Mum’s Fujian-Style Wonton Soup with Peanut Ban Mian | 福建云吞汤配拌面 Recipe

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Growing up, my mum would often make a huge batch of wontons in one sitting. She would sit at the table quietly wrapping them one by one while chatting with us or watching television.

Once the tray was filled, she would cook a large pot of wonton soup that could feed the whole family. It was one of those meals that felt effortless but comforting, the kind that always showed up when we needed something warm and simple.

The noodles that came with it were even simpler. My mum would mix peanut butter, soy sauce, honey, and sesame oil into a bowl, loosen it with a splash of noodle water, and toss freshly cooked noodles into the sauce.

That humble bowl of ban mian followed me through my national service and college years. It was cheap, quick, and incredibly satisfying. Whenever I make it today, it brings me right back to those busy days when a simple meal meant everything.

Wonton soup itself has deep roots in Chinese cuisine, especially in southern regions like Fujian and Guangdong. Wontons, or 云吞 (yún tūn), are delicate dumplings typically served in clear broth and enjoyed as comfort food across generations.

My mum’s version is very Fujian in spirit. Nothing fancy, just clean broth, tender wontons, and straightforward flavors. If you have never made wonton soup at home before, this is a wonderful place to start.

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Ingredients:

(Make 25)

• Wontons:

• Mum's Versatile Minced Filling Homemade, 400g

• Cabbage Finely Chopped, 1 Leaf

• Square White Wonton Wrappers, 25

• Soup:

• Chicken Stock Homemade / Water, 1L

• Rapeseed / Sunflower / Canola / Peanut Oil, 1 TSP

• Sea Salt, Pinch

• White Pepper, Pinch

• ShaoXing / HuaTiew Wine, 1 TSP

• Toasted Sesame Oil, 1 TSP

• Scallions White Parts Coarsely Chopped, A Handful

• Rice Vinegar, 2 TSP

• Scallions Green Parts Coarsely Chopped, For Garnishing

• Ban Mian (Optional) Per Serving:

• Fresh Wonton Noodles / Ban Mian, 100g

• Peanut Butter, 2 TBSP

• Soy Sauce, 2 TBSP

• Pure Honey, 1 TBSP

• Toasted Sesame Oil, 1 TBSP

• Garlic Finely Minced, 1 Clove

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Equipment:

• Sauce Pot

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Directions:

1. Please visit my "Mum's Versatile Minced Filling" page for the recipe.

2. Please visit my "How To Make Chicken Stock" page for the recipe.

3. Prepare the wonton filling

4. In a large bowl, combine the versatile minced filling with finely chopped cabbage. Mix well so the cabbage is evenly distributed.

5. Wrap the wontons

6. Place a small spoonful of filling in the center of a wonton wrapper.

7. Fold the wrapper over the filling and seal the edges with water. The shape does not have to be perfect since the wontons will be served in soup.

8. Repeat until all the wrappers are used.

9. Prepare the soup broth

10. In a sauce pot over medium heat, add the chicken stock or water.

11. Add oil, salt, white pepper, Shaoxing wine, sesame oil, and the white parts of the scallions.

12. Stir and bring the broth to a gentle simmer. Taste and adjust seasoning if needed.

13. Cook the wontons

14. Add the wontons into the simmering broth in batches so the pot is not overcrowded.

15. As the wontons cook, they will float to the surface.

16. Continue cooking until the wrappers turn slightly translucent and the filling inside is visible.

17. Remove and transfer them into serving bowls.

18. Finish the soup

19. Once all the wontons are cooked, turn off the heat.

20. Stir rice vinegar into the soup.

21. Ladle the hot broth over the wontons in each bowl.

22. Garnish with chopped scallion greens.

23. Prepare the ban mian noodles (optional)

24. Bring a pot of water to a simmer and cook the noodles until al dente.

25. In a serving bowl, mix peanut butter, soy sauce, honey, sesame oil, and garlic.

26. Add a small splash of noodle cooking water to loosen the sauce.

27. Drain the noodles and toss them in the sauce until evenly coated.

28. Serve

29. Serve the peanut ban mian alongside the hot wonton soup.

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Fujian-Style Tips:

• Use the right wonton wrappers

  There are usually two types of wonton wrappers sold in Asian grocery stores. The white wrappers are thinner and are traditionally used for wonton soup because they stay delicate and silky after boiling. The yellow wrappers often contain egg and are slightly thicker, which makes them better suited for frying. For this recipe, always use the white wrappers.

  
  

• Do not overcrowd the pot

  Cook the wontons in batches. If too many are added at once, the temperature of the soup drops and the wrappers may stick together.

  
  

• Look for the floating sign

  Wontons are usually cooked when they float to the surface and the wrapper becomes slightly translucent. This is one of the easiest visual cues for beginners.

  
  

• Finish the soup with vinegar at the end

  Adding rice vinegar after the heat is turned off keeps the broth fresh and fragrant rather than overly sour.

  
  

• Freeze extra wontons

  If you make a large batch like my mum used to, you can freeze the uncooked wontons on a tray. Once frozen, store them in a container or freezer bag. They can be cooked directly from frozen without thawing.

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Recipe Video: