This is The Best #Recipes >> Homemade Wonton Soup
This is The Best #Recipes >> Homemade Wonton Soup
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Ingredients
Wontons
- 1 pound ground pork
- 2 teaspoons ginger, freshly grated or finely minced
- 2 teaspoons sugar
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1/3 cup green onions, thinly sliced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 32 small shrimp, cooked or raw, peeled (Optional)
- 32 wonton wrappers, square, Nasoya
Soup
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, freshly grated or finely minced
- 7 cups chicken broth
- 4 ounces brown mushrooms, sliced, about 1 ½ cups
- 1 carrot, thinly sliced on a diagonal
- 3 leaves baby bok choy, separated
- 1 pound large shrimp, peeled and deveined
- 1/3 cup green onions, thinly sliced
Instructions
Wontons
- In a medium-sized bowl combine pork, 2 teaspoons ginger, sugar, soy sauce, sesame oil, ⅓ cup green onions, salt, and pepper. Mix until thoroughly combined.
- To test seasoning, place a small amount on a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste seasoning and add more salt or pepper if needed.
- Place one wonton wrapper in the center of the cutting board, keeping the rest covered with plastic.
- Place a 2 teaspoon-sized portion of pork filling in the center of the wrapper, and top with a single small shrimp.
- Using your fingertip or brush, moisten the wrapper with water around the edge.
- Lift two opposite corners up to meet at a point, then use your fingers to seal the rest of the sides tightly, forming a triangle, and squeezing out as much air as possible.
- Pull the two opposite corners towards each other to form the triangle into a plump folded crescent shape, using a little water to seal the edges.
- Transfer to a plate or sheet pan, placing wontons in a single layer so they do not touch, and repeat with remaining wontons.
Soup
- Bring a large pot of water to boil, large enough to hold the wontons, working in batches as needed.
- Boil wontons for 3 to 5 minutes, until the meat is no longer pink. Transfer wontons to a large bowl once cooked. Meanwhile, make the soup.
- Heat 2 teaspoons sesame oil in a large pot over medium heat.
- Add garlic and ginger and cook, frequently stirring until fragrant, about 1 minute.
- Stir in chicken broth, mushrooms, and carrots. Bring to a boil and cook for 5 minutes, until mushrooms have softened.
- Add bok choy and shrimp, cooking for about 3 to 4 minutes until shrimp have turned pink.
Recipe Note
To serve, divide wontons among 6 bowls; 4-5 per bowl. Add vegetables and shrimp, and about 1 cup of broth.
You can freeze uncooked wontons you don’t use in a resealable bag for use later.
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