Subgum wonton soup is a Chinese-American style soup with pork-and-shrimp wontons, a light savory broth, and a colorful mix of vegetables. Versions vary, but this practical home recipe uses napa cabbage, mushrooms, water chestnuts, and snow peas for a satisfying bowl with tender dumplings and plenty of texture.
Ingredients
- 24 square wonton wrappers, about 8 oz (225 g)
- 8 oz (225 g) ground pork
- 4 oz (115 g) peeled, deveined raw shrimp, finely chopped
- 2 tablespoons (30 ml) low-sodium soy sauce, divided
- 1 tablespoon (15 ml) Shaoxing wine or dry sherry
- 1 teaspoon (5 ml) toasted sesame oil
- 1 teaspoon finely grated fresh ginger, about 5 g
- 2 scallions, thinly sliced, about 30 g
- 1 tablespoon (8 g) cornstarch
- 3 tablespoons (45 ml) cold water, plus more for sealing wrappers
- 8 cups (1.9 L) low-sodium chicken broth
- 1 tablespoon (15 ml) neutral cooking oil
- 1 cup (70 g) sliced shiitake or button mushrooms
- 1 cup (100 g) thinly sliced napa cabbage
- 1 cup (100 g) sliced celery
- 1 cup (120 g) sliced carrots
- ½ cup (75 g) drained, sliced canned water chestnuts
- 1 cup (100 g) trimmed snow peas, halved diagonally
- ½ teaspoon fine salt, or to taste
- ¼ teaspoon ground white pepper, or to taste
- 1 teaspoon (5 ml) rice vinegar, optional
Instructions
- Mix the filling. In a bowl, combine the ground pork, chopped shrimp, 1 tablespoon (15 ml) soy sauce, Shaoxing wine, sesame oil, ginger, half the scallions, cornstarch, and 1 tablespoon (15 ml) of the cold water. Stir in one direction for about 1 minute, until the mixture is cohesive. Keep the filling refrigerated while you shape the wontons.
- Fold the wontons. Set out a small dish of water and a clean tray. Place about 1 level teaspoon of filling in the center of a wrapper. Moisten two adjacent edges, fold the wrapper diagonally into a triangle, and press out air while sealing the edges. Bring the two triangle corners together, dab one with water, and press to seal. Set each wonton on the tray without letting them touch. Cover with a clean damp towel as you work. If a wrapper tears or filling reaches the edges, use less filling in the next one.
- Start the soup. Heat the neutral oil in a large pot over medium heat. Add the mushrooms, celery, and carrots; cook for 3 minutes, stirring occasionally. Pour in the broth and add the remaining 1 tablespoon (15 ml) soy sauce. Bring to a gentle boil, then lower the heat so the broth simmers.
- Cook the wontons. Add the wontons one at a time, stirring gently once to keep them from sticking to the pot. Simmer for 5–7 minutes, or until the wrappers are tender and the filling is fully cooked. Check a large wonton by inserting a food thermometer into its center: because the filling contains poultry-free ground pork and shrimp, cook the ground pork to the USDA FSIS safe minimum of 160°F (71°C); shrimp should be opaque and firm.
- Finish the vegetables. Stir in the napa cabbage, water chestnuts, and snow peas. Simmer for 2–3 minutes, just until the cabbage wilts and the snow peas turn bright green. Season with salt and white pepper, tasting before adding salt because broth and soy sauce vary. Add the optional rice vinegar for a lightly tangy finish, and scatter the remaining scallions over the bowls.
Tips
- Keep wrappers covered. Wonton wrappers dry out quickly. Work with a few at a time and cover the stack with a barely damp towel, not a wet one.
- Use a reliable filling temperature check. Test a large wonton in the center of its filling; avoid touching the pot with the thermometer tip. If it has not reached 160°F (71°C), simmer a little longer and check again.
- Substitute thoughtfully. If Shaoxing wine is unavailable, dry sherry works; omit it if needed and add a teaspoon of water. Napa cabbage can be replaced with green cabbage, which is firmer and may need an extra minute or two.
- Prevent soggy leftovers. For the best texture, store cooked wontons separately from the broth and vegetables when possible. Avoid boiling hard, which can split wrappers.
Serving Suggestions
Serve the soup hot in wide bowls, dividing the wontons and vegetables evenly before ladling broth over them. A little extra sliced scallion, white pepper, or a few drops of sesame oil can finish each bowl. For a fuller meal, pair it with steamed rice, a simple cucumber salad, or a plate of sautéed greens. If serving chili oil or chili crisp on the side, let diners add it to taste so the broth stays mild for everyone else.
Variations
Use ground chicken or turkey instead of pork, but cook the filling to 165°F (74°C), the USDA FSIS safe minimum for poultry. For a seafood-forward version, replace the pork with more finely chopped shrimp; cook the shrimp filling until it is opaque and firm, and check that the center is fully cooked. You can also add thin slices of bok choy, bamboo shoots, or baby corn with the cabbage. Shaoxing wine contributes a rounded, lightly fragrant note; dry sherry is the closest convenient substitute, while omitting wine gives a simpler broth.
Storage and Reheating
For food safety, refrigerate the soup within 2 hours of cooking. Store it in a covered container for 3–4 days at 40°F (4°C) or colder. The wontons soften as they sit in broth, so separate them from the liquid and vegetables if you expect leftovers. Reheat soup on the stove until steaming throughout, and bring leftovers to 165°F (74°C), checking the center of the wontons with a food thermometer. Avoid repeated reheating; warm only what you plan to eat. Cooked wontons and broth can be frozen separately for up to 2 months for best quality, though the wrappers may become softer after thawing. Thaw in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
What does “subgum” mean in wonton soup?
In Chinese-American restaurant menus, “subgum” generally signals a combination of ingredients, often a mix of vegetables and sometimes meats or seafood. The exact combination varies, so this version uses pork-and-shrimp wontons with several crisp-tender vegetables.
Can I make the wontons ahead?
Yes. Shape them up to 1 day ahead, arrange in a single layer in an airtight container, and refrigerate. For longer storage, freeze them uncooked on a tray until firm, then transfer to a freezer-safe bag. Cook from frozen, adding a few minutes and checking that the filling reaches its safe temperature.
Can I use frozen wontons?
Yes. Add frozen wontons directly to gently simmering broth without thawing. Follow package directions when available; otherwise, simmer until the centers are fully cooked and check a large one with a thermometer.
Why did my wontons open?
They may have been overfilled, sealed with broth or filling on the edges, or boiled too vigorously. Use about a teaspoon of filling, press the edges firmly to remove air, and maintain a gentle simmer rather than a rolling boil.
Can I make this soup without shrimp?
Yes. Use 12 oz (340 g) ground pork in total and leave out the shrimp. Keep the other filling ingredients the same, and cook the pork filling to 160°F (71°C). The wontons will be a little denser and less sweet.
Is this soup gluten-free?
Not as written: standard wonton wrappers usually contain wheat, and soy sauce may contain wheat. For a gluten-free version, use verified gluten-free wrappers and tamari, and check the broth and other packaged ingredients for gluten-containing additives.
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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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