Hey guys! It’s been getting real chilly here in SoCal, so I wanted to make a soup recipe for this weather.

So today we are making wonton soup also known as Hoành Thánh Súp in Vietnamese. Although wontons are traditionally a Chinese dumpling, the Vietnamese version is slightly different but very similar.

This recipe is pretty easy and straightforward. I think the hardest part is wrapping the wontons, but with a little practice anyone can do it easily! All you do is wet the ends and fold it into a triangle, then dab the little corners and press them together. This is probably the easiest way for me to fold them but you can also pinch all the ends together, so it looks like a little bag.

For veggies you can almost use any veggies, but I’m using baby bok choy for this one. If you don’t finish the dumplings, you can also freeze them for later so it makes it super easy to put together. 

How to Make Hoành Thánh Súp (Wonton Soup)

Recipe by Jen H. DaoCourse: RecipesCuisine: asian, viet, vietnamese, chineseDifficulty: Easy

Servings

4

servings

Prep time

45

minutes

Cooking time

15

minutes

Ingredients

• Filling & Wontons

• 1/2 lb ground pork

• 1/2 lb shrimp (minced)

• 1 small shallot (chopped finely)

• 1 tsp chicken boullion

• 1 tbsp oyster sauce

• 1 tsp sesame oil

• 1/2 tsp sugar

• 1/2 tsp salt

• 1/2 tsp pepper

• 1 1/2 tsp potato starch

• 1 egg

• 1 pack of wonton wraps

• Soup

• 9 c chicken stock

• 5-6 ginger slices

• 2 cloves garlic (smashed)

• 8 mini dried shiitake mushrooms (or 4 big ones)

• 1 tsp sesame oil

• 2 tbsp chicken boullion

• 1 tsp sugar

• 1/2 tsp salt

• 1/2 tsp black pepper

• Veggies

• 4-5 baby bok choy

• 1-2 green onions (sliced thinly)

Directions

• Mix all the filling ingredients and stir in one direction until everything is combined and the filling is a little sticky.
• To wrap wontons: place about 1 tbsp of filling in center of wonton, wet the edges and fold into a triangle. Then wet the two ends furthest from each other and press them together. You can also pinch all 4 ends together to form a money bag shape.
• In a pot add chicken stock, seasonings and shiitake mushrooms and bring to a boil. Simmer for 25 mins and remove all the aromatics. Slice the shiitakes for later.
• Cut the bok choy in half and cook for 2 mins. Cook wontons for about 5 mins and serve with the broth, bok choy and shiitake mushrooms.

Recipe Video

Notes

• You can freeze any wontons you don’t eat for later.