Wonton Soup

Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before[ adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately.]

Total Time:
1 hr 30 min
Prep:
45 min
Cook:
45 min

Yield:
about 2 quarts, 6 to 8 servings
Level:
Intermediate

Ingredients
  • 1 tablespoon vegetable oil
  • 1 tablespoon plus 1 teaspoon minced garlic
  • 2 tablespoons finely chopped fresh ginger
  • 1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
  • 10 cups canned low sodium chicken broth
  • 1/2 pound ground pork
  • 1 egg yolk
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoons rice wine vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper
  • About 30 wonton wrappers, thawed if frozen
  • 1 1/2 cups thinly sliced bok choy
  • 1/2 cup sliced shiitake mushroom caps
  • 1/4 cup sliced bamboo shoots
Directions

In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.

In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.

Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.

Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.


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4.8 78
do we add ingredients ( a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.) in the broth or the won tons ?!!! item not reviewed by moderator and published
I dont usually leave reviews but I made this last night and it came out sooo good just had to say thanks! I did double the recipe and it made just enough for about 4 people with wontons leftover for later. I also used chicken instead of pork and it came out delicious! Will be making this again very soon! item not reviewed by moderator and published
Followed the recipe so that I could have left overs and it was amazing. The flavors in the meat are very strong and overpowered the broth a bit. Tastes just like the restaurant version though and very easy to make. The only feedback I have would be to make more broth. I added cabbage in instead of Bok Choy and mushrooms. Loved it item not reviewed by moderator and published
Delicious, both the broth and the wontons. I boiled the wontons separately as suggested. I made extra wontons for freezing for future soup or as dumplings. item not reviewed by moderator and published
Super versatile, I substituted chicken instead of pork and added water chestnuts and it turned out awesome! item not reviewed by moderator and published
As usual, Mr. Lagasse recipe looks very tasty indeed. I am looking forward to making and even more to eating the soup. item not reviewed by moderator and published
Fantastic flavor! Made exactly as the recipe said. The wonton were the best we've had!! item not reviewed by moderator and published
Very delicious recipe! I used ground chicken and the wontons tasted good. I didn't had greens for the soup but just the onions tasted great. item not reviewed by moderator and published
Love, love, love this recipe! The best recipe for Wonton Soup. You got to try this recipe viewers! We cooked this back to back and ate it all. So, delicious! item not reviewed by moderator and published
it tasted great and fun to do with the kids. item not reviewed by moderator and published
In a small mixing bowl, not the broth. This is the filling for the wontons. item not reviewed by moderator and published

Not what you're looking for? Try:

Wonton Soup

Recipe courtesy of Robin Miller