Wonton Soup is something that seems conversant to a bunch of us. Take the won ton soup from your local takeout place… $ 2.25 for the little, $ 4.25 for the big. The most dipped-into potentiometer in the taiwanese snack bar telephone line. Those giant rubbery yellow dumplings that take at least three bites to tackle .
While I do have a soft smudge in my center for those giant cartilaginous takeout wontons ( like the guilty pleasure of a fast food cheeseburger ), there ’ mho nothing like the won ton soup recipe my ma has been making––and that we ’ ve been eating––for decades.
( ACTUAL decades. Because unlike the 23-year-old me that originally published this post, I ’ thousand now 28/almost 29, soon-to-be staring down age 30. But who ’ s counting ? )
note : This won ton soup recipe was originally published in December 2013. In order to bring back one of our erstwhile favorites, we ’ ve updated it with new photos. Though the tried-and-true recipe is the same, we ’ ve updated the instructions a spot to make them clearer !
Why THIS Wonton Soup Recipe?
You may never look at another won ton soup recipe after you make this one. But why ?
We ’ ve published many OTHER great won ton soup recipes, like :
- Classic Cantonese Wonton Noodle Soup (Bonus! Not only are there wontons, there are noodles involved.)
- Shanghai Style Wontons (Smaller, one-bite wontons that are just like the ones you’d get from a Shanghai street vendor.)
- San Xian Wontons (“Three Flavor” Wontons, with chicken, pork, AND shrimp.)
All that said, THIS simple won ton soup recipe is the one that we come back to again and again .
traditionally, wontons are identical delicate little things, sometimes filled with vegetables and normally pork…served in a flavorful broth seasoned with some sesame anoint and white pepper .
There are different types and versions, but for us, this is won ton soup in its simplest, pure form .
A Note on Wonton Wrappers
head to your local asian grocer for the won ton wrappers. You ’ ll see a copulate different kinds, including ones made with good white flour and others made with eggs ( you ’ ll be able to tell because they ’ ra yellow and they ’ ra thinner––we use those wrappers for our yue won ton soup and Shanghai-Style won ton soup ) .
But for this recipe, you ’ rhenium looking for square shaped wrappers that are white .
This recipe uses 1 clique of won ton wrappers, which normally makes about three twelve, or about four to six servings .
For more data on won ton wrappers, check out our chinese Noodles and wrappers page, which describes all types of noodles, won ton wrappers, dumpling skins and more !
so easy to follow and delicious, this won ton soup recipe will serve you for years to come. The wontons can be frozen for promptly and easy meals during the week, or for a lazy weekend morning brunch .
Let ’ s spill about how to make them .
Our Go-to Simple Wonton Soup Recipe: Instructions
Start by thoroughly washing your leafy green vegetables. Bring a big potentiometer of body of water to a boil and blanch the vegetables good until wilted, about 60-90 seconds. Drain and rinse in coldness water. Grab a good ball of vegetable and cautiously squeeze out vitamin a a lot water as you can .
very finely chop the vegetables ( you can besides speed up the work by throwing them in the food processor ). Repeat until all the vegetables are chopped .
In a medium bowl, add the finely chop vegetables, ground pork barrel, 2 1/2 tablespoons sesame oil, pinch of ashen pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine .
Mix very thoroughly until the mix is wholly emulsified—almost like a paste .
now it ’ randomness time to assemble ! Fill a modest bowling ball with water. Grab a wrap and use your finger to moisten the edges of the wrapping. Add a little over a teaspoon of filling to the middle .
Fold the wrap in one-half and press the two sides together sol you get a fast seal. If using a rectangular won ton wrap, you can fold it all the way in half .
Hold the bottom two corners of the short rectangle you fair made ( the side where the occupy is ) and bring the two corners together .
You can use a bit of water to make sure they stick .
And that ’ s it ! ( Check out our bit-by-bit steer to folding wontons for more details ! )
At this luff, you can cook ( boil ) and taste a copulate of wontons and adjust the season of your fill to taste––you can constantly add a little more Shaoxing wine, soy sauce, sesame vegetable oil, salt, and/or white pepper to your wish .
once you ’ re felicitous with the relish of the satiate, keep assembling until all the fill is gone. Place the wontons on a bake sail or plate lined with parchment newspaper, and make sure they are not touching ( this will prevent sticking ) .
To make the soup, heat your chicken neckcloth to a simmer and add 2-3 teaspoons sesame petroleum and white capsicum and salt to smack .
Bring a separate toilet of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a eddy, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom .
If they do stick, don ’ thymine worry, They should come free once they ’ re cooked .
once they ’ ra float, boil them for another 1-2 minutes. Take care not to overcook them – bathetic wontons are a sine !
Remove the wontons with a slot spoon and put them in bowl. Pour the soup over the wontons and trim with scallions. suffice !
Freezing Wontons For Later
We highly recommend making a big batch of wontons and freezing them for won ton soup anytime the climate strikes .
To freeze your wontons, place them on a parchment lined baking sheet or plate ( deoxyadenosine monophosphate long as it will fit in your deep-freeze ) so that they are not touching. If they ’ rhenium touch, they ’ ll stick together when freeze, making them very difficult/nearly impossible to separate for cook !
Cover the wontons ( we normally use clean plastic grocery store bag and barely put the entire plate/baking sheet inside and close the bag .
Transfer the wontons to the deep-freeze, and freeze overnight, or however long it takes to freeze them solid ( in our experience, this takes 4-6 hours ) .
once freeze, transfer them to freezer bags and put them second into the deep-freeze for long-run storage. They ’ ll keep for a couple months, and be ready for won ton soup whenever you want it !
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votes
Simple Wonton Soup
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.
serves:
8
Prep:
1
hour
40
minutes
Cook:
20
minutes
Total:
2
hours
Ingredients
-
▢
10 oz. baby bok choy or similar green vegetable ( 280g )
-
▢
8 oz. ground pork ( 225g )
-
▢
2 1/2 tablespoons sesame oil ( plus more for the store )
-
▢
1/8 teaspoon white pepper
-
▢
1 tablespoon soy sauce
-
▢
½ teaspoon strategic arms limitation talks
-
▢
2
Read more: Bacon Cream Cheese Stuffed Wontons
tablespoons Shaoxing wine
-
▢
1 package wonton wrappers
-
▢
6 cups chicken stock ( about 1.5 liters )
-
▢
1 scallion ( chopped )
Instructions
- Start by thoroughly washing the vegetables. Bring a big pot of water to a boiling point and blanch the vegetables barely until wilted, about 60-90 seconds. Drain and rinse in cold water .
- Grab a good cluster of vegetable and cautiously squeeze out vitamin a much body of water as you can. identical finely chop the vegetables ( you can besides speed up the process by throwing them in the food processor ). Repeat until all the vegetables are chopped .
- In a medium bowl, add the finely chop vegetables, ground pork barrel, 2 1/2 tablespoons sesame oil, pilfer of white pepper, 1 tablespoon soy sauce sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is wholly emulsified—almost like a paste .
- now it ’ sulfur time to assemble ! Fill a small bowl with water. Grab a wrap and use your finger to moisten the edges of the wrapping. Add a little over a teaspoon of filling to the middle. Fold the wrap in half and press the two sides together so you get a firm sealing wax .
- Hold the bottom two corners of the little rectangle you good made ( the side where the fill is ) and bring the two corners together. You can use a bit of water to make sure they stick. And that ‘s it !
- At this point, you can cook ( boiling point ) and taste a copulate of wontons and adjust the season of your satiate to taste––you can constantly add a fiddling more Shaoxing wine, soy sauce, sesame anoint, strategic arms limitation talks, and/or white capsicum to your wish .
- once you ‘re felicitous with the spirit of the fill up, keep assembling until all the fill up is gone. Place the wontons on a bake sheet or plate lined with parchment composition, and make indisputable they are not touching ( this will prevent sticking ) .
- If you ‘d like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the bake sheet/plate into the deep-freeze, and transfer them to freezer bags once they ’ re frozen. They ’ ll keep for a couple of months in the deep-freeze, and be quick for won ton soup whenever you want it .
- To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame anoint and egg white pepper and salt to taste .
- Bring a separate potentiometer of water to a boiling point. Carefully add the wontons one at a fourth dimension to the pot. Pick up the pot and use a twirl, twisting gesture to keep the toilet moving and prevent the wontons from sticking to the bed. If they do stick, don ’ t worry, They should come free once they ’ ra cooked. Once they ‘re floating, boil them for another 1-2 minutes. Take care not to overcook them – bathetic wontons are a sin ! Remove the wontons with a slot spoon and put them in bowl .
- Pour the soup over the wontons and garnishee with scallions. serve !
Tips & Notes:
Wontons can be frozen for use later. Lay them out on a baking sheet lined with parchment paper so they aren’t touching, and put the baking sheet in the freezer. Once they’re frozen, transfer them to a freezer bag and freeze for up to two months.
nutrition facts
Calories:
353
kcal
(18%)
Carbohydrates:
40
g
(13%)
Protein:
15
g
(30%)
Fat:
13
g
(20%)
Saturated Fat:
4
g
(20%)
Cholesterol:
31
mg
(10%)
Sodium:
889
mg
(37%)
Potassium:
321
mg
(9%)
Fiber:
1
g
(4%)
Sugar:
3
g
(3%)
Vitamin A:
1600
IU
(32%)
Vitamin C:
16.7
mg
(20%)
Calcium:
75
mg
(8%)
Iron:
2.8
mg
(16%)
nutritional info disclaimer
Read more: Holiday Wonton Kisses
TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general road map to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. versatile on-line calculators besides provide different results, depending on their sources. To obtain accurate nutritional data for a recipe, use your favored nutrition calculator to determine nutritional information with the actual ingredients and quantities used .
