Homemade wonton soup recipe that's easy to make! Each hearty bowl is packed with pork dumplings, fresh vegetables, and jumbo shrimp.
ingredient
- 1 pound ground pork
- ⅓ cup green onions, thinly sliced
- 2 teaspoons ginger, finely minced
- 2 teaspoons granulated sugar
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 ounces shrimp, cooked or raw, peeled and deveined, small size 91 to 110 count, 50 pieces
- 50 wonton wrappers, 3 ½" square
- 1 cup water, for brushing
- 8 cups water
- 2 teaspoons sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon ginger, finely minced
- 8 cups chicken broth
- 4 ounces brown mushrooms, ¼" thick slices, about 1 ½ cups
- ¾ cup sliced carrots, ⅛" thick, on a diagonal
- 5 ounces baby bok choy, leaves separated and washed, about 6 leaves
- 1 pound large shrimp, 16 to 20 counts, peeled and deveined
- kosher salt, as needed for seasoning
- ⅓ cup green onions, thinly sliced
Directions
- Filling Mixture – In a medium-sized bowl, combine pork, green onions, ginger, sugar, soy sauce, sesame oil, salt, and pepper. Mix until thoroughly combined.
- Dumpling Assembly – Place 6 to 8 wonton wrappers on a cutting board, with the cornstarch dusted side facing up. Keep the rest covered with plastic wrap or a kitchen towel to prevent them from drying out.
- Place 1 ½ teaspoon of pork filling in the center of each wrapper and top with one shrimp. Alternatively, add 2 teaspoons of the pork filling if not using shrimp.
- Folding Wontons – In a small bowl, add 1 cup of water. Lightly dip the brush in the water, and brush the edges to moisten. Work quickly to lift the two opposite corners to meet at a point, then use your fingers to tightly seal the rest of the sides, forming a triangle and squeezing out as much air as possible.
- Place the center point of the triangle facing towards you. Lightly brush water on one of the opposite corners. Pull the two opposite corners towards each other to form a boat shape. Overlap the corner with no water on top, then press to seal the edges. Transfer to a sheet pan in a single layer and repeat with remaining wontons.
- Storing Extra Wontons – Only half of the wontons, about 25, will be used for the soup. The remaining can be refrigerated or frozen to use for making another meal.
- Prepare Pot – In a large pot, add the water and bring it to a boil over high heat. Reduce the heat to low if it comes to a boil before ready to add the wontons, then turn the heat back to high before cooking. Meanwhile, make the soup broth.
- Make Broth – In a separate large pot, heat sesame oil over medium heat. Add garlic and ginger, and continuously stir until fragrant, about 1 minute. Stir in the chicken broth, mushrooms, and carrots. Bring to a boil and cook for 5 minutes, until mushrooms have softened.
- Cook Shrimp – Reduce the heat to medium. Add bok choy and shrimp, cooking for about 3 to 4 minutes until the shrimp turn pink and opaque. Turn off the heat. Season the broth with more salt and pepper to taste.
- Cook Wontons – Add half of the wontons to the pot of boiling water, stirring occasionally to prevent sticking. Cook until the meat is no longer pink, about 3 to 4 minutes. Refrigerate or freeze the remaining uncooked dumplings for later use. Use a slotted spoon to transfer the wontons to the soup broth.
- To Serve – Portion the broth, vegetables, shrimp, and wontons into serving bowls. Garnish with green onions, and serve hot.
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