Try this wonton soup easy recipe. Classic Chinese dumplings filled with minced pork and shrimps and soup loaded with vegetables to keep you fit and warm!
I love wontons, either fried or steamed and wonton soup is my soup of choice whenever Armin and I frequent our favorite local Chinese diner/takeaway. This is actually inspired from theirs. It is then usually followed by a crispy duck in sweet and sour sauce with steamed rice or fried noodles. Yummy!
This wonton soup is also loaded with vegetables, which makes this soup really healthy and perfect for cold weather. A simpler version would be just broth with some chopped green onions and that’s it! But since I have some leftover pak choi and I just made a batch of mung bean sprouts (post to follow), so I decided to throw some of them in and of course some carrots which we almost always have.
The wontons are filled with ground pork and prawns and making them was really fun. I made 2 different shapes, just to try it…the triangle which is super easy and the original wonton shape, which is also not so difficult.
As for the broth/stock, which I made ahead, I boiled the bones from 2 chicken thighs. Alternatively, you may also use bones from pork. Sometimes, our local butcher (who comes every Saturday on a truck) gives some pork bones away for free, so I know what to do with them next time.
- FOR THE WONTONS:
- 1 cup ground pork
- ½ cup shrimps, minced
- 2 stalk green onions, chopped finely (or chives)
- 1 Tablespoon soy sauce
- 1 Tablespoon sesame oil
- ½ teaspoon salt
- ⅛ teaspoon ground pepper
- wanton wrappers
- FOR THE SOUP:
- 6-7 cups chicken or pork broth
- 1 small carrots, julienned
- 1 cup fresh mung bean sprouts
- a bunch pak choi, base cut
- ¼ cup green onion or chives, chopped
- salt and pepper as needed
- Combine ground pork, shrimp, green onions, soy sauce, sesame oil, salt and pepper in a bowl. Mix well using a fork or your hands until thoroughly mixed.
- Arrange wonton wrappers on a clean surface and fill each with about half spoonful of filling in the center. Wet the sides of the wrapper with water and close depending on the shape you prefer. (see photo on post). Try to rid of air pockets while sealing the wontons.
- In a big pot, bring broth to a rolling boil. Drop the wontons carefully, about 4-5 pieces at a time and let them cook for about 3-5 minutes or when the wontons float to the top, that usually means they're done.
- Transfer the cooked wontons on soup bowls. Add the carrots and bean sprouts to the broth and season with salt and pepper. Let it cook for 3 minutes then add the pak choi and green onions then turn off the heat.
- Pour hot soup over cooked wontons on the soup bowls and serve.
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