Wonton Soup Recipe

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A Chinese restaurant classic. The warm ginger and hearty pork dumplings make this delicious soup a classic comfort food. Tasting Guidelines: Taste is savory. Weight is light. Texture is soft and soupy. Best categorized as Chinese American.

Wonton Soup Recipe

A Chinese restaurant classic. The warm ginger and hearty pork dumplings make this delicious soup a classic comfort food. Tasting Guidelines: Taste is savory. Weight is light. Texture is soft and soupy. Best categorized as Chinese American.
Prep Time45 mins
Cook Time10 mins
Course: Main Course
Cuisine: Chinese
Keyword: cantonese, dumplings, easy, pork, soup
Servings: 6 People
Author: Chef Ryan Callahan
Cost: $15


  • 1.5 Gallon Soup Pot



  • 1 lb fresh ground pork
  • 1 green onion sliced thin
  • 1 egg
  • 2 tablespoons bread crumbs
  • 4 quarts chicken stock
  • 2 oz fresh wood ear mushrooms or portabella mushrooms chopped fine
  • 1 pack wonton wrappers

Flavor Balancers

  • 1 teaspoon dark soy sauce
  • 2 tablespoons light soy sauce
  • 1 teaspoon black pepper ground


  • 2 tablespoons garlic minced
  • 2 tablespoons ginger. Peeled and minced


  • 1 green onion sliced thin


Recipe Directions

    Wonton Filling

    • add garlic, mushrooms, ginger and green onions to a food processor and process until extremely fine and almost paste-like. In a large bowl add pork, mushrooms, garlic, ginger, green onions, egg, bread crumbs, dark soy sauce, light soy sauce, and black pepper. Mix all ingredients together until mixture is smooth and looks like meatball or hamburger mixture. Allow flavors to marinade together at least 30 minutes. Overnight is even better.

    Making the Dumplings

    • Making dumplings is much easier as a two person operation. One to fill the dumplings, and one to seal the dumplings. Using a large baking sheet lay out wonton skins so that the dumplings may be made quickly. Fill a small cup with water and place to side of baking sheet. Using your thumb and forefinger, place approximately 1 tsp of filling into the center of each dumpling. After all wonton skins have filling, wash your hands of the filling mixture, and begin to seal the dumplings. Use water from the cup we placed out earlier to line the edges with water and then fold them into triangular packages. Make certain that there are no air bubbles in the dumplings. Repeat this set of actions until all dumplings have been made. Keep in mind that extra dumplings can be packaged and frozen for later use.

    Cooking the Dumplings and Serving the Soup

    • Bring the chicken broth to a boil and then lower the heat to a low simmer. Place as many dumplings as you can eat into the broth and allow to simmer, stirring occasionally for about 20-30 minutes or until the dumpling filling is fully cooked.
    • Place dumplings and broth into a bowl, garnish with a few slices of green onion and serve.


    Wonton soup is extremely versatile. I make a wonton noodle soup version at home, where I cut the wontons into thin noodles, and use the dumpling filling as meatballs in the soup.
    For a more authentic flavor finish with a drop or two of sesame oil.
    I like to cook a little ginger into the broth for a warmer soup flavor.

    Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

    For more cooking for chemotherapy recipes like this, you can pick up a copy of Cooking for Chemo …and After! by Chef Ryan Callahan on Amazon. Have specific questions? Email us at cookingforchemo@gmail.com

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