How to Make Wonton Soup
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.
Ingredients
- 1 lb ground Pork
- 1 tbsp Oyster Sauce
- 1 tsp ground Black Pepper
- 4 Green Onions/ Scallions (roughly 3 Tablespoons), finely chopped
- 1 tbsp Rice Wine or dry Sherry
- 1 tbsp Soy Sauce
- 1 tsp freshly grated Ginger, (do not substitute with ground ginger)
- 1 tsp Sugar
- 1 lightly beaten Egg
- Salt, to taste (optional)
- 1 pack Wonton wrappers
- A bowl of cold water, to help seal wrappers
- 8 cups Chicken Broth, or more as needed
- Vegetables of choice like bok choy, carrots, cabbage, broccoli, (optional)
- 3-4 tbsp soy sauce (and fish sauce), if using both simply use the exact same amount for each (ie. 2 tbsp each sauce)
- 1½ tbsp Sesame Oil, plus a few extra drops just before eating
Instructions
- 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 photos above. 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).
- Season the broth with soy sauce (or a combo of fish sauce and soy sauce). Add the veggies (if using) and cook just until they are crisp-tender. Remove the veggies from the broth with a slotted spoon. Set aside. Add the sesame oil. Give a quick stir. Turn off the heat.
- To serve, ladle the cooked wontons into a bowl. Add vegetables (if using) and chopped green onions. Pour over enough broth. Just before eating add a few drops of sesame oil (eyeball it!) to give it that nutty yummy sesame taste.
Notes
TIPS & TRICKS:
Do not substitute with ground ginger as the fresh ginger 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.
There are other ways of shaping the wontons as you can see in the photo. Feel free to be creative.
Serve with vegetables, noodles (thin wonton noodles are perfect), or a side of rice.
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.
There are other ways of shaping the wontons as you can see in the photo. Feel free to be creative.
Serve with vegetables, noodles (thin wonton noodles are perfect), or a side of rice.
Nutrition
Calories: 252kcalCarbohydrates: 5gProtein: 17gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 88mgSodium: 1976mgPotassium: 340mgFiber: 0.4gSugar: 2gVitamin A: 133IUVitamin C: 2mgCalcium: 39mgIron: 2mg
Tried this recipe?Let us know how it was!