hello! Hi everyone! Wesley here. Today we’re diving back into our series dedicated to Chinese comfort food classics with yet another addition to our ever growing collection of dumpling recipes, which is the classic Chinese wonton soup. For those following along, in the last year or so, we’ve now covered everything from your more standard potstickers and gyoza, to the more elaborately complicated “xiao long bao” soup dumplings, steamed “siu mai” dumplings, fried “xian bing” stuffed pancakes, and pretty much everything in between. 

What sets the Chinese wonton apart though is that it’s most typically made with an extremely thin, egg based wrapper, which (upon boiling) goes on to become the soft, delicate, bite sized ball of deliciousness that we all know and love. Keyword here that I should note, I did say “bitesized,” meaning that we’ll literally be handwrapping each bite of our meal today, so, some streamlined assembly hacks are gonna be pretty useful as well. Hope you try it. 

 

Serves 3-4

INGREDIENTS

  • 4oz baby bok choy

  • 16oz chicken stock

  • 50 wonton wrappers

  • 1lb thin egg noodles

INGREDIENTS (filling)

  • 4 cloves garlic

  • 1 inch (about 1 tbsp) ginger

  • 3 green onions

  • 1lb ground pork

  • 6oz baby bok choy

INGREDIENTS (marinade)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 1 tbsp shaoxing wine

  • 1 tbsp dark soy sauce

  • 1 tbsp oyster sauce

  • 2 tbsp spicy bean paste

  • 1/2 tsp white pepper

  • 1/2 tsp Chinese five spice

PREP

  • CRUSH and mince 4 cloves of garlic, set aside

  • MINCE ginger, set aside

  • SEPARATE the whites and greens of the green onions, then slice thinly, set aside

  • DICE 6oz baby bok choy, set aside

  • COMBINE ground pork, diced baby bok choy, garlic, ginger, and whites of green onions with all marinade ingredients and let marinate for 30 minutes

  • SLICE the remaining bok choy into halves, set aside

  • ADD 1 tbsp filling to each wonton wrapper, then wet the edges of the wrapper

  • FOLD the wrapper over into a rectangle, then hold the edges closed while pinching the corners together into a wonton shape

ON THE STOVE

  • BOIL a pot of water, then add the wonton and let boil for 4 minutes, or until all of the wonton begin to float

  • REMOVE the wonton, add the egg noodles and boil for 1.5 minutes, then remove and blanch with cold water

  • HEAT the chicken stock to a simmer, then serve with reserved baby bok choy and let wilt for 1 minute

  • ADD the wonton and egg noodles, then finish with the greens of green onions and chili oil (optional)

 

tagged with wonton soup, won ton soup, dumplings, chinese dumplings