Bok Choy Wonton Soup

Total Cooking Time: 45 minutes Prep Time: 25 minutes Serves: 6

Celebrate the Lunar New Year with An Asian-inspired Wonton and Bok Choy Soup to Soothe the Winter Soul

Bok Choy Wonton Soup
<br>Rich Earthy Aromatic and Best of All FRESH

Wontons, dumplings, pot stickers, or whatever you prefer to call them are delicious, satisfying, and fun to make. This winter we have a lot of nutritious greens, herbs, and veggies to choose from in our Growing Dome gardens. Bok choy is delicious, easy to grow, and can be used in all types of recipes, from soups to salads and stir-fries. This Bok Choy Wonton Soup, however, is one of our favorite ways to enjoy bok choy.


  • 8 cups of Vegetable or Chicken Broth
  • 8 oz package of Shiitake or Portobello Mushrooms
  • 4-6 heads of Baby Bok Choy
  • 6 cloves of Garlic
  • 1 Leek
  • 1 cup Green Onion
  • 20 Wonton Wrappers
  • 1 lb of Ground Chicken or Turkey
  • 1 tsp Soy Sauce
  • 2 1/2 tsp Sesame oil
  • 1 tsp Ginger
  • Red Chili Flakes
  • Sesame Seeds

Build a Beautiful Broth:

A good broth goes a long way. Vegetable bouillon is a great flavorful foundation for any broth and will work in any recipe instead of chicken or beef broth. Begin with 8 cups of broth. Chop and clean your green onion, garlic, bok choy, and leeks. Set aside. In a sauté pan or wok on medium high heat add sliced mushrooms, and 3 cloves of minced garlic. Sauté in 1 tsp sesame seed oil for 5-6 minutes, this brings out the flavors in the garlic and mushrooms to make the broth aromatic and gives the broth layers of flavor and depth. Add the mushroom mixture, a tsp of soy sauce, 1/2 cup of green onion, leeks, and about 10 whole bok choy leaves to the broth cover, and simmer.

Wonton Preparation:

We made gyoza dumplings. If you are short on time, there are many options for frozen dumplings at your local market or Asian market. Gyoza dumplings are a great choice because of the crispy texture you get from searing them before you finish cooking them in your broth. You can easily make them vegetarian or vegan by omitting the ground chicken and adding more bok choy, tat soi, kale, mache, or chopped carrots and cabbage.

Making the Dumplings:

Combine 2 cups of chopped bok choy, ½ cup of green onions, 3 cloves of minced garlic, 1 tsp of chopped ginger, and 1 pound of ground chicken or turkey breast in a large bowl. Place wonton wrap in the middle of your hand and add ½ tbsp of filling in the center, fold the wrapper in half, and hold with your thumb and index finger to make pleats. To ensure the edges seal, you can brush the edges with a small amount of water with either a pastry brush or a finger. Place the sealed dumplings aside on a nonstick baking sheet and repeat until all the filling is gone. For folding tips and additional instructions go to Gyoza Dumpling Tips dumplings. You can also make additional dumplings and freeze them for later!

Next sauté the dumplings, in 1 1/2 tsp of sesame oil, flat side down in a well-oiled wok or large sauté pan until brown on both sides or steam until internal temperature reaches 160 degrees Fahrenheit. Add your dumplings to your broth and simmer on low for about 5-10 minutes*. Top with red chili flakes and sesame seeds and serve in a large bowl. This recipe makes about 6 servings.

*Don’t boil the broth once you have added the dumplings and if you aren’t serving right away keep the dumplings separate until ready to serve. No one wants a mushy wonton. Crisp is the key.

This soup is the perfect way to warm up after a long winter day. It is one of those recipes that both feels good and is good for you. Using healthy, organic Dome-grown veggies makes this taste even better because you put your love in – from seed to soup! If you make this dish, or an inspired one, share it with us on Facebook @GrowingSpacesGreenhouse or Instagram @GrowingSpaces. #DomeGrownRecipe.
Check out other Growing Dome Recipes.

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