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Dorothy Thomas

Won Ton Soup Recipe

A comforting and flavorful Chinese classic, this Won Ton Soup features delicate pork-filled dumplings in a savory ginger-garlic broth. Perfect for chilly days or as a light yet satisfying meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Chinese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • ½ lb Ground pork
  • 2 tbsp Finely chopped shrimp (optional)
  • 1 tbsp Soy sauce
  • 1 tsp Sesame oil
  • 1 tsp Grated ginger
  • 1 clove Garlic (minced)
  • 1 tbsp Green onions (chopped)
  • 1 pack (~30) Wonton wrappers
  • 2 tbsp Water (for sealing)
For the Broth:
  • 6 cups Chicken or vegetable broth
  • 2 slices Fresh ginger
  • 2 cloves Garlic (smashed)
  • 1 tbsp Soy sauce
  • 1 tsp Sesame oil
  • 1 cup Bok choy or spinach (chopped)
  • 2 Green onions (sliced, for garnish)

Equipment

  • Large pot
  • Mixing bowls
  • Small bowl (for sealing wontons)
  • Chopsticks or fork (for folding)

Method
 

  1. In a bowl, mix pork, shrimp (if using), soy sauce, sesame oil, ginger, garlic, and green onions until combined.
  2. Place 1 tsp filling in the center of a wonton wrapper.
  3. Dip your finger in water and moisten the edges.
  4. Fold into a triangle, pressing to seal, then bring the two corners together and pinch to form a classic wonton shape. Repeat.
  5. In a pot, simmer broth with ginger, garlic, soy sauce, and sesame oil for 10 minutes. Strain out solids.
  6. Gently drop wontons into boiling broth (in batches if needed). Cook for 5-6 minutes until they float.
  7. Add bok choy in the last 2 minutes.
  8. Ladle broth and wontons into bowls. Garnish with green onions.

Notes

  1. Freezing: Freeze uncooked wontons on a tray, then transfer to a bag for up to 3 months. Cook from frozen (add 2-3 extra minutes).
  2. Substitutes: Use turkey or tofu for pork, or store-bought broth for convenience.
  3. Spice it up: Add chili oil or sriracha to the broth for heat.