- 1 pack wonton wrappers
- ½ lb ground pork
- 1 tbsp finely chopped scallion
- 1 tsp sesame oil
- 1 tsp low sodium soy sauce
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/8 tsp white pepper
- 2 tbsp water
- 6 cups low sodium chicken broth
- 2 tsp grated ginger
- 2 cloves garlic minced
- 1 tbsp low sodium soy sauce
- salt to taste
- 2 tsp toasted sesame oil
- 4 scallions thinly sliced
To make wontons, first make the filling. Combine all remaining wonton ingredients and mix until it resembles a thick paste. You can mix by hand or in a food processor for a smoother consistency.
Wrap the wontons.
a) Set a small container of water next to you. Dip your finger in the water and moisten all four edges of the wonton wrapper.
b) Place 1 tsp of filling in the center of the wrapper.
c) Fold the wrapper in half and press along the edges to seal.
d) Press your fingers around the filling to eliminate any air pockets.
e) Make a small indent in the bottom middle of the filling. This will make it easier for the edges of the wonton wrapper to wrap around the filling.
f) Moisten the right bottom corner of your rectangle.
g) Take the two bottom corners and pull them slightly downwards and towards each other. When they meet, have them overlap slightly and press to seal.
You should be able to make about 36 wontons. For any wontons you do not plan on eating right away, place them onto a tray lined with parchment paper. Make sure the wontons are not touching so that they don't freeze onto each other. Place tray in the freezer to freeze wontons. When wontons are frozen, place them into freezer bags and store until ready to use.
To cook the wontons, bring a pot of water to boil. Add in wontons and cook a few minutes. (If you are using frozen wontons, you do not need to defrost.) Be careful to not add more than a single layer of wontons into the pot. Stir the wontons a few times so they do not stick to the bottom of the pot. The wontons will float to the top when they are done.
Use a slotted spoon to scoop out wontons and place into soup bowls.
At the same time you are cooking the wontons, you should also be cooking the soup base in a separate pot so that the soup and wontons finish at around the same time. (This prevents your wontons from getting cold, overcooked, or sticking to each other). To make the soup, add chicken broth into a large stock pot. Add in ginger, garlic, soy sauce and bring to a boil. Taste and add salt if needed. Reduce soup to a simmer and let it simmer for a few minutes until the flavors of garlic and ginger are infused into the broth.
Drizzle sesame oil into soup when it is almost ready.
Ladle hot soup over wontons. Garnish with scallions.
- I usually serve 8 wontons per bowl for wonton soup. I use less if I am adding noodles or other ingredients.
- The recipe makes enough broth for four bowls.
If you are planning on making less than four servings, reduce the soup ingredients to match the number of servings you plan on cooking.
- The recipe makes approximately 36 wontons. You can freeze the unused ones.
- To make shrimp pork wontons, replace half the pork with diced raw shrimp for shrimp pork wontons.