Description
Homemade Wonton Soup
Wonton soup is a classic Chinese comfort dish that fills your heart with warmth and your taste buds with joy. Homemade wontons are much tastier than takeout – the fresh, meaty pork and shrimp filling has a rich flavor that just can’t be matched by store-bought versions. Plus, it’s a fun way to master a cooking skill and a delicious way to add variety to your freezer-friendly meals. Get ready to wrap, cook, and savor this flavorful soup made with quality ingredients.
50-60 wonton wrappers
200 g ground pork
200 g raw shrimp, chopped
1 tbsp grated ginger
2 green onions, chopped
1 tbsp light soy sauce
2 tbsp Chinese cooking wine
1/2 tsp salt
2 tbsp toasted sesame oil
3 cups chicken broth
2 garlic cloves, smashed
1-inch ginger slice
1 1/2 tbsp light soy sauce
2 tsp sugar
Bok choy or noodles (optional)
Directions:
1. Make the filling by mixing pork, shrimp, ginger, green onions, soy sauce, cooking wine, salt, and sesame oil.
2. Wrap wontons with filling, using water to seal.
3. Cook wontons in boiling water for 4 minutes.
4. Make the broth, simmering ingredients to infuse flavors.
5. Serve wontons in broth, garnished with green onions.
Prep Time: 20 mins
Kcal: 350 per serving
Step-by-Step Guide
1. Prepare the Filling: In a large bowl, thoroughly combine the ground pork, chopped shrimp, grated ginger, chopped green onions, 1 tbsp soy sauce, Chinese cooking wine, 1/2 tsp salt, and toasted sesame oil. Mix until the ingredients are well-incorporated and the mixture becomes slightly sticky.
2. Wrap the Wontons: Place a heaped teaspoon of filling in the center of a wonton wrapper. Use your finger to dab water around the edges. Fold the wrapper over the filling to form a triangle, pressing out air and sealing tightly. Bring the two bottom corners of the triangle together, dab one with water, and press to seal, forming the classic wonton shape.
3. Cook the Wontons: Bring a large pot of water to a rolling boil. Gently add wontons in batches to avoid overcrowding. Cook for about 4 minutes, or until they float to the surface and the filling is cooked through. Remove with a slotted spoon.
4. Prepare the Broth: While the wontons cook, combine chicken broth, smashed garlic, ginger slice, 1 1/2 tbsp soy sauce, and sugar in a separate pot. Bring to a simmer over medium heat, then reduce heat and let it infuse for 10-15 minutes. Strain if desired.
5. Assemble the Soup: Place cooked wontons into serving bowls. Ladle the hot broth over them. Add blanched bok choy or cooked noodles to the bowl if using. Garnish with thinly sliced green onions.
Serving Suggestions
Serve this soup immediately as a comforting main course. For a complete meal, pair it with a simple side like steamed jasmine rice or a cucumber salad. You can also customize each bowl with condiments like chili oil, extra soy sauce, or a dash of white pepper. For a heartier version, add cooked egg noodles or ramen noodles directly to the broth.
How-to Summary
To make wonton soup, first mix pork, shrimp, and aromatics for the filling. Wrap a teaspoon of filling in each wonton wrapper, sealing with water. Boil the wontons for 4 minutes until they float. Separately, simmer chicken broth with garlic, ginger, soy sauce, and sugar to create the flavorful soup base. Combine cooked wontons and broth in a bowl, garnish, and serve.
Frequently Asked Questions
Can I make the wontons ahead of time? Absolutely. Place uncooked, assembled wontons on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Cook directly from frozen, adding 1-2 minutes to the boiling time.
Can I use only pork or only shrimp? Yes, you can use 400g of a single protein. For all-pork, consider adding an extra 1/2 tbsp of soy sauce. For all-shrimp, chop them finely for the best texture.
What can I substitute for Chinese cooking wine? Dry sherry is the best substitute. If you avoid alcohol, you can use an equal amount of chicken broth with a splash of rice vinegar.
My wontons are breaking open in the water. Why? This is usually due to overfilling or not sealing the edges properly. Ensure you use just a teaspoon of filling and press firmly to seal all edges, pushing out any air pockets.
How can I store leftover cooked soup? Store wontons and broth separately in airtight containers in the refrigerator for up to 3 days. Reheat broth gently and add wontons just to warm through to prevent them from becoming mushy.
Common Mistakes to Avoid
- Overfilling Wrappers: Too much filling prevents a good seal and causes bursting.
- Not Sealing Tightly: Always use water to seal edges completely to lock in juices.
- Crowding the Pot: Boil wontons in batches to maintain water temperature and prevent sticking.
- Overcooking the Wontons: Cook only until they float; prolonged boiling makes wrappers soggy.
- Skipping the Broth Infusion: Simmering the garlic and ginger is key for a deep, aromatic broth.
Conclusion
Homemade wonton soup is a rewarding culinary project that delivers far superior flavor to any takeout version. By following this detailed guide, you can master the art of wrapping and create a deeply flavorful, comforting soup from scratch. Remember to avoid common pitfalls like overfilling, and don’t hesitate to make a large batch for the freezer. This dish is a perfect blend of technique and taste, promising a delicious and satisfying result every time.