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wonton soup recipe | www.iamafoodblog.com
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4.63 from 24 votes

Wonton Soup

Biting into a wonton is biting into life.
Prep Time50 minutes
Cook Time10 minutes
Total Time1 hour
Course: main
Cuisine: Chinese
Keyword: wontons
Servings: 8
Calories: 201kcal

Ingredients

Wonton Soup

  • 8 cups chicken stock no sodium preferred
  • 1 inch ginger peeled and sliced
  • 2 tbsp dried shrimp optional
  • 2 tbsp light soy sauce or to taste
  • 1 tbsp toasted sesame oil

Wonton

  • 1/2 lb ground pork
  • 1/4 cup green onions thinly sliced
  • 1 tbsp ginger minced
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp toasted sesame oil
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 tsp cornstarch
  • 1/2 lb shrimp peeled, deveined, and chopped
  • 1-2 packs fresh wonton wrappers as needed

To Finish

  • 1 cup green onions thinly sliced
  • 1 lb briefly blanched leafy greens: bok choy, gailan, etc
  • 1/4 cup chili oil
  • 1 tbsp white pepper
  • 1 tbsp toasted sesame oil
  • 1 tbsp black vinegar

Instructions

  • Make the soup: Combine the chicken stock, ginger, and dried shrimp in a stock pot over medium low heat and bring to a gentle boil. Turn the heat down to very low (1 to 2 bubbles) while you make the wonton.
    wonton soup | www.iamafoodblog.com
  • In a bowl, mix together the pork, ginger, scallions, soy, Shaoxing, sesame oil, salt, and white pepper. Whisk the cornstarch with 2 teaspoons of water and mix into the filling until the pork forms a paste. Mix in the shrimp.
    Optional: Massage the shrimp with 1 teaspoon baking soda and 1/2 teaspoon salt and let it sit for 30 minutes before rinsing throughly, chopping, and mixing into the wonton filling.
    wonton filling | www.iamafoodblog.com
  • Take a wonton wrapper and place 2 teaspoons of the meat filling near the edge. Fold/roll the wrapper up, enclosing the filling. Bring the opposite ends of the wrapper together and use a dab of water to seal. Alternatively, just wet the edges of the wrapper and bring together and pinch into a small pouch. Keep the wrappers and finished wonton covered with saran wrap as you work, to keep them from drying out.
    wrapped wonton | www.iamafoodblog.com
  • Bring a second large pot of water to boil over high heat. When the water reaches a rapid boil, add in your wonton. Stir gently so they don’t stick to the bottom of the pot. They will start to float once they’re cooked through. Cook for 3-4 minutes (depending on size) or until cooked through – cut one open to check.
    cooked wonton | www.iamafoodblog.com
  • Strain or scoop the solids out of the broth. Taste the broth and add in the soy sauce and toasted sesame oil, to taste. Fill a bowl with the soup and add the cooked wonton and greens. Finish with scallions and enjoy!
    wonton soup | www.iamafoodblog.com

Notes

The dried shrimp, which you can find at an Asian grocery store will add a deep amount of umami to your wonton soup and make it ten thousand times better. If you don’t have any, you can skip it. I put mine in a disposable teabag for easy removal.

Nutrition

Calories: 201kcal | Carbohydrates: 20.1g | Protein: 19.8g | Fat: 4.3g | Saturated Fat: 0.9g | Cholesterol: 83mg | Sodium: 843mg | Potassium: 724mg | Fiber: 0.8g | Sugar: 0.1g