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.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Wonton Filling:
Broth:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

347 calories; protein 21.3g 43% DV; carbohydrates 32.9g 11% DV; fat 14g 22% DV; cholesterol 54mg 18% DV; sodium 1436mg 57% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/13/2014
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 cooked in no time. This does make more wontons than you will need for the soup, but they keep well in the freezer. I wish I would've watched the video before making them though, b/c I totally shaped them wrong, lol, but it doesn't matter how you shape them, they are wonderful and the pork filling is EXCELLENT. I couldn't find shitake mushrooms at the store, so I just used an 8oz. pkg. of sliced white mushrooms, and that was great for us. Also, I didn't have anything to do w/ the rest of the carton on chicken broth, so I just added it in the soup, as well. This was simple to make, super light and fresh tasting...a definite keeper~YUM!, YUM! YUM!! Thanks for sharing. :) Read More
(11)

Most helpful critical review

Rating: 3 stars
10/01/2014
The filling was a little too salty. I would half the fish sauce. Other than that very tasty wonton soup! Read More
(2)
37 Ratings
  • 5 star values: 25
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/13/2014
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 cooked in no time. This does make more wontons than you will need for the soup, but they keep well in the freezer. I wish I would've watched the video before making them though, b/c I totally shaped them wrong, lol, but it doesn't matter how you shape them, they are wonderful and the pork filling is EXCELLENT. I couldn't find shitake mushrooms at the store, so I just used an 8oz. pkg. of sliced white mushrooms, and that was great for us. Also, I didn't have anything to do w/ the rest of the carton on chicken broth, so I just added it in the soup, as well. This was simple to make, super light and fresh tasting...a definite keeper~YUM!, YUM! YUM!! Thanks for sharing. :) Read More
(11)
Rating: 5 stars
10/06/2014
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 freezer to make it again. Read More
(6)
Rating: 5 stars
11/01/2014
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 saved some saltiness and didn't need the added Sherry Flavour. Read More
(4)
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Rating: 5 stars
04/24/2015
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 Read More
(2)
Rating: 3 stars
09/30/2014
The filling was a little too salty. I would half the fish sauce. Other than that very tasty wonton soup! Read More
(2)
Rating: 5 stars
02/24/2016
Pretty good recipe with some additions: used ground turkey instead of pork and green onions and the wontons were delicious! Didn't have fish sauce or sherry. Still yummy. Used chicken broth and added a tablespoon each of soy sauce and ginger (go easy on the ginger if you aren't a fan) and a few shakes of sesame oil, grated one carrot. Brought to a boil, added wontons, snap peas and cilantro. Cooked for the 5 minutes. Make sure to added snap peas last if you like them crisp. My family loved it! Son had 3 bowls. Will make again! Read More
(1)
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Rating: 5 stars
12/21/2016
I made this vs chicken soup for sick hubby. I did not have Sherry, fish sauce or soy sauce so substituted dry vermouth, and Worchestshire sauce and used beef broth instead of chicken broth. I omitted the bok choy and added a bit of ginger powder to the broth. I will definitely make again when I have all the ingredients. Read More
(1)
Rating: 5 stars
01/25/2019
Do not let the simplicity of this recipe fool you...it is delicious!!! Directions are easy to follow and making the wontons was super easy and fun! I actually made enough wontons for two batches of soup. I froze the extra wontons and made the soup again last night which was super quick as the hard part was already done( wontons). Definitely add a splash of Sesame oil as it truly adds a great flavor. LOVE LOVE LOVE Read More
(1)
Rating: 4 stars
03/16/2019
My family loved this soup! After hubby and I got everything prepped, my daughter helped me by sealing the wontons while I measured out the filling. It was a fun family thing, then we feasted on the results. As Chef John said, it was a very comforting meal. Read More
(1)