Cooked Pangsit – Wonton Soup

This cooked pangsit or wonton is delicious. I love noodle soup but maybe this cooked pangsit surpasses it ;-). Today I make Beb Vuyk’s recipe #543. She calls it ‘Cooked Pangsit’.

Cooked Pangsit #543 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 430.

Pangsit can also be cooked in a broth as a soup. Create pangsits as is done in recipe 539.

Bring 1 liter of strong chicken stock or a mixture of chicken and pork broth to the boil and leave the pangsits (+/- 10 to 12 on 1 liter broth) in it for 10 minutes.

Mix a tablespoon of finely chopped celery and 1 tablespoon of chopped leek through the soup.

You can buy wonton or dumpling dough sheets or make it yourself. Bebs recipe # 539 explains exactly how.

For the filling I use minced beef and pork meat, garlic, parsley, oyster and soy sauce. For an easy filling recipe, check out this link.

For our pangsit soup, we cut out round dough sheets instead of squares.

Be careful when you stack them, as my daughter does in the picture. They need enough flour in between the layers otherwise they stick to each other.

For freezing, I add a piece of parchment paper in between each layer of dough.

Loulou (7 years old) loves to make the pangsit or dumplings. She wants to make different kinds for the soup. Good idea. She takes her inspiration from this video.


My husband is allergic to chicken and celery. That is why I opt for a beef broth to cook the pangsit. I change the celery in to parsley. Also a great herb. I add to the broth also some Asian bay leave (Salam) and jeruk purut lemon leaves (kaffir lime).

I bring the bouillon to the boil and gently add the pangsit or wonton. I let this simmer for about 10 minutes.

The filling is still raw btw. It is really not necessary to cook it first. After 10 minutes the pangsit are done and the content is not dry.

The wontons become slightly bigger in the pan, so use a pan that is big enough.


I serve them by 3 pieces at the time and sprinkle some parsley over it. Ik looks so simple and beautiful. We eat it as a starter, but this can be the perfect lunch or even breakfast.

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