Won Ton Soup (Hungry Huy)

By stancec44

This wonton soup recipe is super simple to make at home and despite its simplicity, it is thoroughly satisfying as a complete meal. We’ll use a pork-based filling and chicken broth as a base for the soup broth. If you have some roommates to help wrap these wontons, you’ll have dinner ready in no time!

These last for a few days in the fridge after wrapping, but this is a great recipe to make a large batch to freeze for quick dinners in the future too.

Ingredients

• If you use pork that has enough fat, around 20%, then the filling will have no issue staying formed. If you get one that’s leaner, you may need to add a few teaspoons of all purpose flour to bind the filling.
• Onion provides the aromatics–some recipes will use green onion for this instead.
• Wonton filling
• 1/2 lb ground pork 20% fat (substitute 1/3 of the pork with shrimp if you'd like)
• 1 tbsp yellow onion chopped
• 1/2 tbsp oyster sauce
• 1/2 tbsp sesame oil
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 1/2 tsp flour optional for binding, if using <20% fat pork
• Broth
• 1/2 tbsp neutral oil
• 1/2 yellow onion diced (or 1 bunch scallion, thinly sliced)
• 1/2 tbsp sliced ginger optional
• 4 cups chicken broth low sodium
• 1/2 tbsp soy sauce as needed, to taste
• 1/2 lb baby bok choy or other veggies
• Garnish
• 1 bunch green onion thinly sliced
• 1/4 tsp sesame oil optional (add very slowly, to taste)

Preparation

Step 1

Wontons (See his website for video on filling, folding and freezing)

Add all wonton filing ingredients into food processor and lightly pulse until combined, but not too pasty. Ground pork from the store is usually too coarse for my liking.

If your fat content is too low and you need the filling to bind together more, add a bit of flour and mix together.

Wrap wontons with desired amount of filling. I like them on the smaller side, so it uses more wrappers. Dip your finger into a bowl of water to slightly wet the wonton edges and seal, removing as much air as you can before folding the wontons. See images and video for technique.

Cook wontons
Fill a medium sized pot half way with water and bring to a boil on high heat. Boil wontons in batches so you don't crowd the pot.
Boil for 2-4 minutes if fresh, or 4-6 minutes if frozen. After 2 minutes, every 30 seconds or so, check the wrapper texture and check the filling for doneness. Pork is safe at 145F (you can use an instant-read thermometer), or when no longer pink. The 'floating wonton' is not a good indicator for me since these can already float the second you drop raw ones in.
Make broth
In a new medium pot, heat the pot on medium high. Once hot, add oil, ginger and onion. Saute until aromatic for about a minute.

Add broth and soy sauce and bring to a boil on high heat. Add more soy sauce as needed to taste. Add baby bok choy during the last minute or so, to soften.

Assemble bowls
Add wontons, veggies, and broth into a bowl. Garnish with sliced green onion (I like a LOT actually), and a few drops of sesame oil per bowl (optional, to taste).