I woke up yesterday and decided I wanted to make my yummy easy wonton soup recipe. There is no better comfort food than this dish, especially in a cold winter or when you are feeling a little under the weather.

My base ingredients for this wonton soup recipe are ground pork and shrimp. I’ve tried doing it with ground beef, but it is not the same. If you don’t eat pork, I guess you can substitute ground pork for ground beef or even ground turkey but just be warned the flavor and taste will change. The soup I made this time is very simple but rich in flavor. I used a vegetable and sesame oil base soup but if you want to switch it up a bit, what I’ve also done before is add 1-2 teaspoons of the little dried shrimps (you can find those at any Chinese store) to hot water and sesame oil to taste.

Authentic Easy Wonton Soup Recipe

Eleanor Craig

My base ingredients for this wonton soup recipe are ground pork and shrimp. There is no better comfort food than this dish!

5 from 1 vote

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Prep Time 25

Cook Time 30

Total Time 55

Course Soup

Cuisine Chinese

Servings people

Calories 1204 kcal

Ingredients

BASE INGREDIENTS:

½ pound ground pork (minced pork)
12 medium shrimp (prawn) - deveined and peeled
1 package Wonton Wraps
1 medium egg

SOUP INGREDIENTS:

1 head broccoli - Chinese broccoli, or Baby Bok Choy
1 small ginger
2 teaspoons sesame oil - to taste
2 cups water - of course!

PORK SEASONING:

1 teaspoon salt
1 teaspoon ginger - fresh chopped
½ teaspoon sesame oil
½ teaspoon chicken stock (chicken broth or chicken bouillon)
1 teaspoon sugar (white sugar)
1 teaspoon cornstarch
1 teaspoon soy sauce - light soy sauce
2 teaspoons rice wine - Chinese Rice Wine
½ bunch green onions (scallions or green shallots) - chopped

Instructions

Marinate the meat:

Add all the seasoning to the ground pork.
Crack an egg on the meat and start mixing all ingredients.
Chop the shrimps into small pieces and add to the mixture.
Mix well (TIP: I’ve found it easier to mix with chopsticks).
Cover the meat with clear plastic and let it sit in the fridge for a couple of hours, if possible
When you are ready to start wrapping, it’s also time to start making the base for the soup.

Make the soup:

Pour 2 cups of water into a pot.
Add the piece of ginger to the water and let it boil.
Once boiling, add the veggies. Let it cook at medium heat.
Now it’s time to wrap!
(Here, you’ll need a small bowl with a little bit of egg white or water)
Boil a second pot of water.
Use a small spoon and scoop about a teaspoon (or less) of the mixture into the center of the wrap.
Dip your finger in the bowl of egg white/water and moisten the borders of the wrapper (this will help seal the edges so no filling will come out).
Fold the wrap in half to create a rectangular shape, pressing any air that might be trapped around the filling.
Turn the wonton over and fold the sides inward so that they overlap.
Dip your finger again in the egg white/water and wet the tip where the sides overlap.
Pinch to close and seal.
Carefully throw the wonton in the second pot of boiling water and let it cook. Don’t let it stick. Stir constantly.
When the wonton is floating (that’s my cue when it’s done), take it out of the boiling water and give it a try! (Be careful it’s hot!) See if the flavor is to your taste. If not, modify as necessary.
Repeat steps 1-6 until you are either out of filling or wraps.
Carefully add the number of wontons you are going to eat in the boiling water. Freeze the leftovers for another time.
Remember to stir constantly. When cooked, scoop the wontons into a serving bowl (Note: You don’t want to overcrowd the bowl with wontons, if it doesn’t all fit, put it on a plate and scoop it in when you have room)
Pour the soup and veggies into the bowl
Add the sesame oil to taste
Time to enjoy some delicious homemade wonton soup! Let me know what you think.

Notes

If you have cooked wontons as leftovers, you can always save them and cook them pan-fried the next day.
If you have leftover filling, save it in a glass container and freeze it.
If you have wrappers leftover, instead of saving them, try cooking them with the wontons and eating them with your soup!

Nutrition

Calories: 1204kcalCarbohydrates: 155gProtein: 65gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 280mgSodium: 3017mgPotassium: 1703mgFiber: 12gSugar: 8gVitamin A: 2112IUVitamin C: 273mgCalcium: 330mgIron: 12mg

How did this recipe turn out for you?We’re eager to hear your thoughts!