Wonton Soup is a classic Chinese comfort dish known for its soothing and aromatic qualities. It begins with the preparation of wontons, delicate dumplings traditionally filled with a mixture of ground pork and shrimp, seasoned with soy sauce, sesame oil, and a blend of fresh herbs like ginger and green onions. The filling is carefully wrapped in thin, square sheets of dough made from flour and egg, creating a distinctive, plump pillow shape with a tender, chewy texture.
The soup base is equally important, typically a clear broth made by simmering chicken, pork bones, or a combination of both, with aromatics like garlic, ginger, and green onions to infuse it with depth and flavor. The broth is strained to achieve a clear, light consistency and seasoned with soy sauce, sesame oil, and a pinch of white pepper to enhance its taste.
Once the wontons are prepared, they are gently boiled until they float to the surface, indicating they are cooked through, with the filling succulent and juicy, and the wrapper pleasingly soft yet intact.
To serve, the hot wontons are ladled into bowls with the steaming broth. The soup is often garnished with additional green onions, cilantro, and sometimes bok choy or other leafy greens, adding color and a fresh, crisp contrast to the dish.
Wonton Soup is celebrated for its balance of flavors and textures – the hearty, meaty filling of the wontons, the smooth, slippery dough, and the light, fragrant broth. Each spoonful offers a harmonious blend of savory, umami, and subtle, warming spices, making it a beloved dish for its comforting and nourishing qualities.
Ingredients:
8 ounces ground pork
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon fresh ginger, grated
1 teaspoon brown sugar
2 green onions, finely chopped
24 square (3½ inches each) wonton wrappers
6 cups (1,440g) chicken broth
1½ teaspoons garlic, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
2-3 green onions, finely chopped
Preparation:
In a large bowl combine pork, rice wine, soy sauce, sesame oil, ginger, sugar, and onion. Mix well. Place 1 heaping teaspoon of filling into the center of each wonton wrapper. Moisten edges with water and fold the corners together, pressing out any excess air. (It should look like a triangle). Slightly lift the long edge of the wonton. Wrap the edges in the opposite directions and press firmly to seal, using your finger to create a space and wetting the edges as needed. Continue with the rest of the wontons and let them rest while you prepare the soup.
In a medium pot over medium heat add chicken broth, garlic, soy sauce, sesame oil, and green onions. In a separate large pot, bring about 4 quarts of water to a boil. Once the water is boiling, add wontons and cook for 5 minutes. Strain the wontons and add them to the warm broth mixture. Serve warm.
Enjoy !
