All the dumpling vibes, none of the wrapping stress – this one-pot soup is cosy, easy and seriously delicious.
This recipe was inspired by the amazing Ashley from @eat_figs_not_pigs, who made a vegan deconstructed wonton soup that stopped me mid-scroll. You can view the original recipe here. It was everything I love about dumplings – but without the folding, sticking or mental gymnastics required to make them look good! And considering my family has a full-blown dumpling obsession, I knew I had to make my own meat version using my go-to pork wonton filling (which you can find here).
It’s become a fast favourite in our house – and I’m not surprised. The dumpling filling takes 5 minutes, the broth is made from pantry staples, and the whole thing comes together in one pot. You scoop little meatballs straight into the simmering broth (no browning, no mess), throw in some greens and soft ribbons of wonton wrappers, and boom – dinner’s done. It’s cosy, comforting and feels a little bit fancy, but secretly it’s a total shortcut.
We serve it with spring onion (scallion) and a good drizzle of chilli oil (mandatory in our house), and it genuinely tastes like something you’d get from your favourite dumpling place. If you’re craving that dumpling hit without the fiddly wrapping, this is your weeknight solution. Just wait until you try it – it’s so satisfying.
What else can I add to this soup?
This soup is super flexible. If you want to bulk it out or use up what’s in the fridge, here are some great options:
Veggies – Sliced mushrooms (add with the broth), julienned carrot, shredded cabbage, or baby spinach (stir through at the end). Snow peas (mangetout) and thinly sliced capsicum (bell pepper) work well too — just toss them in for the last 1–2 minutes so they stay crisp.
Noodles – Add thin egg noodles, hokkien noodles, or cooked ramen noodles if you want something extra slurpable. Cook the noodles separately, then add them to the bowls just before serving to stop them going soggy in the broth.
Toppings – Soft-boiled eggs, chopped coriander (cilantro), spring onions (scallions), sesame seeds, crispy fried shallots, or a swirl of chilli oil take it to the next level!
Can I freeze it?
Only in parts:
- Freeze the pork dumpling mixture (rolled or raw) and the broth separately for up to 2 months.
- To serve, simmer the frozen meatballs in the reheated broth, then add fresh veggies and wrappers just before serving.
- Do not freeze the assembled soup — the wonton wrappers turn mushy and break apart.
Watch how to make Deconstructed Wonton Soup
If You Enjoyed Deconstructed Wonton Soup, I Think You’ll Love
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Deconstructed Wonton Soup
This Deconstructed Wonton Soup is a cosy, low-effort twist on a family favourite. No folding required – just juicy pork dumplings, silky wonton wrappers, and a rich, savoury broth ready in 25 minutes. One pot, freezer-friendly and weeknight gold!
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
DECONSTRUCTED DUMPLINGS
- 600 g (1 lb 5 oz) minced (ground) pork (you can use up to 800 g/1 lb 12 oz – can also be substituted with minced chicken)
- 2 spring onions (scallions), finely sliced
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 tbsp Shoaxing cooking wine (optional)
- 2 tbsp tamari or all-purpose soy sauce
- 15 wonton wrappers, cut in half to form 30 triangles (see note 1)
BROTH
- 6 cups (1.5 litres) reduced-salt chicken stock
- 2 tbsp tamari or all-purpose soy sauce
- 1 tbsp sesame oil
- 1 bunch bok choy, quartered lengthways (see note 2 for substitutions)
TO SERVE
- 1 spring onion (scallion), finely sliced (optional)
- 4 tbsp chilli oil, store-bought or homemade (optional)
Instructions
- In a large bowl, combine the minced pork, spring onion, garlic, ginger, salt, pepper, Shaoxing wine (if using) and tamari. Mix well until combined. Roll into golf ball-sized balls, then place on a tray lined with baking (parchment) paper. OR you can scoop out small spoonfuls of the mixture and put them directly into the broth.
- Meanwhile, heat the chicken stock in a large pot over medium–high heat. Add the tamari and sesame oil. Bring to a simmer.
- Carefully drop the pork balls into the broth. Simmer until they have just changed colour, for 1–2 minutes or until cooked through.
- Add the bok choy, cover and simmer for a further 1–2 minutes.
- Drop in the wonton wrapper triangles, one by one, stirring gently and cook for 1–2 minutes until they are soft and silky. To check that the pork balls are cooked, remove one from the pot and cut it in half to ensure the centre is fully cooked through, if not, continue cooking for 1 minute.
- Ladle into bowls and top with spring onion and a drizzle of chilli oil, if using.
Notes
Note 1 – Wonton wrappers can be found in the refrigerator section of the supermarket. You can use the whole pack of wonton wrappers – just add them piece by piece into the soup, stirring to stop them sticking. Leftover wrappers can be frozen in a reusable sandwich bag – thaw in the fridge before using.
Note 2 – You can swap bok choy for baby spinach, shredded cabbage or Chinese broccoli (gai lan).
Make Ahead
You can prep this in parts to make weeknight dinner even easier:
- Pork mixture – Make the dumpling filling up to 24 hours in advance and store it in an airtight container in the fridge. You can also roll the mixture into balls and freeze them raw on a tray, then transfer to a container or reusable sandwich bag for up to 2 months. No need to thaw – just simmer straight from frozen in the broth, adding a few extra minutes to the cooking time.
- Broth – The broth can be made ahead and stored in the fridge in an airtight container for up to 3 days or frozen separately for up to 2 months. To reheat, pour it into a large saucepan and bring it to a gentle simmer over medium heat or heat in the microwave. If frozen, thaw in the fridge overnight or reheat from frozen over low heat, stirring occasionally, until fully heated through.
- Wonton wrappers – These don’t freeze well once cooked in the soup. For best results, add them fresh just before serving so they stay silky and tender (not mushy).
Leftovers
This soup is best eaten fresh, but leftovers can still be enjoyed if stored and reheated properly.
- Fridge – Store any leftovers in an airtight container in the fridge for up to 2 days. The wrappers will soften further and absorb some of the broth, but the flavour is still fantastic.
- Freezer – Not suitable for freezing once the soup is fully assembled with wrappers.
- Reheating – Reheat gently on the stovetop until the pork and broth are piping hot. Stir carefully so the wrappers don’t break up too much. You can also reheat in the microwave in short bursts, stirring between bursts. Add a splash of hot water or stock to loosen if it’s thickened in the fridge.
- Prep Time: 10 minutes (includes prepping dumpling mixture and chopping veggies)
- Cook Time: 15 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Asian-inspired
