Here’s a comforting Pork Wonton Soup recipe—light broth, tender pork-filled wontons, and optional vegetables.
Ingredients (Serves 4–6)
For the Wontons:
- 1 lb ground pork
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp white pepper
- 30–40 wonton wrappers
For the Soup:
- 6 cups chicken or pork broth
- 2 cups water
- 2 slices ginger
- 2 cloves garlic, smashed
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and white pepper to taste
- Optional: bok choy, spinach, or mushrooms
Instructions
1. Make the wonton filling:
- In a bowl, combine ground pork, green onions, soy sauce, sesame oil, ginger, garlic, salt, and white pepper. Mix well.
2. Assemble the wontons:
- Place 1 tsp of filling in the center of a wonton wrapper.
- Moisten the edges with water, fold into a triangle, and press edges to seal.
- Optional: bring corners together to form a traditional “boat” shape.
3. Prepare the broth:
- In a large pot, combine broth, water, ginger slices, garlic, soy sauce, and sesame oil. Bring to a gentle simmer.
- Taste and season with salt and white pepper.
4. Cook the wontons:
- Gently drop wontons into simmering broth.
- Cook 5–7 minutes, until pork is fully cooked and wrappers are tender.
- If using vegetables, add them in the last 2–3 minutes of cooking.
5. Serve:
- Ladle soup and wontons into bowls.
- Garnish with chopped green onions, cilantro, or a few drops of sesame oil.
💡 Tips:
- You can freeze uncooked wontons on a tray, then store in a freezer bag for up to 1 month. Cook straight from frozen, adding 1–2 extra minutes to the cooking time.
- For richer broth, simmer with chicken wings or pork bones for 30–40 minutes before adding seasonings.
- A splash of rice vinegar or chili oil at the end can brighten the flavors.
If you want, I can also give a quick weeknight version using store-bought wontons that’s ready in 20 minutes.
