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Benjamin

Healthy & Delicious Wonton Soup – A Cozy Comfort Food!

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Chinese
Ingredients Method Notes

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

Method
 

Prepare the Wonton Filling:
  1. 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:
  1. Place a wonton wrapper on a clean surface.
  2. Spoon 1 teaspoon of the pork mixture into the center of the wrapper.
  3. Moisten the edges of the wrapper with water.
  4. Fold the wrapper over the filling to form a triangle, pressing the edges to seal and removing any air pockets.
  5. Bring the two opposite corners of the triangle together, moisten one with water, and press to seal, creating the traditional wonton shape.
  6. Repeat with the remaining wrappers and filling.
Cook the Wontons:
  1. Bring a large pot of water to a gentle boil.
  2. Carefully add the wontons in batches to avoid overcrowding.
  3. Cook for 4-5 minutes, or until the wontons float to the surface and the filling is cooked through.
  4. Use a slotted spoon to transfer the cooked wontons to a plate.
Prepare the Soup Base:
  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the ginger and garlic, sautéing until fragrant, about 1 minute.
  3. Pour in the chicken broth and add the powdered chicken bouillon. Bring to a gentle boil.
Thicken the Broth:
  1. In a small bowl, mix the cornstarch with water to create a slurry.
  2. Gradually stir the slurry into the boiling broth, stirring continuously until the soup thickens slightly.
Create Egg Ribbons:
  1. Reduce the heat to low.
  2. Slowly pour the beaten eggs into the soup in a steady stream, stirring gently to form delicate egg ribbons.
Combine and Serve:
  1. Add the cooked wontons to the soup, allowing them to warm through for a minute.
  2. Ladle the soup into bowls, ensuring each serving has several wontons and a generous amount of broth.
  3. 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.

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