Wonton Noodle Soup with Store-Bought Wrappers
Make wonton noodle soup at home with store-bought wonton wrappers, pork filling, thin noodles, greens, stock, ginger, and soy sauce.
white pepper: Pinch, optional (optional).
Put ground pork, ginger, 1 tablespoon soy sauce, sesame oil if using, white pepper, and one sliced green onion in a bowl. Stir in one direction for about 1 minute until the filling looks sticky. This helps it hold together inside the wrapper.
Place wrappers on a clean board, cover the stack with a towel, and put a small bowl of water nearby. Line a plate with parchment or a light dusting of cornstarch. Keeping wrappers covered prevents dry edges that will not seal.
Place 1 teaspoon filling in the center of one wrapper. Wet two edges with your finger, fold into a triangle, and press out air pockets before sealing. Use less filling than seems generous; overfilled wontons often burst in the pot.
Boil the noodles in plain water according to the package, then drain and divide among serving bowls. Cooking noodles separately keeps the broth clear and prevents loose starch from making the soup cloudy or thick.
Bring the stock to a gentle boil and season with the remaining soy sauce. Add wontons one at a time and stir gently so they do not stick. Simmer 5 to 7 minutes, until they float and one cut-open wonton shows no pink filling.
Add spinach or chopped bok choy to the broth for the last minute, just until wilted. Ladle wontons, greens, and hot broth over the noodles. Finish with green onion and taste the broth before adding more soy sauce.
Wonton wrappers are usually refrigerated or frozen in Asian grocery stores; gyoza wrappers can work if they are all you can find.
Thin wheat noodles, ramen noodles without the seasoning packet, or egg noodles are practical Western-store options.
Use minced shrimp, ground chicken, or finely chopped mushrooms instead of pork.
Use spinach, bok choy, napa cabbage, or other quick-cooking greens.
Wonton wrappers: Wonton wrappers, Gyoza wrappers, Dumpling wrappers. Keep wrappers covered while working so the edges stay flexible enough to seal.
Ground pork: Ground chicken, Minced shrimp, Finely chopped mushrooms. Lean fillings can dry out, so add a little sesame oil or finely chopped greens when needed.
Noodles: Thin wheat noodles, Egg noodles, Plain ramen noodles. Cook noodles separately if you want a clear broth and better leftover texture.
Yes. Freeze them in one layer on a tray, then move them to a bag. Cook from frozen and add a few extra minutes.
They were probably overfilled, not sealed fully, or boiled too aggressively. Use less filling and a gentle simmer.
Can I make wonton noodle soup vegetarian?
Yes. Use finely chopped mushrooms, tofu, or cabbage for the filling and use vegetable stock.