Here’s a classic and easy wonton soup recipe — warm, comforting, and full of flavor:
🧾 Ingredients (4 servings)
For the wontons:
- 1 package wonton wrappers (about 30–40)
- ½ lb (225 g) ground pork or chicken
- 2 green onions, finely chopped
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 egg, lightly beaten (for sealing)
For the broth:
- 6 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 tsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
- Optional: baby bok choy, spinach, or sliced mushrooms
🥣 Instructions
- Make the wontons:
- In a bowl, mix ground meat, green onions, soy sauce, sesame oil, and grated ginger.
- Place about 1 tsp of filling in the center of each wonton wrapper.
- Brush edges with beaten egg, fold to form a triangle or purse shape, and seal tightly.
- Prepare the broth:
- In a pot, heat broth with garlic, ginger, soy sauce, and sesame oil.
- Bring to a gentle boil.
- Cook the wontons:
- Carefully drop wontons into simmering broth.
- Cook for 4–6 minutes until they float and the filling is cooked through.
- Add vegetables (optional):
- Add bok choy, spinach, or mushrooms for the last 2–3 minutes of cooking.
- Serve:
- Ladle soup with wontons into bowls.
- Garnish with green onions or a drizzle of sesame oil if desired.
💡 Tips:
- Don’t overfill the wontons; they expand while cooking.
- You can freeze uncooked wontons for later use. Cook from frozen by adding a minute or two to the cooking time.
- Adjust seasoning in the broth with more soy sauce, a pinch of sugar, or a few drops of chili oil for extra flavor.
If you want, I can also give a quick 15-minute version using store-bought dumplings that tastes almost as good as homemade.
Do you want me to share that version?
