Description
This Homemade Wonton Soup is a comforting and flavorful dish featuring delicate pork-filled wontons floating in a rich, aromatic broth infused with garlic, ginger, and scallions. Perfect for chilly nights or when you need a warm, satisfying meal, this soup is surprisingly easy to make and customizable to your taste. Serve it as an appetizer or a full meal with a side of rice or vegetables.
Ingredients
For the Wontons:
- Ground pork – ½ pound
- Scallions, thinly sliced (green parts only) – 2
- Garlic cloves, minced – 2
- Fresh ginger, peeled and grated – 1 teaspoon
- Soy sauce – 2 teaspoons
- Rice vinegar – 1½ teaspoons
- Cornstarch – 1 teaspoon
- Sesame oil – ½ teaspoon
- White pepper – ¼ teaspoon
- Wonton wrappers – 36
For the Soup:
- Vegetable oil – 2 teaspoons
- Fresh ginger, peeled and grated – 1 teaspoon
- Garlic cloves, minced – 2
- Chicken broth – 64 ounces
- Powdered chicken bouillon – 1 teaspoon
- Cornstarch – 4 tablespoons
- Water – 4 tablespoons
- Large eggs, well beaten – 4
Instructions
- Prepare the Wonton Filling:
- In a medium-sized bowl, combine the ground pork, scallions, garlic, ginger, soy sauce, rice vinegar, cornstarch, sesame oil, and white pepper. Mix until thoroughly combined.
- Assemble the Wontons:
- Place a wonton wrapper on a clean surface.
- Spoon 1 teaspoon of the pork mixture into the center of the wrapper.
- Moisten the edges of the wrapper with water.
- Fold the wrapper over the filling to form a triangle, pressing the edges to seal and removing any air pockets.
- Bring the two opposite corners of the triangle together, moisten one with water, and press to seal, creating the traditional wonton shape.
- Repeat with the remaining wrappers and filling.
- Cook the Wontons:
- Bring a large pot of water to a gentle boil.
- Carefully add the wontons in batches to avoid overcrowding.
- Cook for 4-5 minutes, or until the wontons float to the surface and the filling is cooked through.
- Use a slotted spoon to transfer the cooked wontons to a plate.
- Prepare the Soup Base:
- In a large pot, heat the vegetable oil over medium heat.
- Add the ginger and garlic, sautéing until fragrant, about 1 minute.
- Pour in the chicken broth and add the powdered chicken bouillon. Bring to a gentle boil.
- Thicken the Broth:
- In a small bowl, mix the cornstarch with water to create a slurry.
- Gradually stir the slurry into the boiling broth, stirring continuously until the soup thickens slightly.
- Create Egg Ribbons:
- Reduce the heat to low.
- Slowly pour the beaten eggs into the soup in a steady stream, stirring gently to form delicate egg ribbons.
- Combine and Serve:
- Add the cooked wontons to the soup, allowing them to warm through for a minute.
- Ladle the soup into bowls, ensuring each serving has several wontons and a generous amount of broth.
- Garnish with additional sliced scallions if desired.
Notes
- For Extra Flavor: Add bok choy, shiitake mushrooms, or chili oil.
- Make-Ahead Tip: Freeze uncooked wontons and cook them directly from frozen when needed.
- Storage: Store broth and wontons separately in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Chinese