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Wonton Soup
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Wonton Soup

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 3
Course: Main Course, Soup
Cuisine: Asian

Ingredients

Pork Wontons:
  • 12 oz ground pork
  • 4 tbsp water
  • 2 tbsp peanut oil vegetable oil also works
  • 2 tbsp green onions finely chopped
  • 4 tsp mirin add ½ tsp sugar to the mixture if you use it, Shaoxing wine also works
  • 2 tsp soy sauce
  • 1 tsp sesame oil toasted
  • 1 clove garlic minced
  • ½ tsp salt
  • 2 pinches white pepper to taste
  • 36 wonton wrappers
Soup:
  • 1 tsp sesame oil toasted
  • 3- inch fresh ginger smashed, peeled piece
  • 3 garlic smashed, large cloves
  • 1 lemongrass white part only **smashed, 1 stalk
  • 5 cups chicken broth homemade
  • 2-3 tsp soy sauce to taste
  • 1 baby bok choy bottom removed, bulb
Serving:
  • chili crisp spicy
  • soy sauce

Instructions

    Cup of Yum
  1. Make the pork mixture by combining the pork, water, peanut oil, scallions, mirin, soy sauce, toasted sesame oil, garlic, salt, and white pepper in the bowl of a food processor and mix for 1 minute, to be a little like a paste. Side Note: You can also whip it together by hand in 5 minutes.
  2. Make the wontons by adding a teaspoon of filling to the center of the wrapper. Use your finger to coat all edges with water.
  3. Fold the wonton in half to form a rectangular shape. Press all of the edges with your fingers to seal. Bring together the two outer bottom corners so they overlap slightly, add another drop of water, and press to seal. Set on a baking sheet lined with parchment paper to prevent sticking. Repeat with the remaining wontons. You should have about 36 wontons, but you will only use 15 for this soup recipe (unless you want more)! Side Note: You can cook all the wontons or freeze some layered on a baking sheet until frozen, and then store them in a freezer zip-lock bag.
  4. Make the soup by heating the toasted sesame oil in a large pot over medium heat. Add the smashed ginger, garlic cloves, and lemongrass and cook, stirring often, for 1-2 minutes.
  5. Add the homemade chicken broth and the soy sauce and simmer for 15 minutes.
  6. Use a slotted spoon to remove the smashed ginger, garlic, and lemongrass.
  7. Cook the wontons and bok choy, gently dropping 15 wontons into the simmering broth; be careful not to crowd them. Add the bok choy.
  8. Continue stirring gently so they don't stick. Adjust the heat to achieve a low & gentle boil, and cook for 3-4 minutes, until the wrappers look translucent.
  9. To serve, use a slotted spoon to drain the water and divide the wontons and bok choy in each bowl.
  10. Divide the broth equally.
  11. Serve with spicy chili crisp and soy sauce on the side. Enjoy.