Authentic Homemade Wonton Soup
Prep time: 45 minutes
Cook time: 10 minutes
Servings: 4 (makes approx. 30-35 wontons)
Ingredients
For the Wontons:
1/2 lb (225g) Ground pork (80/20 lean-to-fat ratio is best)
1/4 lb (115g) Shrimp, peeled, deveined, and finely minced
1 pack Wonton wrappers (yellow, egg-based)
1 tbsp Soy sauce
1 tsp Sesame oil
1 tsp Fresh ginger, grated
2 Green onions, white parts only, finely minced
1/2 tsp Sugar
1/4 tsp White pepper
For the Broth:
6 cups Low-sodium chicken stock
2 cloves Garlic, smashed
2 slices Fresh ginger
1 tbsp Soy sauce
1 tsp Sesame oil
Garnish: Sliced green onions and baby bok choy (optional)
Instructions
Make the Filling: In a large bowl, combine the pork, shrimp, soy sauce, sesame oil, ginger, green onions, sugar, and white pepper. Mix vigorously in one direction until the mixture becomes slightly “tacky” or paste-like.
Fold the Wontons: * Place a teaspoon of filling in the center of a wrapper.
Moisten the edges with water.
Fold into a triangle, then pull the two bottom corners together and pinch to seal (the “nurse’s cap” shape).
Prepare the Broth: In a large pot, simmer the chicken stock, garlic, ginger slices, and soy sauce for 10 minutes. If using bok choy, add it in the last 2 minutes.
Cook the Wontons: Bring a separate pot of water to a boil. Drop the wontons in (don’t crowd the pot) and cook for 3–4 minutes. They will float to the top when done.
Assemble: Place 5–8 wontons in a bowl, ladle the hot broth over them, and finish with a drizzle of sesame oil and fresh green onions.
Pro Tips for Success
The “Separate Pot” Rule: Never cook wontons directly in your soup broth. The flour on the wrappers will make the broth cloudy and thick.
Don’t Overfill: It’s tempting to pack them, but too much filling will cause the wrappers to burst before the meat is cooked.
Freshness Check: Keep your wonton wrappers covered with a damp paper towel while working so they don’t dry out and crack.
Nutritional Info (Per Serving)
Approximate values based on 8 wontons per serving:
Nutrient Amount
Calories 310 kcal
Protein 22g
Total Fat 11g
Carbohydrates 28g
Sodium 1,150mg
The Benefits
Digestive Aid: The fresh ginger in the broth and filling is excellent for soothing the stomach and reducing inflammation.
High Protein: Provides a significant amount of lean protein from the pork and shrimp.
Customizable: Easy to make gluten-free (using rice wrappers) or keto (as a “naked” wonton soup without wrappers).
Common Questions (Q&A)
Q: Can I freeze the wontons?
A: Yes! Arrange uncooked wontons in a single layer on a baking sheet and freeze until solid. Then transfer to a bag. Cook from frozen for an extra 1–2 minutes.
Q: Can I use ground chicken or turkey instead?
A: Absolutely. If using poultry, add an extra teaspoon of sesame oil to the filling to ensure it stays moist, as poultry is leaner than pork.
Q: Why do my wontons fall apart?
A: Usually, this is due to too much air being trapped inside or not sealing the edges firmly enough with water. Press firmly to remove air pockets!