Wonton Soup Recipe
User Reviews
5
Wonton Soup Recipe
Description
The core of this recipe is the wonton filling, made by mincing shrimp finely to nearly a paste and blending it with ground pork and aromatics including garlic, ginger, scallions, soy sauce, rice wine, and sesame oil. The mixture is seasoned with salt, pepper, and a touch of sugar for balance. Cooking a small amount of filling beforehand helps ensure correct seasoning. The filling is then spooned onto wonton wrappers, which are moistened and folded into triangles to enclose the filling, making sure no air is trapped.
The broth is made by simmering chicken broth with sliced ginger, scallions, garlic, rice wine, soy sauce, and seasonings, which infuse it with gentle heat and depth. The wontons are cooked in the broth until tender. Baby spinach leaves are added at serving for color and lightness. The combination results in a soup with tender, flavorful dumplings in a fragrant, clear broth.
The ginger slices infuse the broth gently; omitting or reducing ginger will produce a milder flavor.
Ingredients
Wontons
- 6 ounces Shrimp peeled and deveined, raw
- 6 ounces ground pork (with some fat to it)
- 1 large garlic minced, clove
- 1 teaspoon ginger I use a microplane, finely minced or grated
- 2 tablespoons scallions thinly sliced
- 1 tablespoon soy sauce light
- 2 tesapoons Shaoxing rice wine
- 1 teaspoon sesame oil toasted
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground white pepper
- 48 wonton wrappers
Infused Broth
- 8 cups chicken broth
- 4 large scallions , halved
- 1 inch piece ginger , cut into slices*
- 2 cloves garlic , crushed
- 2 teaspoons Shaoxing rice wine
- 1/2 teaspoon sesame oil
- 2 tablespoons soy sauce light
- kosher salt
- ground white pepper
To serve
- 1 cup baby spinach leaves , torn
Instructions
Make the Wontons
- Finely mince raw shrimp until they are almost the consistency of a paste. Mix shrimp in a large bowl with ground pork, garlic, ginger, scallions, soy sauce, Shaoxing rice wine, sesame oil, sugar, salt, and pepper. Combine using a fork or mixing chopsticks until the filling is fairly smooth and paste-like.
- Cook about a teaspoon of filling in a skillet on the stove until cooked through. Taste the cooked filling for seasonings and adjust salt and pepper in the raw mixture accordingly.
To Fill and Fold
- Working 4 at a time, place a teaspoonful of filling onto the center of each wonton wrapper. (As you're working, keep the stack of wonton wrappers and the wontons you've folded covered with a damp towel so they don't dry out.)
- Use your finger or a pastry brush to dampen the top and right edges of the wrapper with water. Fold the bottom left corner over the filling to meet the top right corner, forming a triangle. Press around the filling to remove any trapped air from the folded wonton.
- Use your thumbs to gently cinch the wrapper around the filling at the bottom of the wrapper. This will pull the left and right "arms" of the triangle downward.
- Dampen the right arm with water and pass it under the left arm, gently pressing in the middle to seal.
Make the Broth
- In a large pot, combine chicken broth, scallions, ginger, garlic, rice wine, sesame oil, and soy sauce. Bring to a boil, reduce heat, and simmer for 15 minutes. Strain and discard solids. Season to taste with salt and white pepper.
Simmer the Wontons
- Bring a large pot of water to a boil. Add the wontons to the pot in batches, gently stirring so they don't stick to the bottom, and being sure not to crowd them (they need to have enough room to float; I usually cook about 10 at a time).
- Simmer for 2-3 minutes, until the wrappers are transparent and the wontons float in the water. The internal temperature of the filling should be 160 degrees F.
To Serve
- Place wontons in soup bowls with a few torn baby spinach leaves, if desired. Ladle hot broth over the wontons. Let stand for 2-3 minutes so the spinach leaves wilt. Garnish with sliced scallions and serve.
Notes
- Ginger slices add warmth to the broth; omit or reduce for a milder taste.
- Keep wontons and wrappers covered with a damp towel while assembling to prevent drying.
- Taste cooked filling before filling wontons to adjust seasoning if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 14g | 28% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 1749mg | 73% |
| Potassium | 372mg | 8% |
| Fiber | 1g | 4% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 21.4mg | 24% |
| Calcium | 83mg | 8% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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