Description
This wonton soup is pure comfort in a bowl, with a rich, aromatic broth loaded with tender pork and shrimp dumplings. It’s an absolute game-changer!
Ingredients
Scale
For the Wontons
- 50–60 wonton wrappers
- 200 g ground pork
- 200 g raw shrimp chopped
- 1 tbsp grated ginger
- 2 green onions chopped
- 1 tbsp light soy sauce
- 2 tbsp Chinese cooking wine
- 1/2 tsp salt
- 2 tbsp toasted sesame oil
For the Broth
- 3 cups chicken broth
- 2 garlic cloves smashed
- 1– inch ginger slice
- 1 1/2 tbsp light soy sauce
- 2 tsp sugar
- 1 1/2 tbsp Chinese cooking wine
- 1/4 – 1/2 tsp sesame oil
For Serving (Optional)
- Shredded green onions for serving
- Bok choy or noodles optional
Instructions
- Make the wonton filling: Place all filling ingredients (pork, shrimp, ginger, green onions, soy sauce, cooking wine, salt, sesame oil) in a bowl. Use a potato masher to mash until fairly smooth – about 20 mashes. Don’t turn the prawn into a complete paste; small chunks are good.
- Wrapping wontons: Lay wontons on a work surface. Use 2 teaspoons to put the filling on the wontons. Work in batches. Brush 2 adjacent edges with water. Fold diagonally to seal, pressing out air to form a triangle. Brush water on one corner and bring the two opposite corners together, pressing to seal. Place wrapped wontons into a container with a lid as you work.
- Cooking/Freezing wontons: To cook, bring a large pot of water to boil. Add wontons and cook 4 minutes until they float. Remove with a slotted spoon to bowls. To freeze, freeze uncooked wontons in containers. Cook from frozen for 6-8 minutes.
- Make the broth: Place broth ingredients (chicken broth, smashed garlic, ginger slice, soy sauce, sugar, cooking wine, sesame oil) in a saucepan and simmer for 5-10 minutes to infuse flavors. Remove the garlic and ginger before serving. Blanch veggies in the broth if using them.
- Assemble: Add cooked noodles to bowls if using. Top with the cooked wontons and ladle over the hot broth. Garnish with shredded green onions.
Notes
This recipe makes approximately 50 to 60 wontons, depending on the amount of filling you use. These dumplings can be made ahead of time and frozen for a quick weeknight dinner.
Remember to press all the air out when sealing the wontons to prevent them from bursting during the boiling process.
- Prep Time: 20
- Cook Time: 15
Nutrition
- Serving Size: 50 wontons
Keywords: wonton,soup,chinese,dinner