Wonton Soup Recipe
hand-made pork wonton, spinach, carrots, roasted pork in a chicken broth
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Ingredients
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Wontons
Soup & Garnishes
Method
Wontons
Make the filling
In a medium bowl combine ground pork, chopped shrimp (if using), sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, cornstarch and white pepper. Mix gently with a fork or chop with a spoon until ingredients are evenly distributed and mixture is slightly tacky (about 30–45 seconds).
Assemble wontons
Lay a wonton wrapper on a clean dry surface. Place about 1 teaspoon (≈5 ml) of filling in the center of the wrapper. Dip your finger in the cold water and run along the two adjacent edges (or just one edge) to moisten. Fold the wrapper over to form a triangle, pressing out any air and sealing firmly. Optionally bring the two outer corners of the triangle together, overlap slightly and press to seal to form a classic 'purse' shape. Repeat until all filling or wrappers are used (makes about 28–30 wontons). Keep finished wontons on a tray dusted lightly with cornstarch or semolina so they don’t stick.
Cook wontons (poach)
Bring a medium pot of water to a gentle boil. Working in batches of 8–10, add wontons and stir gently so they don’t stick to the bottom. Poach 3–4 minutes, or until wrappers turn translucent and filling is cooked through (internal temperature 160°F/71°C for pork). Remove with a slotted spoon and transfer to a plate; they will finish cooking slightly when added to hot broth.
Soup & Assembly
Prepare the broth
In a large saucepan or soup pot, bring the chicken broth to a gentle simmer over medium heat. Add roasted pork pieces and carrots to the simmering broth and cook 2–3 minutes to warm the pork and slightly soften the carrots.
Season the broth
Taste the broth and stir in soy sauce, rice vinegar (if using), salt and white pepper. Adjust seasoning to your preference, keeping in mind wontons and roasted pork add saltiness. Reduce heat to low so broth stays hot but not boiling.
Add greens and wontons
Add the baby spinach to the hot broth and stir until wilted (about 30–45 seconds). Gently add the cooked wontons to the broth and heat for another 30–60 seconds to combine flavors; do not boil aggressively or wrappers may tear.