Wonton Soup
The most well-known takeout soup recipe, the Wonton soup has a rich chicken broth with delectable pork and shrimp dumplings.
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Servings: 4 servings
Calories: 195kcal
Cost: 20
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Ingredients
- 1 package wonton wrappers
For wonton filling
- 1/2 pound medium shrimp shelled, deveined
- 1/2 pound ground pork
- 1 tablespoon shallots finely chopped
- 1/4 cup cilantro finely chopped
- 2 green onion stalks thinly sliced
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 2 teaspoons rice wine
For broth
- 1 cinnamon stick
- 1 tablespoon fennel
- 1 tablespoon coriander seeds
- 1 star anise
- 6 cups chicken broth
- 2 tablespoons fish sauce
- 1 teaspoon white sugar
- 1/2 cup cilantro leaves for garnish
- Green onion for garnish
- Chili sauce
Instructions
- Wipe the prawns dry with paper towels, and chop finely.
- Combine the ingredients for the filling in a bowl, and mix thoroughly.
- Place a wonton wrapper on a clean surface.
- Place about 1 teaspoon of filling in the middle of the wrapper. Moisten the wrapper with a dab of water around the filling; this will help the sides of the wrapper to stick together.
- Fold into either a rectangle or a triangle, pressing the edges together to seal. For rectangles, bring the bottom corners together until they overlap, moisten with water, and press to seal. For triangles, bring side corners together until they overlap, and seal. Repeat until filling is used up.
- Place the wontons on a parchment lined baking sheet. Leave some space between pieces to prevent sticking. For long term storage (about 2 months), cover with plastic wrap and freeze.
- In a pot, bring water to a boil. Drop in the wontons in batches, and stir with chopsticks to prevent them from sticking to pan. The wontons are done when they float up to the surface, after about 3 minutes.
- Distribute the wontons into serving bowls.
- Place the cinnamon stick, fennel, coriander, and star anise in a square piece of cheesecloth, and tie it into a knot.
- To prepare the soup, bring the chicken broth to a boil. Immerse the spice pouch in the boiling broth. Cover the pot and reduce it to a simmer.
- Simmer for 30 minutes, and remove the spice pouch.
- Add the fish sauce and sugar, adjusting the amounts according to your taste.
- Scoop the hot broth into the bowls ready with wontons.
- Serve garnished with cilantro and green onions, with chili sauce on the side.
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Notes
When making wonton soup at home, there are a few little tips and tricks I've picked up over the years that take it to the next level:
- For the pork filling, I like to use a mix of ground pork and shrimp for added flavor and texture. The shrimp bring a subtle sweetness.
- Chilling the wonton filling for 30 minutes before wrapping helps the flavors meld. It also makes the filling easier to handle.
- Brushing the wonton wrappers lightly with water helps them seal tightly. Don't overfill them or they'll burst open during cooking.
- Adding a pinch of baking soda to the boiling water helps keep the wontons tender. It maintains the water's pH.
- Blanch the wontons in small batches so they have room to swim freely. This prevents them from sticking together.
- For the broth, skim off any impurities that rise to the surface while simmering. This keeps it crystal clear.
- Let the soup sit for 5-10 minutes after adding the wontons so they can soak up the broth's flavor.
- Garnish with chopped scallions, cilantro and chili oil right before serving for maximum vibrancy.
- For convenience, wontons can be made ahead and frozen raw or cooked. Thaw before using.
- Leftover wonton soup is just as tasty the next day. The flavors have time to develop even more.
- Customize the soup with favorite add-ins like bok choy, mushrooms, chicken, shrimp, rice noodles or chili sauce.
Nutrition
Serving: 1bowl | Calories: 195kcal | Carbohydrates: 6g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 48mg | Sodium: 2168mg | Potassium: 320mg | Fiber: 1g | Sugar: 4g | Vitamin A: 223IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.