Wonton soup is truly one of those dishes that is easy to make, yet hard to master. Though no matter skill level or familiarity, it’s something anyone can make and enjoy. It’s delicious, healthy, inexpensive, and can be great for a week’s meal prep!
Wontons are a type of Chinese dumpling common across many regional Chinese cuisines. As such, they are made with a great variety of different ingredients and can come in many different shapes and preparations depending on the particular region or even the individual chef making them.
So, there isn’t a single exact equation that equals a “wonton soup” but a diverse collection of preparations that make wonton almost a style rather than a specific dish as many might know it. Given their versatility there are plenty of different ways to make additions, substitutions, or take some creative license!
Nevertheless, the recipe here is a take on a common and very flavourful preparation and is especially great as a hearty and warming dish for the winter months.
1 pack wonton wrappers
1 lb ground pork (chicken can be substituted)
4-5 finely chopped green onions (some set aside for garnish)
½ cup finely chopped bok choy
¼ Chinese cooking wine (or Mirin can do in a pinch)
2 Tbsp sesame oil
2 Tbsp soy sauce
2 litres broth of your choice (normally chicken is used)
- In a large bowl make the filling, mix ground pork, bok choy, green onions, cooking wine, sesame oil, and soy sauce, mixing together until thoroughly combined.
- On a work surface (wooden cutting board, countertop, or large plate) lay out wonton wrappers – working with just a few at a time for ease.
- With a spoon place a small dollop of filling onto the centre of each wonton being worked with. Careful not to add too much as overfilling may cause the dumpling to burst while boiling.
- Using water, wet two adjacent edges of the wonton wrapper so the dough will stick. Then fold diagonally to seal, making a triangle shape. Be sure to press out air pockets while folding as excess air will also cause bursting while boiling.
- Finally, take the two bottom points of the triangle and fold them inward to cross over each other. (There are other ways to fold but this is the simplest!)
- Once all the wontons are filled and folded, put them into boiling broth to cook for about 4-5 minutes, transferring with a slotted spoon into a serving bowl. ***
- Once in the bowl, ladle over broth and garnish with chopped green onions. Usually once they’re in the bowl I also like to season with rice vinegar, soy sauce, and chilli sauce. This is, however, optional!
***NOTE: If saving the wontons for later, put the uncooked dumplings into a freezer bag or airtight container and freeze them immediately. Cook them directly from frozen for about 6-7 minutes when you want to make them.
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