Of course! Here is a comprehensive guide to making delicious, authentic-tasting Wonton Soup at home, from making the wontons from scratch to assembling the perfect bowl.
Homemade Wonton Soup
This recipe breaks down the process into easy-to-follow steps. While it has a few components, the result is far superior to any takeout.
Why You’ll Love It:
· Restaurant Quality at Home: Fresh, flavorful, and customizable.
· Make-Ahead Friendly: Wontons can be made ahead and frozen.
· Comfort in a Bowl: Light, savory, and deeply satisfying.
Recipe Overview
· Yield: About 30-35 wontons (serves 4-6 as part of a meal)
· Prep Time: 45 minutes
· Cook Time: 20 minutes
Ingredients
For the Wontons:
· 1 package (about 30-35) square wonton wrappers (usually found in the refrigerated section)
· ½ lb (225g) ground pork (or chicken/turkey)
· ½ lb (225g) raw shrimp, peeled, deveined, and finely chopped
· 2 tbsp green onions, finely minced
· 1 tbsp fresh ginger, grated
· 2 cloves garlic, minced
· 1 tbsp soy sauce
· 1 tbsp Shaoxing wine (or dry sherry)
· 1 tsp sesame oil
· ½ tsp sugar
· ¼ tsp white pepper
· A small bowl of water for sealing
For the Broth:
· 8 cups (2 quarts) good-quality chicken stock (low sodium preferred)
· 2-3 slices fresh ginger (about ¼-inch thick)
· 2-3 cloves garlic, lightly smashed
· 2 green onions, cut into 2-inch pieces
· 1 tbsp soy sauce
· 1 tsp sesame oil
· Salt or white pepper, to taste
For Serving:
· Bok choy or baby spinach, blanched
· Thinly sliced green onions
· Fresh cilantro leaves
· Chili oil or crispy fried shallots (optional)
Instructions
- Make the Wonton Filling
In a medium bowl, combine the ground pork, chopped shrimp, green onions, ginger, garlic, soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper. Mix vigorously with a fork or chopsticks in one direction until the mixture becomes cohesive and slightly paste-like. This helps the filling bind together.
- Fold the Wontons (See Tips Below!)
· Keep your wonton wrappers covered with a damp cloth to prevent them from drying out.
· Place one wrapper on your palm or a clean surface. Place about 1 teaspoon of filling in the center.
· Dip your finger in water and moisten the edges of the wrapper.
· Simple Fold: Fold the wrapper diagonally in half to form a triangle. Press the edges firmly to seal, pushing out any air bubbles.
· Classic Shape (Optional): Bring the two opposite corners of the long side of the triangle together, overlap them slightly, and press with a drop of water to seal. This creates the classic “nurse’s cap” shape.
· Place finished wontons on a parchment-lined baking sheet, ensuring they don’t touch. Cover with a damp cloth while you work.
- Make the Broth
In a large pot, combine the chicken stock, ginger slices, smashed garlic, and green onion pieces. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to infuse. Remove and discard the ginger, garlic, and onions. Stir in the soy sauce and sesame oil. Taste and adjust seasoning with salt or white pepper as needed. Keep the broth at a gentle simmer.
- Cook the Wontons
· Bring a separate large pot of water to a rolling boil.
· Gently lower the wontons into the boiling water in batches (don’t overcrowd the pot). Stir gently to prevent sticking.
· Cook for 4-5 minutes. The wontons are done when they float to the surface and the wrapper looks translucent.
· Pro Tip: Boiling them in water instead of the broth keeps your broth clear and clean-tasting.
- Assemble the Soup
- Place a handful of blanched bok choy or spinach into the bottom of each serving bowl.
- Using a slotted spoon, carefully lift the cooked wontons out of the water and divide them among the bowls.
- Ladle the hot, clear broth over the wontons and greens.
- Garnish generously with sliced green onions and cilantro. Add a drizzle of chili oil if desired.
Folding Techniques & Tips
· Don’t Overfill: This is the most common mistake! Too much filling will cause the wontons to burst during cooking.
· Seal Tightly: Ensure all edges are sealed well to prevent the filling from leaking into the broth.
· Keep Wrappers Moist: Wonton wrappers dry out incredibly fast. Keep them covered until you’re ready to use them.
· Freezing: Freeze uncooked wontons on the parchment-lined tray until solid (1-2 hours), then transfer to a freezer bag. Cook from frozen; just add 1-2 minutes to the cooking time.
Easy Shortcut Version
· Filling: Use only ground pork or pre-cooked shrimp.
· Broth: Use a good-quality store-bought chicken or pork broth. Simply heat it with a splash of soy sauce and a dash of sesame oil.
· Wontons: Buy high-quality frozen wontons from an Asian market. Cook them according to the package directions.
Enjoy your homemade wonton soup—it’s a labor of love that’s absolutely worth the effort