Wonton Soup – Simple, Yet Flavorful

There’s nothing quite like a warm and comforting bowl of wonton soup. Whether it’s for lunch, dinner, or a midnight snack, this classic dish is sure to satisfy your cravings.

Many of us feel at home when we eat this wonton soup. Eat some wonton soup from a delivery place… The small costs $2.25, and the high costs $4.25. The pot at the Chinese buffet gets dipped into the most. You have to eat those huge, rubbery, yellow dumplings in three bites.

Even though I have a soft spot for those huge rubbery takeout wontons, nothing beats the wonton soup recipe my mom has been making (and we’ve been eating) for decades.

Why Is It Special?

After making this wonton soup dish, you may never want to try another. Whence, though, this sudden interest?

Our family always goes back to THIS basic wonton soup recipe.

Typically, wontons are tiny and delicate, packed with either pork or veggies.

Served in a broth flavored with sesame oil and white pepper.

While there are many variations on wonton soup, this is the purest.

Wonton Wrapper Notes

Find the wonton wrappers from a nearby Asian market. You can choose from a few variations, such as those made with white flour or just eggs.

• White, square wrappers are what you need for this particular recipe.
• A package of wonton wrappers yields around three dozen or four to six servings.

This wonton soup recipe is foolproof and always a hit with the family. The wontons are great for a weekend brunch or a quick weeknight dinner because they can be frozen and thawed as needed.

So, let’s discuss the process of creating them.

Ingredients:

• 10 oz. of baby bok choy or similar green vegetable
• 8 oz. of ground pork
• 2 1/2 tbsp. of sesame oil (plus more for the stock)
• 1/8 tsp. of white pepper
• 1 tbsp. of soy sauce
• ½ tsp. of salt
• 2 tbsp. of Shaoxing wine
• 1 package of wonton wrappers
• 6 cups of chicken stock (1.5 liters)
• 1 scallion (chopped)

Instructions:

1. Prepare the vegetables for eating by first properly cleaning them. Blanch the veggies in boiling water for 60-90 seconds or until they are wilted. Please drain and rinse with cold water.
2. Get all the liquid you can out of the vegetables. Chop the vegetables very finely. Chopping the vegetables requires several repetitions.
3. Finely chop the vegetables and ground pork, then combine them in a medium bowl with 2 1/2 tablespoons of sesame oil, a pinch of white pepper, 1 tablespoon of soy sauce, 1/2 teaspoon of salt, and 1-2 tablespoons of Shaoxing wine. Incorporate all ingredients thoroughly until they form a paste-like emulsion.
4. It’s time to get together right now! Put some water in a small bowl. Pick up a package and wet the corners with your finger. Spread more than a teaspoon’s worth of filling along the center. Seal the package tightly by folding it in half and pressing the two sides together.
5. Gather the filling side of the tiny rectangle you just produced by holding its bottom two corners. The addition of water will help them stay put. Finally, the end!
6. You can now cook (boil) and sample a few wontons to gauge how you’d want the filling seasoned, and then modify the seasoning as necessary (you can always add more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper).
7. Once the filling’s flavor has been perfected, continue putting them together until none of it is left. Make sure there is space between the wontons on the parchment-lined baking sheet or plate (this will prevent sticking).
8. The wontons can be frozen immediately if you cover them with plastic wrap, place the baking sheet or plate in the freezer, and then transfer them to freezer bags after they have hardened. You may make wonton soup whenever you choose because it will stay in the freezer for a few months.
9. Bring chicken stock to a simmer and season with white pepper, salt, and 2-3 tablespoons of sesame oil.
10. Start boiling water in a second pot. Add the wontons to the saucepan, taking care not to break them up. Wontons can easily stick to the bottom of the pot, so it’s important to keep the pot moving by picking it up and swirling it in a twisting motion. If any of the pieces stick, don’t worry; they should easily release once cooked. Boil them for an additional minute or two after they float. It’s a cardinal sin to have soggy wontons, so be careful not to overcook them. With a slotted spoon, scoop the wontons out of the soup and transfer them to serving dishes.
11. After placing the wontons in a bowl, top them with the soup and the scallions. Serve!