Pork and Spinach Wonton

Pork and Spinach Wontons Recipe

I think the ultimate Chinese comfort food is handmade wonton in soup. Warm, soothing, gingery broth…..delicate, floating “clouds.” In Cantonese, wonton is pronounced wun tun 雲吞, which means “swallowing clouds.”  The wonton wrapper is so delicate and thin. the wonton appear to be floating in the soup.

Pork and Spinach Wontons Recipe

When I was in college, my girlfriends and I would get together and make hundreds of these and freeze them. It was cheap, easy to make and we had quite a bit of fun as we turned it into a “dumpling party.” It’s the best quick meal, as wonton can be cooked directly from the freezer into simmering broth.

Pork and Spinach Wontons Recipe

There’s all sorts of ingredients that you can use to fill wonton. Shrimp, ground beef, ground pork, cabbage, spinach, bamboo shoots, scallops, mushrooms….really, anything that you want. When snow crab or king crab legs are on sale, I’ll make crab and napa cabbage wonton.

Pork and Spinach Wontons Recipe

I normally eat wonton with a small dipping bowl of red vinegar and slivers of fresh ginger. That’s the Cantonese way! Add in some noodles to make wonton noodle soup and I’m in heaven.

Pork and Spinach Wontons Recipe


Pork and Spinach Wonton Recipe Video





Pork and Spinach Wonton Recipe

Servings: 50 dumplings Prep Time: 40 minutes Cook Time: 10 minutes

Don't worry about the amount of salt used for the cabbage and spinach. The majority of the salt stays in the water and is discarded. The salt is used to release water from the vegetables (hey, remember osmosis from high school!?)

You can add cooked noodles to this dish to make wonton noodle soup - but just remember to cook the noodles in a separate pot of water (and not the broth) to prevent excess starch from the noodles from clouding up the good broth.

If you want, serve wonton with a dipping bowl of red wine vinegar and slivers of fresh ginger. Peel ginger, then use a vegetable peeler to peel paper-thin slices of ginger. Use knife to further chop into fine slivers. Combine with the red vinegar. To eat, place a wonton on your spoon. With chopsticks, pick up a few slivers of ginger and place on top of wonton. Eat!


10-ounce package frozen spinach, defrosted
1/4 cabbage, grated on large holes of box grater
2 teaspoons salt
1 pound ground pork
2 teaspoons grated fresh ginger
2 cloves garlic, finely minced
1 tablespoon soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
2 teaspoons roasted sesame oil
1 tablespoon cornstarch
16-ounce package of wonton wrappers (about 50 wrappers), defrosted (see note)
For the slurry: 1/4 cup cool water + 1 tablespoon cornstarch

2 quarts vegetable or chicken broth
2 thumb-sized pieces of ginger, sliced
sprigs of cilantro, optional


1. Squeeze as much water out of the spinach and discard the water (or water your plants!). Place the spinach and cabbage in a large bowl. Sprinkle with salt and mix well. Let sit for 10 minutes. In large handfuls (or a cheesecloth), squeeze the water out of the cabbage/spinach and discard the water.

2. Add in the ground pork, ginger, garlic, soy sauce, wine, sesame oil and cornstarch. Mix well.

OPTIONAL: Heat up a small frying pan over medium heat, add in a touch of cooking oil. Cook a spoonful of the dumpling filling and taste. Adjust seasonings to the dumpling filling if you wish.

3. In a small bowl, mix together the water and cornstarch for the slurry.

4. Take one wonton wrapper, place 1 scant teaspoon of the dumpling mixture in the middle. Paint the outer edge of the wonton wrapper with the slurry. Fold wrapper over like in a triangle shape and seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the two triangle points together and seal to make the wonton shape. Place folded wonton on a clean, dry plate and cover with plastic wrap or barely damp towel to avoid drying out.

5. When wonton are all folded, you can store or freeze.

6. For the broth: Set aside 2 cups of the broth. Bring the remaining broth and ginger to a simmer in a large stock pot and turn the heat to medium-high. Add in a batch of wonton. When the broth returns to a simmer again, pour in 1 cup of the reserved broth. Again, let the broth return to a simmer and then pour in the last 1 cup of reserved broth. Once the broth comes back to a simmer, the wonton should be done. Discard the ginger slices. Serve wonton and broth with few cilantro leaves if desired!


- If you want to freeze the wonton, place all the UNCOOKED wonton flat on a plate. Do not crowd. Cover with plastic wrap and freeze. Once the wonton are frozen, you can gather them up and store in freezer bag. This ensures that the wonton freeze individually (otherwise if the wonton froze and stuck together, it would be nearly impossible to cook.

- When ready to cook wonton, they can go from freezer to simmering broth. Follow exact same cooking instructions. Since the wonton is frozen, it will take longer time for the broth to return to a simmer -- so it's self timing!.

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Comments 39

  1. Mandie @ Oh So Decadent

    I never imagined that I could make my own wontons. I really thought that I would never be able to do it, but these sound easy! I’ll definitely be trying them soon, especially since I am in love with wonton soup!

  2. JulieD

    Looks great, Jaden! And I love your Mom’s cooking method for wontons. I usually just eyeballed it but this method is way better!

  3. Tuyet

    This looks amazing! Great video!! Thank you for your tips. I had no idea that wontons can go straight to the pot from the freezer.

  4. Ivy T

    Thank you for posting this recipe. I used to make all sorts of dumplings with my grandma growing up, but never got her recipe for the fillings. (she would use the bishop’s hat fold you demonstrated in the video)

    I think this weekend will be a good time to introduce my daughter to homemade dumplings (and she loves to help me prepare food)

  5. Amanda

    Looks like a great recipe, and the video – AMAZING! You did a really great job at showing enough without being too long! I feel like I could actually do this!

  6. Richard Hum

    5. When dumplings are all folded, heat a large frying pan over medium-high heat. I was wondering what this step is for since you don’t fry the wontons.

    G Your video is well done, except I can’t stand the music. Its too obnoxious and mainly too loud.

  7. Diane

    Jaden- The wontons look amazing. Is there a link to the recipe for the broth? I would love to make the soup too.



  8. Sheree Parish

    Thank you for all your delicious recipes and your generosity with giveaways throughout the year. Merry Christmas and a wonderful New Year to you and yours.

  9. Ms. Glaze

    This has always been one of my favorite soups. Ever since childhood I have loved it. It’s just so fun to poke around for the wontons and slurp up all the soul satisfying broth, I guess that just never gets old. I used to live in China town in SF and one restaurant I frequented would slice BBQ pork over the top too – total heaven!

  10. Kim in MD

    Yum! It’s so cold here in Maryland today, and what I wouldn’t give for a giant bowl of this soup for lunch right now!

  11. Beachcomber

    Thanks for the great tips on making and cooking won tons. I can’t wait to make a big bowl of won ton soup. Of course, I like to fry the won tons, too.

  12. Erik

    This is great! Thanks for the great demonstration and recipe.
    I can really imagine this turning in a social event since folding the wontons is fun, but quite time consuming.

    I’d love to see some more recipes for the fillings. I have some ideas for the fish filling, but I only have limited experience in the Asian kitchen so it would be awesome to hear some suggestions from a guru like you 😉

    Greetings from the Netherlands!

  13. Maylin

    My mom used to add finely chopped water chestnuts to the meat. We usually make it as a light meal during the holidays to tie us over before the big Thanksgiving or Christmas dinner. Will try your version and love your idea about freezing them.

  14. patsy

    We love wonton soup! Knowing that I can make a ton of these and store in the freezer for soup anytime is very appealing to me!
    We have an Asian market that sells both round and square wonton wrappers… which would you suggest would work best for making these?

  15. Naturalist Ash

    Jaden I made these for dinner tonight with homemade stock and WOW!!! I never thought I could make my own wontons but these turned out fantastic and now I have a freezer full of them for the next time I want a delicious, healthy and easy dinner. THANK YOU!!!

    ps-the video was an enormous help with making the wontons and I got so excited when mine took on the right shape.

  16. Nutellasprinkles

    Hi! Great recipe! I’m having a little hotpot gathering tomorrow and will be making these dumplings! Just wondering, can I use fresh spinach instead of frozen spinach? Should I chop the spinach up? Thanks a lot for your help!

  17. Pingback: Spicy Crab in Wonton Cups Recipe | Leite's Culinaria

  18. Demelza

    I made these today and they were fabulous! My son didn’t believe that I hadn’t gone to a restaurant for them. Thank you for the recipe, Jaden. Your video showing how to fold the wontons was a great help!

  19. Christa

    These were so easy to make, and taste really good! I didn’t have spinach, so I used grated carrot instead, which worked well.

    I did something dumb, though: I placed the wontons to freeze on a glass baking dish, and now they are all frozen to the bottom of it! I don’t know how to get them unstuck without ruining them or breaking the dish if I use hot water. Do you have any suggestions?

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