Discover the rich history and recipe for Wonton Soup, featuring delicate dumplings filled with pork and shrimp in a flavourful broth. Perfect for a comforting meal! Dive into a bowl of history with Wonton Soup! These delicate dumplings filled with pork and shrimp are served in a savory broth that’s sure to warm you up. #WontonSoup #AsianCuisine #ComfortFood
Wonton Soup is a beloved dish featuring delicate dumplings—known as wontons—filled with a savory mixture of pork, shrimp, and vegetables. These versatile dumplings can be enjoyed on their own, pan-fried, deep-fried, or in this delightful soup.
The history of wontons is a fascinating journey through time, tracing back to ancient China. The term “wonton” translates to “small dumpling” in English, reflecting its modest yet flavourful nature. The origins of this dish can be linked to the early Wei dynasty, when steaming was a popular method of cooking. Ancient versions of stuffed dumplings, such as the lao wan, were prepared with a mixture of meats and spices, encased in wheat flour dough, and steamed in bamboo baskets.
Lao wan, a predecessor of modern wontons, was larger and filled with minced lamb, pork, ginger, onions, and a mix of aromatic spices like cinnamon and fagara. It was traditionally served with a fermented meat sauce called ai, made from a blend of meat, millet yeast, ale, and salt. Over time, the ingredients evolved, simplifying to the classic wonton we know today.
In the modern version of wonton soup, these tender dumplings are often served in a clear, flavourful broth. The soup showcases the wontons’ delicate texture and rich filling while adding layers of flavour from the broth and garnishes like scallions and bok choy.
Discover the rich history and recipe for Wonton Soup, featuring delicate dumplings filled with pork and shrimp in a flavourful broth. Perfect for a comforting meal!
In a bowl, mix together minced pork, minced shrimp, light soy sauce, Chinese cooking wine, cornstarch, sugar, sesame oil, and freshly ground white pepper until well combined.
Place a teaspoon of the meat mixture in the centre of each wonton wrapper.
Fold the wrapper to form a triangle, sealing the edges tightly. Bring the two outer corners together and pinch to seal, forming the classic wonton shape.
Carefully drop the wontons into the boiling stock.
Cook for about 10 minutes, or until the wontons are cooked through and float to the surface.
Season the soup with salt and ground white pepper to taste.
Garnish with chopped spring onions and a drizzle of sesame oil.
Serve hot.
Notes
Make sure to seal the wontons properly to prevent them from opening during cooking. You can add additional vegetables like bok choy or mushrooms to the soup for extra flavour and texture.
This dish not only offers a taste of history but also brings a comforting and flavourful experience to your table. Enjoy the journey from ancient times to your kitchen with a bowl of homemade wonton soup!
I’ve actually been craving a good wonton soup for some time, slightly over Tom yum and laksa at present. Nice and simple, love your wontons from scratch!
It’s so cold at night lately and all I think about is warm food, especially I’m scared of getting sick again! Kids especially love wontons. I definitely need to prepare it soon!
Soups can be so magicaland even more so when they look as delicious as yours. Nothing beats a good wonton mein, especially as we near the end of the cold season.
I once worked near a shop where we could purchase take-out wonton that was just the best! It was the perfect lunch, just filling enough and the flavor was amazing. I’m going to have to try making these.. maybe even tonight! Do you think you could just mince using a food processor?
I sure wouldn’t mind a bowl of that steaming wonton soup right now. The temperature has just dived and autumn is definitely upon us here in the Northern Hemisphere.
Definitely has chilled off enough for me to be craving a hot bowl of this soup! Love wonton soup and this looks like a deliciously easy recipe! Thanks!
Truly something to make one feel good! Am having a laugh at pelmeni being related to wonton [of course there is a connection :) !], as I can’t see too many of my birth countrymen [ :D!] believing that their Estonian ‘pelmeni’ have anything to do with Asian cooking !!!!! Delightful offering I love to eat anyways!!
My Chinese Malaysian friend taught me how to make wontons, and I tried the soup as well as fried, I liked it, but I’m afraid that the fried ones had me addicted so I used to opt for them most of the time.
I’ve actually been craving a good wonton soup for some time, slightly over Tom yum and laksa at present. Nice and simple, love your wontons from scratch!
Bro…… Andami mOng mangkok…. Hheheeh
It’s so cold at night lately and all I think about is warm food, especially I’m scared of getting sick again! Kids especially love wontons. I definitely need to prepare it soon!
This is perfect with the rainy weather here….
Soups can be so magicaland even more so when they look as delicious as yours. Nothing beats a good wonton mein, especially as we near the end of the cold season.
I think that this is a soup that both young and old alike enjoy.
I would love to make something like that once at home. I hope I’ll manage to find all the ingredients!
I once worked near a shop where we could purchase take-out wonton that was just the best! It was the perfect lunch, just filling enough and the flavor was amazing. I’m going to have to try making these.. maybe even tonight! Do you think you could just mince using a food processor?
Yup you can use a food processor, I do sometimes use that method if I dont have any available mince from the freezer
I sure wouldn’t mind a bowl of that steaming wonton soup right now. The temperature has just dived and autumn is definitely upon us here in the Northern Hemisphere.
LOVE wonton soups! We order it all the time whenever eating it. Must make soon :)
Definitely has chilled off enough for me to be craving a hot bowl of this soup! Love wonton soup and this looks like a deliciously easy recipe! Thanks!
Truly something to make one feel good! Am having a laugh at pelmeni being related to wonton [of course there is a connection :) !], as I can’t see too many of my birth countrymen [ :D!] believing that their Estonian ‘pelmeni’ have anything to do with Asian cooking !!!!! Delightful offering I love to eat anyways!!
My Chinese Malaysian friend taught me how to make wontons, and I tried the soup as well as fried, I liked it, but I’m afraid that the fried ones had me addicted so I used to opt for them most of the time.
Good stuff. I’ve eaten wonton soup many times, but have never bothered to make it. Stupid, because it’s pretty simple. Very nice recipe – thank you.
oh wow Raymund! I love that you made your wonton from scratch! That’s amaaaazing! What can’t you do? lol
I’ve been on a wonton/dumpling kick :) We just had a dim sum brunch and I’ve got the fever again. Nice, simply but tasty soup.