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Wonton Soup
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5 from 3 votes

Wonton Soup

Very easy to make, this tasty Chinese Wonton soup is perfect to enjoy anytime especially during the cold months and now with this video, you can make it at home!
Prep Time15 minutes
Cook Time10 minutes
Passive Time1 hour
Total Time1 hour 25 minutes
Servings: 4
Author: Francine Lizotte
Course: Appetizers, Soups & Chowders
Cuisine: Asian, Chinese
Keyword Chinese New Year, Comfort Food, Dairy Free, Easy Recipe, Kids Recipes, Lunch, One Pot Meals, Pork

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

Footnote: When chopping green onions, keep the green parts to add to the broth.