Easy Wonton Dumplings and Wonton Soup
Prep time
Cook time
Total time
This is my favorite basic version of homemade wonton dumplings, which you can steam or make into soup. If making soup, don't hesitate to add seasonings, or quick cooking vegetables, like Napa Cabbage.
Serves: 18 dumplings
  • 1 pound ground pork (can sub ground turkey)
  • 1 (5-ounce) can water chestnuts, drained and finely chopped
  • ½ cup scallions (green onions), finely chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil
  • 1 egg, beaten
  • 2 tablespoon oyster sauce (can sub soy sauce or tamari)
  • 1 (16-ounce) package wonton wrappers
  • 1 quart chicken broth, if boiling for soup
  • 1 cup water, if boiling for soup
  • Savoy or Napa cabbage, if steaming
  1. In a large bowl, stir together the meat, water chestnuts, scallions, garlic, ginger, sesame oil, egg, and oyster sauce until the ingredients are incorporated.
  2. Fill the center of each wrapper with 1 teaspoon of meat filling. Brush the edges of the wrapper with water (you can use your finger). Fold the wrapper in half into a triangle shape, pressing out any air bubbles. Bring the two bottom corners of the triangle together, and seal them with a little water.
To Boil for Soup
  1. Fill a pot with the chicken broth and water. Add the wontons and boil until the wonton skins are tender (like pasta).
To Steam
  1. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/wonton-dumplings-soup