Vegan Wonton Soup with Pork Wontons

Total time55 min

Prep time35 min

Cook time20 min

Delicate wonton wrappers get filled and folded into neat little dumplings, each one pleated by hand into that classic pouch shape before they're simmered until tender and translucent. The broth is where this bowl really shines — fresh ginger simmers into the base until fragrant, finished with a savory, umami-rich seasoning and a scatter of bright scallion greens right before serving. Every dumpling gets tucked into that steaming broth, so each spoonful delivers warm, fragrant liquid alongside a tender bite. It's comfort food in the best sense: simple, restorative, and satisfying on a cold day. This one fits neatly into a vegan kitchen, so you can enjoy that same nurse's-cap fold and cozy, gingery broth without any hassle. Serve it up hot with extra scallions on top for a little crunch and color.

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Ingredients

4 servings

For the wontons

1 lb ground pork
CHi Organic Plant-Based Ground Pork Original Hungry Planet Plant-Based Ground Pork, Vegan Omnipork Ground Plant-Based Prok-Style Ground
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
2 tbsp soy sauce
1 tbsp shaoxing wine
1 tsp sesame oil
1 tsp fresh ginger, finely grated
2 scallions, thinly sliced (white and light green parts only, for filling)
½ tsp white pepper
½ tsp salt
24 square wonton wrappers (about 3-inch squares)

For the broth

6 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
3 slices fresh ginger (about ¼-inch thick)
1 tbsp soy sauce
1 tsp sesame oil
¼ tsp white pepper
2 scallions, thinly sliced (green tops, for broth and serving)

Instructions

1
In a medium bowl, combine the ground pork, 2 tbsp soy sauce, Shaoxing wine, 1 tsp sesame oil, grated ginger, sliced scallion whites and light greens, 1/2 tsp white pepper, and 1/2 tsp salt. Stir vigorously in one direction for about 1 minute until the mixture is cohesive and slightly sticky.
2
Set a small bowl of water nearby. Place a wonton wrapper on a clean work surface and add 1 heaping teaspoon of filling to the center. Dip a finger in the water and moisten all four edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing firmly to seal out any air pockets. Bring the two bottom corners of the triangle together, overlapping them slightly, and press to seal — the wonton will look like a nurse's cap. Repeat with the remaining wrappers and filling to make 24 wontons.

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