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Wonton Soup
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Wonton Soup

Course Main, Soup
Cuisine Asian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 3
Author Pam - For the Love of Cooking

Equipment

  • Food Processor
  • Baking Sheet
  • Large Dutch Oven or Large Pot

Ingredients

Pork Wontons:

  • 12 oz ground pork
  • 4 tbsp water
  • 2 tbsp peanut oil **Vegetable oil also works
  • 2 tbsp green onions finely chopped
  • 4 tsp mirin **Shaoxing wine also works add ½ tsp sugar to the mixture if you use it
  • 2 tsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 clove of garlic minced
  • ½ tsp salt
  • 2 pinches of white pepper to taste
  • 36 wonton wrappers

Soup:

  • 1 tsp toasted sesame oil
  • 3- inch piece of peeled ginger smashed
  • 3 large cloves of garlic smashed
  • 1 stalk lemongrass white part only **smashed
  • 5 cups homemade chicken broth
  • 2-3 tsp soy sauce to taste
  • 1 bulb of baby bok choy bottom removed

Serving:

  • Spicy chili crisp
  • Soy sauce

Instructions

  • Make the pork mixture by combining the pork, water, peanut oil, scallions, mirin, soy sauce, toasted sesame oil, garlic, salt, and white pepper in the bowl of a food processor and mix for 1 minute, to be a little like a paste. Side Note: You can also whip it together by hand in 5 minutes.
  • Make the wontons by adding a teaspoon of filling to the center of the wrapper. Use your finger to coat all edges with water.
  • Fold the wonton in half to form a rectangular shape. Press all of the edges with your fingers to seal. Bring together the two outer bottom corners so they overlap slightly, add another drop of water, and press to seal. Set on a baking sheet lined with parchment paper to prevent sticking. Repeat with the remaining wontons. You should have about 36 wontons, but you will only use 15 for this soup recipe (unless you want more)! 
    Side Note: You can cook all the wontons or freeze some layered on a baking sheet until frozen, and then store them in a freezer zip-lock bag.
  • Make the soup by heating the toasted sesame oil in a large pot over medium heat. Add the smashed ginger, garlic cloves, and lemongrass and cook, stirring often, for 1-2 minutes.
  • Add the homemade chicken broth and the soy sauce and simmer for 15 minutes.
  • Use a slotted spoon to remove the smashed ginger, garlic, and lemongrass.
  • Cook the wontons and bok choy, gently dropping 15 wontons into the simmering broth; be careful not to crowd them. Add the bok choy.
  • Continue stirring gently so they don't stick. Adjust the heat to achieve a low & gentle boil, and cook for 3-4 minutes, until the wrappers look translucent.
  • To serve, use a slotted spoon to drain the water and divide the wontons and bok choy in each bowl.
  • Divide the broth equally.
  • Serve with spicy chili crisp and soy sauce on the side. Enjoy.