Homemade Wonton Soup
Ingredients
Wonton & Filling
- 1 lb ground pork
- ½ lb shrimp cleaned, deveined, and chopped
- 1 inch of grated ginger or 1 tsp of gourmet garden ginger
- 4 cloves of garlic grated or 1 ½ tsp gourmet garden garlic
- 1-2 scallions diced
- ½ tsp white pepper
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- 2 tbs oyster sauce
- 1 ½ tbs soy sauce
- Sprinkle of salt
- ½ tsp cornstarch
- 1 package shanghai wonton wrappers round or square
Broth
- 9 cups water
- Oil sesame or achiote
- 2 – 3 scallions chopped
- 1 inch ginger chopped
- 1 tbs chicken bouillon
- 1 tbs soy sauce
- ⅛ tsp white pepper
- 2 baby bok choy optional
- chili garlic oil optional
Instructions
Prep
- Prepare ingredients for the broth by rough chopping scallions, ginger, and garlic.
- Grate ginger and garlic for wonton filling and dice scallions
- Wonton Filling
- In a large bowl, add ground pork and chopped shrimp.
- Add scallions along with grated garlic and ginger to the pork and shrimp
- Add all seasonings (white pepper, sesame oil, rice wine vinegar, oyster sauce, soy sauce, salt, and cornstarch) Optional: if you want to taste the mixture before filling the wontons, fry a small bit off and taste. Adjust seasonings as needed.
Wonton Assembly
- Wet a damp paper towel and set on top of any unused wrappers so they will not dry out.
- Add about ½ tbs of filling to the center of the wonton wrapper.
- Use your finger to dip into water and wet the edges of the wrapper and then seal the wrapper in half.
- Wet the two bottom ends of the folded side (not the seam side) of the wrappers and bring together to meet. Pinch and set aside.
- Continue this with as many wontons as your filling allows. If not using all, transfer extra to a flat baking sheet and freeze for 30 minutes, then transfer to a ziplock freezer bag to have frozen wontons.
Soup
- In a large pot, add oil and let the oil get hot.
- Add in aromatics (ginger, garlic, and scallion) and sautee for a few minutes.
- Add water and seasonings (chicken bouillon, white pepper, and soy sauce)
- Once soup comes to a rolling boil add sliced up bok choy (optional)
- After bok choy has softened (about 5-10 minutes) add the wontons carefully into the soup.
- Let the wontons cook in the broth for about 10-15 minutes until the pork and shrimp is completely cooked through.
- Optional, serve with a little chili oil and scallions for garnishing and additional heat.
Video
Delusional Cooking Show | Episode 11
You Got Me ‘Wonton’ More
Who doesn’t love a good pun?! And who doesn’t love a good soup! Let me tell ya folks, my love for soup is almost as near and dear as my love for pasta. Growing up, wonton soup was just that thing you would always get with your combo meal, no matter the weather. I mean sure you could get a crispy egg roll, but you got more bang for your buck with wonton soup! And I always thought it would be hard to make, but turns out, it is easy – just requires a bit of time and patience. Two things which I am constantly working on so why not practice while making something yum!
Now that I have properly learned how to fold my wonton’s I am more confident in sharing this video. But if you look back a few on any of the socials, you will see that I jacked up the first folding attempt. And that is what I love most about this journey, I can see how I am learning, see how I am improving and I am eternally grateful to share it with you all!
