Homemade Wonton Soup
User Reviews
5
Homemade Wonton Soup
Description
The wonton filling combines ground pork with finely chopped green onions, soy sauce, toasted sesame oil, grated fresh ginger, and cornstarch, which binds the mixture inside thin wonton wrappers. Wrapping the wontons involves folding into triangles, then pinching the longer tips together for a sealed pouch. Dipping the bottom edges in flour before resting prevents sticking on the baking surface.
In the soup, a clear chicken broth is simmered with whole garlic cloves, sliced ginger, soy sauce, and sesame oil to develop a fragrant base. The broth is then strained to remove aromatics, and the wontons are gently simmered until pork is fully cooked through but the wrappers remain tender. This ensures the soup balances richness and lightness.
Serving immediately preserves the delicate texture of wontons. Optional garnishes such as sliced green onions, cilantro, or chili oil can add freshness or heat. The recipe supports freezing the prepared wontons on a baking sheet before transferring to a bag to maintain shape and quality for up to 4 months. Leftover soup and wontons store separately for best reheating results.
Ingredients
- 30 wonton wrappers
Wonton Filling
- 8 ounces ground pork
- 2 green onions finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil toasted
- 1 teaspoon ginger grated fresh
- 1 ½ teaspoons cornstarch
Broth
- 8 cups chicken broth
- 2 cloves garlic whole
- 2 lices ginger approx. 1/4-inch, fresh
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil toasted
- 2 green onions sliced
Instructions
Wontons
- In a large bowl add pork, green onions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, grated ginger, and cornstarch. Mix well to combine.
- Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges of the wonton wrapper with a little bit of water and fold in half to create a triangle. Moisten the two longer tips, bring them together, and press.
- Dip the bottom in a bit of flour and place on a parchment lined pan. Repeat with the remaining wontons.
Soup
- In a large pot, add the broth, garlic, sliced ginger, soy sauce, and sesame oil. Bring it to a boil over medium-high heat, reduce to a simmer, and cook uncovered for 10 minutes.
- Remove garlic and ginger and discard.
- Add the wontons to the soup and simmer for an additional 4-6 minutes or until pork is cooked through. Serve immediately.
Notes
- Prepare wontons ahead by placing them on a baking sheet and freezing; then transfer to a freezer bag for up to 4 months.
- To cook frozen wontons, add directly to simmering broth and cook for approximately 6 minutes until heated through.
- Optional garnishes include fresh green onions, cilantro, or a dash of chili oil to suit taste.
- Leftover soup stores well in an airtight container in the refrigerator up to 4 days; remove wontons and store separately to maintain texture.
- Reheat soup gently on the stovetop to preserve delicate wonton wrappers and soup clarity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248 | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 1887mg | 79% |
| Potassium | 439mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 24mg | 27% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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