Wonton soup is now really high on my list of favorite soups. Sometimes you’re just in the mood for a nice bowl of warm brothy goodness with a little extra something. This is just that. The wontons add just that special something that makes this soup so good. And once those wontons are made, the soup is basically done. You can take the approach I did, which was to make the wontons the night before and refrigerate them overnight. Then I was able to whip this soup up in a flash the next day (and when I say a flash, I mean it- it was like making instant soup.) You can even make the wontons and freeze them for your future soup needs : ) I did this too. Just line the wontons on a baking sheet or plate and slide it in the freezer. Once they’re frozen, you can place them in a Tupperware or ziplock bag and throw them back in the freezer. Easy!
I like my soup extra brothy so I froze a portion of the wontons for later use and only used about 60% of them.
I’ve only had wonton soup a handful of times, like if it comes with a meal that I’m already getting. I have to say, I haven’t appreciated just how good it really is. And I really didn’t expect the broth to be anything too great, (no offense broth… but you have like, two ingredients)- Well I’ve gotta say, I way underestimated it. Plus, it’s almost the New Year and that equals delicious Chinese food! Something about staying in and cuddling up with this soup sounds REALLY good… (and yes. You CAN cuddle with soup.)
- 10 oz. baby bok choy (Chinese Cabbage, found in the produce section of the grocery store)
- 1 cup ground pork, cooked.
- 3 ½ tablespoons sesame oil, divided (2.5 is used first, then 1 additional later- see instr.)
- Pinch white pepper
- 1 tablespoon seasoned soy sauce
- ½ teaspoon salt
- 1 tablespoon shaoxing wine (I substituted dry sherry)
- 1 (12 oz.) package wonton wrappers (found in the refrigerated produce section near where you would get tofu or refrigerated salad dressings)
- 6 cups good chicken stock*
- White pepper and salt to taste
- 1 scallion
- Wash the green part of the bok choy and steam it until it’s wilted (similar consistency of spinach). Drain and rinse with cold water, then remove as much water from it as you can by squeezing it with a paper towel.
- In a medium bowl, mix together the bok choy, ground pork, sesame oil, white pepper, soy sauce, salt, and wine. Mix very thoroughly until it’s very well combined and thicker.
- Fill a small bowl with water, which you’ll use to dampen your hands as you assemble the wontons. This acts as a glue to help seal the edges of the wonton as you fold.
- Take your wonton wrappers out of the package one at a time- it’s easiest to mold them if they haven’t been sitting out in the open – otherwise they dry out and crack when you bend them.
- Add about a teaspoon of filling to the middle of the wonton. Moisten your hands and fold the wonton in half, creating a rectangle. Press down all around the filling, removing any excess air.
- Take the bottom two corners and bring them together, using more water on your hands to help it stick.
- This is a good visual for folding these bad boys.
- Repeat until all of the wontons are folded. This is when I stopped for the night and refrigerated the wontons in Tupperware containers overnight, where I then made the broth the next day. You can also freeze the wontons until you’re ready to make your soup.
- In a large pot, bring the chicken broth, sesame oil, white pepper, and salt (optional) to a light simmer.
- My source for this recipe indicates that you should lightly boil the wontons in a separate container of water, then drain, add to serving bowls, and pour the broth on top. I chose to cook the wontons right in the brother instead- because (gasp), some of mine lost a little filling and I wanted that to be saved in the soup to give more flavor to the broth. Either way works!
- The wontons are done when they float to the top. They have a tendency to stick to each other and/or to the bottom of the pot so give a delicate stir every so often to prevent this.
- Once the wontons are a-floatin’ and your broth is nice and warm, you’re ready to serve! (Prepare to be amazed, by the way.)… and garnish the bowls with diced green onions for extra pizzazz.
Recipe adapted from The Woks of Life.