Wonton Soup
Wonton Soup
Ingredients
For the Wontons
- 1 pound ground pork
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 1/4 cup scallions, chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 large egg, beaten
- 1 package round wonton wrappers
- as needed water
For the Broth
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
For Garnish
- 1/4 cup scallions, sliced
- 1 head bok choy, chopped
- as needed chili oil, optional
Instructions
- 1
In a large bowl, combine the ground pork, chopped shrimp, grated ginger, minced garlic, chopped scallions, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and the beaten egg. Mix all the ingredients thoroughly until they are well combined.
⏱️ 10 min
- 2
Take one round wonton wrapper and lay it flat in your palm. Place approximately 1 teaspoon of the prepared filling in the center of the wrapper. Dip your finger in a small bowl of water and moisten all the edges of the wonton wrapper. Fold the wrapper in half over the filling to create a half-moon shape, pressing firmly to seal the edges and remove any air pockets. Bring the two pointed corners of the straight edge of the half-moon together, overlap them slightly, and seal them with a dab of water to form a "nurse's cap" or tortellini-like shape. Repeat this process with the remaining filling and wonton wrappers.
⏱️ 35 min
- 3
In a large pot, combine the 6 cups of chicken broth, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min
- 4
Carefully drop the folded wontons into the simmering broth. Cook the wontons for 3 to 5 minutes, or until they float to the surface and are cooked through. You may need to cook them in batches to avoid overcrowding the pot.
⏱️ 10 min
- 5
Ladle the hot wonton soup into individual serving bowls. Garnish each bowl with fresh sliced scallions and chopped bok choy. If desired, drizzle with chili oil for an extra kick.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Wonton Soup
For the Wontons
- 1 pound ground pork
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 1/4 cup scallions, chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 large egg, beaten
- 1 package round wonton wrappers
- as needed water
For the Broth
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
For Garnish
- 1/4 cup scallions, sliced
- 1 head bok choy, chopped
- as needed chili oil, optional
Instructions
- 1
In a large bowl, combine the ground pork, chopped shrimp, grated ginger, minced garlic, chopped scallions, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and the beaten egg. Mix all the ingredients thoroughly until they are well combined.
⏱️ 10 min - 2
Take one round wonton wrapper and lay it flat in your palm. Place approximately 1 teaspoon of the prepared filling in the center of the wrapper. Dip your finger in a small bowl of water and moisten all the edges of the wonton wrapper. Fold the wrapper in half over the filling to create a half-moon shape, pressing firmly to seal the edges and remove any air pockets. Bring the two pointed corners of the straight edge of the half-moon together, overlap them slightly, and seal them with a dab of water to form a "nurse's cap" or tortellini-like shape. Repeat this process with the remaining filling and wonton wrappers.
⏱️ 35 min - 3
In a large pot, combine the 6 cups of chicken broth, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min - 4
Carefully drop the folded wontons into the simmering broth. Cook the wontons for 3 to 5 minutes, or until they float to the surface and are cooked through. You may need to cook them in batches to avoid overcrowding the pot.
⏱️ 10 min - 5
Ladle the hot wonton soup into individual serving bowls. Garnish each bowl with fresh sliced scallions and chopped bok choy. If desired, drizzle with chili oil for an extra kick.
⏱️ 5 min