Soups & Stewscarlsbadcravings5.0
Homemade Wonton Soup
Bring your favorite restaurant Wonton Soup into the comfort of your own home where it tastes 1000X better and is completely customizable! This Wonton Soup is loaded wontons stuffed with juicy pork, ginger, garlic soy sauce, green onions, etc. swimming in a garlic, ginger, soy spiked broth. You also have the option of adding shrimp, bok choy, mushrooms and carrots to your soup for a veggie packed meal. I've included step by step photos, easy to follow instructions, and how to freeze wontons for an easy meal any night of the week!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- food processor
- baking sheet
- bowl
📝 Preparation Steps
1
Broth
2
In a Dutch oven or soup pot, heat 2 teaspoons of sesame oil over medium-high heat. Add carrots, ginger, garlic, red pepper flakes and sauté for ⏱️ 1 minute. Add chicken broth, soy sauce, rice wine, and brown sugar and bring to a boil then reduce to a gentle simmer. Simmer on low for ⏱️ 20-30 minutes while you prep your wontons.
sesame oil2 teaspoonsmedium carrots (sliced)2rice wine vinegar1 teaspoonrice wine (may sub dry sherry)1 teaspoonsrice wine2 tablespoonsbrown sugar1 tablespoon
3
Wonton Filling
4
Add mushrooms, green onions, ginger and garlic to food processor and pulse until finely chopped. Add ground pork and all remaining filling ingredients and pulse until combined but not pasty.
5
Assemble: (SEE PHOTOS IN POST):
6
Fill a small bowl with cool water. Lay out a baking sheet size sheet of parchment paper (to lay finished wontons on).
7
Working on a flat, dry surface, lay out 4-6 wonton wrappers. Keep remaining wontons covered with plastic wrap or in a large freezer bag. Place 2 teaspoons of filling in the center of each wrapper (I use a heaping ½ tablespoon for convenience and eye ball it).
8
Working with one wonton at a time, brush the top 2 sides of wonton with water with your finger.
9
Bring 2 opposite corners of the wonton together (2 dry, 2 wet) to form a triangle and enclose the filling, pinching edges of the wrapper together to firmly a seal, pressing out any air.
10
Moisten opposite corners of the long side of triangle and fold them down then and across one another then pinch to seal together.
11
Place finished wontons on parchment paper and cover with a damp paper towel or damp towel. Assemble remaining wontons in the same manner.
12
Soup
13
Bring soup broth to a boil. Add shrimp, and mushrooms to soup then gently add wontons using a slotted spoon. Cook for ⏱️ 4 minutes or until they float and pork filling is cooked through. Remove wontons with a slotted spoon straight to serving bowls (it is okay if you get some veggies/shrimp with your wontons). I use about 6-8 wontons per bowl.
medium shrimp (peeled, deveined, tails removed (optional))1 pound
14
Add bok choy and green onions to soup and cook ⏱️ 1 minute.
15
Ladle soup over wontons and serve immediately. Do not let wontons sit in broth before serving or they will become soggy and fall apart.
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