Wonton Soup
Surprisingly simple and satisfying wonton soup recipe for a quick and easy dinner. Even easier to make if you have helping hands to wrap the wontons.
- Prep time
- 35 min
- Cook time
- 15 min
- Yield
- 45 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 60 pieces wonton wrappers
- 1/2 lb ground pork (20% fat (substitute 1/3 of the pork with shrimp if you'd like))
- 1 tbsp yellow onion (chopped)
- 1/2 tbsp oyster sauce
- 1/2 tbsp sesame oil
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1/2 tsp flour (optional for binding, if using <20% fat pork)
- 1/2 tbsp neutral cooking oil
- 1/2 yellow onion (diced (or 1 bunch scallion, thinly sliced))
- 1/2 tbsp sliced ginger (optional)
- 4 cups chicken broth (low sodium)
- 1/2 tbsp soy sauce (as needed, to taste)
- 1/2 lb baby bok choy (or other veggies)
- 1 bunch green onions (thinly sliced)
- 1/4 tsp sesame oil (optional (add very slowly, to taste))
Instructions
- 1
Wontons
- 2
Add all wonton filing ingredients into food processor and lightly pulse until combined, but not too pasty. Ground pork from the store is usually too coarse for my liking.
- 3
If your fat content is too low and you need the filling to bind together more, add a bit of flour and mix together.
- 4
Wrap wontons with desired amount of filling. I like them on the smaller side, so it uses more wrappers. Dip your finger into a bowl of water to slightly wet the wonton edges and seal, removing as much air as you can before folding the wontons. See images and video above for technique.
- 5
Cook wontons
- 6
Fill a medium sized pot half way with water and bring to a boil on high heat. Boil wontons in batches so you don't crowd the pot.
- 7
Boil for 2-4 minutes if fresh, or 4-6 minutes if frozen. After 2 minutes, every 30 seconds or so, check the wrapper texture and check the filling for doneness. Pork is safe at 145F (you can use an instant-read thermometer), or when no longer pink. The 'floating wonton' is not a good indicator for me since these can already float the second you drop raw ones in.
- 8
Make broth
- 9
In a new medium pot, heat the pot on medium high. Once hot, add oil, ginger and onion. Saute until aromatic for about a minute.
- 10
Add broth and soy sauce and bring to a boil on high heat. Add more soy sauce as needed to taste. Add baby bok choy during the last minute or so, to soften.
- 11
Assemble bowls
- 12
Add wontons, veggies, and broth into a bowl. Garnish with sliced green onion (I like a LOT actually), and a few drops of sesame oil per bowl (optional, to taste).