Few things in life are better than wonton soup. And this is even better than takeout wonton soup.
I made pork and vegetable wontons to go in my soup. Yes, making all of these wontons is a labor of love. But, I plan to freeze them to have wontons ready for busy school nights.
Wonton Soup
Course: Lunch, DinnerCuisine: ChineseDifficulty: EasyServings
10
servingsPrep time
1
hourCooking time
40
minutesIngredients
Wontons1 lb ground pork
1 bunch green onions
8 cloves garlic, minced
1 inch ginger, grated
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp cornstarch
50 wonton wrappers
- Soup
8 cups chicken broth
4 inches ginger, sliced
8 cloves garlic, peeled
2 tbsp soy sauce
1 tbsp fish sauce
3 bok choy, washed and quartered
2 carrots, sliced
8 mushrooms, sliced
green onion tops to garnish
Directions
- Wontons
- Combine pork, green onions, ginger, garlic, soy sauce, sesame oil, and cornstarch in a medium bowl.
- To make a wonton, place about 1 tsp filling in the center of the square wonton wrapper.
- Dip your finger in a small cup of water, and wet all sides of the square.
- Fold up to make a triangle. Wet the ends of the triangle, and fold them underneath the wonton. Repeat for the rest of the filling.
- Cook in a separate pot of water with a rolling boil for 5-7 minutes.
- Soup
- Add chicken broth, ginger, garlic, soy sauce, and fish sauce to a large pot. Let bubble for about 30 minutes.
- Remove ginger and garlic and add bok choy, carrots, and mushrooms, cooking 10 more minutes.
- Serve hot, topping with green onions.
