Wonton Soup
User Reviews
5
Wonton Soup
Description
The Wonton Soup recipe involves making a filling with ground pork seasoned with oyster sauce, sesame oil, onion, salt, sugar, white pepper, and optionally flour for binding. The mixture is pulsed in a food processor for a fine texture before being wrapped in wonton wrappers, sealed by moistening the edges with water. Cooking happens in boiling water, with fresh wontons taking 2-4 minutes and frozen 4-6 minutes until fully cooked and floating.
The broth is prepared by sautéing diced onion, ginger, and optionally scallions or yellow onion in neutral oil, then adding chicken broth and soy sauce to taste. Baby bok choy is added near the end to maintain crisp freshness. The soup is served hot, garnished with thinly sliced green onions and a small drizzle of sesame oil if desired.
This soup balances tender pork-filled dumplings and a clear, savory broth with fresh vegetables for contrast. It can be enjoyed as a starter or light meal and is flexible to include shrimp in the filling or adjust seasonings to taste.
Ingredients
- 60 pieces wonton wrappers
Wonton filling
- 1/2 /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 /2 tbsp oyster sauce
- 1/2 /2 tbsp sesame oil
- 1/2 /2 tsp salt
- 1/2 /2 tsp sugar
- 1/4 /4 tsp white pepper
- 1/2 /2 tsp flour optional for binding, if using <20% fat pork
Broth
- 1/2 /2 tbsp neutral cooking oil
- 1/2 /2 yellow onion diced (or 1 bunch scallion, thinly sliced)
- 1/2 /2 tbsp ginger optional, sliced
- 4 cups chicken broth low sodium
- 1/2 /2 tbsp soy sauce as needed, to taste
- 1/2 /2 lb baby bok choy or other veggies
Garnish
- 1 bunch green onions thinly sliced
- 1/4 /4 tsp sesame oil optional (add very slowly, to taste)
Instructions
Wontons
- 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.
- If your fat content is too low and you need the filling to bind together more, add a bit of flour and mix together.
- 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.
Cook wontons
- 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.
- 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.
Make broth
- 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.
- 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.
Assemble bowls
- 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).
Nutrition Information
Show DetailsNutrition Facts
Serving: 45dumplings
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Calories | 23kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 133mg | 6% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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