Wonton Dumpling Soup

This wonton dumpling soup is deceptively quick and easy to make! It is one my family's favourite meals. I love serving it alongside our favourite Asian condiments like chilli oil, sesame oil and tamari for everyone to then customise and drizzle on top. It is the perfect weeknight dish made in one pot. An added bonus is that these dumplings can be pre-made and left in the fridge or even frozen. 
wonton dumpling soup
Ingredients

Wonton Dumpling Ingredients

  • 500g pork (or chicken) mince
  • Wonton wrappers (found in fridge section in supermarket, I use these)
  • 1 tbsp shaoxing wine (optional, see note 1)
  • 1 tsp tamari (or all purpose soy sauce)
  • 1 tbsp grated fresh ginger
  • 1 finely sliced spring onion
  • 1/2 tsp salt

Soup

  • 2 litres of water
  • 2 chicken stock cubes
  • 1 tbsp tamari (or all purpose soy sauce)
  • 1 tbsp shaoxing wine (optional, see note 1)
  • 2 tbsp sesame oil
  • 125g of thin egg noodles
  • 1 bunch Chinese broccoli, leaves detached from stalks (see note 2)
  • Chilli oil to serve (optional, see note 3) as well as extra tamari, sliced spring onion and sesame oil to drizzle on soup (optional)

This recipe makes approximately 30 dumplings.

 

Method

Assemble Wonton Dumplings

  1. In a large bowl, add the mince, shaoxing wine (if using), tamari, ginger, sliced spring onion and salt. Use your hands to combine the ingredients.
  2. Lay wonton wrappers on a flat surface, pinch a bit of the meat mixture and place in the centre of the wonton wrapper. Your ball should be about the size of a large grape.
  3. Line the outside of the wrapper with some water and then pinch the sides together to form a money bag. My kids love helping me with this and they don’t need to be perfect! I like to place the made wonton dumplings on a damp tea towel both underneath and on top of the dumplings to stop them drying out.

Soup 

  1. Add the 2 litres of water, stock cubes, tamari, shaoxing wine and sesame oil to a large pot. Bring to the boil on high heat.
  2. Once boiling, add the wonton dumplings. They will need 4-5 minutes to cook.
  3. 2 minutes into the wonton dumpling cook time, add the Chinese broccoli.
  4. 3 minutes into the wonton dumpling cook time, add the thin egg noodles.
  5. Serve immediately in individual plates.
  6. Top with chilli oil if using, as well as extra tamari, sesame oil and spring onion to taste.

Note 1: Shaoxing cooking wine is available at your local supermarket. It is not essential to the dumplings, but adds a depth of flavour. It is versatile and can be used in many asian soups and stir-fry’s.

Note 2: You can omit the Chinese broccoli for any vegetable of choice, my kids love finely shredded cabbage in this soup.

Note 3: I buy my chilli oil from the Asian grocer, below you will find the image of the one I buy. It’s absolutely delicious and made with simple ingredients.

Can wonton dumplings be made ahead? Yes! Make the dumplings a day in advance and refrigerate, taking care to place a damp tea towel both underneath and on top of the dumplings (so they don’t dry out).

Can wonton dumplings be frozen? Yes! These wonton dumplings can also be frozen for up to 1 month. I use a container and place baking paper between the layers of dumplings to stop them sticking. When cooking wonton dumplings from frozen, simply increase the cooking time to 8-12 minutes.

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Nicole The Simple Housewife Bio

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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