Homemade Wonton Soup
A comforting and flavorful Chinese dumpling soup made with homemade wontons in a fragrant, savory broth. Perfect for a cozy night in!
Equipment
- Mixing Bowl
- Large Pot
- Slotted Spoon
- Cutting Board
- Knife
Ingredients
Wonton Filling
- 1/2 pound ground pork
- 1/4 pound shrimp peeled, deveined, and finely chopped
- 2 green onions finely chopped
- 1 tbsp ginger minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1 package wonton wrappers about 40-50 wrappers
- 1 egg beaten, for sealing wrappers
Broth
- 8 cups chicken stock
- 2 inches fresh ginger sliced
- 3 cloves garlic smashed
- 2 green onions white parts only (save green parts for garnish)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- salt to taste
Garnish
- thinly sliced green onions
- baby bok choy blanched
- fresh cilantro leaves
- chili oil optional
Instructions
- Prepare the wonton filling: In a large bowl, combine ground pork, chopped shrimp, green onions, ginger, soy sauce, sesame oil, and white pepper. Mix thoroughly. Cover and refrigerate for 30 minutes.
- Make the wontons: Place a wonton wrapper on a clean surface. Add 1 teaspoon of filling to the center, brush edges with beaten egg, and fold diagonally into a triangle. Bring two corners together and press to seal.
- Prepare the broth: In a large pot, combine chicken stock, ginger, garlic, white parts of green onions, soy sauce, and rice vinegar. Bring to a boil, then simmer for 20 minutes. Strain and return to pot, adding sesame oil and adjusting seasoning.
- Cook the wontons: Bring a separate pot of water to a boil. Add wontons in batches and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon.
- Assemble the soup: Blanch baby bok choy in the same pot for 1 minute. Ladle hot broth over cooked wontons in bowls and garnish with green onions, cilantro, and chili oil.
Notes
Freeze extra uncooked wontons for later use. Simply cook from frozen, adding 1-2 minutes to boiling time.