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