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Servings:

Wonton Soup

Wonton Soup is the perfect complement to any Chinese meal. The simple chicken stock gets dressed up with a few ingredients, then paired with hearty pork and shrimp wontons.

Total Time

50min

0.0

0 Ratings

Author: Wok & Skillet

Servings:

Ingredients

Wontons

•

8 oz

Ground Pork

•

8 oz

Shrimp , peeled, roughly chopped

•

1 Tbsp

Sesame Oil

•

1 Tbsp

Corn Starch

•

2 dashes

Ground White Pepper

•

4 Tbsp

Chopped Scallions

•

Wonton Wrappers

•

to taste

Salt

Soup

•

6 cups

Chicken Stock

•

1 Tbsp

Light Soy Sauce

•

1 Tbsp

Shaoxing Cooking Wine

•

2 tsp

Sesame Oil

•

1 dash

Ground White Pepper

•

3/4 cup

Chopped Scallions , divided

•

2 tsp

Granulated Sugar

Cooking Instructions

Prepare the wonton filling by combining in a bowl Ground Pork (8 oz) , Shrimp (8 oz) , Sesame Oil (1 Tbsp) , Corn Starch (1 Tbsp) , Salt (to taste) , Ground White Pepper (2 dashes) , and Scallions (4 Tbsp) . Mix well and allow to marinate for 15 minutes.

Place about 1 Tbsp of the pork and shrimp filling into the middle of each Wonton Wrappers (25) . Dip your finger in some water and use it to “draw” a circle around the filling on the wonton wrapper. This will help create a seal when you fold the wrapper.

Gather the edges of the wonton wrapper towards the middle, then pinch just above the filling to seal it. Repeat until all of the filling is used up.

Bring a medium-sized pot of water to a boil over high heat. Cook the wontons in small batches. You’ll know when they’re cooked when they float to the top.

Remove the cooked wontons from the water using a spider skimmer, place them onto a plate and drizzle a bit of Sesame Oil on them.

In a separate pot, bring the Chicken Stock (6 cups) to a boil over high heat.

Add Light Soy Sauce (1 Tbsp) , Shaoxing Cooking Wine (1 Tbsp) , Sesame Oil (2 tsp) , Ground White Pepper (1 dash) , Scallions (1/2 cup) , and Sugar (2 tsp) .

Transfer the soup into individual serving bowls. Place 3–4 wontons into each bowl.

Garnish with remaining Scallions (4 Tbsp) before serving.

Author's Notes

Yield 6-8 servings and about 20-25 wontons.

Cook soup and wontons separately, otherwise wontons get mushy and the soup cloudy.

To prevent the wontons from sticking to each other as you plate them, drizzle a bit of sesame oil over them.

Keep leftover wonton soup in an airtight container in the fridge for up to 4 days in the freezer for up to 6 months. Keep leftover wontons separate from the soup in small batches in separate Ziploc bags.

Reheat soup and wontons together on the stovetop or microwave for 2-3 minutes.

Nutrition Per Serving

CALORIES

654

FAT

17.0 g

PROTEIN

33.4 g

CARBS

88.6 g