Kittencal's Asian Pork Wonton Soup Dumplings

"Since everyone has their own favorite recipe for wonton soup I am only posting the dumpling recipe but don't just use these for wonton soup these can be cooked in any flavored broth that you wish, or the cooked dumplings may be served on the side with gravy from a stew just make certain that you cook them first in boiling water --- I usually get about 35-40 dumplings, use as many as desired and freeze the rest to use another time, just drop from the frozen state into simmering broth --- I make mine in "nurse's hat" shapes you may make them into whatever shape you like, I also like to add in some cayenne pepper for heat ---these are just as good if not better than any Asian restaurant, they are very easy to make, very addicting and you will be making them all the time!"
photo by ArtistsFoodPalette photo by ArtistsFoodPalette
photo by ArtistsFoodPalette
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by Nif_H photo by Nif_H
Ready In:




  • In a bowl using clean hands mix together all ingredients (except the wrappers).
  • Cover and refrigerate for at least 6 hours or up to 48 hours.
  • Place 1 wonton wrapper flour-side up with one point of the wrapper facing you.
  • Place a heaping 1 teaspoon of pork filling in the center.
  • Moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly.
  • Take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse's cap).
  • Repeat with remaining pork mixture.
  • Place on a jelly-roll sheet or large plate/plates.
  • Cover with plastic wrap until ready to use.
  • Drop into lightly simmering broth (or water) for about 7 minutes then remove to a bowl using a slotted spoon.
  • Return the dumplings to the soup bowl in the broth when serving.

Questions & Replies

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    I have never made these, as they intimidated me! Hey, I'm not perfect, I'll admit it! But they were so easy! I forgot to count, but it made a lot! As susggested, I froze some. I added some water chestnuts, almost minced, to the ingredients just for that crunch. I made a simple chicken broth with the green onions,five-spice powder, soy sauce, and I added some slices of fennel which greatly kicked up the broth. These are fabulous! Made for Chef's Pick at KK.
  2. EthelP
    These were AWESOME! I made the entire batch and, rather than make soup, deep fried a dozen. Then I spread the rest on a cookie sheet and froze them until firm and packed them in batches of a dozen in bags. They're great to whip out and deep fry for a quick and easy nosh, rather than in a soup. No thawing required. Thanks!
  3. Violinistame
    These were FANTASTIC and I could only let them sit for an hour or so to marinate. Delicious and better tasting than take out! I followed the recipe exactly and the seasoning was perfect. This made an entire package of wrappers for me.Thanks for posting....
  4. mickeydownunder
    FANTASTIC recipe! This MADE MY DAY for me! Used combo pork/veal mince, TRUE! Added chopped bok choy to seap in at the end too! DEFINATELY witches hats is the way to go! "VERY addicting" like the posting chef said too! Thanks!
  5. Nif_H
    I didn't want to give this 5 stars but decided to because they don't go up to 10!!!! This was really terrific and I am on my second bowl. I used fresh ginger and regular soy sauce and the wontons are fabulous. I used about 2 teaspoons in each one and made 35. Also, I used Knorr wonton broth (not too much - it's fishy) and chicken broth to cook them in and even though they are bigger, they were cooked perfectly after 7 minutes. Thanks yet again for another great recipe!



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