With all this rain in Southern California, soup is definitely on my mind. I found yet another delicious and easy recipe from Jessica Gavin. I have never made fresh wontons before, so this was a very new experience for me. This dish was actually pretty easy and it was fun making everything from scratch. I hope you enjoy it too!!
Homemade Wonton Soup
Each bowl is packed with pork dumplings, fresh vegetables, and jumbo shrimp.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Soup
Cuisine: Chinese
Servings: 6 servings
Calories: 381kcal
Ingredients
Wontons-
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1 pound ground pork
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2 teaspoons ginger, freshly grated or finely minced
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2 teaspoons sugar
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2 teaspoons soy sauce
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2 teaspoons sesame oil
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1/3 cup green onions, thinly sliced
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1 teaspoon kosher salt
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1/4 teaspoon black pepper, freshly ground
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32 small shrimp, cooked or raw, peeled (Optional)
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32 wonton wrappers, square
Soup-
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2 teaspoons sesame oil
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2 cloves garlic, minced
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1 teaspoon ginger, freshly grated or finely minced
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7 cups chicken broth
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4 ounces brown mushrooms, sliced, about 1 ½ cups
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1 carrot, thinly sliced on a diagonal
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3 leaves baby bok choy, separated
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1 pound large shrimp, peeled and deveined
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1/3 cup green onions, thinly sliced
Instructions
Wontons-
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In a medium-sized bowl combine pork, 2 teaspoons ginger, sugar, soy sauce, sesame oil, ⅓ cup green onions, salt, and pepper. Mix until thoroughly combined.
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To test the seasoning, place a small amount on a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste the seasoning and add more salt or pepper if needed.
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Place one wonton wrapper in the center of the cutting board, keeping the rest covered with plastic.
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Place a 2 teaspoon-sized portion of pork filling in the center of the wrapper, and top with a single small shrimp.
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Using your fingertip or brush, moisten the wrapper with water around the edge.
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Lift two opposite corners up to meet at a point, then use your fingers to seal the rest of the sides tightly, forming a triangle, and squeezing out as much air as possible.
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Pull the two opposite corners towards each other to form the triangle into a plump folded crescent shape, using a little water to seal the edges.
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Transfer to a plate or sheet pan, placing wontons in a single layer so they do not touch, and repeat with remaining wontons.
Soup-
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Bring a large pot of water to boil, large enough to hold the wontons, working in batches as needed.
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Boil wontons for 3 to 5 minutes, until the meat, is no longer pink. Transfer wontons to a large bowl once cooked. Meanwhile, make the soup.
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Heat 2 teaspoons sesame oil in a large pot over medium heat.
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Add garlic and ginger and cook, frequently stirring until fragrant, about 1 minute.
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Stir in chicken broth, mushrooms, and carrots. Bring to a boil and cook for 5 minutes, until mushrooms have softened.
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Add bok choy and shrimp, cooking for about 3 to 4 minutes until shrimp have turned pink.
My dumplings aren’t as pretty as Jessica Gavins but they are tasty!