Skip to main content New<> this month
Get the Allrecipes magazine

Chef John's Pork Wonton Soup

Rated as 4.52 out of 5 Stars
59k

"The term 'wonton' is mostly commonly translated as meaning 'irregularly-shaped pasta'. The second translation I found is from a popular Cantonese homonym that literally means 'swallowing clouds'. If given the choice between eating 'irregularly-shaped pasta', or 'swallowing clouds', I'm going with the clouds every time! You can add ginger, onion, soy, hot pepper, cilantro, lime, lemon grass, etc., to suit your taste and customize the broth."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 347
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Stir pork, green onion, garlic, ginger, soy sauce, fish sauce, dry sherry, sriracha sauce, and sesame oil together in a large bowl until well-combined. Cover the bowl with plastic wrap and refrigerate meat mixture until chilled, 30 minutes to 1 hour.
  2. Heat vegetable oil over medium-high heat. Saute mushrooms in hot oil until golden and fragrant, about 10 minutes. Pour chicken stock over mushrooms; bring broth to a simmer.
  3. Place wonton wrappers on a flat work surface and drop about 1/2 teaspoon pork mixture into the center of each wonton. Brush egg white onto the border of each wrapper. Take the bottom corner and fold it up to the top corner to form a triangle and press edges with fingers to seal. Hold opposite ends of the triangle, center-tip facing down. Gently push down on meat pocket to form a flat base and fold triangle points together to form a tortellini shape.
  4. Stir bok choy into mushroom broth and return broth to a simmer. Add wontons to broth; cook until wontons are wrapper firms and meat is cooked through, 3 to 5 minutes.

Nutrition Facts


Per Serving: 347 calories; 14 32.9 21.3 54 1436 Full nutrition

Explore more

Reviews

Read all reviews 24
  1. 33 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

We LOVED this soup! I made the wontons a couple of days ago and froze them until I was ready to use them to cut back on some prep time. I just threw the frozen wontons in the soup and they cooke...

Most helpful critical review

The filling was a little too salty. I would half the fish sauce. Other than that, very tasty wonton soup!

Most helpful
Most positive
Least positive
Newest

We LOVED this soup! I made the wontons a couple of days ago and froze them until I was ready to use them to cut back on some prep time. I just threw the frozen wontons in the soup and they cooke...

Only made the wonton part of this soup and used a different soup recipe. This was delicious! Had enough of an Asian flavour without being overwhelming! Omitted the fish sauce and sherry. This sa...

Fantastic recipe! I threw the veggie drawer at the stock: minced garlic and ginger, some snow peas & some red pepper I had around, shredded a carrot and baby bok choy. I have enough wontons in...

The filling was a little too salty. I would half the fish sauce. Other than that, very tasty wonton soup!

My fist batch of wontons was ok, some did fall apart while cooking. My second batch I refrigerated wontons overnight!!! OMG, love this soup. Didn't have the sherry, didn't matter.... Yummy

OMG! I feel like I made something difficult, with ease! The folding of the wontons got better as I went along. YUM!

I am always thrilled to make a meal at home that I’ve only had in restaurants. My wife and I loved it!

When I read this recipe, I knew it would be good. The only variation I made was to exclude the wonton wrappers. So I guess this wasn't wonton soup by definition, but tasted phenomenal. Very e...

Made this per the recipie but subbed the mushrooms with cremini. The broth was darker but it was really good. I doubled the wonton recipie so lots are in the freezer.