaspoon salt
  • Two tablespoons of toasted sesame oil

Broth (For 2 Serving)

  • 3 cups/750 milliliters of chicken broth (Note 5)
  • Two crushed garlic cloves (6)
  • 1 cm / 1 inch of sliced ginger (optional but highly recommended)
  • 112 tablespoons mild soy sauce (Note 2)
  • Two teaspoons of sugar (any)
  • Chinese cooking wine, 1 1/2 tbsp (Note 3)
  • 1/4 to 1/2 tsp sesame oil

To Serve

  • finely sliced scallions or shallots
  • Chinese broccoli sliced into 10 cm (4″) lengths or quartered bok choy (optional)
  • Dried egg noodles, 40–50 g/1.5–1.75 oz per person, optional


  1. Place filling a bowl with ingredients. About 20 mashes with a potato masher should make the mixture pretty smooth. Small bits of the prawn are preferable to a whole paste.
  2. Use My Way for a superior bowl of wontons soup! Or the method employed by Asian grocers (easier to pack for freezing).
  3. Put the wontons on the work surface. Put the Filling on the wontons using two tablespoons. Start with batches of 5 and increase to 15 or 20 if you feel competent.
  4. Two edges should be wetted. Seal the fold by squeezing the air out. When sealing a corner, press the corners together after applying water to one of them.
  5. As you work, put the wrapped wontons into a container with a lid (to prevent drying out).
  6. Bring a big saucepan of water to a boil so you can cook—Cook wontons for 4 minutes, or until they float, in water. Remove immediately into serving bowls using a slotted spoon. Pour the broth over.
  7. Put uncooked food in sealed containers to freeze. For 6 to 8 minutes, cook frozen food. Important: If you prepared this dish using defrosted frozen prawns, do not freeze them.

Is Wonton Soup the Same as Dumplings?

A wonton is a traditional Chinese dumpling with fillings like meat (chicken wonton), seafood (shrimp wonton), and vegetables. In contrast, a dumpling is formed of dough that either contains components or has a filling.

All varieties of dumplings can be prepared using the same cooking techniques we discussed for making wontons. Even though fried dumplings that are crispy on the outside seem to be the most common, dumplings can also be steamed or boiled and eaten with soup or a variety of sauces, dips, and condiments.

Chinese soup dumplings are steamed dumplings made of a paper-thin wrapper encasing a seasoned pork filling in a hot, savory soup. They are also known as Shanghai Soup Dumplings, xiaolongbao, tang bao, or “soupy buns” (as it is comically translated on some menus).

So it would be accurate to say that dim sum is just one sort of food that includes dumplings. However, “dim sum” refers to a type of Chinese food served in tiny servings that might consist of, but are not limited to, dumplings.

Is Wonton Soup Healthy?

Wonton soup can improve mood, metabolism, and muscular growth and boost your energy levels and overall health because it contains at least 8% of the recommended amount of vitamin B daily. With 19 grams of protein and a rich supply of vitamins A and C, wonton soup can be a reliable source of protein.

It has 120 percent of the DV for vitamin C and 70 percent of the DV for vitamin A. According to Healthy Families BC, one dish of wonton soup, excluding noodles, has 260 calories.No significant health benefits are expected from eating fried or steamed wontons. Energy is present in the diet in the form of fat and carbohydrates.

You will also receive a minor advantage from protein, which aids in the development and maintenance of muscle mass if meat, poultry, or fish are added. Shumai and wontons contain the fewest calories, as we previously noted, so starting with those would be a fantastic idea if you want to eat more dumplings while still staying inside your calorie budget.

A staple of Chinese cooking, wonton soup is made with filled wontons in seasoned chicken broth. When wontons are folded over a spicy meat mixture, they are an Asian version of ravioli or tortellini.

Can you Freeze Wonton Soup?

Freeze leftover wonton soup in heavy-duty freezer bags or closed airtight containers to extend its shelf life further. How long does wonton soup that has been refrigerated or frozen last? It will keep its finest quality when appropriately stored for around 4 to 6 months, but it will continue to be secure.

Wonton soup can be heated up in the microwave for two to three minutes or brought to a boil on the stovetop. Even though the wontons and wonton soup must be prepared separately, you can reheat both in the same pot or dish. First, coat the surface with parchment paper when freezing dumplings on a glass plate or tray. Once packaged, the frozen dumplings must be consumed within two to three months.

They may get freezer burn if you keep them in storage for too long. The broth and wontons can both be prepared in advance and frozen. The wontons should be placed on a plate coated with parchment and covered loosely with plastic wrap before being frozen for about an hour. Incorporate them in a plastic bag.

Wonton soup can be heated up in the microwave or a pot on the stove directly from the freezer. Stir the soup occasionally over medium-low heat until it becomes liquid. You can then apply more heat or electricity. To add to your broth, prepare fresh wontons and vegetables.

How do you Keep Wontons from Getting Soggy?

There is a terrific secret to getting the wrapper incredibly crisp because no one enjoys a soggy Fried Wonton. You pinch the ends of the folded wrapper together with only a dab of water rather than using water to seal the wrapper together like an envelope.

If you have leftovers, you can store them in the fridge without worrying about them turning soggy. I’m aware that cooking time matters (I boiled mine), but I’m curious whether a restaurant would use a different wonton shell that prevents the wontons from becoming soggy.

The wontons should not contact one another as you arrange them on the pans before freezing them. You don’t have to cover them. Once completely frozen, remove them carefully and put them in bags or plastic containers. A two-month use-by date is indicated on the label.

Uncover the entire tray of dumplings and place it in the freezer to freeze completely, which should take about 30 minutes. Afterward, transfer the frozen dumplings to a zipper-lock freezer bag, press out as much air as possible, seal the bag, and keep the dumplings in the freezer for up to two months.


Wonton wrappers are typically found in the freezer or refrigerator area of most supermarket shops. If your neighborhood supermarket doesn’t have them, the nearest Asian specialty food store certainly does. Use the dough directions from our homemade dumpling recipe if you can’t find it! Just divide the dough into three pieces, then roll them to 1/8″-thick and trim out palm-sized squares, lightly dusted with cornstarch to prevent sticking. No! We use ground chicken to make some of our finest wontons.

If you don’t want a dry, mealy filling, stay away from breast meat!) Want to go above and beyond? To make your pork mixture more traditional, stir some finely diced shrimp, giving each bite a different texture and sweetness. And yes, the meat is uncooked when you create the Filling, in case you were wondering! Once it simmers in the broth, it will begin to cook.