Homemade Dumpling (Wonton) Soup

Homemade Dumpling (Wonton) Soup

Serves

2–3 people (about 20–24 dumplings)

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Ingredients

Dumplings (Wontons)

Filling

• 250 g (½ lb) ground pork
  (or chicken, shrimp, or a mix of pork & shrimp)

• 2 green onions, finely chopped

• 1 tbsp soy sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tsp sesame oil

• 1 tsp grated ginger

• 1 clove garlic, minced

• ½ tsp salt

• ¼ tsp white or black pepper

• 1 tbsp water or chicken stock (keeps filling juicy)

Wrappers

• 20–24 wonton or dumpling wrappers (round or square)

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Soup Broth

• 1 liter (4 cups) chicken stock
  (homemade or low-sodium store-bought)

• 2 slices fresh ginger

• 1–2 cloves garlic, lightly smashed

• 1 tbsp soy sauce

• ½ tsp sesame oil

• Salt to taste

• White pepper to taste

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Toppings (like in the photo)

• Fresh green onions, chopped

• Chili oil or chili crisp (optional but 🔥)

• A few drops sesame oil

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Instructions

1. Make the Dumpling Filling

1. In a bowl, add ground meat, green onions, soy sauce, Shaoxing wine, sesame oil, ginger, garlic, salt, and pepper.

2. Stir in one direction until the mixture becomes sticky and well combined.

3. Add 1 tbsp water or stock and mix again—this keeps the dumplings tender and juicy.

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2. Wrap the Dumplings

1. Place a wrapper on your palm.

2. Add about 1 teaspoon of filling to the center.

3. Dip your finger in water and moisten the edges.

4. Fold into a half-moon or classic wonton shape, pressing out air.

5. Lightly pleat if you’re feeling fancy (optional, but satisfying).

👉 Place finished dumplings on a lightly floured plate and cover with a towel.

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3. Make the Broth

1. In a pot, bring chicken stock to a gentle boil.

2. Add ginger slices and garlic.

3. Simmer for 5–10 minutes to infuse flavor.

4. Add soy sauce, sesame oil, salt, and white pepper.

5. Remove ginger and garlic before serving (optional but cleaner).

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4. Cook the Dumplings

You’ve got two options:

Option A: Cook directly in the soup

• Gently drop dumplings into simmering broth.

• Cook 3–5 minutes until they float and wrappers look translucent.

Option B (restaurant style):

• Boil dumplings in a separate pot of water.

• Transfer cooked dumplings into serving bowls, then ladle hot broth over them.
  (Clearer soup, more pro look)

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5. Serve

1. Ladle dumplings and broth into bowls.

2. Top generously with chopped green onions.

3. Drizzle with chili oil and a few drops of sesame oil.

4. Serve hot and immediately—this is peak comfort food.

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Optional Upgrades

• Add bok choy, napa cabbage, or spinach

• Toss in a pinch of MSG for authentic depth

• Finish with black vinegar for a subtle tang

• Use shrimp-only filling for a lighter version