Homemade Wonton Soup
This homemade wonton soup features tender pork-filled wontons simmered in a light, aromatic broth with ginger, garlic, and green onions. Comforting, simple, and better than takeout.
Equipment
- 1 Large pot
- 1 Mixing bowl
- 1 Spoon
- 1 Cutting board
- 1 Knife
- 1 Small bowl (for sealing wontons)
Ingredients
- Wontons
- 30 wonton wrappers
- 8 oz ground pork
- 1 green onion finely chopped
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon grated ginger
- 1 clove garlic minced
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- Soup Broth
- 6 cups chicken broth low sodium preferred
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- 1- inch piece fresh ginger sliced
- 2 green onions chopped
- Salt to taste
Instructions
- Prepare the filling:
- In a mixing bowl, combine ground pork, green onion, soy sauce, sesame oil, ginger, garlic, salt, and white pepper. Mix until well combined.
- Assemble the wontons:
- Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, fold into a triangle, and seal. Bring corners together and pinch to secure.
- Prepare the broth:
- In a large pot, bring chicken broth, soy sauce, sesame oil, and sliced ginger to a gentle boil.
- Cook the wontons:
- Carefully add wontons to the simmering broth. Cook for 4-5 minutes, or until wontons float and filling is cooked through.
- Finish and serve:
- Remove ginger slices, taste and adjust seasoning with salt. Garnish with chopped green onions and serve hot.
Notes
- Wontons can be frozen uncooked for up to 2 months.
- For extra flavor, add a splash of rice vinegar or chili oil before serving.
- Shrimp or chicken can be substituted for pork.
- Store broth and wontons separately for best texture when reheating