This flavorful and healthy homemade wor wonton soup recipe is packed full of veggies and the tastiest little meat filled homemade wontons you have ever had! The homemade chili oil drizzled on top is a special treat!
We love this wonton soup recipe because its hearty, healthy, packed with protein, low in carbohydrates, full of vegetables and best of all, has these tender little parcels of perfectly seasoned meat. So delicious especially on a cold winter evening.
Debbie makes this wor wonton soup recipe all the time. She says that if she ever wants my brother Matt to come home for dinner, all she has to do is tell him that shes making wor wonton soup and he will be there. I cant blame him, its delish!
Especially the little meat filled wontons themselves! Debbie makes them from scratch and even though it’s a little time consuming, they are totally worth it. When she made them this time, Mark and I were trying to steal them as she made them and she smacked us and told us we could have 2 each and that’s it! I could have eaten them all… So freeking good!
The wonton recipe below makes about 30 wontons. If you don’t use them all, you can easily freeze them for later. Or you can just let people have a taste and then leave the extra out and turn your back. I can guarantee you wont have any left.
What is Wonton Soup?
Wonton soup is a Chinese soup with broth, vegetables, and of course, meat filled wontons!
Wor means ‘everything’ in Chinese so basically this is wor wonton soup recipe is made with with anything or everything in it. Debbie always makes it with the ingredients in the recipe below but you could really use any vegetables you like or have on hand. This soup is perfect for cleaning out your fridge.
Its also a great way to get your family to eat vegetables or whip up a healthy and satisfying meal for surprise guests.
How to Make Wontons:
Wontons are actually pretty easy to make and they are soooooo much better when they are homemade. Honestly, homemade wontons are in a league of their own compared to store bought. This is how its done:
- Add the ground pork, sauces, green onion, ginger and garlic to a bowl and mix it all together.
- Take a wonton wrapper and lay it flat. Put about 1 tsp of the pork mixture on the wrapper. With your finger or a small brush, dip it in water and wipe all around the edges of the wonton wrapper. Fold theh corner to corner to make a triangle. Pinch the edges then fold the tips of the triangle to meet underneath the filling to make a cute little package. Press the tips together firmly.
- Place wontons under a slightly damp cloth to keep from drying out until all of the wontons are made. You will want 4 – 5 wontons for each bowl of soup.
More About How to Fold Wontons:
There are many ways to fold wontons. And really, you just have to get the meat in the wonton and the wrapper edges stuck together somehow so the meat doesn’t fall out. Having a pretty or fancy wonton won’t make your wontons taste better, they will taste just as good any old way you wrap em.
That said… There are a few “proper” ways to wrap them, but here are two of the easier ones:
- The Ingot method. This method makes a little roundish package with some tails like in the picture above. Its very cute and is very similar to how you will find wontons wrapped in the grocery store. Here is a link to the Ingot method.
- The Envelope method. This is the easiest method and here is a link to a visual.
A Few Tips about Making this Wonton Recipe:
- Keep your wonton wrappers under a damp cloth or just work fast, but don’t lay them all out in front of you while you are filling. Just do a couple at a time. Wonton wrappers can dry out pretty easily.
- Use a small amount of meat in each wonton. Don’t overfill them. About 1 teaspoon per wrapper is good.
- When you make wontons, make a whole bunch and freeze the ones you don’t use right away. They freeze great and then you can pull them out of the freezer and make this wonton soup recipe in less than 15 mins! As mentioned above, this wonton recipe makes about 30 wontons.
When you freeze them, lay them out on a parchment paper on a flat tray so they are not touching. Put them in the freezer and then when they are frozen, add them to a ziplock bag or airtight container to keep for a while in the freezer.
We used pork for our wonton recipe, but there are a few options you could try.
- ground turkey
- ground chicken
- ground prawns or shrimp
- combination of prawn and chicken, or prawn and pork
I don’t think beef would make great wonton soup, but who knows, you could try!
If you try a different meat for this wonton recipe, just follow the recipe below, and just switch the meat. Simple.
Putting the Wonton Soup Recipe Together
After you have your wontons made and ready to go, the rest of this soup is super easy to make. As a bit of a side note, we like to make this soup with prawns in addition to the meat filled wontons. This is optional, but we like this soup with lots of protein, but if the wontons are enough for you, just add those. Or you can add whatever protein suits you. Slices of pork, chicken or even sliced beef.
Here are the steps:
- In a soup pot add the olive oil and sauté onions and garlic over medium heat for 2 mins. Then add the carrot and celery. Sauté for another two min or so. Pour chicken broth in to the pot and bring to a boil. Add broccoli and baby corn. This will only take a min or two to cook.
- Last, add your shrimp and bok choy. It only needs to boil for 1 min or so to cook the shrimp. Don’t cook much longer than that or the shrimp and veggies will be overdone.
- Season with salt and pepper to taste. If you have used low or no sodium chicken broth, you will need to add some salt for sure. Start with 1 tsp salt and 1/2 tsp pepper and then go from there according to your taste.
- Add 4-5 wonton to each soup bowl that you are serving and cover with hot soup. Serve with a super cute wonton spoons and/or chopsticks!
Wonton Soup Broth
The broth and soup part of this wonton soup recipe is really easy. You can get the broth out of a container and that is perfectly fine! We recommend going with a low-sodium organic chicken broth.
If you want to up the flavor and nutrition of your soup, then you can make a bone broth for your soup. All you do is get some chicken bones and backs, add them to a pot, add an onion, some garlic, a little salt, and a bay leaf. Cover it with water and bring it to a boil, then simmer for an hour to 24 hours. The longer you cook it, the more nutrition and flavor you will get in your broth. When you are ready, cool the broth, strain it, and use it in your soup. Freeze the extra.
We almost always make our soup with bone broth now. It can be done super quick and easy in the instant pot too. Here is a recipe for instant pot bone broth. It’s amazing. We highly recommend using organic and pastured bones when you make bone broth.
Here are a couple great bone broths that you can buy easily on Amazon:
- Kettle and Fire Organic Chicken Bone Broth
- Vital Proteins Organic Bone Broth – this one is in a powdered form
- Organic Bone Broth by the Flavor Chef – comes in pouches of chicken or beef
Optional Chili Oil for this Wonton Soup Recipe
The chili oil that we drizzled over our soup is a little out of the ordinary for most wonton soup recipes. But it gives an extra punch of flavor in this soup and adds a nice spicy kick as well. I love it and its not hard to make. We adapted our recipe from the recipe on Marions Kitchen. Its fabulous, very easy to make, and it will keep for a long time in an airtight container.
You don’t have to add this for your soup to taste great, but if you like some spice, we highly recommend giving it a try!
Here is how you make it:
- In a small skillet, toast the star anise, cinnamon, bay leaves, peppercorns and cardamom over medium heat until they start getting nice and fragrant and browned.
- Add the oil to a small sauce pot over low heat. When the spices are toasted, add them to the oil. Turn the heat up to medium or just until the spices start to sizzle. Cook for 4 mins and then remove from heat.
- Add the chili powder and flakes to a glass storage container and pour the oil and spices over the chilis. Stir well and its ready to use.
Wait until the chili oil has completely cooled before you cover it and store it in the fridge.
Recommended Tools for this Wonton Soup Recipe
Other Dumpling or Soup Recipes You Might Like
- Homemade Gyoza with the Best Dipping Sauce Ever!
- The Best French Onion Soup
- Broccoli and Cauliflower Soup
- Homemade Mushroom Soup
Wor Wonton Soup with Homemade Wontons & Chili Oil
This flavorful and healthy homemade wor wonton soup is packed full of veggies and the tastiest little meat filled wontons you have ever tasted!
FOR THE WONTONS
- 1 lb ground pork
- 3 tbsp soya sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- ½ cup scallions or green onions
- 1 tsp ginger grated
- 1 clove garlic (, minced or pressed)
- 1 package wonton wrappers
FOR THE SOUP
- 1 tbsp olive oil
- 3 large carrots (, sliced)
- 3 stalks celery (, sliced)
- 1 large onion (, diced)
- 3 cloves garlic (, minced or pressed)
- 2 broccoli crowns (, chopped in bite size pieces)
- 2 cans baby corn (maybe chopped in half if they are too big)
- 6 stalks baby bok choy (sliced in pieces )
- 10 cups organic chicken broth (, low or no salt added)
- 20 shrimp ((optional))
- 4 tbsp light soya sauce ((optional) )
- Salt and pepper to taste
FOR THE RED CHILI OIL (optional)
- 1 cup peanut oil
- 4 whole star anise
- 1 stick cinnamon
- 2 bay leaves
- 3 tbsp peppercorns
- 8 cardamom pods
- 1/4 cup chili powder
- 1 tsp red chili flakes
- 2 tsp salt
FOR THE WONTONS
Put the ground turkey, sauces, green onion, ginger and garlic into a bowl and mix it all together.
Take a wonton wrapper and lay it flat. Put about 1 tsp of the turkey mixture on the wrapper. With your finger or a small brush, dip it in water and wipe all around the wonton wrapper. Fold the corners over the filling to meet and make a triangle. Pinch the edges then fold the tips of the triangle to meet underneath the filling to make a cute little package.
Place wontons under a slightly damp cloth to keep from drying out until all of the turkey wontons are made. You will want 4 – 5 wontons for each bowl of soup.
In a large pot of boiling add 10 or so wontons, depending on the size of the pot, and boil for 8 min. Take the wontons out of the boiling water and drain place on an oiled tray. Wontons will stick together if they are touching.
MAKE THE CHILI OIL (optional)
In a small skillet, toast the star anise, cinnamon, bay leaves, peppercorns and cardamom over medium heat until they start getting nice and fragrant and browned.
Add the oil to a small sauce pot over low heat. When the spices are toasted, add them to the oil. Turn the heat up to medium or just until the spices start to sizzle. Cook for 4 mins and then remove from heat.
Add the chili powder and flakes to a glass storage container and pour the oil and spices over the chilis. Stir well and its ready to use.
FOR THE SOUP
In a soup pot add the olive oil and sauté onions and garlic for 2 mins. Then add the carrot and celery. Sauté for another two min. Pour chicken broth in to the pot and bring to a boil. Add broccoli and baby corn this will only take a few minutes to cook.
Last, add your shrimp and bok choy and bring to a boil quickly. It only needs to boil for 1 min or so to cook the shrimp. Dont cook much longer than that or the shrimp and veggies will be overdone.
Season with salt and pepper to taste. If you have used low or no sodium chicken broth, you will need to add some salt for sure. Start with 1 tsp salt and 1/2 tsp pepper and then go from there according to your taste.
Add 4-5 wonton to each soup bowl that you are serving and cover with hot soup.
The chili oil will stay good for up to a year if you store it in an airtight container in the fridge.
Nutritional Information is for 1/10 of the recipe including the wontons, but does not include the chili oil.