Wonton Soup

My favorite winter childhood breakfast is a bowl of comforting, soul-warming wonton soup that’s both homemade and heartwarming.

Growing up in a Chinese household, my parents always believe that a hot and savory breakfast trumps anything cold or sweet. As a result, our freezer was always stocked with homemade wontons, ready to be swiftly cooked in just 10 minutes. This ensured that, even on busy workday mornings, a hearty and warm breakfast was a non-negotiable part of my day.

Wontons may initially seem like a gourmet dish reserved for restaurants, making them appear nearly impossible to make at home. However, once you try to make them for the first time, you’ll quickly discover their simplicity.

As we delve into the step-by-step process, you’ll master the art of creating these little pockets of joy – from blending the flavorful mixture of ground pork, egg, and a variety of aromatic ingredients to perfecting the straightforward yet authentic soup base.

EQUIPMENT

• Measuring spoons
• Medium pot

INGREDIENTS  

• 80 wonton wrappers

Yellow wonton wrapper vs White wonton wrapper: When selecting wonton wrappers from the grocery store, you might observe variations in color. Yellow wonton wrappers, also referred to as Hong Kong wonton wrappers, attain their yellow hue from the inclusion of egg yolks, resulting in a richer flavor and a softer texture. On the other hand, white wonton wrappers, known as Shanghai wonton wrappers, are made with only all-purpose flour and water. They offer a more neutral taste, a slightly firmer texture, and are suitable for those following a vegan diet.

– Wonton Filling

• 1 lb ground pork (Or use 50% ground pork + 50% finely chopped shrimp)
• 1 egg
• ½ tsp minced ginger
• ½ tsp salt
• 1 tbsp light soy sauce (or oyster sauce)
• 1 tsp sesame oil (optional)
• 3 tbsp finely chopped green onions (optional)

The Unbelievable Secret of Wonton Filling:

After experimenting with various wonton filling combinations, I’ve found that the essential ingredient for a successful wonton filling is high-quality ground pork. (I bought this high quality Berkshire Ground Pork from FreshGoGo.)

Surprisingly, with fresh pork from a reputable source, there’s no need for additional seasoning, you don’t even need any salt! Since the soup is going to be well seasoned later, you can simply wrap the unseasoned ground pork in wonton wrappers to create delicious homemade wontons.

In cases where high-quality ground pork is unavailable locally, you can use the listed ingredients to season the pork filling, ensuring a tasty result.

– Soup Base (1 serving/10 wontons)

• ½ tsp salt
• ½ tsp sugar
• ¾ tbsp light soy sauce
• ¾ tbsp Chinese black vinegar
• ½ tsp lard (Lard will make the soup base smell so good!! If you cannot find lard anywhere, you can substitute it with ½ tsp of sesame oil.)
• 1 tbsp green onion (Or cilantro. Washed and finely sliced.)
• ¼ cup dried seaweed (optional)
• 1 tsp dried shrimp (optional)

The traditional Shanghai style wonton soup base typically includes lard, dried seaweed, and dried shrimp. However, if these ingredients are not readily available in your pantry, you can opt for a simpler version using 2 cups of boxed chicken stock, 1 tablespoon of soy sauce, ½ teaspoon of sesame oil, and 1 tablespoon of green onions.

INSTRUCTIONS 

1. In a bowl, combine ground pork, egg, salt, soy sauce, sesame oil, minced ginger, and chopped green onions. Use a pair of chopsticks to stir all the ingredients in one direction for about 100 times until they are evenly combined.

2. Put 1 teaspoon of the filling in the center of a wonton wrapper. (I advise not to add more than 1½ teaspoons of the filling to each wonton wrapper; otherwise, the filling might not cook through properly when you boil the wontons.) Moisten the edges of the wrapper with water using your finger, fold the wrapper in half to form a rectangle, and press the edges to seal.

3. Dab a small amount of water on the bottom right corner of the rectangle, bring the two bottom corners together, sealing them to create a gold ingot shape. Repeat the process for the remaining wonton wrappers.

4. Add all the “Soup Base” ingredients to a large soup bowl. Set aside on your countertop.

5. In a medium pot, bring half pot of water to a boil. Reduce the heat to medium low. Gently add 10 to 12 wontons to the simmering water.

6. Cook for about 5 minutes (10 minutes for frozen wontons) or until the wontons are cooked through and float to the surface.

7. Ladle the wontons with the hot soup into the prepared soup bowl. Gently mix with a spoon until the salt dissolves. Serve immediately while hot.

How to Store Homemade Wontons:

• Place the uncooked wontons on a baking sheet lined with parchment paper or foil paper, ensuring they are not touching each other.
• Place the baking sheet in the freezer until the wontons are firm.
• Once firm, transfer the wontons to a ziploc bag or airtight container. Wontons can be frozen for up to 3 months.
• When ready to cook frozen wontons, there is no need to thaw them before cooking. Directly add frozen wontons to the simmering water to cook for about 10 minutes. 

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