Wonton Dumpling Soup

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Wonton Dumpling Soup Recipe

Wonton Dumpling Soup

This wonton dumpling soup is deceptively quick and easy to make! It is one my family’s favourite meals. I love serving it topped with chilli oil, sesame oil and tamari. It is the perfect weeknight dish made in one pot. An added bonus is that these dumplings can be pre-made and left in the fridge or even frozen.

  • Total Time: 21 mins
  • Yield: 4 1x


Units Scale

Wonton Dumpling Ingredients


To serve

This recipe makes approximately 30 dumplings.


Assemble Wonton Dumplings

  1. Add the pork mince, Shaoxing wine (if using), tamari or all-purpose soy sauce, ginger, spring onion and salt in a large bowl. Use your hands to combine the ingredients.
  2. Lay the wonton wrappers on a flat surface, 5-8 at a time. Pinch one heaped tsp of the filling and place it in the centre of each wonton wrapper. Brush the outer edge with water and fold the wonton wrapper to seal, squeezing out any air bubbles. Bring the corners together, pressing to seal.
  3. Place the made wonton wrappers on a plate, covering them with a damp tea towel as you work to stop the wontons from drying out.


  1. Add the water, chicken stock powder, tamari or all-purpose soy sauce, Shaoxing wine and sesame oil to a large pot. Bring to a boil on high heat.
  2. 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.
  3. Add the Chinese broccoli and noodles to the pot, cook for 2-3 minutes and then serve with the wontons, topping with additional broth.
  4. Serve drizzled with chilli oil if using, as well as extra tamari or all-purpose soy sauce, sesame oil and spring onion.


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

Note 2 – Substitute with any vegetables of preference. Shredded green cabbage, wombok cabbage, sliced mushrooms, or bok choy are great alternatives.

MAKE AHEAD – Assemble the dumplings as per the recipe. Refrigerate the uncooked dumplings for up to 24 hours, covered with a damp tea towel to stop them from drying out. Freeze the uncooked dumplings for up to 3 months. Store in an airtight container or reusable sandwich bag. Use baking 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 8 minutes). 

LEFTOVERS – Cooked dumplings are best served fresh. Not suitable to refrigerate or freeze. 

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 6 mins

2 Responses

    1. This is so wonderful to hear, thank you so much. We absolutely love this one too, It looks so more complicated than it is and I find them so satisfying to make at home. Thank you so much for taking the time to comment on and rate the recipe, it means more to me than I can tell you! 🥰 x

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