Wonton Soup

The Magic of Wonton Soup: Comfort in a Bowl

Have you ever looked at the sky and wondered what a cloud might taste like?

Well wonder no more! And if your first thought is cotton candy, that’s not it.

It’s wonton soup.

It’s comforting, flavorful, and oh-so satisfying. If you’ve ever sat down with a steaming bowl, then you know it’s much more than soup. It’s a humble soup made with simple ingredients and it’s a moment of pure pleasure.

Wontons are tiny flavor-packed pillows of dough, made with thin, silky wrappers folded around a filling that can range from savory ground pork and sometimes plump shrimp—or a combination of both.

These beauties are served in a warm, savory broth that’s infused with ginger, green onion, and Tamari (a gluten-free soy sauce). The result? A symphony of flavors that’s light yet deeply satisfying.

Swallowing Clouds: A Dish With History

Wonton soup dates back to the golden age of Chinese history during the Tang Dynasty.

The word “wonton” translates roughly to “swallowing clouds,” and it’s easy to see why.

When these delicate dumplings float in broth, they really do look like little clouds drifting in the sky.

The history of wonton soup in the United States is closely tied to the wave of Chinese immigration in the 19th century who introduced it to American diners whose tastebuds were delighted by its approachable flavors and comforting vibe.

Sure, you could grab a takeout container of wonton soup, but there’s something magical about making it yourself. And it’s easy.

How to Fold a Wonton

Folding a wonton is simpler than you think. Here’s a step-by-step guide:

1. Position the Wrapper: Start with a square wonton wrapper on a clean surface. Lay it flat, with one corner pointing toward you like a diamond.
2. Add the Filling: Place about a teaspoon of your filling (pork, shrimp, or your choice) in the center of the wrapper. Be careful not to overfill, or it might burst during cooking.
3. Moisten the Edges: Dip your finger in water and run it along the edges of the wrapper. This acts as glue to seal the wonton.
4. Fold into a Triangle: Fold the bottom corner up to meet the top corner, creating a triangle. Press firmly along the edges to seal.
5. Shape the Wonton: Take the two side corners of the triangle and bring them together, overlapping slightly. Dab a little water where they meet and press to seal. You should end up with a classic wonton shape.
6. Double-Check the Seal: Gently press all edges to ensure they’re tightly sealed.

Why You Should Make Wonton Soup at Home

Sure you could grab a takeout container of wonton soup, but there’s something magical about making it yourself. Invite your friends and family over and have a wonton-making party. Customize the filling to suit your tastes.

So, what are you waiting for? You’ll love the simplicity of flavors in this wonton soup and the fun of making it yourself.

Here’s another fun soup to try!

Wonton Soup

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Master Wonton Soup with this easy recipe and tips for folding wontons. It’s a symphony of flavors that’s light, yet deeply satisfying.

• Author: Chef Sandra Lewis
• Prep Time: 30
• Cook Time: 15
• Total Time: 45 minutes
• Yield: 4-6 servings 1x

Ingredients

Units USM Scale 1x2x3x

Wontons

• 24 wonton wrappers
• 1/4 lb ground pork
• 4 oz slaw mix, finely chopped
• 2 green onions, finely chopped
• 1/2 tablespoon Tamari (or soy sauce)
• 1/2 tablespoon sesame oil
• 1 teaspoon minced ginger
• 3/4 teaspoon Sherry
• 1/4 teaspoon kosher salt
• 1/4 teaspoon white sugar
• 1 egg slightly beaten

Broth

• 2 quarts chicken stock
• 6 green onions, bias sliced
• 1 teaspoon minced ginger
• 2 1/2 fl oz Tamari (or soy sauce)
• olive oil

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Instructions

Wontons

1. Mix together ingredients for the wontons (except the egg) in a medium bowl.
2. Spoon 1 teaspoon of the wonton filling into the center of each wonton. Use the beaten egg to moisten the edges of the wonton, and then fold the wontons using the directions in the post above. Keep the unused wonton wrappers and the prepared wontons covered during this process to prevent them from drying out.
3. Bring a pot to a boil. Drop the prepared wontons into a pot of seasoned boiling water until cooked through, 2-3 minutes. Remove from the water, drain, and reserve.

Broth

1. Heat a soup pot over medium-high heat then drizzle just enough olive oil to coat the bottom of the pot.
2. Sauté the green onions and ginger in a stock pot about a minute, just until aromatic.
3. Add the chicken stock and bring to a boil.
4. Reduce the heat and add the Tamari (or soy sauce).
5. Adjust the seasonings, if needed.
6. Add the wontons to a bowl and ladle the soup over the wontons.

Notes

The perfect tool for lifting your wontons from the boiling water is a spider. This is a valuable tool in the kitchen for frying chicken, blanching vegetables, cooking pasta, and lifting boiled eggs from water.