Wonton Soup Recipe
I show you how to make everyone's favorite Chinese soup recipe, wonton soup, from start to finish. You can make the broth, filling and wonton wrappers from scratch. Make them in stages if you don't have a lot of time.
Ingredients
For the Soup Broth:
- 2 pounds chicken bones
- 1 onion, small, quartered
- 1 carrot, medium, quartered
- 1 1/2 inches ginger, peeled and sliced
- 12 cups water
For the Wonton Wrappers:
- 2 cups flour
- 1 teaspoon salt
- 2 eggs
- 1/2 cup water, +1 tablespoon
For the Wonton Filling:
- 1/2 inch ginger, fresh, grated
- 2 Thai chilies, fresh small red, halved lengthwise
- 8 ounces ground pork
- 1 garlic clove, crushed
- 1 green onion, chopped finely
- 2 tablespoons water chestnuts, finely chopped
- 2 tablespoons coriander, fresh, finely chopped
- 1/2 teaspoon sesame oil
- 2 tablespoons Chinese cooking wine
- 1/4 cup soy sauce
- 2 teaspoons sugar
Instructions
For the Broth:
- Combine the chicken bones, onion, carrot, water, the ginger and half of the chili in a large saucepan. Bring the mixture to a boil, reduce heat, and simmer, uncovered for about two hours or until the mixture is reduced by half. Strain the broth through a lined sieve or a colander into a large bowl and discard the solids.
- (Note that the broth can be made ahead to this stage. Cover and refrigerate overnight or freeze it if you prefer.)
To Make the Wontons:
- Mix the flour and salt in a medium bowl. Make a well in the center of the flour. Break the eggs into the well. With a fork, beat the eggs and water for about 10 times. Gently start to work the flour and salt from the side of the well into the egg mixture until a dough forms and becomes sticky and difficult to work with a fork. Once all of the flour is incorporated into the dough, let it rest for 10 about minutes.
- Once it has rested, knead the dough until it is smooth and elastic. Cover and let rest for another 30 minutes.
- Divide the dough into three equal portions. Place 2 portions in a plastic bag. On a floured surface, roll out the third portion almost paper thin to a diameter of 12" x 12". With a knife or pastry wheel, cut 16 3" squares for wontons skins or cut 6 inch squares for egg roll wrappers. Sprinkle a little cornstarch between the squares, stack and place in a plastic bag. Repeat with the remaining dough.
- Makes 40 to 50 wonton skins or about 12 egg roll wrappers.
To Make the Wonton Filling:
- Chop the remaining chili finely. Combine in a small bowl with the pork, garlic, onion, finely chopped water chestnuts, fresh coriander, sesame oil, 2 teaspoons of the wine, 1 teaspoon of the soy sauce, half of the sugar and the remaining ginger.
- You can make the wontons in two ways:
- 1. Fill the center of the wrapper with 2 teaspoons to 1 tablespoon of the pork filling, fold it over and press down the edges to seal. Then take the folded edges by the corners and overlap them to form a little hat-like dumpling as in the image below.
- 2. Place 2 teaspoons to one level tablespoon of pork filling on the center of each wonton wrapper and brush around the edges with a little water, then gather the edges tightly around the filling and pinch them together firmly to seal the wonton.
- Repeat this process with the remaining pork filling and wonton wrappers.
Finishing the Soup:
- Skim the fat from the surface of the broth and return the broth to a large saucepan if it has been stored. Add the remaining wine, remaining soy sauce and remaining sugar and bring to a boil. Add the wontons to the pot and cook, uncovered for about five minutes or until cooked through.
- Using a slotted spoon, transfer the wontons from the pan to bowls then ladle the broth into bowls.
- Serves 8.
Notes
The Thai red chili is optional. If you like it spicy use it all. If you don't, you can just cook it whole in the broth, then take it out before serving the soup, OR leave it out altogether.
Add 2 cups of chopped bok choy to the soup when you are cooking the wontons.
Add 6 ounces of Chinese barbecue pork, thinly sliced, to the serving bowls.Nutrition
Calories: 235kcalCarbohydrates: 30gProtein: 11gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 61mgSodium: 781mgPotassium: 213mgFiber: 2gSugar: 2gVitamin A: 1357IUVitamin C: 2mgCalcium: 37mgIron: 2mg
Tried this recipe?Let us know how it was!