Wonton Soup
In the middle of February, anywhere above the 49th parallel is cold… brrr 🥶! Snow storms, cold and blustery weather, or damp and rainy, there’s nothing about the second month of the year that says “cocktail umbrellas & sunscreen” unless you are far below the 49th. I’m a fair-weather outdoor person which means that during winter, I mostly hibernate unless a nice sunny day 🌞 tempts me to venture outside…
One of the best dishes David and I enjoy during the winter is a hot bowl of soup 🥣 like Slow Cooker Beef Barley Soup, Chicken Tortilla Soup, Cream of Mushroom Soup, Split Pea and Ham Soup, Bay Scallop Chowder, and others. We either eat it as an appetizer or as a main course depending on the kind of soup as I have many recipes in my repertoire.
Tomorrow is Chinese New Year and I thought it would be the perfect time to share my version of Wonton Soup with you! Being one of North America’s favorite Chinese take-out foods 🥡, this popular soup is so easy to make. With a few ingredients, you can put this comfort food together in no time!
I think the reason why many won’t even try to make this delicious Wonton Soup is because of the folding which honestly is quite easy. Although I’m not an expert at it, in this video, I’m showing you 2 ways I fold mine – if I can do it, I’m sure you can too 😉!
When it comes to the filling, I make a simple version of it using only pork 🐖 but there are many other ways of making this soup. While doing business in Shanghai and Beijing back in 2001, I had what they call San Xian Wontons which is basically three proteins combined together; shrimp, chicken and pork although the last one can be replaced with minced fish.
I also make a simple broth but if you want to add more spice/herbs to it, go ahead. When I have some on hand, I like to add lemongrass to my broth as it gives a nice flavor. I also like to add vegetables to my soup as well; my preferred choice is bok choy. If you opt for this option, boil some in the broth for 2 to 3 minutes ⏰ and then transfer them to an ice bath to stop the cooking process. Drain and place 1 or 2 blanched bok choy per serving bowl along with 6 wontons. I love this vegetable and here’s another recipe for you to try… Quick & Easy Bok Choy
As I said, making Wonton Soup is not complicated. It’s a dish that warms you up inside out! So next time there’s a blizzard or a rainstorm outside, don’t worry, you can still enjoy one of the most popular take-out soups in North America in the comfort of your own home 🏡!
Bon Appétit! 🍽
Check out these other delicious “hot” soup recipes…😀
– Hot & Sour Soup
– West Coast Smoked Salmon Chowder
– Udon Noodle Soup
– Carrot Soup with Mashed Potatoes
– Corn Chowder
– Minestrone Soup
– Cream of Celery Soup
and for even more soup and chowder recipes 🥣, click on this link… Recipe Category • Soups
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Wonton Soup
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Ingredients
FILLING
- 8 ounces lean ground pork
- 1 tbsp. green onions, chopped and keep green part for the broth Footnote
- 2 tsp. low-sodium soy sauce
- 1 tsp. oyster sauce
- 1 tsp. sesame oil tips & tricks
- 1 tsp. fresh ginger, finely chopped
- 1/4 tsp. white pepper
- 1 tbsp. fresh parsley, chopped tips & tricks
- 24 wonton wrappers
BROTH
- 6 cups low-sodium chicken broth
- 1/2 tbsp. raw sugar
- 2 tsp. sesame oil
- 1 tsp. low-sodium soy sauce
- 1/8 tsp. white pepper
- 3 thin slices of ginger
- 2 large cloves garlic, smashed
- 4 baby bok choy, rinsed *optional
Directions
FILLING
- In a medium mixing bowl, add ground pork, green onions, soy sauce, oyster sauce, sesame oil, ginger, white pepper and parsley. Combine the ingredients very well but DON’T overwork it.
- Place plastic wrap on top, touching the meat to prevent it from drying out and transfer to the fridge for 1 hour.
BROTH
- In a 3-quart pot over medium-low, combine chicken broth, raw sugar, sesame oil, soy sauce, white pepper, ginger slices and garlic cloves; warm it up slowly.
- In a large pot, start boiling the water for the wontons.
ASSEMBLY
- Taking one wrapper at a time, place 1 heaping tsp. filling in the center of the floured side and dab a little water along the edges; fold in half and gently press the edges to seal. Dab more water on one corner, fold it over and press the ends together to form a loop.
- Before folding the others, do a test to find out if the seasoning is right by dropping one in the boiling water. When the wonton floats to the surface, it's done (about 4-5 minutes). Scoop it up with a spider strainer, taste and adjust if necessary.
- Finish the remaining wrappers and cook them in the boiling water.
- Bring the broth to a boil and if adding bok choy to the soup, add them in the broth for 2-3 minutes.
- Scoop the bok choy up with a spider strainer and transfer them to an ice bath. Drain and place 1 or 2 at the bottom of each serving bowl. Add 6 wontons per bowl over the boy choy; set aside.
- Just before pouring the broth in each bowl, remove and discard pieces of ginger and garlic. Add green onions (green parts only) and quickly stir into the broth.
- Pour 2 to 3 ladles of broth into each bowl and serve immediately.
Notes
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