Wonton Soup

Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before[ adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately.]

Total Time:
1 hr 30 min
Prep:
45 min
Cook:
45 min

Yield:
about 2 quarts, 6 to 8 servings
Level:
Intermediate

Ingredients
  • 1 tablespoon vegetable oil
  • 1 tablespoon plus 1 teaspoon minced garlic
  • 2 tablespoons finely chopped fresh ginger
  • 1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
  • 10 cups canned low sodium chicken broth
  • 1/2 pound ground pork
  • 1 egg yolk
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoons rice wine vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper
  • About 30 wonton wrappers, thawed if frozen
  • 1 1/2 cups thinly sliced bok choy
  • 1/2 cup sliced shiitake mushroom caps
  • 1/4 cup sliced bamboo shoots
Directions

In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.

In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.

Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.

Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.


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4.8 78
do we add ingredients ( a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.) in the broth or the won tons ?!!! item not reviewed by moderator and published
I dont usually leave reviews but I made this last night and it came out sooo good just had to say thanks! I did double the recipe and it made just enough for about 4 people with wontons leftover for later. I also used chicken instead of pork and it came out delicious! Will be making this again very soon! item not reviewed by moderator and published
Followed the recipe so that I could have left overs and it was amazing. The flavors in the meat are very strong and overpowered the broth a bit. Tastes just like the restaurant version though and very easy to make. The only feedback I have would be to make more broth. I added cabbage in instead of Bok Choy and mushrooms. Loved it item not reviewed by moderator and published
Delicious, both the broth and the wontons. I boiled the wontons separately as suggested. I made extra wontons for freezing for future soup or as dumplings. item not reviewed by moderator and published
Super versatile, I substituted chicken instead of pork and added water chestnuts and it turned out awesome! item not reviewed by moderator and published
As usual, Mr. Lagasse recipe looks very tasty indeed. I am looking forward to making and even more to eating the soup. item not reviewed by moderator and published
Fantastic flavor! Made exactly as the recipe said. The wonton were the best we've had!! item not reviewed by moderator and published
Very delicious recipe! I used ground chicken and the wontons tasted good. I didn't had greens for the soup but just the onions tasted great. item not reviewed by moderator and published
Love, love, love this recipe! The best recipe for Wonton Soup. You got to try this recipe viewers! We cooked this back to back and ate it all. So, delicious! item not reviewed by moderator and published
it tasted great and fun to do with the kids. item not reviewed by moderator and published
This recipe is great! Even the little girl who doesn't like soup ate this. My daughter who has had some really great wonton soup in the past said it was great. My husband almost finished off the entire pot. Really pretty easy to make, although the wonton's take a bit of time to produce. I plan to make a bunch of wonton's and freezing them to have them handy because I know everyone will want this recipe again. item not reviewed by moderator and published
I thought his recipe was a great starting point for wonton soup. I did find the soup broth to be just a tad bit bland as I was tasting it while cooking. I decided to add a little soy sauce and fish sauce and it turned out amazing. It did take some time to make this dish but it was well worth it. I've already shared the recipe with friends and will probably make it again. item not reviewed by moderator and published
This was very tasty and will make again. I slightly modified this recipe using 1 lb. of ground chicken instead of ground pork. Because ground chicken is bland, using the ingredients, gave the wontons delicious flavor. I also added napa cabbage to both the wonton & soup recipe, instead of bok choy. Wontons take some time to assemble, but I froze the extras for the next batch. This is my second Emeril recipe this week and both came out excellent! The first was key lime pie. item not reviewed by moderator and published
I love Emeril, but this is the lowest I have ever rated him. This just didn't cut it for my husband and I. item not reviewed by moderator and published
There was too much garlic in the broth and the chicken stock makes it really thick and it was missing some kind of seasoning. I think that I would use vegetable stock instead if I were to make this again. The filling was really good though. item not reviewed by moderator and published
I made this recipe two nights ago and found the rice wine vinegar, red pepper flakes, and ginger to be overpowering. There wasn't enough soy sauce. It's a great start for anyone trying to make wonton soup at home for the first time (like me, but I've got some experimentation in my furture to make it work for us. item not reviewed by moderator and published
My wife and I liked it a lot. Probably a good idea to make the dumplings ahead of time. item not reviewed by moderator and published
My 11 year old loves this soup so much she has made it herself (with a bit of help and my 9 yeard old says this is the best wonton he has ever had (vast experience It is delicious, Thank you Emeril! item not reviewed by moderator and published
This soup came out awesome! Best recipe I've used for wonton soup! I used a mix of regular and low sodium bouillon cubes for the stock and it came out fine. I doubled the recipe for the wontons and froze a batch for future use, because they take forever to prepare. The kids won't touch anything with mushrooms, so I left them out. And I couldn't find the bamboo. I wanted to add more vegetables, so I added (in addition to bok choy about 1 cup each of snow peas, carrots, baby corn, and cabbage, plus about 1/3 cup sweet onion, and extra green onions in the stock. It's an easy, but time consuming recipe. Well worth the time though!! item not reviewed by moderator and published
First time I have ever made wonton soup and I was pleased with how it turned out. Wish I had had better chicken stock on hand, but oh well. I used green cabbage I already had at home instead of going out to find banboo shoots and bok choy and it was good. My hubby really liked it as well! item not reviewed by moderator and published
This was my first attempt cooking with wontons. The recipe was easy and turned out great! I used homemade chicken stock for the soup base. PERFECT comfort food & better than any than any wonton soup I've ever eaten! item not reviewed by moderator and published
This is so good and so easy to make. You might want to add some salt to the broth or have a third of your broth of the sodium full variety. item not reviewed by moderator and published
This soup is PERFECT!!! I have made many varieties of wonton soup and this recipe is the best. item not reviewed by moderator and published
Aaaugh this is good but I would leave out the ginger next time because I'm used to having the bland version at buffets! item not reviewed by moderator and published
This is the best Wonton Soup recipe on the internet. Emeril's recipe gives you the most broth which you will be thankful for because the broth seems to disappear before the wontons. The recipe is very flavorful. Don't be afraid to pick up your wontons and maneuver the pork stuffing into place. The first time I made them I was afraid I'd break them!! It was alot of fun...I even took pictures of my soup with my cell phone. It was a great experience and I've made it several times. All of you are having fun tweaking it. I admit, I added some fish sauce to have an anchovy taste. Ya gotta have it. item not reviewed by moderator and published
Delish item not reviewed by moderator and published
i added baby corn and carrots... it was very good! more flavors than just salt like at the chineese buffet. my only suggestion would be to leave the rice vineager out... little too tangy for me item not reviewed by moderator and published
This recipe by far surpassed any Wonton Soup I have ever had. The broth was out of this world, and so simple. The wontons were AMAZING. I actually made Gyoza with the same filling. Talk about scrumptious! Emeril, you knocked this one out of the park. item not reviewed by moderator and published
Not being an accomplished cook, I was a little intimidated by this recipe. SOOOO glad I tried it. This is the best-even in any restaurant- Wonton soup my family has ever eaten! We would, and do, recommend it to everyone. Thank You Emeril! item not reviewed by moderator and published
Our whole family loved this and we will be making it often! Hubby even emailed the next day to compliment it again as he had it for lunch on day 2. I love ginger, so I doubled it in the broth. Also, I just read about freezing wontons and I can't wait to try that in the future...will make for a quick weeknight meal if I can pull them from the freezer and plop them in the simmering broth! I loved this so much I posted it on FB so all my family and friends can try it out too...you won't be disappointed! item not reviewed by moderator and published
This recipe is delicious and easy! I substituted napa cabbage for the bamboo and used hot pepper sesame oil in addition to the crushed red pepper and it was fantastic with some added kick. I also used white vinegar as that was what I had on hand. I also food proceessed the scallions that go in the wontons along with some napa cabbage and shiitake shrooms for some added texture. Excellent- BAM! item not reviewed by moderator and published
After making this take a hint from the vietnamese at season your bowl indicidualy i suggest a 1/4 teaspoon of hot garlic chili paste squeeze out a 1/4 of a lemon and a teaspoon of soy sauce It helps set it over the top Loved it how it was, but if you like more flavour trust me this is good item not reviewed by moderator and published
Best Won Ton Soup Excellent , flavorful and easy! item not reviewed by moderator and published
My boyfriend made me this soup because I was feeling sad- I'll tell you what, this sure did put a little pep into my step! Highly recommended! item not reviewed by moderator and published
This soup goes fast! Great taste for little effort! item not reviewed by moderator and published
I made this today.. My husband and kids LOVED it! It's GREAT! Simple, easy and super TASTY... Thanks for this recipe :) item not reviewed by moderator and published
Good job emeral! item not reviewed by moderator and published
This was delicious with a very rich broth that had a lot of depth. I had to tweek it because I only eat vegetables and seafood, due to allergies, but I used most of the flavor ingredients and it was heavenly. I omitted the wontons but added in the sesame oil and the soy sauce directly into the broth to keep the full flavor profile. I also used ground ginger because I did not have fresh and it tasted wonderful. After all the flavor ingredients were added to the broth and it had simmered for 25 minutes I added a pound of shrimp, one can of waterchestnuts, brocolli crowns, whole small mushrooms,and thinly sliced carrots. I turned off the burner to keep the veggies al dente and they cooked just enough along with the shrimp from the residual heat. I think this recipe would be great with any assortment of 6-8 cups of oriental veggies (and no wontons) or wontons and 3-4 cups of your favorite oriental veggies. Enjoy!!! item not reviewed by moderator and published
This recipe was so simple to make and it was absolutely wonderful!!!! My family and I loved it! The wontons turned out perfectly and the flavor, omgosh! I suggest you make this, you will love it! item not reviewed by moderator and published
Why do people review a recipe that they tweaked from beginning to end? "Didn't have pork, so used chicken, added bok choy, used imported gazloni fascule." Too pretentious for words. item not reviewed by moderator and published
Great recipe. The second time around we tweaked it a little and now our version is way better than anything we can get here in town!!! We use a little oyster sauce in the broth and instead of crushed red chillies we used a tsp of sambal oelek ( a Thai fresh red chilli paste). For veg we like to go with a small leek, baby bok choy and some sliced carrot. item not reviewed by moderator and published
We will no longer have to drive across town to our favorite Chinese restaurant in order to enjoy a delicious wonton soup! This is every bit as good as the special soup we have eaten there. The only thing that was different from that soup were some shrimp, so I just added a few pre-cooked ones at the end of the cooking time. item not reviewed by moderator and published
My 11 year-old daughter loves won-ton soup and this was so fun to make together! The flavor is delicious and I was happy knowing exactly what was going into the wontons since I never quite know what is in there when we order from a restaurant. We have made this a few times and even froze it. I reheated it right from frozen and it turned out great. We did not add the veggies at the end the first time because we didn't have them and it was fine that way too! I think you could easily substitute your favorite veggies here but don't change the ingredients on the filling or broth! item not reviewed by moderator and published
I decided to try this last night after work and although it was a little tedious compiling the wontons, it was still do-able on a work night. The wontons themselves were delicious - a nice balance of flavors. I used ground chicken instead of pork (my husband is not a big fan of ground pork) and while pork would probably have been better, the chicken was pretty darn tasty! Next time I will probably use a different brand of low-sodium chicken broth. The one I used was a little too low sodium and I had to add a bit of soy sauce and salt so the broth wouldn't taste bland. I will definitely make this again and add some additional vegetables as other reviewers suggested. item not reviewed by moderator and published
Wonton soup is a must for me every time I get Chineese food so I wanted to make it at home. I tried this recipe last night and it was as good as take out! I followed directions on the broth and wontons but I added some more veggies. I used button mushrooms, sliced water chesnuts, snow peas and baby corn...it was awesome! item not reviewed by moderator and published
I followed this recipe but put my spin on it and it turned out yummy! To the wonton filling, I added minced water chestnuts for added crunch and texture. I also added peeled and deveined shrimp that I minced into a lumpy paste and mixed in with the pork (almost like shu mai). It was delicious! To the soup, I added baby corn, canned straw mushrooms, napa cabbage, snow peas. In fact, you can be as creative as you'd like and add any "Asian" type veggie to the mix and it'll still turn out fantastic, if not better. I too had more wontons that needed for the soup so I placed the extra uncooked wontons on a sheet pan in a single layer to freeze (so they don't stick together), then put them in a zippie and back into the freezer. These can be used later for the same soup, steamed or even deep fried then served with a soy vinegar chili dipping sauce... Yum! item not reviewed by moderator and published
This was great, today was my first time making it. Next time I will definately use low-sodium broth from the can. I had to use boullion cubes and it was kinda salty. Other than that, it was great!! I will make again. item not reviewed by moderator and published
This was a very good recipe and I was able to make it after work within a reasonable amount of time. I didn't find the wontons difficult at all to make. I didn't think this was an "outstanding" recipe but I will be making it again. item not reviewed by moderator and published
wonton soup is the bomb. this wonton soup blows any other wonton soup away. the broth is amazing and the wontons are easy and quick to assemble. comforting to the soul. item not reviewed by moderator and published
We loved everything about this recipe. The dumplings were slightly time consuming, but very simple. Make extra because it goes fast! item not reviewed by moderator and published
Soup was very good. It was hard to believe this was homemade and not from the local restaurant. When we make it again, we'll probably cut back on the ginger (none of us are big into that spice). item not reviewed by moderator and published
Wonton Soup is hands down one of my all-time favorite foods but like hot dogs or sausage -- I'd rather not look or know what's going on inside of those dumplings from the take-out place. So I finally decided to give it a shot and this recipe was friggin' amazing. It takes some time and patience but it's worth it. (And you won't cringe if you happen to look inside a dumpling that you've cut open.) item not reviewed by moderator and published
I followed the recipe exactly except that I cooked the garlic in the oil before adding it to the wonton mixture as previous people suggested. This soup was okay, but not as good as PF Chang, my favorite chinese restaurant. I'll keep looking for another recipe. Wont make it again. item not reviewed by moderator and published
After making curry puffs last weekend with mixed results, I was hesitant to fill more dough this weekend. However, filling the wonton wrappers was quite easy and didn't take as long as I thought. The filling was delicious. I followed other reviewers advice and sauteed all the garlic and ginger and separated it for the filling and the broth. I added some fresh cilantro to the filling as well, and I had to boil some of the wontons right away to eat. This recipe is versatile-boiled or fried wontons would be great if you don't want to make soup. This is way better than take out! item not reviewed by moderator and published
This recepie is awesome, but it takes so long to prepare. IT's always worth it though. It's allot of time to select all the ingredients at the store and then all the prep of the ingredients and the the stuffing of everything into the little wonton takes forever. The last batch, we made extra and froze them for next time. item not reviewed by moderator and published
I made this soup about a month and a half ago when my cooking group had a Chinese night and it was a HUGE hit! Making the wontons was a little tedious but not too bad. I did end up with lots more wontons than I wanted in the soup, though, so I froze about a third of them. This past weekend I took those wontons out of the freezer, made a new batch of the broth and dropped those puppies in. The soup with the defrosted wontons was just as good the fresh ones! That's an A+ in my book. item not reviewed by moderator and published
Absolutely perfect. Great for a day when you don't feel so great. The mushrooms make the broth heartier.. best I've ever had! item not reviewed by moderator and published
Easy to follow recipe was a big hit for everyone I served it to. Could improvise and still it turned out well and everyone wanted the recipe. Thank you for making this web site available without cost. This is what your viewers really want. Thank you, Linda lou item not reviewed by moderator and published
I have tryed other recipes but, this by far was the best ever! I made this for my family and they loved it. We all agree that it was better than the restaurants. I followed the recipe and only had to make one change. I didn't have enough broth so I had to use boullion to make up for it. I was afraid of using too much of it because boullion has a very strong flavor and Wonton Soup broth is light so your able to taste everything else. It came out great. I will double the Wonton recipe next time and freeze some for a rainy day. This is going into my permanent recepe box. I tooted my own horn on this one. Try it you'll love it!!! item not reviewed by moderator and published
deeeeelicious and easy to make! i made it without bamboo shoots (couldn't find any at the store that day) but was fabulous regardless. we LOVE ginger and crushed pepper -- added some extra for some kick, which made the soup warm and well-rounded. nice, emeril! item not reviewed by moderator and published
Huge hit! item not reviewed by moderator and published
I never thought I could ever make wontons! The recipe is quite simple really. I make double the wontons - freezing what I don't use on a lightly floured sheet of tin foil, making sure that they don't touch, and once they're frozen, they can go into a quality freezer bag. So they'll cook when they go into the broth. This, by the way, is the recommendation of a friend from China. I thought this was really simple and really tasty. Thanks! item not reviewed by moderator and published
Insted of filling the wontons I just added the ingredients to the broth and just threw the wrappers in the broth! MMMM... item not reviewed by moderator and published
This is a great won ton soup recipe! Go easy on the ginger if you will be serving to kids, it can be a little spicy if not chopped finely enough. I love Emeril! item not reviewed by moderator and published
This was so easy, I played with the recipe and added or changed a few things, used straw mushrooms instead and used more garlic,ginger added cayenne, pepper, cilantro and used Asian Essence to the pork and boy did it have great flavor. Everyone LOVED it. Emeril has never let me down for a knock out dish. item not reviewed by moderator and published
Wow! I was looking for a recipe to replace our local restraunts - since my daughter (2) loves the won tons out of the soup. She alone can eat 10 of them! This recipe was perfect, it wasn't as good it was better! I love the broth of the soup as well and will be making just the broth to sip on very soon. While the won tons took a long time to make (way more than the 20-30 minutes of simmering time of the broth) they were worth it. I used a pork chop put through the chopper - to grind it up, but it didn't have a whole lot of flavor so I may try to add something into the next batch -- but it wasn't the recipes fault it was the meat! THANK YOU for a WONDERFUL family favorite! item not reviewed by moderator and published
I doubled this recipe for a New Year's Eve gathering. It was a huge hit will all in attendance. There were a couple of things I changed. I used sausage instead of ground pork for the wontons. I also added some finely chopped cilantro in the sausage. This is definitely a keeper! The only problem was the time it took to make the wontons, but well worth the time. And I made the wontons the day before and stored them in an air tight container. item not reviewed by moderator and published
Emeril has never let me down and this is no exception. Excellent and full of flavor! I made a few changes because of what ingredients I had on hand, used lean ground turkey instead, peanut oil instead of sesame oil, water chestnuts instead of bamboo and napa cabbage instead of bok choy and added a few dashes of hot chili oil to the end product for a kick. Fan-freakin'-tastic! item not reviewed by moderator and published
Better than restaurant soup item not reviewed by moderator and published
I made this for the first time a couple of months ago. Unfortunately, my family does not care for Wonton Soup (with the exception of one of my kids and myself), but between the two of us we cleaned the pot. Thanks for a real taste treat. Made it again today. item not reviewed by moderator and published
My whole family enjoyed this soup. Very nice flavors. Will make again! item not reviewed by moderator and published
My husband said he would not have believed I made this if he hadn't walked in on me rolling the wontons. Absolutely wonderful soup! item not reviewed by moderator and published
This was the best Wonton soup. It is very easy to make, even the wontons. Everyone had seconds!! item not reviewed by moderator and published
We have this regularly in my house. Making the wontons does take a little time, but worth it. I also found that using ground pork sausage rather than just groung pork makes the wontons taste incredible!! It stores well (even with the wontons in it) and makes wonderful leftovers!!! item not reviewed by moderator and published
I made this last night for my boyfriend. I am a bit of a food snob, I hate eating at restaurants knowing I can cook it better at home, this is one of those recipes. I did, however add fresh oregano, flat leaf parsley, cilantro, more garlic, and pepper flakes to the pork mixture. I also prefer chicken boullion cubes because it adds more flavor to the stock. Salt and pepper were missing too. Overall a great recipe. I am food network nerd. item not reviewed by moderator and published
very tasty & easy to make item not reviewed by moderator and published
best wonton soup we've ever had! item not reviewed by moderator and published
I knew I had struck gold when my picky 9 year old daughter asked for seconds!!!!!!!We aren't so big on ginger so I only used half of what was called for. I topped mine with crunchy rice noodles and a splash more of soy sauce. Yum!!! Thank you Emeril ANOTHER instant family classic!!!! item not reviewed by moderator and published
In a small mixing bowl, not the broth. This is the filling for the wontons. item not reviewed by moderator and published

Not what you're looking for? Try:

Wonton Soup

Recipe courtesy of Robin Miller