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-

1 pound ground pork
2 teaspoons ginger, freshly grated or finely minced
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons sesame oil
1/3 cup green onions, thinly sliced
1 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
32 small shrimp, cooked or raw, peeled (Optional)
32 wonton wrappers, square

Soup-

2 teaspoons sesame oil
2 cloves garlic, minced
1 teaspoon ginger, freshly grated or finely minced
7 cups chicken broth
4 ounces brown mushrooms, sliced, about 1 ½ cups
1 carrot, thinly sliced on a diagonal
3 leaves baby bok choy, separated
1 pound large shrimp, peeled and deveined
1/3 cup green onions, thinly sliced

Instructions

Wontons-

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.
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.
Place one wonton wrapper in the center of the cutting board, keeping the rest covered with plastic.
Place a 2 teaspoon-sized portion of pork filling in the center of the wrapper, and top with a single small shrimp.
Using your fingertip or brush, moisten the wrapper with water around the edge.
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.
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.
Transfer to a plate or sheet pan, placing wontons in a single layer so they do not touch, and repeat with remaining wontons.

Soup-

Bring a large pot of water to boil, large enough to hold the wontons, working in batches as needed.
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.
Heat 2 teaspoons sesame oil in a large pot over medium heat.
Add garlic and ginger and cook, frequently stirring until fragrant, about 1 minute.
Stir in chicken broth, mushrooms, and carrots. Bring to a boil and cook for 5 minutes, until mushrooms have softened.
Add bok choy and shrimp, cooking for about 3 to 4 minutes until shrimp have turned pink.