This is seriously a delicious recipe for Wonton Soup – comfort food in a bowl. It’s so easy to make that even my young kids help me when I make this.
I am so glad that after several years, I made this truly tasty Wonton soup again today. It was just perfect for the arctic temperatures we have been having the past few days. I am equally delighted that even my kids enjoyed this and hubby especially loved it with rice. I tried it with rice the second time around and I fully understood now why he wanted to eat it this way. The rice soaks up the delicious broth and is so perfect to eat with the delicious wontons. Perhaps we will try it with some noodles next time. Hope this winter you will enjoy this comforting and flavorful soup. It will surely warm you up and make you feel so refreshingly good!
You can make the wonton soup on its own without any added ingredients (see photo below). But if you wish to make it more substantial, add extra noodles or vegetables or eat it with rice! Enjoy!
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1 pound ground Pork
1 Tablespoon Oyster Sauce
1 teaspoon ground Black Pepper
3-4 Green Onions/ Scallions (roughly 3 Tablespoons), finely chopped
1 Tablespoon Rice Wine or dry Sherry
1 Tablespoon Soy Sauce
1 teaspoon freshly grated Ginger*
1 teaspoon Sugar
1 lightly beaten Egg
Salt, to taste (optional)*
8-10 cups Chicken Broth
1 pack Wonton wrappers
A bowl of cold water*
Vegetables: some carrots, cabbage, broccoli, (optional)
Extra soy sauce or fish sauce, for seasoning
A few drops of Sesame Oil
*Do not substitute with ground Ginger as this is what really makes the filling delicious.
*Hubby and I think there’s no need for extra salt because of the soy sauce and oyster sauce but feel free to add a little, if you wish to.
*Use for sealing the wrappers.
Mix the pork, oyster sauce, pepper, scallions, rice wine or sherry, soy sauce. fresh ginger, sugar, egg and salt (if using) in a bowl. Use your hands to mix everything evenly.
Place a heaping teaspoonful of the meat mixture in the middle of the wonton wrapper.
Using cold water, dampen all four sides of the wrapper. Pull all the corners of the wonton wrapper towards the middle and then press firmly until they stick together and are sealed properly. Set aside.
There are other ways of shaping the wontons as you can see in the photo. Feel free to be creative.
Cook the wontons separately first. This will prevent it from making the broth cloudy as some wontons are covered with extra flour. Bring enough water to a boil. Once boiling reduce the heat to a simmer, drop the wontons in batches and cook for about 4-5 minutes or until they float. (note: they are cooked when they start floating). Remove the wontons using a slotted spoon or simply drain.
Bring the chicken broth to a boil (I boil the water and chicken broth at the same time but in separate pans to save some time). Add the veggies and cook until they are tender. Season the broth with a little soy sauce or even fish sauce to add/improve flavor. Add the wontons and let cook just until heated through. Turn off the heat and then add a few drops of sesame oil (eyeball it!) to give it that nutty yummy sesame taste. Ladle into bowls and serve immediately,
with rice if preferred.
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