Chinese Pork Wonton Soup (Print Version)
# Ingredients:
→ For the Wontons
01 -
30 wonton wrappers
02 -
1/2 pound ground pork
03 -
2 green onions, finely chopped
04 -
1 teaspoon soy sauce
05 -
1 teaspoon sesame oil
06 -
1 teaspoon grated ginger
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon white pepper
→ For the Broth
09 -
6 cups chicken broth
10 -
2 cloves garlic, minced
11 -
1 tablespoon soy sauce
12 -
1/2 teaspoon sesame oil
13 -
1/4 teaspoon white pepper
14 -
1 cup bok choy or spinach, chopped
15 -
1 green onion, thinly sliced (for garnish)
# Instructions:
01 -
Mix ground pork, green onions, soy sauce, sesame oil, grated ginger, salt, and white pepper in a bowl until well combined
02 -
Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water, fold into a triangle, press to seal, and bring the bottom corners together to form the traditional shape
03 -
Heat chicken broth in a large pot over medium heat. Add garlic, soy sauce, sesame oil, and white pepper. Simmer gently
04 -
Add wontons to the simmering broth and cook for 4-5 minutes, or until they float and are fully cooked
05 -
Stir in bok choy or spinach and cook for another 1-2 minutes until wilted
06 -
Ladle soup into bowls, garnish with green onions, and serve hot
# Notes:
01 -
Freeze uncooked wontons for up to 3 months for easy future use
02 -
Add chili oil for a spicy kick if desired
03 -
For vegetarian option, substitute tofu and mushrooms for pork, and use vegetable broth
04 -
Traditional wontons are folded into triangle shapes with corners brought together