Vegetable Wonton Soup (馄饨汤)

5 from 1 reviews

This wonton soup is quick and easy to make, brimming with pillowy dumplings stuffed with cabbage and carrots that are dancing in a nutty and savory broth. 



For the broth:

For the wontons:



  1. In a large pot over medium heat, add all the ingredients for the broth and bring to a boil. Lower the heat to low, cover and simmer for 15 minutes.
  2. Put the cabbage, carrots, scallions, sesame oil, salt and pepper in a bowl and mix well.
  3. Lay the wonton wrappers on a flat surface and place a small bowl of water next to them. Scoop about 2 teaspoons of filling and place it in the center of a wrapper. Repeat until all the wrappers have filling.
  4. Dip your index finger and wet the edges of a wonton wrapper. Fold the wonton in half moon shape, and gently press to seal the edges. Grab the corners and bring them in the center of the wonton, gently pressing one corner on top of the other. Gently seal with a little water if needed. Place the wonton on a plate and cover with a lid or towel to prevent it from drying. Repeat until all the wonton are made.
  5. Bring the soup back to a boil and lower to a simmer. Gently add the wontons, cover and cook for 8-10 minutes.
  6. Turn the heat off, stir in the spinach and serve with freshly chopped scallions and white ground pepper.


The soup cannot be saved for later once it’s cooked since the wontons will lose their shape and get soggy.

If you’d like to save some:

When you are ready to make more soup, place the cold or frozen broth and frozen wontons in a pot and reheat. Bring the soup to a boil and turn the heat off. Enjoy!


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