Wonton Soup
Wonton soup is one of the most popular soups available at Chinese takeout restaurants alongside egg drop soup and hot and sour soup. The soup itself is fragrant but light and the wontons are tender and filled with seasoned ground pork.
Ingredients
For the wontons (makes about 44):
- 8 ounces ground pork use 70% lean / 30% fat
- 3 tablespoons water
- 2 tablespoons soy sauce light sodium
- 1 tablespoon oyster sauce
- ½ tablespoon Shaoxing rice wine
- ¾ teaspoon dark soy sauce (optional for color)
- 1 stalk green onion thinly sliced
- 44 sheets wonton wrapper (usually 1 pack = 44 sheets)
For the soup:
- 8 cups unsalted chicken stock or water
- 1½ tablespoons Shaoxing rice wine
- 1 tablespoon chicken bouillon powder
- 2½ teaspoons salt
- ½ teaspoon granulated sugar
- ¼ teaspoon dark soy sauce more or less depending on how dark you want the broth
- Dash of white pepper
- 1 teaspoon toasted sesame oil more or less to your preference
- 1 stalk green onion thinly sliced
Instructions
For the wontons:
- Make the filling:In a mixing bowl, add the ground pork, water, soy sauce, oyster sauce, Shaoxing rice wine, and dark soy sauce. Mix until the liquid is absorbed, then mix vigorously in a circular, one direction motion until the ground pork starts to look paste-like. Add the green onion and mix until combined. *You can use the wonton filling immediately, but if you have time, allow it to rest and marinate for 10 to 15 minutes or even overnight in the fridge.*
- Make the wontons:Prepare the wonton wrapping station with the wonton filling, the wonton wrappers, a butter knife, a container of water, and a sheet tray or plate lined with cling wrap. Also prepare some damp paper towels for covering the wontons and wrappers.
- Using a butter knife, pick up 1 to 2 teaspoons of filling and smear it across the center of a wonton wrapper. Keep the filling flattened and about an inch long. Using your finger, brush a light coating of water on the wrapper, around the filling. Then, fold the wrapper in half but keep it offset and press around the filling to seal. Dab a little water at the folded corner of the wrapper and bring the corners together and press firmly to adhere.*Please refer to the post above for step by step photo reference on how to fold these wontons.*
- Once a wonton is done, place it on the prepared tray or plate and cover with the damp towel. Repeat the process until all of the filling and wonton wrappers are used. Make sure to also keep the wrappers covered with a damp towel at all times.
Cook and assemble:
- Bring a pot of water to a boil and add the wontons. Allow the wontons to cook for about 3 to 4 minutes or until the wontons float and the filling is cooked through. Drain well and portion into serving bowls. Top with green onions.
- In a saucepan or pot, add all of the soup ingredients except sesame oil and green onions. Bring it to a boil and allow the soup to simmer for 15 to 30 seconds.
- Stir in the sesame oil and remove the soup off the heat. Ladle the hot soup over the wontons and enjoy while hot.
Notes
Please refer to the post for step by step photo references, tips, storage, and FAQs!
- Flavor - To make the wonton soup taste more restaurant style, use water instead of chicken stock or chicken broth.
- Wonton storage - Wontons, just like dumplings, are great freezer stables. They freeze really well and makes for a great quick meal. To freeze, uncover the wontons after they are assembled and make sure they are not touching each other. Place the tray of wontons into the freezer and freeze until hard. You can then transfer the into a freezer container or a freezer bag. Refer to the post above for more info!
Nutrition
Serving: 1serving | Calories: 539.9kcal | Carbohydrates: 59g | Protein: 28.7g | Fat: 20.1g | Saturated Fat: 6.2g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 8.6g | Cholesterol: 60.9mg | Sodium: 3400.2mg | Potassium: 718.3mg | Fiber: 1.4g | Sugar: 8.7g | Vitamin A: 78.2IU | Vitamin C: 2.5mg | Calcium: 34.5mg | Iron: 1.9mg
Keywords: chinese take-out, easy recipe
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