Korean Wonton Soup with Pork Dumplings

Korean wonton soup is a comforting bowl of mandu—Korean dumplings—served in a savory broth with scallions and, often, egg. This version fills thin wrappers with pork, tofu, and vegetables, then simmers them gently in an anchovy-kelp broth; regional and family versions may use different fillings or broth.

Ingredients

8 cups (1.9 L) water
8 dried anchovies, heads and guts removed (about 10 g)
1 piece dried kelp, about 4 by 4 inches (10 by 10 cm; about 5 g)
1 small yellow onion, halved (about 150 g)
1 tablespoon (15 ml) soy sauce, plus more to taste
1 teaspoon (5 ml) toasted sesame oil, plus 1 teaspoon (5 ml) for the filling
8 ounces (225 g) ground pork
4 ounces (115 g) firm tofu, drained and crumbled
1 cup (70 g) finely chopped napa cabbage
2 scallions, finely chopped (about 20 g), plus 2 more sliced for serving
1 garlic clove, finely grated (about 5 g)
1 teaspoon (5 ml) soy sauce for the filling
¼ teaspoon fine salt (about 1.5 g)
⅛ teaspoon ground black pepper (about 0.3 g)
32 round or square wonton wrappers, about 3½ inches (9 cm) wide (roughly 300 g), thawed if frozen
1 large egg, beaten (about 50 g)
1 teaspoon (5 ml) water, for sealing
1 large egg, beaten for ribbons (about 50 g; optional)
1 teaspoon (5 ml) neutral cooking oil, for the egg ribbons (optional)
1 teaspoon (2 g) toasted sesame seeds, for serving

Instructions

Make the broth. Add the water, anchovies, kelp, and halved onion to a large pot. Bring to a gentle boil over medium-high heat, then lower the heat and simmer uncovered for 15 minutes. Remove the kelp after 10 minutes to prevent it from becoming slippery or overpowering. Strain out the anchovies and onion. Stir in 1 tablespoon soy sauce and 1 teaspoon sesame oil; keep the broth hot while you prepare the dumplings.
Prepare the filling. If the cabbage is wet, squeeze it firmly in a clean towel so it does not loosen the filling. In a bowl, combine the pork, crumbled tofu, cabbage, chopped scallions, garlic, filling soy sauce, salt, pepper, and 1 teaspoon sesame oil. Mix until evenly combined, but do not pack it tightly.
Fill the wrappers. Set out a small dish of water. Place about 1 level teaspoon of filling in the center of a wrapper. Brush two adjacent edges lightly with beaten egg, fold the wrapper over the filling into a triangle, and press out air while sealing the edges. Bring the triangle’s two corners together and press them with a dab of water. Keep unused wrappers covered with a slightly damp towel so they do not dry out. Repeat to make 32 dumplings.
Cook the dumplings. Bring the broth to a steady simmer, not a hard boil. Add the dumplings in batches if needed so they have room to move. Simmer for about 6–8 minutes, stirring gently once or twice to prevent sticking. Check a dumpling by cutting it open and confirm the pork filling reaches 160°F (71°C) with a food thermometer; the USDA FSIS safe minimum for ground meat is 160°F (71°C). If necessary, simmer a little longer and check again. Season the broth to taste with additional soy sauce.
Make optional egg ribbons. Heat the neutral oil in a small nonstick skillet over medium-low heat. Pour in the remaining beaten egg and tilt the pan to make a thin layer. Cook until set, about 1–2 minutes, flip briefly if needed, then slide it onto a board. Roll and slice into thin strips. Egg dishes should reach 160°F (71°C) under USDA FSIS guidance; cook the thin egg layer fully through.
Serve. Divide dumplings and broth among four bowls. Top with sliced scallions, sesame seeds, and egg ribbons if using. Serve hot.

Tips

Keep the broth gentle. A rolling boil can break delicate wrappers and make the broth cloudy. Simmer gently and lift dumplings carefully with a slotted spoon if they stick to the pot.
Choose a substitute for anchovies and kelp. Korean dried anchovies and dashima (kelp) create a clean, savory broth. If unavailable, use 8 cups (1.9 L) low-sodium chicken broth; it will taste fuller and less distinctly seafood-like. Avoid adding extra soy sauce until you taste it.
Use another wrapper if needed. Wonton wrappers work well, though Korean mandu wrappers are often larger and thicker. Round dumpling wrappers are also suitable; cooking time may vary slightly, so check the filling temperature rather than relying only on the clock.
Freeze uncooked dumplings separately. Arrange them in one layer on a lined tray until firm, then transfer to a freezer-safe bag. Cook from frozen in gently simmering broth, adding a few minutes and checking the pork reaches 160°F (71°C).

Serving Suggestions

Serve the soup as a light main course with steamed rice and small Korean side dishes such as kimchi or seasoned vegetables. Offer a small dish of soy sauce with a little vinegar and sesame oil for dipping, or add a few drops of chili oil to individual bowls. A crisp cucumber salad or simple greens balance the warm, savory broth without competing with the dumplings.

Variations

For a beef version, use 8 ounces (225 g) ground beef in place of pork and cook it to 160°F (71°C). For a meat-free filling, replace the pork with an additional 4 ounces (115 g) crumbled tofu and ½ cup (50 g) finely chopped mushrooms; sauté the mushrooms first to cook off excess moisture. You can also add 4 ounces (115 g) thinly sliced rice cakes to the broth, simmering until tender before serving. For a richer bowl, use chicken broth, though the flavor will differ from the anchovy-kelp base.

Storage and Reheating

For best texture, store cooked dumplings and broth separately in airtight containers. Refrigerate within 2 hours of cooking and use within 3–4 days. Reheat the broth to a simmer, add the dumplings, and heat until steaming hot throughout; leftovers should reach 165°F (74°C). Avoid repeated heating, which can make wrappers fall apart. Freeze uncooked dumplings for up to 2 months for best quality, keeping them separated until solid; simmer from frozen rather than thawing. Broth can be refrigerated or frozen separately.

Frequently Asked Questions

Is Korean wonton soup the same as mandu-guk?
Mandu-guk is Korean dumpling soup, usually made with mandu in a clear or lightly seasoned broth. This recipe uses wonton wrappers as a practical substitute for Korean mandu wrappers, so it has a similar dumpling-soup format but a thinner wrapper.

Can I make the dumplings ahead?
Yes. Shape them up to a day ahead, arrange in a single layer, cover, and refrigerate. For longer storage, freeze them on a tray until firm and pack them in a freezer bag. Do not thaw frozen dumplings before cooking.

Why are my dumplings opening in the broth?
Too much filling, trapped air, wet wrapper edges, or vigorous boiling can cause seams to split. Use about 1 level teaspoon of filling, press out air, seal the edges firmly, and keep the broth at a gentle simmer.

Can I use store-bought broth?
Yes. Use 8 cups (1.9 L) low-sodium chicken broth or vegetable broth instead of the anchovy-kelp broth. Taste before adding soy sauce, since packaged broth can already be salty.

How do I know the pork dumplings are cooked?
Check the center of a dumpling with a food thermometer and make sure the ground pork reaches 160°F (71°C). A dumpling that floats is not a reliable safety test on its own.

Can I cook the dumplings separately?
Yes. Boil them in a separate pot of water until cooked through, then divide them among bowls and ladle hot broth over them. This keeps the soup clearer and helps prevent dumplings from sticking to the bottom of the broth pot.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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