Authentic Wontons Soup Recipe (Dumplings Soup) – the Chinese Soup
The classic Wontons Soup (dumplings soup), the chinese soup, with Shrimp and Pork, takes only 30 minutes to make and uses basic Asian pantry ingredients.
Wontons soup (dumplings soup) are a popular side dish in China, Hong Kong, Taiwan, Beijing, Shanghai and are eaten in a variety of ways. The most common way to eat wontons is in soup, causes a comforting feeling, as well as being a very light and tasty meal.
Watch the video below and see how easy it is!
Wontons soup (dumplings soup) are greatly enjoyed by many Asian cultures for its versatility and nutrients. There are just endless, creative ways to serve these delicious morsels.
Homemade wontons soup (dumplings soup) are filled with proteins. To turn these dumplings into a fulfilling meal, you can just cook them up with your choice of noodles. Egg noodles, ramen noodles, somen noodles, rice noodles or soba noodles are just some of the you can add to the soup.
Toss in some vegetables or edamame, you will have a well-balanced bowl of wonton noodle soup (dumplings soup).
Pan Fry – Similar to gyoza, pan fried wontons dipped in soy sauce is simply tasty.
8 Tips to Make Authentic Wontons Soup (Dumplings Soup)
Learn how to make chinese dumplings (potstickers, wontons and gyoza) 3 different ways: steamed, dumplings fried and boiling.
Tip 1: Shrimp and Pork for the Filling – How to make wontons soup (dumplings soup)
In addition to sweetness, the shrimp also keeps the wontons more succulent, juicy and tender compared to plain ground meat filling.
Tip 2: Wrapping Wontons Nicely – How to make wontons soup (dumplings soup)
The wrappers used for wontons soup (chinese soup) are square in shape. Here’s how to shape the Wontons in this article.
Tip 3: Chicken Base Soup – How to make wontons soup (dumplings soup)
The base for the wontons soup is the chicken stock/broth. Make sure you get the Asian chicken stock, not the western-style chicken stock cooked with different vegetables.
Asian chicken stock (chinese soup) is simply made with chicken, ginger, green onion, and garlic. Simple broth helps to bring out the flavors from the wontons, without overwhelming the other flavors. Results in a wontons soup (dumplings soup) with a light and authentic taste.
For homemade Asian-style chicken stock recipe, please see the recipe on here.
The flavoring for the soup is very simple. Don’t skip the key ingredient, white pepper powder, as it gives a sharp, smoky flavor with a little kick of spiciness to the soup.
Tip 4: On their own, inosinate and guanosine
We all know that the salt of glutamic acid (A.K.A. monosodium glutamate or MSG) is the natural compound largely responsible for the sensation of umami in foods. It’s what makes things like hams, parmesan cheese, or soy sauce taste so savory.
But there are other compounds that can enhance the effect of glutamic acid, namely inosinate and guanosine, two proteins that are found in abundance in seafood, particularly dried seafood, where it gets concentrated. On their own, inosinate and guanosinehave no real flavor in wontons soup (dumplings soup), they merely act to increase our own perception of savoriness, much like sprinkling your meat with salt will not just make it taste salty, but will actually make it taste more like itself.
There’s a reason why disodium guanylate—a salt form of guanosine—is used regularly as a flavor enhancer in instant noodles and chips.
You can get it in powdered form (if you look hard enough and buy in bulk), but fortunately for us, there are natural sources. Here’s how to get it from the natural (and healthy) source in the next tip 5.
Tip 5: Dried giant sea kelp rich in gluatamic – How to make wontons soup (dumplings soup)
Use a combination of fresh shrimp shells, along with a strip of Japanese kombu—dried giant sea kelp rich in gluatamic acid that pushes the savory factor of the dish right up to where it belongs. It is the best natural flavor enhancer (healthy) you can use in your recipes. Great tip for tasty wontons soup (dumplings soup)!
Tip 6: Shrimp are left intact – How to make wontons soup (dumplings soup)
In the simplest version, the shrimp is ground up right along with the pork, but the version in which the shrimp are left intact, each wonton being stuffed with a single plump, crunchy shrimp it’s even tastier.
Tip 7: For crispy shrimp (and not rubbery) – How to make wontons soup (dumplings soup)
Soaking shrimp in a bath of water with baking soda and salt for fifteen minutes to up to a day will alter their texture, delivering that crispy was looking for. Combining baking soda and salt is the best option, delivering shrimp that were both crunchy and juicy.
Tip 8: Freeze the wontons for soup – How to make wontons soup (dumplings soup)
Both the broth and the wontons can be made ahead and frozen. To freeze the wontons, place them on a parchment-line plate, cover them loosely with plastic wrap, then place them in the freezer until completely frozen, about 1 hour. Transfer them to a plastic bag. They can be cooked directly from frozen, just add 1 to 2 minutes to the cooking time.
Ingredientes for wontons soup recipe (dumplings soup)
Prep time wontons soup : 30 mins
Cook time dumplings soup: 10 mins
Total time chinese soup: 40 mins
Servings : 4
For Wonton Soup (dumplings soup):
1 green onion/scallion
6 cups chicken stock/broth (Use Asian chicken stock. See the post on here)
1 tsp sesame oil
1 tsp salt (kosher or sea salt; use half if using table salt) (to taste)
¼ tsp white pepper powder (to taste)
For wontons wrappers:
2 green onions/scallions
½ lb shrimp (½ lb = 227 g, about 8 pieces) (shelled and deveined)
½ lb ground pork (½ lb = 227 g)
1 inch ginger (1” = 2.5 cm)
1 package wonton wrappers (1 pkg (12oz/340g) = 46 wrappers)
Seasonings for wontons soup (dumplings soup):
2 tsp soy sauce
1 tsp sesame oil
1 Tbsp sake
½ tsp sugar
1 Tbsp potato/corn starch
¼ tsp white pepper powder
To serve wontons soup (dumplings soup):
White pepper powder (to taste)
Instructions – how to make wonton soup (dumplings soup):
1. Gather all the ingredients.
2. To make wonton soup, cut 1 green onion into 2 inch pieces. Add the chicken stock and the green onion in a large pot and bring to boil.
3. Once boiling, season with sesame oil, kosher salt, and white pepper powder. Turn off the heat and set aside.
4. To make fillings, chop 2 green onions into small rounds. Save some chopped green onion to serve with the soup.
5. Chop cilantro and set aside to serve with the soup.
6. Cut the shrimp into smaller pieces, and then cut them into even smaller pieces (almost like paste).
7. In a large bowl, combine the pork, shrimp, and chopped green onion. Grate fresh ginger and add to the mixture.
8. Add all the wonton seasoning ingredients to the mixture and mix well.
9. While you wonton wrapper, bring a large pot of water to boil. Place a wonton wrapper on your hand. Place a teaspoon of the filling in the center of the wonton wrapper. Start with a small amount so it’s easier to work with. Use your finger to moisten the edges of the wonton wrapper with water.
10. When the edges have been moistened, fold the wonton wrapper in half to create a rectangular shape, pressing any air that might be trapped around the filling. Fold the sides inward so that they overlap.
11. Wet the portion where the sides meet. Pinch to close and seal.
12. Here is the cute little wonton! Place the finished wontons on a baking sheet lined with parchment paper. Cover with plastic to keep them moist as you continue with the remaining fillings and wonton wrappers.
13. After wrapping wontons, put 5 to 10 wontons in the boiling pot (depending on how big your pot is – the key is not to overcrowd the pot). Cook 5 minutes, or until wontons float on the surface of the water and are tender and translucent. I boil wontons separately from the stoup so the soup stay clear.
14. Transfer wontons to serving bowls. Continue with the rest of wontons. When you are done with cooking, pour some hot soup over wontons and garnish with chopped green onions and cilantro. Sprinkle some white pepper. You can also serve with soy sauce, chili sauce etc.
15. To freeze the wontons, flash freeze for 1 hour (place them on a parchment-lined baking sheet covered with plastic wrap) and transfer them to a freezer bag. Keep in the freezer up to 1-2 months. Do not defrost and cook frozen dumplings in a simmering soup for 12 minutes.
16. Leftover filling: Make mini meatballs or patties and cook them in a frying pan. Once they are pan fried, you can pack them in an airtight container and store in the freezer for later use.