Easy Wonton Dumplings and Wonton Soup

Ingredients

• 454 g (1 pound)ground pork (or ground turkey)
• 1 can, 142 g (5 ounces), drainedwater chestnuts, finely chopped
• 120 ml (½ cup)scallions (spring onions), finely chopped
• 15 ml (1 tablespoon)minced garlic
• 15 ml (1 tablespoon)minced ginger
• 15 ml (1 tablespoon)sesame oil
• 1egg, beaten
• 30 ml (2 tablespoons)oyster sauce (or soy sauce or tamari)
• 1 package, 454 g (16 ounces)wonton wrappers
• 946 ml (1 quart), if boiling for soupchicken broth
• 237 ml (1 cup), if boiling for soupwater
• As needed, if steamingSavoy or Napa cabbage leaves

Instructions

1. 1

   Mix the filling

   In a large bowl, stir together the pork, water chestnuts, scallions, garlic, ginger, sesame oil, beaten egg and oyster sauce until evenly combined.

2. 2

   Fill the wrappers

   Put 1 teaspoon of filling in the centre of each wrapper. Moisten the edges with water, using a finger if convenient, then fold the wrapper into a triangle and press out any trapped air. Bring the two lower corners together and seal them with a little water.

3. 3

   Boil for soup

   For soup, put the chicken broth and water in a pot. Add the wontons and boil until their skins are tender, like pasta.

4. 4

   Steam the dumplings

   For steaming, line the base of a bamboo steamer with cabbage leaves. Arrange the dumplings about 2.5 cm (1 inch) apart and steam for about 20 minutes, until the filling is cooked through.

What are wonton dumplings?

Wontons are Chinese dumplings made by wrapping a savoury filling in thin dough. They’re commonly served in broth or cooked separately, and this recipe offers both options.

Pork, ginger, garlic and oyster sauce make a savoury filling, while water chestnuts add a crisp contrast. The same prepared dumplings can go into soup or be steamed.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 10g protein, 20g carbs, 6g fat.

The pork and egg provide most of the protein and fat, while the wonton wrappers contribute most of the carbohydrates. For a more balanced plate, serve the wontons with quick-cooking cabbage or another vegetable. Nutrition is an estimate, since the number of wrappers used and the optional cooking ingredients can vary.

Making a balanced filling

Pork: use ground pork for the recipe as written, or substitute ground turkey as suggested. Stir the filling until the ingredients are evenly distributed so each wonton gets a consistent mix.

Water chestnuts: drain and chop them finely before mixing. Their small pieces are easier to distribute through the filling and add crunch.

Sealing the wrappers

Moisten the wrapper edges with water so they can stick together. Press the triangle closed gently, working out air pockets before joining the two lower corners.

Keep unused wrappers covered while shaping the wontons so they don’t dry out. Use only a little water on the edges; too much can make them difficult to handle.

Choosing how to cook them

For soup: simmer the wontons in the chicken broth and water until the skins are tender. The recipe gives tenderness, like pasta, as the cue rather than a set boiling time.

For steaming: put cabbage leaves on the steamer base, space the dumplings about 2.5 cm (1 inch) apart and steam for about 20 minutes, until the filling is cooked through.

Getting the texture right

Tender skins: check the wontons in broth as they cook and remove them once the wrappers are soft. Avoid relying on the steaming time for the soup version, as the recipe gives no fixed boiling duration.

Cooked filling: for steamed wontons, use the centre of the filling as your doneness check. Keep the dumplings spaced apart in the steamer as directed.

Serving the wontons

In soup: serve the wontons in their cooking broth, adding quick-cooking vegetables such as Napa cabbage if you like. The recipe also suggests adjusting the soup’s seasonings to taste.

Steamed: serve the dumplings on their own or alongside a vegetable dish. Take care when lifting them from the steamer, as the wrappers are tender once cooked.

Recipe notes & tips

• Drain the water chestnuts well before chopping them.
• Keep the wonton wrappers covered while you work.
• Press air out of each wrapper before sealing the edges.
• Use a light touch when bringing the lower corners together so the wrapper doesn’t tear.
• Add quick-cooking vegetables to the soup if you want them in the bowl.

Variations

• Use turkey: swap the ground pork for ground turkey as suggested in the ingredient list.
• Change the sauce: use soy sauce or tamari instead of oyster sauce.
• Add Napa cabbage: include quick-cooking cabbage in the soup, as suggested in the description.
• Steam with Savoy cabbage: line the steamer with Savoy cabbage leaves instead of Napa cabbage.
• Season the soup: adjust the broth with additional seasonings to suit your taste.

Common mistakes to avoid

• Wet wrappers: keep unused wrappers covered so they don’t dry out while you fold the dumplings.
• Air pockets: press gently from the filling towards the edges before sealing the triangle.
• Loose seams: moisten the edges with water and press them closed before joining the corners.
• Crowded steamer: leave about 2.5 cm (1 inch) between dumplings as they cook.
• Undercooked filling: steam for about 20 minutes and check that the filling is cooked through.

How to store

Refrigerate cooked wontons in a covered container and use within 3–4 days. Reheat them gently in broth or steam until hot throughout; the wrappers may soften further after storage.

Frequently asked questions