Wonton Dumpling Soup

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My entire family loves this cosy and comforting chicken soup with pork wontons and noodles, and we eat it at least once a fortnight. I regularly make a double batch – one batch for dinner and one batch for the freezer, so I’ve got a dinner ready for an extra busy weeknight, when I really need it. The little dumplings are easy to make, so I often get the kids involved. It’s a great after-school activity for them!

The cooking process is stress-free too. No steaming, just throw the dumplings directly into a chicken broth to take on all the flavour. Only simple, low-cost ingredients are needed for this dish. The dumplings are flavoured with soy sauce, Shaoxing wine (optional), ginger and spring onion (scallion) and cooked in a broth of seasoned chicken stock and noodles. The result is a warming, nourishing meal that is packed with flavour. Any veggies of choice can be added to the soup. We like chinese broccoli (gai lan), but shredded green or wombok cabbage, sliced mushrooms, bok choy, pak choy, broccolini (tenderstem broccoli), snow peas (mangetout), green beans, sliced carrot or bean sprouts all work equally well. The kids enjoy the comforting flavours of this Wonton Dumpling Soup recipe and I love that hubby and I can spice up our versions with chilli oil drizzled on top.

What else can I serve the dumplings with?

We regularly cook the dumplings as per the recipe (in chicken stock) and serve them as a part of other meals. They work so well in this Beans with Fried Rice recipe or Easy Fried Rice but they are equally delicious with plain steamed rice and Asian greens (bok choy, pak choy or Chinese broccoli/gai lan), drizzled with soy sauce and sesame oil.

Which dumpling wrappers can I use?

You will find a range of dumpling wrappers in the refrigerated section of the supermarket or at Asian grocers, or even online. I use round gow gee wrappers, but if you can’t find them you could use round wonton wrappers, although they are a little thinner. You can also make your own, although this is of course a little more time consuming. This is the recipe I follow when I have more time up my sleeve to make my own wrappers.

Watch how to make Wonton Dumpling Soup

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Wonton Dumpling Soup

Author: Nicole

5 from 8 votes

“OMG it’s glorious!!! Homey yet sophisticated, but most importantly delicious.”

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Wonton Dumpling Soup is as comforting as it is nourishing. Even better, you can have this easy, low-stress and low-cost meal on the table in only 30 minutes.

Prep 15 minutes mins

Cook 15 minutes mins

Total 30 minutes mins

Servings: 4 people

Click to change the servings

Ingredients

1x2x3x

WONTON DUMPLINGS

• ▢ 500 g (1 lb) minced (ground) pork (minced chicken can be used as a substitute)
• ▢ 1 tbsp Shaoxing wine (optional, see note 1)
• ▢ 1 tsp tamari or all-purpose soy sauce
• ▢ 1 tbsp freshly minced ginger
• ▢ 1 spring onion (scallion), finely sliced
• ▢ ½ tsp sea salt flakes
• ▢ 2 packets round gow gee wrappers (see note 2 for info on wrappers)

SOUP

• ▢ 2 litres (8 cups) chicken stock
• ▢ 1 tbsp Shaoxing wine (optional, see note 1)
• ▢ 2 tbsp sesame oil
• ▢ 125 g (4½ oz) thin egg noodles
• ▢ 1 bunch Chinese broccoli (gai lan), leaves detached from stalks (see note 3)

TO SERVE

• ▢ Chilli oil (optional)
• ▢ 4 tbsp tamari or all-purpose soy sauce
• ▢ 4 tbsp sesame oil
• ▢ 1 spring onion (scallion), finely sliced

Equipment

• ▢
  Casserole Pot
• ▢
  Chef Knife
• ▢
  Large Wooden Spoon

Instructions

Cook Mode(keeps your screen active)

• Assemble the dumplings – Add the pork, Shaoxing wine (if using), tamari or all-purpose soy sauce, ginger, spring onion and salt to a large bowl. Use your hands to combine the ingredients.
• Lay the wonton wrappers on a flat surface, 5–8 at a time. Take 1 heaped teaspoon of the filling and place it on one half of each wonton wrapper. Brush the outer edge of the wrapper with water, then fold the wonton wrapper in half to enclose the filling, pressing to seal.
• Place the prepared wontons on a plate, covering them with a damp tea towel (dish towel) as you work, to stop them from drying out.
• Start the soup – Add the chicken stock, Shaoxing wine and sesame oil to a large pot. Bring to the boil over high heat.
• Add the dumplings – Add the wontons and cook for 4 minutes, until they rise to the surface. Remove using a slotted spoon. Ladle the wontons straight into serving bowls with some of the broth. Set aside.
• Add the noodles and veggies – Add the noodles to the pot. Cook for 1 minute until they are just pliable. Add the Chinese broccoli stalks to the pot, cook for 1 minute, or until the noodles are cooked through. Add the Chinese broccoli leaves and cook for a further 30 seconds until they are just wilted. Serve with the wontons, topped with additional broth.
• Serve – Serve drizzled with chilli oil (if using), as well as extra tamari or all-purpose soy sauce, sesame oil and spring onion.

Nutrition information

Nutrition Facts

Wonton Dumpling Soup

Amount per Serving

Calories

872

% Daily Value*

Fat

 

62

g

95

%

Saturated Fat

 

16

g

100

%

Polyunsaturated Fat

 

15

g

Monounsaturated Fat

 

26

g

Cholesterol

 

106

mg

35

%

Sodium

 

2630

mg

114

%

Potassium

 

1089

mg

31

%

Carbohydrates

 

34

g

11

%

Fiber

 

3

g

13

%

Sugar

 

9

g

10

%

Protein

 

41

g

82

%

Vitamin A

 

1566

IU

31

%

Vitamin C

 

15

mg

18

%

Calcium

 

106

mg

11

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Shaoxing cooking wine is available at most major supermarkets. It adds a depth of flavour to the dumplings and soup but can be omitted from both, if preferred.

Note 2 – You will find a range of dumpling wrappers in the refrigerated section of the supermarket or at Asian grocers, or even online. I used round gow gee wrappers, but you can use round wonton wrappers instead. This is the recipe I follow when I have more time up my sleeve to make my own wrappers. This recipe makes 30–50 dumplings. My family tends to eat these in one meal, but you may have some left over for freezing.

Note 3 – Substitute with up to 3 cups of any vegetables of your choice. Choose from shredded green or wombok cabbage, sliced mushrooms, bok choy (pak choy), broccolini, snow peas (mangetout), green beans, sliced carrot or bean sprouts.

MAKE AHEAD

Dumplings – Assemble the dumplings as per the recipe. Refrigerate the uncooked dumplings for up to 24 hours, covered with a damp tea towel (dish towel) to stop them from drying out, or freeze the uncooked dumplings for up to 3 months. Store in an airtight container or reusable sandwich bag. Use baking (parchment) paper between the layers of dumplings to stop them from sticking to each other. Cook from frozen as per the recipe. Double the cooking time (from 4 minutes to 6–8 minutes).

LEFTOVERS

Cooked dumplings – These dumplings are at their best served fresh, but leftovers can be refrigerated in a large, airtight container for up to 24 hours. Pop in the microwave until just heated through to stop the dumplings getting too soggy or drying out. Do not store the dumplings in the soup (they end up bloating).

Leftover soup – Refrigerate in a separate airtight container for up to 2 days. Store the noodles in a separate airtight container in the fridge for best results. Reheat in the microwave until piping hot. Not suitable to freeze.

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Course entrees, Main Course, Soup

Cuisine Asian, Asian-inspired