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Hototay (Filipino-Style Wor Won Ton Soup)

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Filipino Hototay Soup

Filipino Hototay Soup

Filipino Won Ton Soup (Hototay)

During my childhood years in the Philippines, the soup I always ordered whenever we went to a Chinese restaurant was hototay soup. It's the Filipino version of the Chinese-American wor won ton soup. What makes the Filipino version different is that it contains liver, but otherwise, the ingredients are very similar. A wonderful aspect of this dish is its versatility. You can use whatever meat, seafood or vegetables you want in order to make it your own.

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

3-4 servings

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  • 1/4 pound pork, thinly sliced
  • 1/4 pound chicken thighs, thinly sliced
  • 1/4 pound pig liver, thinly sliced
  • 1 cup cabbage, cut into strips
  • 1 large carrot, sliced into rounds
  • 6 cups canned chicken broth
  • 8 pieces frozen wontons, dumplings, or pot stickers, available at Asian stores
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 cup fresh or canned musrooms, sliced
  • 1 egg
  • 1/4 cup cilantro, for garnish
  • salt and pepper to taste
  • 1 tablespoon vegetable oil


  1. Steam the frozen wontons, dumplings, or potstickers according to the package directions. Set aside.
  2. In a pot, saute the garlic and onions in oil over medium heat.
  3. Add the pork, chicken and liver and cook for 3 minutes.
  4. Add the vegetables and cook for an additional 2 minutes.
  5. Add the chicken broth and boil for 10 minutes.
  6. Add the cooked wontons or dumplings.
  7. Season with salt and pepper to taste.
  8. Crack open the raw egg into a bowl and add it slowly to the hot soup, stirring constantly while pouring in the egg.
  9. When the egg is cooked, ladle into soup bowls and garnish with cilantro before serving.


  • Cabbage: Use napa cabbage or any type of cabbage desired.
  • Quail eggs: You can add canned or boiled fresh quail eggs.
  • Green onions: Garnish with green onions instead of cilantro.
  • Liver: You can use beef or chicken livers instead of pig's liver.
  • Mushrooms: You can use any type of mushrooms you want, or a combination.
  • Egg: Traditionally, you would serve the soup and then add a raw egg yolk in the middle of the soup. But this can only be done if using pasteurized eggs. If not, add the egg during the cooking process. You can also beat the eggs first before adding it to the boiling soup, instead of pouring in the whole egg. This approach would give the soup a cloudy appearance.
  • Wonton type: You can use frozen shrimp, chicken, pork or vegetable wontons/dumplings/potstickers, or a combination of these, in this dish.

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