Wonton soup is a delicately seasoned broth, sometimes containing green onion, which won’t overpower the flavour of the wontons. This soup has the prefect balance of sweet and salty. Don’t let the wonton making process scare you. Even if they don’t look amazing, as long as the filling is sealed properly, the finished product will be amazing!
**Looking for a twist on the old classic? We made a Thai version of this soup here, try it out!**
How to make a perfectly balanced Wonton Soup Broth:
- If you can, try to have homemade chicken stock on hand. We always have some made and kept in the freezer, it makes such a big difference in the mouthfeel and flavour of any soup you make.
- In a large pot, add large chunks of ginger and a couple garlic cloves cut in half to the chicken stock. This will release the flavours, but will allow you to remove them from the stock before serving. You want your stock to be clear, yet lightly flavoured.
- Add Soy Sauce, sesame oil and sugar. Simmer for 30 minutes.
- Remove the ginger and garlic from the broth and discard.
- Taste the broth, it should have subtle flavour.
**Remember that this broth is very light in flavour. This is so you can taste the Wontons and filling properly in every bite, you don’t want it over-powering the dumplings. So, if you still think the broth needs more salt or sugar, add a very small pinch at a time.***
What goes into Wonton Filling?
We love to make our Wontons with ground Pork because the pork stays moist through the cooking process. Other than the meat, Wontons should always have ginger, garlic, green onion, rice vinegar and sesame oil in them. We like to have a little spice in ours by adding a little Sambal. The Wontons all come together with the addition of cornstarch, this helps bind everything together and stay in a “meatball” shape during cooking, so even if your dumpling wrapper opens up, the filling won’t fall out.
Ingredients to make Wontons
- 1 pkg Premade Wonton wrappers
- 1/2 lb ground lean Pork
- 1 Green Onion, sliced
- 1 Tbsp Ginger, grated
- 2 cloves Garlic, minced
- 2 tsp Soy Sauce
- 1 tsp Sambal, or more if you prefer spicy wontons
- 1 tsp Rice Vinegar
- 2 tsp Sesame Oil
- 1 tsp Cornstarch
Ingredients to make Wonton Soup
- 6 Cups Chicken Broth
- 1 Tbsp Ginger, crushed with side of the knife and sliced
- 1 Clove Garlic, crushed with the side of the knife
- 4 tsp Soy Sauce
- 1/2 tsp Sesame Oil
- 1 tsp Sugar
- 1 Green Onion, sliced on the bias
How to make Wontons
- Mix all Ingredients (minus the wrappers) with your hand until well incorporated, then wash hands thoroughly.
- Fill a glass with room temperature water, and cover a baking sheet with a clean tea towel.
- Place a Wonton wrapper in the palm of your hand.
- With the other hand, and dip one finger in the water and spread around the edges of the entire wrapper.
- Take a rounded teaspoon of the pork mixture and place in the middle of the wrapper.
- Fold the Wrapper from one corner to the opposite corner over the pork, making a triangle.
- Press around the ball of pork and seal the wrapper together all the way to the edges, making sure there is no air bubbles inside the wrapper, and it is fully sealed.
- Take the 2 folded corners with each hand and fold together, like the Wonton is “crossing its arms in front of its body’.
- Set the Wontons on the baking sheet on top of the towel, keep making the Wontons until all of the filling is finished. *See Note A
How to Make Wonton Soup
- In a large pot, add all Wonton soup ingredients to the pot except for the Green Onion, and bring to a simmer for 30 minutes.
- Remove the ginger and garlic from the broth and discard. Taste the broth, it should have subtle flavour. *See Note B
Cooking Wontons for Wonton Soup:
From Frozen: 15 minutes
From Fresh: 10 minutes
- Keeping the broth at a light simmer, stir it in a circle.
- Add Wontons while the broth is moving so they don’t stick to the bottom of the pot.
- Lightly keep the pot stirring, (careful to not break them open) in a circular motion while the Wontons cook.
- When they float you can stop moving the broth and cook for 30 more seconds.
- Add the green onions and serve hot.
*Makes about 20 Wontons. Use them for soup right away, or freeze. You can freeze them on the baking sheet, and when completely frozen (1 hour), put them in a bag or container. This will stop them from sticking to each other. They will last in the freezer for up to 3 months.
*Remember that this broth is very light in flavour. this is so you can taste the Wontons and filling properly in every bite, you don’t want it over-powering the dumplings. So, if you still think the broth needs more salt or sugar, add a small pinch.