Homemade Wonton Soup
Few dishes are as comforting, elegant, and satisfying as a steaming bowl of homemade wonton soup. Delicate dumplings filled with savory meat, floating in a clear, fragrant broth, paired with tender greens and subtle aromatics—this classic dish is both simple and deeply flavorful. Making wonton soup from scratch may seem intimidating at first, but once you break it down into steps—preparing the filling, folding the wontons, simmering the broth, and assembling the bowl—it becomes a rewarding and even relaxing cooking experience.
Below you’ll find a detailed, step-by-step guide to creating authentic, restaurant-quality wonton soup in your own kitchen.
Ingredients
This recipe makes about 4–6 generous servings.
For the Wonton Filling
1 pound (450 g) ground pork (preferably with some fat for tenderness)
½ pound (225 g) raw shrimp, peeled, deveined, and finely chopped
2 green onions, finely sliced
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
2 tablespoons light soy sauce
1 tablespoon sesame oil
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon sugar
½ teaspoon white pepper
1 tablespoon cornstarch
2 tablespoons finely chopped water chestnuts (optional, for texture)
1 egg (optional, helps bind filling)
For Folding
40–50 wonton wrappers
Small bowl of water (for sealing)
For the Broth
8 cups good-quality chicken stock (homemade preferred)
1 cup water
3 slices fresh ginger
2 green onions (cut into large pieces)
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and white pepper to taste
Optional Add-Ins
Baby bok choy or napa cabbage
Sliced mushrooms
Thinly sliced carrots
Fresh cilantro
Chili oil for serving
Step 1: Preparing the Filling
The filling is the heart of your wonton. The combination of ground pork and shrimp creates a balance of richness and sweetness. Pork provides moisture and flavor, while shrimp adds a delicate, slightly springy texture.
In a large mixing bowl, combine the ground pork and chopped shrimp.
Add green onions, ginger, garlic, soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, and cornstarch.
If using, add chopped water chestnuts and egg.
Mix thoroughly in one direction (clockwise) for 3–4 minutes. Mixing in one direction helps develop a cohesive texture.
Continue mixing until the filling becomes slightly sticky and well combined.
Cover and refrigerate for at least 20–30 minutes. This resting period allows flavors to meld and makes the mixture easier to handle.
Step 2: Folding the Wontons
Folding wontons can feel like an art form, but even simple folds work beautifully. The key is sealing them tightly so they don’t open while cooking.
Place a wonton wrapper on a clean surface.
Add about 1 teaspoon of filling in the center.
Dip your finger in water and lightly moisten the edges.
Fold the wrapper diagonally into a triangle, pressing out air pockets.
Press edges firmly to seal.
To create the classic wonton shape:
Bring the two bottom corners of the triangle together.
Dab a bit of water on one corner.
Press them together to seal.
Repeat until all filling is used. Place finished wontons on a parchment-lined tray, making sure they don’t touch.
Tip: If not cooking immediately, freeze them in a single layer first, then transfer to a freezer bag.
Step 3: Preparing the Broth
A good broth should be clear, aromatic, and balanced.
In a large pot, combine chicken stock and water.
Add ginger slices and green onion pieces.
Bring to a gentle simmer (not a rolling boil).
Simmer for 15–20 minutes.
Remove ginger and green onions.
Season with soy sauce, sesame oil, salt, and white pepper.
Keep the broth warm over low heat while you cook the wontons.
Step 4: Cooking the Wontons
Bring a large pot of water to a gentle boil.
Add wontons in batches (avoid overcrowding).
Stir gently to prevent sticking.
Cook for 3–5 minutes until they float and are fully cooked.
Remove with a slotted spoon.
If cooking from frozen, add 1–2 extra minutes.
Step 5: Preparing Vegetables (Optional but Recommended)
Blanch baby bok choy or napa cabbage in the same water for 1–2 minutes. This keeps the greens vibrant and tender.
Step 6: Assembling the Soup
Place 6–8 wontons in each serving bowl.
Add blanched vegetables if using.
Ladle hot broth over the wontons.
Garnish with sliced green onions, cilantro, or a drizzle of chili oil.
Serve immediately.
Tips for Success
Use Fresh Ingredients
Fresh ginger, quality stock, and good pork make a noticeable difference.
Don’t Overfill
Too much filling makes sealing difficult and can cause bursting.
Keep Wrappers Covered
Wonton wrappers dry quickly—cover them with a damp towel.
Maintain Gentle Heat
Boiling too aggressively can break wontons apart.
Variations
Chicken Wontons
Substitute ground chicken for pork.
Vegetarian Version
Use finely chopped mushrooms, tofu, napa cabbage, and carrots.
Spicy Wonton Soup
Add chili paste or chili oil to broth.
Noodle Addition
Add cooked egg noodles for a heartier meal.
Storage and Make-Ahead Tips
Uncooked wontons freeze beautifully. Cook directly from frozen. Broth can be refrigerated up to 3 days or frozen for 2 months.
Why Homemade Wonton Soup Is Worth It
Making wonton soup from scratch connects you to centuries of culinary tradition. The act of folding dumplings can be meditative, especially when done with family. The aroma of simmering broth fills the kitchen with warmth and anticipation.
Unlike restaurant versions that can be overly salty, homemade soup allows you to control seasoning and quality. You can adjust flavors to suit your preferences—more ginger for warmth, more sesame oil for nuttiness, or extra greens for freshness.
The balance of textures—tender wrapper, juicy filling, silky broth—makes every spoonful satisfying. Each wonton carries concentrated flavor that gently releases into the soup.
Serving Suggestions
Serve wonton soup as:
A light main dish
A starter for a larger Asian-inspired meal
A comforting remedy on cold days
A nourishing meal when feeling under the weather
Pair with steamed rice, stir-fried vegetables, or simple cucumber salad.
Final Thoughts
Homemade wonton soup is more than just a recipe—it’s an experience. From mixing the filling to folding delicate parcels and finally tasting the first spoonful of rich broth, the process is both calming and rewarding.
While it may take a little time, the result is deeply satisfying. Once you make it from scratch, you’ll understand why this classic soup has remained beloved across generations.
With practice, folding becomes second nature, and soon you’ll be making double batches to freeze for busy nights. There’s something truly special about knowing that inside your freezer lies a tray of handmade wontons ready to transform into a warm, comforting bowl of soup at a moment’s notice.
Enjoy every step—and every spoonful.
0 commentaires:
Enregistrer un commentaire