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Wonton Dumpling Soup

Wonton Dumpling Soup

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5 from 6 reviews

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.

  • Total Time: 30 mins
  • Yield: 4 1x

Ingredients

Scale

Wonton Dumplings

  • 500 g (1 lb 2 oz) 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 salt
  • 2 packets round gow gee wrappers (see note 2 for info on wrappers)

Soup

  • 8 cups (2 litres) 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

Instructions

Assemble Wonton Dumplings

  1. 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.
  2. 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.
  3. 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.

Soup

  1. Add the chicken stock, Shaoxing wine and sesame oil to a large pot. Bring to the boil over 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 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.
  4. Serve drizzled with chilli oil (if using), as well as extra tamari or all-purpose soy sauce, sesame oil and spring onion.

Equipment

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.

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.

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Appetisers , mains , starters , entrees , side dishes , soups , stews , salads , sandwiches , burgers , pasta , rice , seafood , vegetarian , desserts , baking , drinks , snacks , breakfast , gluten-free , dairy-free , low-carb , grilling , barbequing , holiday favourites , batch cooking , meal planning , budget-friendly , quick and easy , one pan , freezer friendly , chicken , beef , pork , lamb , comforting , cosy , cozy , winter warmer , noodle soup
  • Method: Barbequing-grilling-barbecuing , roasting , baking , frying , sauteing , boiling , simmering , steaming , slow cooking , grilling-broiling , braising , pan
  • Cuisine: Chinese , Asian , Mexican , Italian , American , French , Asian , Greek , Thai , German , Indian , Middle Eastern , Mediterranean

Find it online: https://simplehomeedit.com/recipe/wonton-dumpling-soup/