I have never made wonton soup in my life. So yes, I must be crazy even to attempt something like this. I was intimated at first because I didn’t even know where to begin. But, after much research, I realized that wonton soup is not as difficult as you might think.
The most tedious part was forming the actual wontons because I would add too much filling, or the wrapper would tear since they’re so fragile. So this sort of tested my patience. Once I found my groove, though, making the wontons was a cinch. The filling for the wonton and broth were also easy to prepare. I would love to take credit for the filling, but I found a recipe through Joylicious.net.
However, the broth was my concoction. It was seasoned beautifully, had the right amount of saltiness with hints of onion and ginger. This soup is one of my favourite homemade recipes, and I will make it again, probably the next time my family are in town. I think they will undoubtedly be impressed by this flavourful comfort food.
Delicious Homemade Wonton Soup
- 1 pack wonton wrappers
- 50 ounces shrimp shelled and chopped
- 14 ounces ground pork
- 1 egg white
- 1 tablespoon corn starch
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ginger minced
- 1 teaspoon sugar
- ¼ teaspoon salt to taste
- 64 oz chicken stock
- 3 scallions sliced in half
- 3 slices ginger
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 3 cups spinach
- chopped scallions and cilantro for garnish
- Prepare the filling. In a medium-size bowl, combine with a fork the following ingredients: chopped shrimp, ground pork, egg white, corn starch, rice wine vinegar, sesame oil, ginger, sugar and salt.
- Make the wontons. Take one wonton wrapper and lay it flat on the board in a diamond shape—scoop one tiny teaspoon of filling into the lower centre of the wrapper. Wet the edges with water. Take the bottom corner and fold it over to form a triangle. Seal all the sides and remove any air pockets. Moisten the left and right corners of the triangle, then draw them together and pinch to seal. Place on a tray, and be sure to cover the wontons with a damp paper towel, so they don’t dry out.
- Prepare the broth. Add the chicken broth, green onions, ginger slices, sesame oil and soy sauce in a large saucepan. Simmer for 10 minutes at medium temperature. Once the broth has simmered, slowly drop the wontons one at a time, stirring gently to prevent them from sticking together. Let the wontons cook for an additional 10 minutes. At the last 2 minutes of cooking, drop a heaping handful of spinach. The spinach takes only seconds to wilt. Spoon soup into bowls and top with chopped scallions and cilantro. If you like more spinach, feel free to use two handfuls into the broth.