This is a new recipe I tried recently and I LOVE it! I wanted to make homemade wonton soup for a long time but never got around to it. The dumplings are a bit time consuming to make but once they are prepared and frozen, you can assemble the soup in a few minutes! This was originally a recipe of pork gyozas that I tweaked to recreate the delicious taste of the wonton soup.
My version of this soup is made out of pork but you can also substitute the meat for shrimp.
As for the size of the dumplings, I prefer the small ones. They require less time to heat up compared to the larger ones. The small wonton dumplings should be about the size of a tortellini pasta.
yields 70 dumplings (soup yields 2 portions)
- 1 pound ground pork
- 3 green onions, finely chopped
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoons cornstarch
- ½ teaspoon sugar
- 1 teaspoon sesame oil
- 1 pound egg rolls wrappers (gyoza wrappers work great too)
- 1 tablespoon cornstarch + ¼ cup water (I call this my Wonton "glue")
- 2 cups of Chicken broth
- 2 cups of water
- 1 tablespoon soy sauce
- 1 green onions, sliced
- 4 to 6 baby bok choy, leaves removed from the stem
- 10 to 12 wonton dumplings
- Fresh Coriander (optional)
In a large bowl, combine the pork, scallion, soy sauce, rice vinegar, cornstarch, sugar and sesame oil.
Cut each egg roll sheet in 4 squares.
Place a small teaspoon of the pork filling in the middle of the wrapper.
Wet each side of the sheet with the wonton "glue".
Fold the sheet over to form a triangle. Press firmly on the edge to seal.
Bring the lower corners of the triangle together and using the wonton "glue", press to secure.
Arrange the wonton dumplings on a parchment lined baking sheet.
To freeze, place the baking sheet with the wontons flat in the freezer for at least an hour. Once the dumplings are hard, transfer to a large resealable bag.
To assemble the soup, heat up the chicken broth, water and soy sauce in a pot over medium-high heat.
Once the broth is boiling, add the frozen wonton dumplings and the baby bok choys.
Cook for 4 minutes.
Remove from heat, place the lid and rest for 2 minutes.
Place the green onions at the bottom of a bowl and pour the soup on top.
Sprinkle with the fresh coriander before serving.
Happy dumpling making!