Wonton Soup
Ingredients
Wontons
- 30 wonton wrappers
- 8 ounces ground pork
- 2 green onions finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 ½ teaspoons cornstarch
Broth
- 8 cups chicken broth
- 2 cloves garlic whole
- 2 slices fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 2 green onions sliced
Instructions
Wontons
- In a large bowl add pork, green onions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, grated ginger, and cornstarch. Mix well to combine
- Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges of the wonton wrapper with a little bit of water and fold in half to create a triangle. Moisten the two longer tips, bring them together, and press
- Dip the bottom in a bit of flour and place on a parchment lined pan. Repeat with the remaining wontons
Broth
- In a large pot, add the broth, garlic, sliced ginger, soy sauce, and sesame oil. Bring it to a boil over medium-high heat, reduce to a simmer, and cook uncovered for 10 minutes
- Remove garlic and ginger and discard
- Add the wontons to the soup and simmer for an additional 4-6 minutes or until pork is cooked through. Serve immediately
Nutrition Information
Calories: 248 | Carbohydrates: 25g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 1887mg | Potassium: 439mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 3mg
Notes
- Wontons can be prepared, placed on a baking sheet, and frozen. Once frozen, transfer the wontons to a freezer bag for up to 4 months
- To prepare soup with frozen wontons, bring the broth to a simmer as directed. Add the wontons and, once simmering, cook for 6 minutes.
- Optional garnish includes green onions, cilantro, or a dash of chili oil.
- Leftover soup can be stored in an airtight container in the fridge for up to 4 days.