Easy Wonton Soup
40 wontons
A simple yet flavorful dish with pork-filled wontons served in a light and savory broth. It’s quick to make, deeply satisfying, and perfect for when you’re craving something cozy and nourishing without spending hours in the kitchen.
Ingredients
Wonton Filling:
- 1 pack large wonton wrappers, around 40
- 8 oz ground pork
- 8 oz minced shrimp
- 2 tbsp light soy sauce
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1 egg white
- 1 tbsp grated ginger
- 2 stalks scallions
- 2 tbsp heated oil
Broth:
- 4 cups chicken broth
- 2 stalks scallion whites
- 2 pieces ginger
- Salt, to taste
- 1 tsp sesame oil
- Veggies of your choice
Instructions
- In a mixing bowl, combine ground pork, minced shrimp, light soy sauce, white pepper, salt, egg white, grated ginger, scallions, and heated oil. Mix everything thoroughly until well combined.
- Lay out a piece of wonton wrapper and place 1 tsp of filling in the center.
- Wet the edges of the wrapper with water and fold it in half, forming a triangle.
- Gather the two edges and pinch them together.
- Pour chicken broth into a soup pot, add scallion whites and ginger slices. Season with salt and white pepper.
- Bring it to a light boil and add the wontons and veggies. Cook until they float to the surface, about 3-4 minutes.
- Drizzle with sesame oil and garnish with scallion greens.
Notes
- Freezing Wontons: Arrange uncooked wontons on a parchment-lined tray and freeze until solid, about 1–2 hours. Then transfer them to an airtight container or freezer bag. They’ll keep for up to 2 months.
- Cooking from Frozen: No need to thaw, just drop frozen wontons directly into simmering broth and cook for an extra 2–3 minutes until fully heated through.
- Storage Tip: If you have leftover soup, store the broth and wontons separately to keep the wrappers from getting soggy.
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