Wonton Soup
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
- 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)
- 80 wonton wrappers
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)
Instructions
- 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.
- 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.
- 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.
- Add all the "Soup Base" ingredients to a large soup bowl. Set aside on your countertop.
- 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.
- Cook for about 5 minutes (10 minutes for frozen wontons) or until the wontons are cooked through and float to the surface.
- 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.
Video
Notes
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.