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Wonton Soup, known across China as Huntun Tang, offers clear broth and delicate dumplings that invite an unhurried spoonful. The pleasure sits in contrast, a light savoury soup that carries parcels of seasoned filling, each one tender and bright. It is comfort that travels well from street stall to family table.
This dish has warmed countless souls across China for over a thousand years, evolving from imperial banquets to street corner stalls. Each region puts its own stamp on the recipe, yet the fundamental appeal remains unchanged.
Wonton soup, known as huntun tang in Mandarin, represents Chinese comfort food at its finest. The dish balances lightness with satisfaction, offering nourishment without heaviness. It’s equally at home as a quick breakfast, a late-night snack, or a restorative meal.
What makes this soup so enduring is its elegant simplicity. You’re essentially enjoying silk wrapped morsels of seasoned meat floating in a carefully prepared broth, finished with a handful of fresh vegetables that add colour and texture.
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What Is Wonton Soup?
Wonton soup consists of small dumplings served in a clear, flavourful broth. The wontons themselves are made from thin wheat flour wrappers folded around a filling, creating little parcels that cook quickly and remain tender.
The wrappers differ from other dumpling skins by their thinness and delicate texture. When cooked properly, they become almost translucent, allowing you to glimpse the filling inside whilst maintaining enough structure to hold everything together.
Traditional fillings centre on minced pork, though prawn versions are equally beloved, particularly in Cantonese cuisine. The meat gets mixed with aromatics and seasonings, then wrapped in various shapes depending on regional preference and family tradition.
The broth forms the soul of this dish. Unlike thick, creamy soups found in other cuisines, wonton soup broth remains light and clear, built on a foundation of chicken or pork stock enhanced with subtle seasonings that complement rather than overpower.
Finishing touches typically include blanched bok choy or other leafy greens, sliced spring onions, and sometimes a few drops of sesame oil. Some versions add egg noodles, transforming the soup into a complete meal that satisfies more substantial appetites.
Ingredients and Taste
The wonton wrappers require just wheat flour, water, and sometimes eggs, rolled incredibly thin. For the filling, minced pork provides the traditional base, though prawns offer a popular alternative with their sweet, delicate flavour and bouncy texture.
Ginger and spring onions are essential aromatics in the filling, cutting through the richness of the meat whilst adding freshness. Shaoxing rice wine contributes depth, and white pepper provides gentle warmth without aggressive heat.
Soy sauce seasons the filling with savoury notes, whilst a touch of sesame oil adds nutty complexity. Some recipes include finely chopped water chestnuts for textural interest, giving each bite a subtle crunch that contrasts with the tender meat.
The broth typically starts with chicken or pork bones simmered for hours to extract maximum flavour. Ginger, spring onions, and sometimes dried shrimp or scallops build layers of taste that remain clean and refined rather than heavy.
When you taste wonton soup, the first impression is the clear, warming broth with its gentle savoury character. Then comes the wonton itself, the delicate wrapper giving way to reveal seasoned filling that’s both succulent and flavourful.
The greens add a fresh, slightly sweet element that balances the richness, whilst spring onions provide sharpness. Each spoonful offers different proportions of these elements, making every mouthful a slightly new experience.
The overall effect is deeply comforting yet surprisingly light. You finish a bowl feeling satisfied and nourished without that heavy, overfull sensation that some soups can bring. It’s food that warms from the inside out.
A Taste of History
Wontons have graced Chinese tables for well over 2,000 years, with references appearing in texts from the Han Dynasty. The name “huntun” itself relates to chaos or primordial beginnings, possibly referring to the shapeless nature before folding.
During the Tang Dynasty, wontons became popular across different social classes, no longer confined to imperial kitchens. Vendors began selling them on streets, and regional variations started developing as the dish spread throughout China.
Southern regions, particularly Guangdong province, embraced wontons enthusiastically and refined the art of making them. Cantonese wontons became known for their prawn fillings and exceptionally thin wrappers, often shaped into distinctive pleated forms.
In Hong Kong, wonton soup evolved into an iconic local dish, with specialist shops dedicating themselves entirely to perfecting this seemingly simple creation. The city’s wonton mein, combining wontons with egg noodles in soup, became legendary.
Northern China developed its own interpretations, often making larger wontons with different folding techniques. Sichuan province created spicy versions served in chilli oil rather than clear broth, demonstrating the dish’s adaptability to regional tastes.
Chinese immigrants carried wonton traditions worldwide, introducing the dish to new audiences. Today you’ll find wonton soup in Chinese restaurants globally, though styles and quality vary considerably depending on how closely they follow traditional methods.
How to Make Wonton Soup (Huntun Tang)
Wonton Soup is a comforting Chinese classic known for its delicate pork and shrimp dumplings floating in a clear, fragrant broth. The key lies in crafting thin skinned wontons and a broth rich with umami depth. It’s a dish that warms both body and soul. See the recipe card at the bottom for printable directions
Ingredients
For the Wontons
- 200 g minced pork (preferably with some fat)
- 100 g raw prawns, finely chopped
- 2 spring onions, finely chopped
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- ½ tsp grated ginger
- ¼ tsp white pepper
- ½ tsp salt
- 1 egg white
- 30 wonton wrappers (thin square type)
For the Broth
- 1 litre chicken stock (preferably homemade)
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 2 slices fresh ginger
- 2 spring onions, lightly crushed
For Serving
- Finely sliced spring onions
- Fresh coriander leaves
- Chilli oil or black vinegar (optional)
Cooking Instructions
Step 1: Prepare the filling
In a medium bowl, combine minced pork, chopped prawns, spring onions, soy sauce, Shaoxing wine, sesame oil, ginger, salt, white pepper, and egg white. Mix vigorously in one direction until the mixture becomes sticky. This ensures the filling binds well and stays juicy after cooking.
Step 2: Prepare the wrappers
Place a wonton wrapper on your palm. Add about 1 teaspoon of filling in the centre. Moisten the edges with a little water, fold diagonally into a triangle, and press to seal tightly. Bring the two corners together and pinch to form the classic wonton shape. Repeat until all filling is used. Keep the finished wontons covered with a damp towel to prevent drying.
Step 3: Prepare the broth base
In a large pot, bring the chicken stock to a gentle simmer. Add the ginger slices and crushed spring onions. Simmer for 10 minutes to allow the flavours to infuse. Strain out the solids for a clear broth, then season with soy sauce and sesame oil.
Step 4: Cook the wontons
In another pot, bring plenty of water to a boil. Gently drop in the wontons, stirring occasionally to prevent sticking. Once they float to the surface, continue cooking for about 3 minutes until fully cooked through.
Step 5: Combine broth and wontons
Transfer the cooked wontons into the prepared broth using a slotted spoon. Allow them to simmer together for a minute so the flavours meld beautifully.
Step 6: For Serving
Ladle the wontons and broth into bowls. Garnish with finely sliced spring onions, coriander leaves, and a drizzle of chilli oil or black vinegar if desired.
Step 7: Presentation Tip
Serve immediately while hot. The wonton skins are at their best when soft and delicate, complementing the light and savoury broth.
Variations and Substitutions
- Protein alternatives: Chicken or minced turkey can replace pork for a lighter version.
- Shellfish free: Omit prawns and increase pork quantity or add finely chopped water chestnuts for texture.
- Stock substitute: Vegetable or mushroom broth can be used for a vegetarian base.
- Wonton wrappers: If unavailable, use thin egg dumpling wrappers or handmade dough rolled very thin.
Cooking Tips for Perfect Wonton Soup
- Mix the filling thoroughly in one direction for the right texture.
- Do not overfill the wrappers; a small teaspoon is ideal.
- Keep wrappers covered with a damp towel to prevent cracking.
- Avoid overcooking wontons, as the skins can split easily.
- Serve immediately to enjoy the broth at its most aromatic.
How to Store and Reheat
Fresh wontons should ideally be cooked and eaten immediately for the best texture. However, you can prepare them ahead and store uncooked wontons in the refrigerator for up to 24 hours, arranged on a tray so they don’t touch.
For longer storage, freeze uncooked wontons on a baking tray until solid, then transfer them to freezer bags. They’ll keep for up to three months. Don’t thaw before cooking; simply drop them frozen into boiling water or broth.
Already cooked wonton soup presents more challenges. The wontons will absorb broth over time, becoming soft and potentially mushy. If you must store leftovers, keep the wontons and broth in separate containers in the refrigerator.
The soup will keep for two to three days refrigerated. To reheat, bring the broth back to a gentle simmer in a pot. If the wontons were stored separately, add them to the hot broth just long enough to warm through.
Avoid boiling vigorously during reheating, as this can break apart the delicate wontons. Microwaving works in a pinch but tends to make the wrappers rubbery, so stovetop reheating gives far superior results whenever possible.
If the broth seems less flavourful after storage, refresh it with a splash of soy sauce, a drop of sesame oil, or fresh spring onions. Sometimes a small piece of fresh ginger simmered briefly can revive tired broth.
Chinese Wonton Soup (Huntun Tang) Recipe
Ingredients
For the Wontons
- 200 g minced pork preferably with some fat
- 100 g raw prawns finely chopped
- 2 spring onions finely chopped
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- ½ tsp grated ginger
- ¼ tsp white pepper
- ½ tsp salt
- 1 egg white
- 30 wonton wrappers thin square type
For the Broth
- 1 litre chicken stock preferably homemade
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 2 slices fresh ginger
- 2 spring onions lightly crushed
For Serving
- Finely sliced spring onions
- Fresh coriander leaves
- Chilli oil or black vinegar optional
Instructions
- In a medium bowl, combine minced pork, chopped prawns, spring onions, soy sauce, Shaoxing wine, sesame oil, ginger, salt, white pepper, and egg white. Mix vigorously in one direction until the mixture becomes sticky. This ensures the filling binds well and stays juicy after cooking.
- Place a wonton wrapper on your palm. Add about 1 teaspoon of filling in the centre. Moisten the edges with a little water, fold diagonally into a triangle, and press to seal tightly. Bring the two corners together and pinch to form the classic wonton shape. Repeat until all filling is used. Keep the finished wontons covered with a damp towel to prevent drying.
- In a large pot, bring the chicken stock to a gentle simmer. Add the ginger slices and crushed spring onions. Simmer for 10 minutes to allow the flavours to infuse. Strain out the solids for a clear broth, then season with soy sauce and sesame oil.
- In another pot, bring plenty of water to a boil. Gently drop in the wontons, stirring occasionally to prevent sticking. Once they float to the surface, continue cooking for about 3 minutes until fully cooked through.
- Transfer the cooked wontons into the prepared broth using a slotted spoon. Allow them to simmer together for a minute so the flavours meld beautifully.
- Ladle the wontons and broth into bowls. Garnish with finely sliced spring onions, coriander leaves, and a drizzle of chilli oil or black vinegar if desired.
- Serve immediately while hot. The wonton skins are at their best when soft and delicate, complementing the light and savoury broth.
