Description
A comforting and flavorful Wonton Soup featuring homemade pork-stuffed wontons simmered in a savory chicken broth, enhanced with fresh ginger, garlic, and green onions.
Ingredients
Scale
Soup Base
- 6 cups chicken broth
Filling
- 1/2 pound ground pork
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1/4 cup green onions, chopped
Wontons
- 1 package wonton wrappers
- 1 large egg (beaten for sealing)
Instructions
- Simmer broth: In a large pot, bring the chicken broth to a gentle simmer over medium heat to prepare the soup base.
- Prepare filling: In a mixing bowl, combine ground pork, soy sauce, sesame oil, minced ginger, minced garlic, and chopped green onions. Mix thoroughly to combine all ingredients evenly.
- Fill wontons: Place a small spoonful of the pork mixture in the center of each wonton wrapper, ensuring not to overfill for easy sealing.
- Seal wontons: Brush the edges of each wrapper with beaten egg, then fold over to form a triangle shape. Press the edges firmly to seal the wonton properly and prevent filling leakage during cooking.
- Repeat filling and sealing: Continue the process with remaining wrappers and pork mixture until all wontons are prepared.
- Cook wontons: Carefully drop the sealed wontons into the simmering chicken broth. Cook for about 5 minutes or until the wontons float to the surface, indicating they are fully cooked.
- Serve: Ladle the hot wonton soup into bowls, optionally garnish with additional chopped green onions, and serve immediately while warm.
Notes
- Ensure the edges of the wonton wrappers are moistened with egg to achieve a proper seal and prevent opening during cooking.
- Wontons are cooked when they float to the top and the filling is fully cooked through, so avoid overcooking to maintain texture.
- For a spicier version, add chili oil or sliced fresh chilies when serving.
- Wonton wrappers can be found in the refrigerated section of most Asian grocery stores.
- Leftover wontons can be frozen uncooked and cooked directly from frozen by adding a few extra minutes to the boiling time.
