Wonton Soup

Description

Wonton Soup is a comforting Chinese dish made with delicate dumplings (wontons) filled with seasoned meat, simmered in a fragrant broth. Each spoonful offers tender bites of wontons paired with a clear yet flavorful soup, often enriched with green onions, bok choy, and a touch of soy sauce. It’s light enough for an appetizer yet satisfying enough for a main meal.

Ingredients for Wonton Soup

• 1/2 lb (225 g) ground pork or chicken

• 2 green onions, finely chopped

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp fresh ginger, grated

• 1 garlic clove, minced

• 1/4 tsp white pepper

• 1 tsp cornstarch

• 24–30 wonton wrappers

For the Soup

• 4 cups chicken broth (low-sodium preferred)

• 1 cup baby bok choy or spinach, chopped

• 1 tbsp soy sauce (or to taste)

• 1 tsp sesame oil

• 2 green onions, thinly sliced (for garnish)

• Salt, to taste

Instructions

1. Make the Filling

   • In a bowl, mix ground pork/chicken, green onions, soy sauce, sesame oil, ginger, garlic, white pepper, and cornstarch until well combined.

2. Assemble Wontons

   • Place 1 tsp filling in the center of a wonton wrapper.

   • Moisten edges with water, fold into a triangle, pressing to seal.

   • Bring the two bottom corners together and pinch to seal.

3. Cook the Wontons

   • Bring a large pot of water to boil. Add wontons and cook for 3–4 minutes until they float. Remove with a slotted spoon.

4. Prepare the Soup

   • In another pot, bring chicken broth to a simmer.

   • Add soy sauce, sesame oil, bok choy/spinach, and cooked wontons. Simmer for 1–2 minutes.

5. Serve

   • Ladle soup into bowls, garnish with green onions, and serve hot.

Notes

• You can freeze uncooked wontons for up to 2 months — cook straight from frozen (add 2–3 extra minutes).

• For extra depth, add sliced mushrooms or a dash of rice vinegar to the broth.

• Vegetarian version: Replace meat with mashed tofu, mushrooms, and shredded carrots.

Tips

• Seal well: Ensure there’s no air inside the wonton to prevent bursting.

• Test filling: Cook a small bit of the filling first to check seasoning before assembling all wontons.

• Clear broth: Simmer gently, not boil vigorously, to keep broth clear.

• Batch work: Make a large batch of wontons to save time for future meals.

Servings

• Yield: 4 servings

• Serving Size: ~1 cup soup + 6 wontons

Nutritional Info (Per Serving, approx.)

• Calories: 220

• Protein: 12 g

• Fat: 8 g

• Carbohydrates: 26 g

• Fiber: 2 g

• Sugar: 2 g

• Sodium: 920 mg

Health Benefits

• High in Protein – Lean meat provides essential amino acids for muscle health.

• Light but filling – Great for those wanting a satisfying yet low-calorie meal.

• Rich in micronutrients – Bok choy and green onions add vitamins A, C, and K.

• Hydrating – Broth-based soup helps with fluid intake.

Q & A

Q: Can I make wonton soup in advance?
A: Yes, but store cooked wontons and broth separately to prevent sogginess. Combine just before serving.

Q: What’s the best wrapper to use?
A: Store-bought square wonton wrappers are ideal. Avoid thick dumpling wrappers for a delicate texture.

Q: Can I make it spicy?
A: Absolutely — add chili oil, red pepper flakes, or fresh sliced chilies to the broth.

Q: Can I use shrimp instead of pork or chicken?
A: Yes, minced shrimp (or a shrimp-pork combo) works beautifully for a lighter seafood twist.