Wonton soup in clear chicken broth

Wonton soup is the classic way to eat wontons, small Chinese dumplings with wrappers almost as thin as paper: dumplings filled with ground chicken, ginger and spring onion, floating in a clear chicken broth. In our kosher version the filling is all chicken, with no pork and no shrimp, and the broth is simmered from wings and bones with ginger.

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Dairy freeMeatAllergens:GlutenEggsSoySesame

Updated

Wonton soupIllustration
Time3 h 40 minCook 2 h 10 min
Pot6 bowls2.4 litres
Per bowl456 kcal34.5 g protein · a 400 ml bowl
Cost of the pot₪49for the pot, about ₪8.2 a bowl

The story of Wonton soup

Wontons are among the oldest dumplings of Chinese cooking. In Mandarin they are called huntun, and the Cantonese name, written with characters that mean swallowing clouds, is usually explained by their look: thin dumplings floating in broth like little clouds. The Cantonese style, with extra thin wrappers and a delicate filling, spread around the world largely because many of the first Chinese emigrants came from southern China, and in its classic form the filling is pork and shrimp.

Ashkenazi cooking knows the idea well from kreplach: a filled dough cooked and served in chicken soup. The wonton is a Chinese relative, thinner and more delicate. In the kosher version the filling is ground chicken thigh with ginger, spring onion and a little sesame oil, and the wrappers are made of flour, egg and water, or bought ready made with kosher certification.

What makes Wonton soup itself

Good wonton soup is built from three parts cooked separately and joined only in the bowl. The broth is clear and gentle, with ginger, spring onion and white pepper, and does not compete with the dumplings. The filling is worked with salt until sticky, so it comes out springy and juicy rather than crumbly. And the dumplings cook in a separate pot of water, so the flour on them does not cloud the broth. In cooking, the thin edges of the wrapper turn into silky tails, and that is the whole beauty of it.

Wonton soup for any number of people

Change the number of people and the bowl size, and every ingredient updates in grams, with the cost, calories and protein per bowl.

Bowl size
Units
2.4litres in the pot
3Pot to use, litres
₪49Cost of the pot
₪8.2per bowl
456kcal per bowl
34.5g protein per bowl
IngredientAmountCost
The broth
Chicken bones800 g₪7.9
Chicken wings600 g · 10 pcs₪8.9
Cold water3 l
Fresh ginger, in thick slices30 g₪1.1
Spring onion, white part40 g · 4 pcs₪1.8
Salt10 g₪0.0
Soy sauce15 ml₪0.6
White pepper1 g₪0.3
The wrappers
Plain flour250 g₪1.5
Egg50 g · 1 pcs₪1.2
Water70 ml
Salt3 g₪0.0
Cornflour, for dusting20 g₪0.3
The filling
Ground chicken, preferably thigh400 g₪14
Spring onion, finely chopped30 g · 3 pcs₪1.4
Fresh ginger, grated10 g₪0.4
Soy sauce20 ml₪0.8
Toasted sesame oil10 ml₪0.6
Cornflour10 g₪0.2
Cold water30 ml
Salt3 g₪0.0
White pepper1 g₪0.3
For the bowls
Bok choy, small heads halved300 g · 3 pcs₪7.2
Spring onion, green part, sliced20 g₪0.9
Sesame oil, a few drops per bowl5 ml₪0.3
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Shelf prices at a large Israeli chain and specialty shops, October 2026. Nutrition from the ingredients in grams, before cooking.

How many calories in Wonton soup? Nutrition facts and calorie calculator

Change the amount of any ingredient, drop one, or pick a lighter version, and the numbers per serving update at once: calories, fat, carbs, protein, sodium and fibre.

Wonton soup has 114 calories per 100 ml. A 400 ml bowl made with our recipe has 456 calories: 34.5 g protein, 16.2 g fat and 39 g carbohydrates. A 250 ml cup has 285 calories.

Lighter

Ingredients, for the whole recipe

  • 800 g34 kcal per serving
  • 10 pcs103 kcal per serving
  • 30 g4 kcal per serving
  • 4 pcs2 kcal per serving
  • 10 g0 kcal per serving
  • 15 ml2 kcal per serving
  • 1 g0 kcal per serving
  • 250 g152 kcal per serving
  • 1 pcs12 kcal per serving
  • 3 g0 kcal per serving
  • 20 g13 kcal per serving
  • 400 g89 kcal per serving
  • 3 pcs2 kcal per serving
  • 10 g1 kcal per serving
  • 20 ml2 kcal per serving
  • 10 ml14 kcal per serving
  • 10 g6 kcal per serving
  • 3 g0 kcal per serving
  • 1 g0 kcal per serving
  • 3 pcs11 kcal per serving
  • 20 g1 kcal per serving
  • 5 ml7 kcal per serving

What each add-on adds to Wonton soup

Values for the amount in the row, from the national food database.

Add-onCaloriesProtein, gFat, g
One large egg837.35.5
A tablespoon of oil122013.8
A slice of white bread792.50.5
A slice of challah12641.1
A side cup of cooked rice, about1823.50.3

How to make Wonton soup

In cook mode the screen stays on, tap a step when it is done, and the timers run next to each step.
  1. Broth: rinse the bones and wings, put them in a 5 litre pot with the cold water and bring to a boil. Skim the foam for 10 minutes, add the ginger slices and the white part of the spring onions, and simmer very gently for two hours, partly covered. Strain and season with salt, soy sauce and white pepper.
  2. Wrappers: mix the flour and salt, add the egg and water and knead for 8 minutes, until the dough is firm, smooth and elastic. Wrap and rest for 30 minutes.
  3. Filling: mix the ground chicken with the salt and stir hard in one direction for 2 to 3 minutes, until sticky. Add the cold water a spoonful at a time, then the soy sauce, ginger, spring onion, sesame oil, cornflour and pepper. Chill until folding.
  4. Roll: divide the dough in two and roll each half very thin, about 1 mm, until you can almost see through it, dusting with cornflour. Cut into 8 to 9 cm squares, about 42 squares, and stack them dusted and covered.
  5. Fold: put 12 g of filling in the centre of each square, wet the edges with a finger, fold into a triangle and press out the air. Bring the two bottom corners together and press, and set on a dusted tray.
  6. Cook: in a separate pot, bring plenty of salted water to a boil and cook the wontons in batches for 4 to 5 minutes, until they float and the filling is cooked through.
  7. In the same water, blanch the bok choy for one minute and lift it out.
  8. In each bowl put 7 wontons and half a head of bok choy, ladle about 300 ml of boiling broth over them, and finish with a few drops of sesame oil, sliced spring onion and a pinch of white pepper.

The science of Wonton soup

Kitchen science

Why wonton filling is springy, not crumbly

Salt dissolves some of the myosin protein in the chicken muscle, and stirring in one direction lines it up into a sticky network that traps water and fat. The cold water added afterwards is absorbed into that network and turns into juice in cooking, and the cornflour helps keep it inside. That is the difference between a springy filling and a dry, crumbly ball.

Kitchen science

Why the dumplings cook in separate water

The wrappers carry flour and cornflour, and in cooking some of the starch dissolves into the water. In the broth it would make the liquid cloudy and slightly sticky. A separate pot of water takes the starch, and the broth stays clear and golden all the way to the bowl.

Kitchen science

How chicken broth stays clear

As bones heat up in cold water, proteins dissolve and coagulate into a grey foam that rises to the top, and you skim it off. A hard boil would break the proteins and fat into tiny particles that hang in the liquid and cloud it. A very gentle simmer keeps everything apart: fat on top, clear broth below.

Kitchen science

How the dough rolls thin without tearing

A dough with little water forms a strong gluten network that holds even when it is paper thin. Resting relaxes the gluten, so the dough rolls out without shrinking back. The egg adds strength and colour, and the cornflour used for dusting forms no gluten, so it prevents sticking without toughening the dough.

Wonton soup in every kitchen

Cantonese with noodles

Add thin egg noodles, cooked separately, to each bowl under the dumplings and broth. This is the famous street stall dish of southern China, a whole meal in a bowl.

Sichuan, in chilli oil

Serve the cooked wontons without broth, in a sauce of chilli oil, soy sauce, a little vinegar, crushed garlic and a pinch of sugar. Hot, sour and glossy.

With beef

Replace the chicken with ground beef with a little fat, and add another spoonful of cold water per 400 g. The taste is deeper, and the soup stays meat with no dairy.

Vegetarian

A filling of chopped shiitake mushrooms, crumbled tofu and squeezed Chinese cabbage, in a vegetable stock with ginger and dried mushrooms. The whole pot is then parve.

Fried

Deep fry the uncooked wontons at 175 °C for 3 to 4 minutes, until golden and crisp, and serve as a starter with sweet and sour sauce.

Common Wonton soup problems and how to fix them

My wontons open while cooking

Air was left inside, the edges were not wetted, or there was too much filling. Press out the air before sealing, wet the edges, and keep to 12 g of filling. Cook at a medium boil, not a rolling one.

The wrappers came out thick and tough

The dough was not rolled thin enough or did not rest. Roll until you can almost see through it, and rest it for 30 minutes before rolling. Dough that shrinks back needs another 10 minutes of rest.

My wonton soup is cloudy

The broth boiled hard, or the dumplings were cooked in it. Strain through fine cloth, and next time simmer the broth very gently and cook the dumplings in a separate pot.

The filling is dry

Chicken breast was used, no water was added, or the dumplings cooked too long. Ground thigh, 30 ml of cold water and stirring with salt give a juicy filling, and 4 to 5 minutes of cooking is enough.

The wontons stick together

They were not dusted, or too many cooked at once. Dust the tray with cornflour, cook in batches of 12 to 15, and stir gently as soon as they go into the water.

Storing, freezing and reheating

Broth 4 days, cooked wontons 1 day

In the fridge

3 months for uncooked wontons and the broth

In the freezer

2+4

To cool

Bring it from 60 to 21 °C within two hours and down to 5 °C within four more. Split a big pot into shallow boxes.

75 °C

Reheating

Keep the broth and wontons separate. Bring the broth to a boil, and cook frozen wontons in separate water for 6 to 7 minutes. A cooked wonton left in broth softens and falls apart.

Nutrition of Wonton soup

From our recipe, per bowl and per 100 g, next to the national food database.

ServingkcalProtein, gFat, gCarbs, gFibre, g
Our recipe, a 400 ml bowl45634.516.239.03.0
Our recipe, 100 ml1148.64.19.80.7

What the ingredients of Wonton soup cost

What each ingredient costs in one pot, and where to buy it.

IngredientPriceIn this potWhere to buy
Ground chicken, preferably thigh₪34 per kg₪14Supermarket
Chicken wings₪15 per kg₪8.9Supermarket
Chicken bones₪9.9 per kg₪7.9Butcher
Bok choy, small heads halved₪24 per kg₪7.2Asian grocer
Spring onion, white part₪6.9 each₪4.1Greengrocer
Plain flour₪5.9 per kg₪1.5Supermarket
Soy sauce₪42 per litre₪1.5Supermarket
Fresh ginger, in thick slices₪35 per kg₪1.4Greengrocer
Egg₪1.4 each₪1.2Supermarket
Toasted sesame oil₪60 per litre₪0.9Supermarket
White pepper₪250 per kg₪0.5Supermarket
Cornflour, for dusting₪16 per kg₪0.5Supermarket
Salt₪2.1 per kg₪0Supermarket

Shelf prices at a large Israeli chain and specialty shops, October 2026, VAT included. Vegetable prices change with the season.

From the pantry: what Wonton soup needs

Pantry

Soy sauce

Make Wonton soup a meal

Shabbat

Ready Shabbat food

Soup, hamin, mains and sides, with a quantity calculator and prices.

Plan Shabbat
Hosting

Hosting trays

9 trays to go with the soup, with a planner by number of guests.

Tray planner
Events

Catering

A whole menu in grams per guest, with a reheating table.

Menus

What to serve with Wonton soup

Serve in deep bowls with a Chinese spoon, with a small dish of soy sauce, rice vinegar and chilli oil for dipping. Steamed rice or stir fried vegetables turn it into a meal.

Wonton soup in large quantities: events, offices and communities

How much of everything by number of guests, at a 400 ml bowl. For institutional pots, catering and community kitchens.

GuestsLitres30 l potsCost of ingredients
25101₪205
50201₪410
100402₪820
200803₪1,639
5002008₪4,098

Every ingredient for any number of guests is in the calculator above: type the number of people.

Order Wonton soup

A ready pot for Shabbat, an event or the office, ordered ahead.

  • Cooked to order, for Shabbat, an event or the office.
  • Tell us how many people and when, and we send a quote.
  • Delivery in Tel Aviv from ₪35, free over ₪750.
Ask for a quote for Wonton soup

Order Wonton soup for a large event

Large orders in Israel and abroad: events, offices, synagogues, communities and institutions.

  • In Israel: cooked in Tel Aviv and delivered to events in the area, and to large events anywhere in the country on a quote.
  • Abroad: for communities, events and restaurants. Tell us where, how many and when, and we come back with a quote and options.
  • Institutional quantities and a shopping list for any number of guests, in the calculator above.
Ask for a large-order quote

Frequently asked questions

What is a wonton?

A wonton is a small Chinese dumpling with a very thin wrapper and a filling, boiled and served in broth or a sauce. In our kosher version the filling is ground chicken with ginger and spring onion.

What is wonton dough made of?

Plain flour, egg, water and a little salt. The dough is fairly firm, rests for 30 minutes and is rolled very thin, with cornflour for dusting so it does not stick.

How do you fold a wonton?

Put filling in the centre of a square, wet the edges and fold into a triangle, press out the air, and bring the two bottom corners together. That gives a shape like a small cap.

Can I use ready made wonton wrappers?

Yes, and it saves a lot of time. Check for kosher certification and choose thin square wrappers. Bought wrappers dry out quickly, so keep the stack covered with a damp towel.

How long do you cook wontons?

4 to 5 minutes in boiling water, until they float and the filling is cooked through. Wontons straight from the freezer need 6 to 7 minutes.

What is the difference between wontons and kreplach?

Both are filled dough served in chicken soup. Kreplach are Ashkenazi, with a thicker dough and usually a filling of cooked meat, while wontons are Chinese, very thin, with a raw filling that cooks inside the dumpling.

Can you freeze wontons?

Yes, uncooked, for up to 3 months. Freeze them on a dusted tray, move them to a bag and cook straight from frozen without thawing.

How many calories are in Wonton soup?

A 400 ml bowl of Wonton soup made with our recipe has about 456 calories and 34.5 g of protein. Per 100 ml: 114 calories.

How much does it cost to make Wonton soup at home?

A pot of 6 bowls costs about ₪49 at Israeli shelf prices in October 2026, about ₪8.2 a bowl. The calculator above works it out for any number of people.

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