Easy Wonton Soup is total comfort food that's filled with tender, pork filled wontons floating in a simple, yet savory, broth.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Soup
Cuisine: American, Chinese
Keyword: wonton soup
Servings: 6
Calories: 565kcal
Author: Kellie
Cost: $10
Equipment
stockpot
Ingredients
1poundground pork
1egg
1teaspoongarlicchopped fine
1/2teaspoongingerchopped fine
4tablespoonscallionssliced thin
1tablespoonsoy sauce
1teaspoonsesame oil
¼teaspoonallspice
1/8teaspooncayenne pepper
1teaspoonkosher salt
½teaspoonblack pepper
42wonton skinsand damp paper towels to keep from drying out
½cupwaterto seal each filled wonton
Soup
2Tablespoonsesame oil
1teaspoongarlicchopped fine
1teaspoongingerchopped fine
½cuponionjulienned
½cupcarrotjulienned
12cupsof chicken stockno sodium if available
3Tablespoonlight soy sauce
2cupbok choysliced thin
42each prepared wontons
Instructions
Make the Wontons:
In a medium bowl, mix all ingredients, except wonton skins, together.
Place the small bowl with water to the side to help seal the wonton.
Have a damp paper towel covering any wonton wrappers waiting to be filled. (The wonton wrappers may dry out waiting to be filled which is why covering them with a damp paper towel will help in the assembly process.)
Have a parchment lined tray to hold filled wontons, also covered by a damp paper towel (to keep them from drying out before cooking in the soup).
Place about ½ TBSP of the meat filling into the center of the wonton skin. (Any extra filling might not seal the wonton, which will result in a few that might open into the soup during cooking but they still taste amazing!)
First, using some water, wet all around the edges of the wonton skin then fold in ½ to make a triangle and press it firmly to seal.
Wet the tips at each end of the long edge of the triangle fold then fold them in to overlap and press it firmly so they stick together to form the wonton.
Place the filled wontons on the parchment lined tray, cover with another damp paper towel and refrigerate at least 10-15 minutes until the soup is ready. (refrigerating the completed wontons will help in making sure they are sealed before cooking in the soup.)
For the Soup:
In a large pot or dutch oven, heat the oil on medium heat then add the garlic. and ginger and cook lightly until softened, about 1 minute.
Add onion and carrots and cook lightly for about 2 minutes.
Add stock and soy and bring to a boil (about 5-10 minutes) and then reduce to a simmer and cook for 5 minutes.
Add in prepared wonton and bok choy and cook for about 10 – 15 minutes to ensure the wontons are cooked through.
Enjoy it while hot!
Notes
Leftovers are good for 2-3 days refrigerated in an air-tight container, and reheated in the microwave for about 2-3 minutes at 70% power. Note you may need to add a bit of water as the wontons will continue to soak up some liquid.