513 6th Avenue, between 13th and 14th streets, Greenwich Village Wonton soup from Goody Fresh. The effect is sublime, the dumpling skins gloriously orange. 470 6th Avenue, between 11th and 12th streets, Greenwich Village The unusual wonton soup at Steam.Īcross the street from Steam, another dim sum parlor with the encouraging name of Goody Fresh Dim Sum has opened with a decidedly premium version of the soup, with each dumpling jam-packed with shrimp and what tastes like a shred of ginger. A bowl comes filled out with bok choy, strips of egg, and crunchy fried wontons in a dark aromatic broth. 136-51 Roosevelt Avenue, between Main and Union streets, Flushing Rong Wang’s deconstructed wonton soup.Īt this newfangled dim sum spot in Greenwich Village, wonton soup involves all sorts of add-ins, presumably making it more appealing and providing additional nourishment. It’s one reason the dish is deconstructed for takeout - although it may be eaten that way, too. The wontons here are filled with a combination of shrimp and pork, and the skins are exceedingly delicate. Rong Wang is one of a host of new Cantonese restaurants in Flushing and Manhattan’s Chinatown that offer a slightly innovative approach to Chinese American food. 339 Ninth Avenue, near 29th Street, Garment District The wonton soup at Aaron’s. Fried noodles are served on the side for dumping in the soup, along with plastic sleeves of duck sauce and soy sauce. This neighborhood Chinese behind Penn Station has modernized by adding Thai food to its menu, but the wonton soup is classic Chinese American: thick-skinned dumplings loaded with pork in a dark broth made from duck and pork. 26 Pell Street, near Bowery, Chinatown Wonton soup at Mee Sum. The wonton soup is traditional and particularly fortifying, with a stout salty broth, shrimp-stuffed dumplings, green vegetables, and packaged ramen noodles - utterly delightful. It’s a narrow den where old men sit and drink tea and enjoy a few plates of dim sum.
165 East Broadway, at Essex Street, Lower East Sideįounded in 1976, Mee Sum is one of the few old Chinese coffee shops still standing in Chinatown. It comes studded with two types of wontons: one stuffed with shrimp, the other with pork and greens. The soup is presented communally in one big bowl fit to be shared by eight or more.
This celebrated Cantonese restaurant on the Lower East Side takes its wontons seriously - in fact, the wonton soup may be its signature dish. Here is a collection of wonton soups that show the range of the dish in New York City. These days, wonton soup has morphed into dozens of permutations: Sometimes the dumplings feature contents beyond pork and vegetables sometimes the broth is richer and laced with soy sauce or a dash of wine vinegar sometimes the soup is more herbal and filled with vegetables and alliums and sometimes the soup even arrives deconstructed so that the dumplings do not disintegrate - or maybe because deconstruction is a modern culinary twist.
It’s one of America’s most fortifying soups.
Usually it’s pork dumplings that bob in a pork, beef, or poultry broth sometimes, slender strips of roast pork and egg noodles shimmy about as well. Wonton soup came to the United States in the 19th century with Chinese immigrants - and quickly became one of the staples of Chinese American cuisine.
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