Wonton Soup is a delightful chicken broth-based soup brimming with homemade pork wontons. Nothing quite compares to the comforting warmth of a bowl of this soup, and the best part is, you can easily whip it up at home!
Ingredients & Substitutions
- Wonton Wrappers: Originating from Northern China, wontons were initially akin to sealed buns. While similar to dumplings, wonton wrappers are typically thinner. You can use store-bought wrappers or make your own!
- Pork: Ground pork, seasoned to perfection, will fill approximately 24 wonton wrappers. It doesn’t need to be precooked; the pork will cook through (71°C) as it boils.
- Vinegar: Rice Wine Vinegar, crafted from fermented rice, adds a touch of sweetness and acidity to Asian dishes. If you’re out of rice wine vinegar, apple cider vinegar or lemon juice can serve as substitutes.
- Chicken Broth: This soup is broth-based, but you can opt for an alternative base like chicken stock if that’s what you have on hand.
Can I Make Wontons in Advance?
Absolutely! To save time, prepare the wontons ahead of time. If you plan to make the soup the next day, store the wontons in the refrigerator in an airtight container. Ensure they’re not too close together to prevent sticking. Alternatively, freeze homemade wontons by placing them on a parchment-lined baking sheet. Once frozen, transfer them to a freezer-safe container.
When ready to use them in the soup, you can boil them directly from frozen (with added cooking time) or let them thaw in the refrigerator before boiling.
Can I Use Frozen Wontons?
Yes! You can make this recipe even simpler by using store-bought frozen wontons. Just follow the instructions on the package for boiling.
How to Store Wonton Soup
To store leftover soup, allow it to cool to room temperature before transferring it to an airtight container. It can be refrigerated for 3-4 days. Reheat on the stovetop or in a microwave-safe bowl in the microwave.
Can I Freeze Wonton Soup?
Absolutely! Pour the soup into a freezer-safe plastic bag, leaving some room for expansion. Label and date it; it will stay fresh for 2-3 months in the freezer. To reheat, simply bring it to a boil on the stovetop. There’s no need to separate out the wontons; they can heat along with the soup base.
Ingredients
Wontons
- 8 ounces (227 g) ground pork
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon light brown sugar
- 2 green onions, finely chopped
- 24 square (9 cm) wonton wrappers
Soup
- 6 cups (1,440 ml) chicken broth
- 1½ teaspoons garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2-3 green onions, finely chopped
Instructions
Wontons
- In a bowl, combine pork, rice wine vinegar, soy sauce, sesame oil, ginger, sugar, and green onions. Mix thoroughly.
- Place 1 teaspoon of filling into the center of each wonton wrapper.
- Moisten edges with water and fold the corners together, expelling excess air to form a triangle.
- Lift the long edge of the wonton, wrap the edges in opposite directions, and firmly seal by creating a space with your finger and moistening the edges as needed.
- Repeat with the remaining wontons and let them rest while preparing the soup.
Soup
- In a medium pot over medium heat, combine chicken broth, garlic, soy sauce, sesame oil, and green onions.
- In a separate large pot, bring about 4 quarts (3.8 liters) of water to a boil. Add wontons and cook for 5 minutes.
- Strain the wontons and add them to the warm broth mixture. Serve hot.
