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Homemade Wonton Soup

Homemade Wonton Soup
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Skip the takeout and dive into a warm bowl of savory, brothy Homemade Wonton Soup with tender meaty dumplings and an array of colorful vegetables. 

  • Author: Nicole Stover
  • Prep Time: 60
  • Cook Time: 55
  • Total Time: 1 hour 55 minutes
  • Yield: 6-8 1x
  • Category: Soup
  • Method: Simmering
  • Cuisine: Chinese-American

Ingredients

Units Scale

Wontons

  • 1 package wonton wraps, usually 36-48 per package
  • 1 pound ground pork *see note
  • 4 scallions, finely chopped
  • 1/3 cup cilantro, chopped
  • 2 teaspoons freshly grated ginger
  • 2 garlic cloves, grated
  • 2 tablespoons celery finely minced
  • 1 1/2 tablespoons less sodium soy sauce
  • 1/2 tablespoon rice wine vinegar
  • 1/2 tablespoon sherry wine, optional
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon sriracha salt or kosher salt
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1 teaspoon sambal oelek or sriracha, optional
  • 1 large egg yolk

Wonton Soup

  • 1 tablespoon neutral oil
  • 1 tablespoon freshly grated ginger
  • 2 garlic cloves grated
  • 1 sweet onion, thinly sliced
  • 1 cup celery thinly sliced on a bias
  • 1 cup carrots, julienned
  • 4–6 baby bok choy sliced, stems and leaves separated
  • 4 ounces shiitake mushrooms, stems removed, sliced
  • 1 jalapeno, diced, remove seeds for less heat if desired
  • 1 tablespoon sherry
  • 2 tablespoons less sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 64 ounces low sodium chicken broth
  • 4 scallions, sliced
  • 1/4 cup cilantro, chopped

Instructions

Wontons

  1. Add all of the ingredients except for the wonton wrappers to a bowl. Mix to thoroughly combine. The mixture will be slightly wet.
  2. Prepare your wonton station. Cover the wrappers with a damp paper towel or towel. Fill a small bowl or cup with water. Line a large baking sheet with parchment paper.
  3. Place one wonton in front of you with the corners pointing up and down like a diamond. Place 1/2 tsp of filling into the center of the wrapper. Use your index fingers to brush the edges with water. Pull the top point down to meet the bottom point. Squeeze out the excess air and make sure the edges are sealed. 
  4. Pull the two corners together and cross them. Use another dab of water to seal them. Place the wonton on the baking sheet and continue with the remaining wrappers.
  5. Place the baking sheet in the freezer once all of the wontons have been made. Let them freeze for about 60 minutes. Once frozen portion them out into freezer safe bags. They can last for up to 3 months in the freezer.

Wonton Soup

  1. Heat a large Dutch oven or stock pot over medium heat with the oil.
  2. Add the garlic and ginger and cook for 60 seconds until fragrant.
  3. Add the onions, celery, jalapeno, and bok choy stems. Cook for 1 minute.
  4. Add the sherry and cook for another minute.
  5. Add the carrots, chicken broth, soy sauce, and rice wine vinegar. Stir to combine. Let come to a simmer and cover. Allow the vegetables to cook until tender, about 30-45 minutes.
  6. Uncover the soup and stir in the shiitake mushrooms and bok choy leaves. Let cook for 10 minutes or until wilted.
  7. Add the wontons to either a pot of simmering broth/water, or the pot of soup. As soon as they float they’re done. Remove them immediately with a slotted spoon and place on a baking sheet or plate.
  8. Stir in the scallions and cilantro to the soup. Taste and adjust for seasoning.
  9. To serve, place several wontons into your bowl. Ladle soup over the top. Garnish with your favorite toppings like cilantro, jalapeno slices, and green onions.

Notes

  1. You can replace the ground pork in this recipe with ground chicken or ground turkey.
  2. You can use a combination of finely chopped raw shrimp and ground meat. You will want 1/2 pound of each for 1 pound total. 
  3. There will likely be leftover wonton filling. Refrigerate it until you add in the bok choy leaves and shiitakes. Use a teaspoon to form meatballs and drop them directly into the soup to cook.
  4. You can add additional proteins to this wonton soup. Add peeled and deveined shrimp to the soup the last few minutes of cooking. You can also add slices of poached chicken or leftover pork.
  5. The wontons will begin to break down if left in the soup. For the best texture store the cooked wontons and leftover soup separately.
  6. The wontons can be cooked directly from frozen. There is no need to unthaw them.
  7. For the best texture cook your wontons in a separate pot. Remove them from the pot with a slotted spoon as soon as they float. 

Find it online: https://beachgirlgrills.com/homemade-wonton-soup/