Simple Wonton Soup
User Reviews
4.9
Simple Wonton Soup
Description
Simple Wonton Soup features homemade wontons filled with a mixture of ground pork and finely chopped baby bok choy, seasoned with sesame oil, soy sauce, white pepper, salt, and Shaoxing wine for depth. The filling is emulsified into a paste for a smooth texture before being wrapped in wonton wrappers. The wontons are then cooked in a flavorful chicken stock enriched with sesame oil, with scallions added for freshness. Blanching the greens and squeezing out excess water ensures the filling is not soggy and holds well inside the wrappers.
The soup delivers a clean, savory broth complemented by the mildly aromatic pork filling and tender vegetables. The wontons remain tender yet hold their shape during cooking. This recipe is a practical way to enjoy delicate, fresh dumplings in a satisfying broth, ideal for a warming meal.
Wontons can be prepared ahead and frozen individually on parchment-lined trays, then stored up to two months. This allows quick addition to soups or broths as needed without losing quality.
Ingredients
- 10 oz. baby bok choy 280g, or similar green vegetable
- 8 oz. ground pork (225g)
- 2 1/2 tablespoons sesame oil (plus more for the stock)
- 1/8 teaspoon white pepper
- 1 tablespoon soy sauce
- ½ teaspoon salt
- 2 tablespoons Shaoxing wine
- 1 package wonton wrappers
- 6 cups chicken stock (about 1.5 liters)
- 1 scallion (chopped)
Instructions
- Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
- Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
- In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.
- Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
- Hold the bottom two corners of the little rectangle you just made (the side where the filling is) and bring the two corners together. You can use a bit of water to make sure they stick. And that's it!
- At this point, you can cook (boil) and taste a couple of wontons and adjust the seasoning of your filling to taste––you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking.
- Once you're happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper, and make sure they are not touching (this will prevent sticking).
- If you'd like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to freezer bags once they’re frozen. They’ll keep for a couple of months in the freezer, and be ready for wonton soup whenever you want it.
- To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame oil and white pepper and salt to taste.
- Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. Once they're floating, boil them for another 1-2 minutes. Take care not to overcook them – mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.
- Pour the soup over the wontons and garnish with scallions. Serve!
Notes
- Freeze uncooked wontons in a single layer on parchment-lined trays to prevent sticking, then transfer to freezer bags for storage up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 889mg | 37% |
| Potassium | 321mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1600IU | 32% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 75mg | 8% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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