Pork Wonton Soup (Súp Hoành Thánh)

These wontons are filled with ground pork and green onions. They cute little packages of goodness that are tasty, juicy and quick to cook.

While wrapping them can take a bit of time, especially if you’re new to wonton-making, the process is simple.

I like to make it into a relaxing project on a cold, gloomy day then enjoy them in a savory broth to warm the belly.

This recipe makes about 25 large wontons, using about half of the 14 oz wonton wrapper packet.

If you wish to use the whole packet, simply use a smaller amount of filling.

What Are Wontons?

Wontons are type of Chinese dumplings. Hoành Thánh is its Vietnamese equivalent.

Wontons have thinner, more delicate wrappers than pot stickers and are usually square-shaped, unlike the round wrappers used for pot stickers.

There are many ways to make and cook wontons. They can be made with various types of ground meats or vegetarian options like tofu. They can be boiled, steamed, pan-fried, air-fried, or deep-fried.

Looking for a tasty fried wonton appetizer? Check out my crispy and super simple cream cheese wontons.

In this recipe, we’ll be making a simple chicken broth, using store bought chicken stock, to serve with the wontons.

What You Will Need to Make Pork Wontons

To make wontons, gather the following ingredients:

• Ground pork: Ground pork is the most common protein filling for wontons. If you cannot or do not want to eat pork, you can substitute with another ground meat, such as ground turkey, ground chicken, and even crumbled tofu.
• Green onions/scallions: They add a fragrant onion aroma and a hint of sweetness when cooked. They also add a pop of green so we can say we are eating healthy.
• Seasonings: To season the filling, you will need oyster sauce, chicken bouillon powder, salt, ground black pepper, sesame oil and Shaoxing cooking wine.

• Wonton Wrappers: Store-bought wonton wrappers is the way to go. It’s convenient and it’s uniform in shape and size, making cooking even and easy. I don’t have a preference for wonton wrappers. Simply whatever is on sale or available will do. Some are more yellow than others. I have tried Dynasty and Twin Marquis and both are equally good. These are usually readily available in the refrigerated section of Asian supermarkets. They also freeze and defrost well so feel free to grab a bunch and toss them in the freezer for storage.
• Broth: To make the broth, we’ll need chicken stock or chicken bone broth, water (a little bit to dilute the concentrated stock/bone broth), and the seasonings (salt, sugar, chicken bouillon powder, light soy sauce, and ground black pepper).
• Vegetables (optional): Common Asian greens like choy sum or bok choy can be added to the soup for more nutrition.

How to Make Pork Wontons

Step 1: Make the Wonton Filling

Combine ground pork, green onions, and seasonings in a bowl. Mix in one direction until a sticky paste forms.

To taste-test the filling, take about a teaspoon of filling and microwave it in a bowl (about 30 seconds) or pan-fry it on the stovetop (about 1 minute). Adjust the seasonings to your taste, if needed.

Step 2: Assemble Wontons

Once you’re happy with the seasoning, it’s wonton-wrapping time.

Grab a small bowl of room-temperature water to seal the wontons. Water does the job just fine—those heavily floured wrappers combine with water to create a good-enough sealant. If it’s not sticking as well as you’d like, switch to a beaten egg or a mix of water and flour, like cornstarch.

If folding wontons this way feels tricky, don’t stress—fold them however works for you! You can simply fold them into triangles and call it a day, or pinch all the edges together to create a purse shape.

No need to overthink it—once they’re boiled, they all look pretty much the same.

Step 3: Prepare the Broth

In a medium pot, combine chicken stock and water, then bring it to a boil. Add seasonings and adjust to taste as needed. If you’re using vegetables like choy sum, cut them into bite-sized pieces or short segments and set aside.

Step 4: Cook the Wontons

Bring a large pot of water to a rolling boil. Add the wontons and gently stir to prevent them from sticking together. Cook until the wontons float to the surface.

Transfer the cooked wontons directly to the prepared broth. Add the choy sum to the broth and simmer for 30 seconds to 1 minute, until tender.

To avoid overcooking, consider keeping the wontons, choy sum, and broth separate if you’re not serving immediately.

Step 5: Make the Broth and Serve

Ladle the wontons, vegetables, and broth into small serving bowls. Garnish with thinly sliced green onions, a dash of ground black or white pepper, and a drizzle of sesame oil or chili oil. Serve immediately and enjoy!

Storage Tips

You can refrigerate or freeze uncooked wontons. Since store-bought wonton wrappers are heavily floured, they won’t stick if they overlap. If storing them in the fridge for more than a day, dust them with all-purpose flour or cornstarch for added assurance.

In an airtight container, arrange them in a single layer and cover each layer with plastic wrap to prevent sticking. They can be stored in the fridge for up to 3 days or in the freezer for up to 4 months. Allow them to defrost before separating to prevent tearing, then proceed to cook as normal.

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