Wonton soup

Here’s a classic homemade wonton soup—clear, comforting, and better than takeout 🍜

Wonton Soup

Ingredients

Wontons

• 30–40 wonton wrappers
• ½ lb ground pork (or shrimp, or a mix)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 2 green onions, finely chopped
• 1 egg white (optional, for tenderness)

Soup

• 6 cups chicken broth
• 1 tsp soy sauce
• ½ tsp sesame oil
• 1–2 slices fresh ginger
• Optional add-ins: bok choy, spinach, mushrooms

Instructions

1. Make the filling
   • Mix pork, soy sauce, sesame oil, ginger, garlic, green onions, and egg white (if using).
2. Fill wontons
   • Place 1 teaspoon filling in center of wrapper.
   • Wet edges with water, fold into a triangle, press to seal.
   • Bring the two corners together and pinch.
3. Cook wontons
   • Bring a pot of water to a gentle boil.
   • Cook wontons 3–4 minutes, until they float and filling is cooked.
   • Remove with a slotted spoon.
4. Prepare soup
   • Simmer broth with soy sauce, sesame oil, and ginger for 5 minutes.
5. Assemble
   • Divide wontons into bowls.
   • Ladle hot broth over them.
   • Add vegetables if using.
6. Serve
   • Garnish with sliced green onions.

Tips & Variations

• 🦐 Shrimp wontons: replace half the pork with finely chopped shrimp
• ❄️ Freezer-friendly: freeze uncooked wontons; cook straight from frozen
• 🌶️ Add chili oil or white pepper for heat
• 🍜 For a heartier soup, add noodles

If you want a quick shortcut version, vegetarian filling, or help with folding styles, just let me know.