Wor Wonton Soup is the ultimate comfort-meets-adventure dish—delicate dumplings swimming in a rich, savory broth infused with global flavors. It pairs great with Cucumber Radish Salad and Cucumber Avocado Salad, balancing out the warmth with fresh, crisp bites.
Mastering the perfect wonton fold is like learning a timeless culinary art—one that transforms a few humble ingredients into something extraordinary. The broth, layered with aromatics and umami depth, draws inspiration from Cantonese kitchens and classic French stock-making techniques.
Whether you’re making it for a cozy night in or serving it as a showstopper for guests, this dish is endlessly adaptable. Swap pork for shrimp, add a dash of chili oil, or experiment with regional broths for a personal twist.
Flavor Bomb Alert!
- Wontons remind me of street food stalls in Hong Kong, where each dumpling is a labor of love—folding them at home gives me that same hands-on satisfaction.
- The broth is pure umami magic, thanks to a slow simmer that coaxes out deep, savory flavors—no shortcuts here!
- It’s a meal-prep dream—make a big batch of wontons, freeze them, and drop them into broth anytime for an instant gourmet meal.
- Perfect for sick days or chilly nights, this soup is soothing, nourishing, and endlessly comforting.
- The balance of rich broth and delicate dumplings? Absolute perfection.
Wor Wonton Soup Recipe
Equipment
- Large mixing bowl
- Small bowl for water
- Cutting board and knife
- Large pot
- Slotted spoon
- Parchment-lined pan
Ingredients
Soup
- 2 tsp toasted sesame oil
- 3 tbsp sliced green onions
- ⅓ cup thinly sliced fresh basil leaves
- 2 tsp minced fresh ginger
- 8 cups chicken broth
- 24 medium shrimp thawed, peeled and deveined
- 4 cups mixed vegetables such as carrots, celery, broccoli, and bok choy, divided
- 2 tbsp soy sauce
- 1 clove garlic minced
Wonton Filling
- 30 wonton wrappers
- 8 oz ground pork
- 1 tsp sesame oil
- 4 green onions finely chopped
- 1½ tsp cornstarch
- 1 tsp grated fresh ginger
- 1 egg white
- 1 tbsp soy sauce
Instructions
- Mix pork, green onions, soy sauce, sesame oil, ginger, egg white, and cornstarch in a bowl.
- Keep the wonton wrappers covered with plastic wrap.
- Lay out 2–3 wrappers at a time, place a teaspoon of filling in the center, moisten the edges with water, and fold into a triangle.
- Moisten the tips, bring them together, and press to seal.
- Arrange on a parchment-lined pan or dust the bottoms with flour to prevent sticking.
- Bring broth to a boil and add soy sauce, sesame oil, ginger, garlic, carrots, and celery.
- Simmer for 2 minutes, then add wontons, bok choy, and broccoli.
- Let cook for 5 more minutes, adding shrimp in the last 3 minutes.
- Remove from heat, stir in any remaining ingredients, and serve immediately.
Notes
- Before wrapping all the wontons, cook a small portion of filling and taste to adjust seasoning.
- They save time and work just as well as homemade dough.
- Avoid boiling the wontons too hard, or they may break apart.
- Swap shrimp for chicken, tofu, or extra wontons to suit your preference.
| Nutrition | Value |
| Calories | 283kcal |
| Carbohydrates | 34g |
| Fibre | 6g |
| Fat | 9g |
| Protein | 17g |
| Cholesterol | 68g |
