Saturday, June 20, 2020

Wonton Soup for #SoupSaturdaySwappers

It's time for Soup Saturday Swappers and even though it's hot outside, I decided I wanted to join in this month. 

Our hostess this month  is Juli Meyers of Pandemonium Noshery
We're doing Asian or Asian inspired soups this month.

I love joining in on blog events like this, I stretch my virtual cooking muscles and quite often end up making a dish that becomes part of our overall menu plan.

I've been craving potstickers lately and learned how to make my own Gyoza Wrappers for an SRC event, and wondered if maybe I couldn't use the basic recipe and make a Wonton Soup.
Wonton Soup

It never hurts to try making new stuff, at least in my kitchen.  Even if sometimes they turn into offerings to the kitchen goddess.
Which these certainly weren't. 

This month,  I decided to try making a Wonton Soup using the Gyoza Wrappers.   I made the filling for the Wontons using part of a package of frozen Asian Style stir fry veggies.  I let them thaw, then chopped them up and cooked them quickly in a lightly greased pan, mostly to dry them out and get the moisture out.  And I won't be buying that particular kind again. It was full of broccoli stems, but that's my own personal peeve. 

These days, it's all about using what you have on hand, and not making any extra shopping trips.
I also added in a few more mushrooms, cause I like mushrooms, as well as some chopped carrots and celery.
Finishing it off with a splash or two of sweet soy sauce and a bit of Sesame Oil. 
Wontons for Wonton Soup

If you use the Gyoza Wrapper recipe, be warned, you'll get a generous 30+ wrappers out of it.   I just froze the excess, after rolling them out a little, I placed them between sheets of parchment paper.  I'll be making some Potstickers from them soon.  

I also used up some of the Chicken Stock I've had in my freezer.  I've been stockpiling it, and love being able to just grab some as needed.  

After I'd made the filling for the wontons, I filled up a few, and placed them under a damp cloth to keep from drying out, as I heated the frozen stock, to which I'd added an additional couple cups of water, along with some carrot, celery, a small piece of ginger and some of the frozen veggies.  I let them cook and then added the filled Wontons.
Wonton Soup

These are a form of pasta and will absorb some of the stock as they cook.  I let them simmer for almost 10 minutes, and then checked for doneness.  Since the wontons skins were homemade, they needed to cook for a little longer than storebought ones.  
And then added another 5 minutes to the cook time.

As for serving size, I'd suggest a cup and a half per person, and depending on how hungry you are, 2-3 wontons per person. 
I served them with a sprinkle of parsley and chives on top, for color and flavor. 
Wonton Soup
This ended up being mostly vegetarian, not on purpose.  You can certainly use a good vegetable stock here to make it totally vegetarian or vegan even.  
It's all good.

FYI- if you have any left over, take the wontons out of the soup and place them in a separate container before storing them in the fridge.  The wontons will continue to absorb liquid and you end up with some big blobs otherwise.

Wonton Soup

Yield: 2 servings
Prep time: 10 MCook time: 10 MTotal time: 20 M


  • 6 cups chicken or vegetable stock
  • 1/2 stalk celery
  • 1/2 carrot
  • 1/2 inch piece of ginger
  • 6 wontons- filled with finely chopped cooked vegetables)
  • Chopped Parsley and Chives for decoration.
Wonton Filling
  • 1/2 cup frozen mixed Asian style vegetables - thawed and chopped fine.
  • 1/2 stalk celery-minced
  • 1/2 carrot - minced
  • 3 mushrooms - minced
  • 1 tsp. Sweet Soy Sauce
  • 1/2 tsp. Sesame Seed oil


  1. Finely mince all the vegetable and saute in a dry pan which had bee sprayed with non stick spray, just until the vegetable have released all their moisture.   Add the Sweet Soy Sauce and sesame oil.  Stir together and set aside to cool. 
  2. Fill 6 wonton skins with the minced vegetables, and put under a damp towel while you heat the soup stock.  Add the carrot, celery and ginger and simmer for a few minutes, then add the filled wontons and let cook for an additional 5- 10 minutes.  If using commercial wonton skins, cook for 5-7 minutes. If using home made Gyoza skins, cook for an additional 3-5 minutes or until the wontons are done.
  3. Arrange 2-3 Wontons in each bowl and pour soup stock over them and sprinkle a little chopped parsley and chives on top to serve.
Created using The Recipes Generator

Check out what some of my fellow bloggers made.  I can't wait to see what they came up with. 
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. I was really excited when I realized we were doing the same thing. It's one of my favorite things in group events, to see how different they come out. Yours looks delicious as well, even if there were too many broccoli stems.

    1. Great minds I say. I love seeing the different variations when two bloggers make the same dish. It's fun to see how different they are. I was disappointed in the frozen veggie package, but I ate the stems anyway.

  2. Love that you made your own wrappers for the dumplings. The soup looks amazing.

    1. Ever since I made them for an SRC event, I've been making my own. I couldn't always find them in my neck of the woods, so it's been great being able to make my own. I think they're actually better then the commercial ones.

  3. I would have liked the recipe as won ton soup is my favorite. Sadly, I could not find the recipe anywhere. Everything I clicked on just kept taking me to the exact same narrative.

    1. Just for you I made a recipe card of the soup. Hope it helps.

  4. Great tips for saving extra wontons! This soup looks absolutely delicious.

    1. I actually had some of the extra wontons for breakfast. I pretended they were potstickers. They were delicious.

  5. Yum, this sounds delicious Sid! Can't wait to try your vegetarian suggestion and making this soup soon. I can eat hot soup all year long.

    1. I know so many people who are either vegan, vegetarian or pescarian, so I like to offer all options when I can. I'm a soup person too, I actually love a bowl of soup for breakfast.

  6. I just love the ingredients in this soup, wontons are yum!

  7. I just love the ingredients in this soup, wontons are yum!


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