Wor Wonton Soup is a favorite make ahead meal for special occasions! With a variety of vegetables such as bok choy, leeks, mushrooms, green onions, carrots, baby corn and sugar snaps, in a chicken broth base, this is a complete and healthy meal. Using homemade wontons is not necessary but definitely elevates the flavor of wonton soup!

What is the Difference Between Wonton Soup and Wor Wonton Soup?

The word Wor means ‘everything’ in chinese, so Wor Wonton Soup is an opulent version of wonton soup. Usually, this noodle soup has broth with meat filled wontons in it. With this deluxe soup recipe, you have broth, vegetables, such as carrots, sugar snaps, leeks, bok choy, mushrooms, etc. Then you can also have thinly sliced pork PLUS the meat filled wontons. So not quite everything, but pretty close!

I love to make homemade wontons in huge batches. We call it our wonton factory and the children gladly help. It’s not hard to get helpers when I’m making this wonton recipe. Everybody is looking forward to the Wor Wonton Soup!

Wonton recipe is so easy! Just mix the ground pork, soy sauce, sugar, green onions, and eggs together. Then place a spoonful in the center of the noodle, put water on the edges, and seal. There is no need for fancy shapes, but you can fold the wontons in many different ways. Here are some instructions for folding wontons from The Woks of Life blog. Or, this article How to Wrap Wontons from China Sichuan Food is awesome! I usually use the ‘scrunch’ or fold and scrunch method.

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Having Frozen wontons on hand makes this delicious soup recipe so quick and easy! It takes just 10 minutes to prepare the vegetables, then simmer for another 10 minutes while you cook the wontons in a seperate pot of boiling water. And YES you do have to cook wontons in a seperate pot. The flavor of the soup will be awful if you cook them in the soup, from all the flour on the outside of the wrappers etc.

Make Ahead!!

To make ahead, I freeze oodles of homemade wontons on large baking sheets, then, once frozen, place in large ziploc bags. I also chop the veggies and place them in the chicken broth in a sealed plastic container. You can freeze the soup recipe uncooked to save the time of chopping later. I will do this before big events like birthday parties, New Years Day, Christmas Eve, or having company over. Then, take the soup out of the freezer and thaw in the refrigerator for 1 day before serving. You can cook the wontons from frozen while the soup is warming up.

History

The word wonton is a Cantonese word which means ‘swallowing clouds’! Wontons have an ancient history, dating back to the 1600s in the Qing Dynasty. They originate from China, where they were primarily enjoyed by the rich until after World War II. Fortunately for everyone, this popular soup migrated to the U.S. and Canada when Chinese nationals immingrated! Chinese chefs introduced Wonton Soup to North America in the restaurants they opened!

Variations

For the Wontons

• Can use chopped shrimp in the filling.
• Could use less or no sugar, but maybe try it first😉
• Ground chicken could be substituted for the ground pork.

For the Soup

• If you want the plain wonton soup, just use chicken stock and green onions.
• Can add so many different vegetables, such as broccoli, celery, fresh ginger, garlic, bamboo shoots, etc
• Could add shrimp.
• You can add sliced cooked pork or chicken.

Ingredients for Wor Wonton Soup Recipe

For the Wontons

• Ground Pork
• Eggs
• Green onion, finely chopped
• Soy sauce
• Salt
• Sugar, trust me on this one, as sugar actually acts as a flavor enhancer in salty food 😮
• Oyster sauce
• Wonton wrappers

For the Soup

• Chicken broth base, this can be homemade or with a good quality bouillon.
• Bok choy, I really like the baby bok choy because it seems to have so much more green, but either is fine.
• Sugar snap peas, or snow peas, added at the very end.
• Green onions, can be added to the soup, or sprinkled on the top as a garnish.
• Leek, this is optional. I have substituted 1/2 of a yellow onion but the leek really does have a unique and tasty flavor!
• Mushrooms, just added at the end, they cook really fast.
• Baby corn
• Carrots, cut julienne style.

How to Make Wor Wonton Soup

The Wontons

1.In a small or medium sized bowl, combine the first 7 ingredients.

2. Place 1-2 tsp of the filling in the center of the wonton wrapper. Moisten edges, then fold. ( I do fill the wrappers as full as I can, without the meat spilling out.)

3. Freeze on a large baking sheet. Once frozen, store in large freezer bags or a sealed container in the freezer.

4. To cook, bring a large pot of salted water to a boil. Boil for about 10 minutes, if cooking from frozen. Remove with a slotted spoon into a strainer. Then place in a covered dish in a warm oven until ready to serve. I toss the cooked wontons with a bit of cooking oil to prevent them sticking together.

The Wor Wonton Soup

1. Prepare your vegetables.

2. Place the chicken broth , carrots, leeks, and baby corn in a large saucepan. Bring to a boil and simmer for about 10 minutes, just until the carrots are almost finished cooking.

3. Add the rest of the vegetables, stir, and turn down the heat to minimum. Cook for 3 minutes.

4. Serve. I usually serve the soup part into bowls, but place the cooked wontons in the center of the table so everyone can help themselves to however many they want.

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Other Nutritious and Delicious Soups to Try!

Wor Wonton Soup

Wor Wonton Soup is a favorite make ahead meal for special occasions! With a variety of vegetables such as bok choy, leeks, mushrooms, green onions, carrots, baby corn and sugar snaps, in a chicken broth base, this is a complete and healthy meal. Using homemade wontons is not necessary but definitely elevates the flavor of wonton soup!

Author:RebekahCooking Method:Stove-topCuisine:AsianCourses:Main CourseRecipe Keys:HomemadePastaPork

Print Recipe

Pin RecipeOne-dish

Prep Time10 minsCook Time20 minsTotal Time30 minsDifficulty:BeginnerServings:8Calories:436Best Season:Suitable throughout the year

Ingredients

Servings

For the Wontons

• 1 lb ground pork
• 2 eggs
• 6 tbsp green onion (finely chopped)
• 2 tbsp soy sauce
• ¹⁄₂ tsp salt
• 2 tbsp sugar
• 2 tsp oyster sauce
• 2 package wonton wrappers

For the Soup

• 8 cup chicken broth
• 1 leek (sliced)
• 1 ¹⁄₂ cup carrots (julienned)
• 1 can baby corn (pieces)
• 1 ¹⁄₂ cup sugar snap peas (cut in pieces)
• 4 green onions (chopped)
• 1 lb baby bok choy (chopped)
• 1 ¹⁄₂ cup mushrooms (sliced)

Instructions

Video

OffOn

For the Wontons

1. In a small or medium sized bowl, combine the first 7 ingredients.

   

2. Place 1-2 tsp of the filling in the center of the wonton wrapper. Moisten edges, then fold. ( I do fill the wrappers as full as I can, without the meat spilling out.)

   

3. Freeze on a large baking sheet. Once frozen, store in large freezer bags or a sealed container in the freezer.

   

4. To cook, bring a large pot of salted water to a boil. Boil for about 10 minutes, if cooking from frozen. Remove with a slotted spoon into a strainer. Then place in a covered dish in a warm oven until ready to serve. I toss the cooked wontons with a bit of cooking oil to prevent them sticking together.

   

For the Soup

1. Prepare your vegetables.

   

2. Place the chicken broth , carrots, leeks, and baby corn in a large saucepan. Bring to a boil and simmer for about 10 minutes, just until the carrots are almost finished cooking.

   

3. Add the rest of the vegetables, stir, and turn down the heat to minimum. Cook for 3 minutes.

   

4. Serve. I usually serve the soup part into bowls, but place the cooked wontons in the center of the table so everyone can help themselves to however many they want.

   

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 436kcal

Calories from Fat 138kcal

% Daily Value *

Total Fat 15.4g24%

Sodium 1876mg79%

Potassium 728mg21%

Total Carbohydrate 53g18%

Dietary Fiber 4.3g18%

Sugars 10.7g

Protein 22.5g45%

---

Vitamin A 232 IU

Vitamin C 77 mg

Calcium 19 mg

Iron 26 mg

Vitamin K 77 mcg

Thiamin 78 mg

Riboflavin 65 mg

Niacin 56 mg

Vitamin B6 45 mg

Folate 48 mcg

Vitamin B12 24 mcg

Pantothenic Acid 24 mg

Phosphorus 39 mg

Magnesium 21 mmol

Zinc 32 mcg

Selenium 67 mg

Copper 31 mg

Manganese 42 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Do not boil the wontons in the soup! It will make the soup taste strange if you do.
• If the meat mixture is too soft to work with, add a few dry bread crumbs. It should be quite soft and moist though.
• Always cook a couple of the meatballs in the microwave or a pan to test the flavor before putting the meat into the wonton wrappers.
• Make sure the meat is super flavorful, because the noodles take some of the saltiness away.
• Cook the wontons in water with salt and oil.
• Toss the cooked wontons in a bit of oil and keep them warm in a 170°F oven, in a covered dish, while cooking the rest.