Here’s a comforting Wonton Soup recipe—delicate dumplings in a flavorful broth 🥟🍲
Ingredients (Serves 4)
For the Wontons:
- 1/2 lb ground pork or chicken
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp salt
- 20–25 wonton wrappers
For the Broth:
- 6 cups chicken broth
- 1–2 slices ginger
- 2 cloves garlic, smashed
- 2 tsp soy sauce
- 1 tsp sesame oil
- Salt and pepper, to taste
- Optional: bok choy, spinach, mushrooms, or sliced carrots
Garnish:
- Sliced green onions
- A few drops of sesame oil
- Chili oil (optional)
Instructions
- Make the Wontons
- In a bowl, mix ground meat, green onions, garlic, ginger, soy sauce, sesame oil, and salt.
- Place about 1 tsp filling in the center of each wonton wrapper.
- Moisten edges with water, fold into triangles or envelopes, pressing to seal tightly.
- Prepare the Broth
- In a large pot, bring chicken broth, ginger slices, garlic, soy sauce, and sesame oil to a gentle boil.
- Reduce heat to simmer for 5 minutes to infuse flavor.
- Cook the Wontons
- Carefully drop wontons into simmering broth.
- Cook 3–5 minutes until they float and filling is fully cooked.
- Add Vegetables
- If using, add quick-cooking veggies like bok choy, spinach, or mushrooms during the last 2–3 minutes.
- Serve
- Ladle soup and wontons into bowls.
- Garnish with sliced green onions, a drizzle of sesame oil, or chili oil if desired.
Tips & Variations
- Faster option: Use store-bought wontons or frozen dumplings.
- Broth boost: Add a splash of soy sauce and fish sauce for deeper flavor.
- Protein swaps: Shrimp, tofu, or a mix of pork and shrimp works great.
- Make ahead: Wontons can be frozen uncooked; add directly to simmering broth when ready.
If you want, I can also give a restaurant-style wonton soup version with a rich homemade chicken broth and extra umami flavors—it’s really next-level.
Do you want me to provide that version?
