Wonton Soup Recipe
Pork dumpling hand made from scratch in a light dashi broth.
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Ingredients
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Dumpling Filling
Wonton Wrappers
Dashi Broth
Garnish
Method
Dumpling Filling
- 1
Prepare the Filling
In a mixing bowl, combine the ground pork, finely chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and white pepper. Mix well until all ingredients are thoroughly combined.
Wonton Wrappers
- 2
Make the Dough
In a large bowl, mix the all-purpose flour and salt. Make a well in the center, add the egg and water, and gradually mix until a dough forms. Knead the dough for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- 3
Roll Out the Wrappers
After resting, divide the dough into smaller portions. Roll each portion out thinly on a floured surface. Cut into squares (about 3x3 inches) and keep them covered to prevent drying.
Dashi Broth
- 4
Prepare the Broth
In a large pot, add 6 cups of water and the kombu. Let it soak for about 30 minutes. Heat the pot on medium until just before boiling, then remove the kombu. Add bonito flakes and simmer for 5 minutes. Strain the broth and return it to the pot. Add soy sauce and mirin, then keep warm.
Assemble and Cook
- 5
Fill and Shape the Dumplings
Take a wonton wrapper, place about 1 teaspoon of the pork filling in the center. Moisten the edges with water, fold the wrapper in half to form a triangle, and press to seal. Then bring the two corners together to form a pouch and seal.
- 6
Cook the Dumplings
In a pot of boiling water, add the wontons. Cook for about 5-7 minutes until they float to the top and are cooked through. Remove with a slotted spoon.
- 7
Serve the Soup
In bowls, ladle the warm dashi broth, add the cooked wontons, and garnish with chopped cilantro and sliced green onions. Serve hot.
