I always feel content after having a bowl of homemade wonton soup for breakfast, lunch, or dinner.

A lot of us seem to be familiar with wonton soup. Grab the wonton soup from your neighbourhood eatery. The Chinese buffet queue with the most dipped-into pot. Those enormous, rubbery, yellow dumplings that require three bites to consume.

This is a really quick and delicious dish for wonton soup. Any time of day, wonton soup can be made by boiling, freezing, and adding the wontons to stock.


  • PREP: One hour and forty minutes
  • COOK TIME: 20 minutes
  • A total of two hours


  • 10 ounces (280 g) of baby bok choy or a comparable
  • green vegetable
  • 8 ounces (225 g) of ground Beef
  • 2 1/2 tablespoons (plus extra for the stock) of sesame oil
  • Eighteen white peppercorns
  • One tablespoon soy sauce
  • One-half teaspoon salt
  • Two teaspoons Shaoxing wine
  • One package wonton wrappers
  • six cups (about 1.5 litres) of chicken stock
  • One chopped scallion


  1. Washing the vegetables well should be the first step. Bring a large saucepan of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Use cold water to rinse and drain.
  2. Squeeze as much water out of a large bunch of vegetables as you can. Chop the vegetables very finely (you can even use a food processor to expedite this step). Continue until every veggie has been chopped.
  3. Add the ground Beef finely chopped veggies, 1/2 teaspoon salt, 1 tablespoon soy sauce, 2 1/2 tablespoons sesame oil, pinch of white pepper, and 1-2 tablespoons Shaoxing wine to a medium-sized bowl. Blend the mixture until it becomes completely emulsified, nearly paste-like.
  4. It’s time to be organised now! Weigh out a small bowl of water. Snatch up a wrapper, then moisten the edges with your finger. Spoon a little more than one teaspoon of filling into the centre. To create a tight seal, fold the wrapper in half and press the two sides together.
  5. Grasp the lower two corners of the small rectangle you just formed (the side containing the filler) and press them together. To ensure they stick, you can add a small amount of water. And that’s it!
  6. Now that you’ve cooked (boiled) a few wontons, you may taste them and adjust the seasoning to your taste. You can always add a little more salt, white pepper, soy sauce, Shaoxing wine, or sesame oil to taste.
  7. Continue constructing until all of the filling is gone, or until you’re satisfied with the flavour. To avoid sticking, place the wontons on a baking sheet or plate covered with parchment paper, making sure they are not in contact with one another.
  8. If you want to freeze your wontons immediately, simply wrap them in plastic wrap, place the baking sheet or plate in the freezer, and as the frozen solidifies, move the wontons into freezer bags. Store them in the freezer for a few months so you can always have wonton soup on hand.
  9. After bringing the chicken stock to a simmer, add two to three teaspoons of sesame oil, white pepper, and salt to taste. This will make the soup.
  10. In a another pot, bring some water to a boil. One by one, carefully add the wontons to the pot. To keep the pot moving and stop the wontons from adhering to the bottom, pick it up and twist and swirl. Don’t worry if they do stick; once cooked, they ought to fall loose. Boil them for a further minute or two once they start to float. Be cautious not to overcook them—mushy wontons are unacceptable! Using a slotted spoon, remove the wontons and place them into bowls.
  11. Pour the soup over the wontons and garnish with scallions. Serve!


You can freeze wontons for later use. Arrange them so that they are not in contact with one another on a baking sheet covered with parchment paper, then place the baking sheet in the freezer. When frozen, move them to a freezer bag and store in the freezer for a maximum of two months.


353 kilo calories (18%) 40 g (13%) of carbohydrates Protein: thirty gram mes (15 g). 13 g (20%) of fat Fatty Acids: 4 gram mes (20%) 31 mg (10%) of cholesterol Sodium: 889 mg (37%). Potassium: 9.9%, or 321 mg 1 g (4%) of fibre 3 g (3%) of sugar Vitamin A: 3,2%, 1600 I U Vitamin C (20%): 16.7 mg Calcium: 8%, or 75 mg Iron: 16%, 2.8 mg

Recipe Adapted From: Sara