Homemade Wonton Soup Recipe – Page 2

In a medium bowl, combine the ground pork (or your protein of choice), green onions, soy sauce, sesame oil, ginger, garlic, and white pepper. Mix well until all ingredients are evenly combined.

Place a wonton wrapper on a clean, dry surface. Place about 1 teaspoon of filling in the center of the wrapper.
Lightly wet the edges of the wrapper with water using your finger.
Fold the wrapper in half diagonally to form a triangle, pressing the edges together to seal.
Bring the two bottom corners of the triangle together and press to seal, creating the classic wonton shape.
Repeat with the remaining wrappers and filling. Place the wontons on a tray lined with parchment paper to prevent sticking.

In a large pot, bring the chicken broth to a gentle boil. Add the sliced ginger, green onions, soy sauce, and sesame oil. Let it simmer for 5-7 minutes to allow the flavors to develop.
Season with salt and pepper to taste. Remove the ginger and green onions after simmering for a clear broth.

Gently add the wontons to the simmering broth. Let them cook for 3-5 minutes, or until they float to the surface and the filling is fully cooked through.
If desired, add fresh spinach, bok choy, or other greens in the last minute of cooking for extra flavor and nutrition.

Ladle the broth and wontons into bowls. Garnish with freshly chopped green onions, sesame seeds, and a dash of chili oil if you like a bit of heat.

Choosing Your Protein: Ground pork is traditional, but ground chicken, turkey, or chopped shrimp also work beautifully in wontons.
Homemade Wonton Wrappers: If you have extra time, homemade wonton wrappers give the soup a more personal touch. They’re typically made with just flour, water, and a pinch of salt.
Flavors in the Broth: Feel free to add a few drops of fish sauce or a pinch of Chinese five-spice powder to enhance the broth’s flavor.
Freeze Extra Wontons: Wontons freeze well! If you make a large batch, freeze extra uncooked wontons on a baking sheet until solid, then transfer to a freezer-safe bag. They can go straight from the freezer to the soup when ready to cook.

Spicy Wonton Soup: Add a tablespoon of chili paste to the broth for a spicier kick, or drizzle chili oil over the soup just before serving.
Vegetarian Wonton Soup: Use a mixture of finely chopped mushrooms, cabbage, and carrots as the filling, and swap chicken broth for vegetable broth.
Extra Veggie Boost: Add more greens like baby bok choy, spinach, or thinly sliced carrots for added color and nutrition.

Refrigeration: Store any leftover soup in an airtight container in the fridge for up to 2 days. Note that the wontons may absorb some broth and soften further over time.
Freezing Wontons Separately: If you anticipate having leftovers, it’s best to store any extra cooked wontons separately from the broth to prevent them from becoming mushy. Freeze them in a single layer on a baking sheet, then transfer to a container or freezer bag once solid.