Vegetable Wonton Soup
Delicate, translucent wontons stuffed with a finely chopped mix of cabbage, carrots, and mild spices, floating in a clear, aromatic broth. This Indo-Chinese classic is light yet deeply comforting — perfect as a starter or a cozy meal on its own.
For 4 servings
- knead · ~15 min
Make the wonton wrapper dough.
Mix all-purpose flour with warm water gradually, kneading for 5 minutes until a smooth, stiff dough forms. Cover with a damp cloth and rest for 15 minutes.
TIPA stiff dough rolls thinner without tearing. If it feels sticky, dust with a little more flour. - prep · ~5 min
Prepare the vegetable filling.
Heat 1 tsp oil in a pan over medium heat. Sauté garlic and ginger for 30 seconds until fragrant. Add the white parts of spring onions, cabbage, and carrot. Stir-fry for 2 minutes just to soften slightly. Remove from heat, cool, then mix in soy sauce, black pepper, and salt.
TIPDon't overcook the vegetables now — they will steam inside the wontons and should retain a slight crunch. - prep · ~10 min
Roll out the wonton wrappers.
Divide the rested dough into 16 equal balls. Roll each ball on a floured surface into a thin 3-inch circle, keeping the center slightly thicker than the edges. Dust with flour to prevent sticking.
TIPKeep the rolled wrappers covered with a slightly damp cloth to prevent them from drying out. - assemble · ~10 min
Fill and fold the wontons.
Place a teaspoon of filling in the center of each wrapper. Moisten the edges with water, fold into a half-moon, and pinch tightly to seal. Bring the two corners together and press to form the classic wonton shape. Repeat for all 16 wrappers.
TIPPress out any air pockets before sealing — trapped air can burst the wontons while boiling. - boil · ~5 min
Prepare the aromatic broth.
Bring 4 cups of water to a gentle boil in a large pot. Add sliced garlic, julienned ginger, and soy sauce. Simmer for 5 minutes to infuse the broth. Season with a pinch of salt.
TIPA gentle simmer, not a rolling boil, keeps the broth clear and clean-tasting. - boil · ~5 min
Cook the wontons in the broth.
Gently lower the assembled wontons into the simmering broth. Cook for 4 to 5 minutes until they float to the surface and the wrappers look translucent.
TIPDon't overcrowd the pot. Cook in batches if necessary to maintain the broth temperature. - garnish · ~1 min
Ladle into bowls and garnish with spring onion greens.
Divide the wontons and hot broth evenly among serving bowls. Scatter fresh spring onion greens on top and serve immediately while piping hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the filling slightly crunchy by not overcooking the vegetables before stuffing.
- 2Roll wrappers with the center slightly thicker than the edges to prevent tearing.
- 3Press out all air pockets when sealing wontons to avoid bursting during boiling.
- 4Simmer the broth gently — a rolling boil will make it cloudy and harsh.
- 5Cook wontons in batches if needed to keep the broth temperature steady.
- 6Make and freeze uncooked wontons on a tray, then transfer to a bag for quick meals.
Adapt it for your goals.
Vegan
The recipe is already plant-based if you skip the egg wash sometimes used for sealing. Use water to seal wrappers and serve as is — a perfect vegan-friendly bowl.
high proteinHigh-protein
Add 100g of crumbled firm tofu or cooked minced mushrooms to the vegetable filling for extra protein and umami depth.
spicy chiliSpicy chili
Stir 1 teaspoon of chili oil or a pinch of red pepper flakes into the broth before serving for a warming, spicy kick.
low sodiumLow-sodium
Use low-sodium soy sauce in both the filling and broth, and skip the added salt in the broth — the natural sweetness of the vegetables still provides plenty of flavor.
Why this is on our healthy list.
Packed with Vitamin C
Cabbage and carrots are rich in vitamin C, which supports immune health and skin vitality.
Ginger for Digestion
Fresh ginger in the broth and filling aids digestion and helps reduce bloating.
Low in Fat
With only a teaspoon of oil for sautéing, this soup is naturally low in fat and light on the stomach.
High in Dietary Fiber
Cabbage, carrots, and whole-wheat wonton wrappers provide fiber to support healthy digestion and satiety.
Frequently asked questions
Yes, absolutely. Use 16 round or square store-bought wrappers and skip the dough-making steps. Proceed directly to filling and folding.
