Simple Wonton Soup

4.93 from 64 votes

This simple wonton soup recipe is so delicious and easy to follow. The wontons can be frozen, boiled and added to stock to make wonton soup any time of day.

Prep Time1 40

Cook Time20

Total Time2

Course: Soups and Stocks

Cuisine: Chinese

Servings:

Calories: 353kcal

Author: Sarah

Ingredients

10 oz. baby bok choy shepherd's purse, or other similar leafy green vegetable
8 oz. ground pork (fatty ground pork preferred)
2 1/2 tablespoons sesame oil (plus more for the stock)
1/8 teaspoon white pepper (plus more for the stock)
1 tablespoon soy sauce
½ teaspoon salt (plus more for the stock)
2 tablespoons Shaoxing wine
1 package wonton wrappers
6 cups chicken stock
1 scallion (chopped)

US Customary - Metric

Instructions

Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
Squeeze out the water from the vegetables, and very finely chop them. (You can do this in the food processor in small batches). Repeat until all the vegetables are chopped.
In a medium bowl, add the finely chopped vegetables, ground pork, sesame oil, =white pepper, soy sauce, salt, and Shaoxing wine. Mix thoroughly until the mixture is totally emulsified—almost like a paste.
Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and dip your finger in water to moisten the outer edges of the wrapper. Add about 2 teaspoons of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal. Bringing the back edge of the wrapper towards you, bring the two bottom corners of the wrapper together. Use a dab of water to make sure they stick.
Boil and taste a couple wontons and adjust the seasoning of your filling to taste––you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking. Once you're happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet lined with parchment paper, and make sure they are not touching.
After assembly, you must either cook or freeze your wontons right away. To freeze, cover the wontons and transfer to the freezer. Once frozen solid (at least 6 hours or overnight), move them to freezer bags and keep for up to 3 months at best quality.
To make the soup, heat your chicken stock to a simmer. Add 2-3 teaspoons sesame oil and white pepper and salt to taste.
Bring a separate pot of water to a boil. Stir the water to create a whirlpool, and carefully add the wontons one at a time to the pot (keeping the water moving prevents the wonton from sticking to the bottom of the pot). If they do stick, don’t worry; they should come free once they’re cooked. Once they're floating, boil them for another 1-2 minutes.
Remove the wontons with a slotted spoon and put them in bowls. Pour the soup over the wontons and garnish with scallions. Serve!

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