Won Ton Soup

Homemade Won Ton Soup

Won ton soup is one of my childhood favorites. For me, it always brings back fond memories of going out for Chinese food with my family, when I was a kid. The restaurant would serve it family style, and my mom or dad would ladle out everyone’s soup. It always looked and smelled wonderful. Not like any soup we had at home.

Tasted wonderful, too. Even more special, because we only had it when we out to dinner.

Won ton soup is actually not that hard to make and everyone seems to like it. I love making it at home.

The only problem when trying to make this soup at home, is finding won ton wrappers that are thick enough. The square ones I find at the grocery store are OK, but thinner than the ones in won ton  soup at a restaurant.

At a local Asian grocery I have found round wrappers that are labelled for dumplings and are thicker. That is what I used. They worked out better. I normally add strips of roast pork to won ton soup, but one of my friends doesn’t eat pork, so the use of chicken thighs was a great substitute. You can play around with fillings, too. I often add shrimp as both a filling and to the soup itself.


Homemade Won Ton Soup

1½ lb. chicken
1 head bok choy
3 T. hoisen sauce
1 clove garlic, minced
24 won ton wrappers
2 qts. chicken stock
1 t. ginger
1 t. hot pepper sauce
Chopped green onions
Sesame oil

Bake the chicken until cooked. I used boneless chicken thighs, but even leftover roasted chicken would work. Once cooled, I minced enough of the chicken to give me 1 cup of meat. The rest I cut into thin strips. I then took stems from the bok choy and minced enough of them to make 1 cup. Combine the minced chicken with minced bok choy, the hoisen and the garlic. This is the filling for your wontons. Slice more of the bok choy- using mainly the leaves, into thin shreds. This will go into the soup later, along with the strips of chicken. You should have at least a couple of cups of the shredded bok choy, but more is OK, too. To make the wontons place one on your work surface and spoon a rounded teaspoon of the filling into the middle of it. Moisten edge with water, fold in half and press to seal. I used round wrappers, but square wrappers are fine, too. Repeat with remaining wontons and fillings until done. Bring stock to a boil and add the ginger and hot sauce. Add the wontons to the simmering stock. Simmer gently for 3-4 minutes, stirring occasionally, then add the strips of chicken and the shredded bok choy greens. Cook about 5-6 minutes longer. Finish soup with chopped green onions and a drizzle of sesame oil. Serves 6-8.

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