Wontons originated in Northern China and were considered sealed buns. Wontons are similar to dumplings, but the wonton wrappers are usually thinner than dumplings. This recipe starts with seasoned chicken broth. Then, the wrappers are filled with a ground pork mixture, boiled, and added to the broth for a flavorful soup.
There are two parts to this recipe–the wontons and the soup.
Pork: Ground pork will be seasoned and will fill 24 wonton wrappers. It does not have to be pre-cooked; the pork will cook through (160°F) as it is boiled.
Vinegar: Rice Wine Vinegar is made from fermented rice and is a common ingredient in Asian recipes. It has a touch of sweetness and acidity. If you don’t have any on hand, you could get by with apple cider vinegar or lemon juice, in a pinch.
Chicken Broth: This is a broth-based soup. But, you could use an alternative base like a chicken stock if that is what you have on hand.
How to Make the Wontons
The first thing to make for this recipe is the wontons. There is some filling and folding, so it will take a few minutes to get them ready to be boiled. First, mix together the ground pork with the rest of the wonton ingredients. Again, the pork does not have to be precooked. Once the mixture is made, it’s time to fill and fold the wontons.
Place a heaping teaspoon of the seasoned pork mixture in the center of each wonton wrapper. Be careful not to overfill the wrappers so they don’t burst while boiling. To fold the wonton wrappers, brush the edges with water and fold in half diagonally. Press the edges to seal in the mixture.
Then, slightly lift up the long side of the folded wonton and wrap the edges to seal. You may need to add a little more water to the edges to keep them in place. Set the wonton aside and finish with the remaining wontons. Once you have them ready, start making the soup.
How to Make Wonton Soup
In a large pot over medium heat, add the chicken broth with the rest of the ingredients. Keep it warm as you boil the wontons. To boil the wontons, bring about 4 quarts of water to a boil in a separate large pot. Once the water is boiling, add the wontons and cook them for about five minutes.
When the wontons are cooked, strain them and add them to the warm chicken broth base. Serve warm, garnished with red pepper flakes. This would be a light lunch with Easy Ramen Noodles. Or, turn it into a starter by serving it before the main dish like beef and broccoli.
Can I Make Wontons Ahead of Time?
Yes! To save some time, make the wontons ahead of time. If you are making the soup the next day, store the wontons in the refrigerator. Place the wontons in an airtight container until you are ready to boil them for the soup. I like to line the container with some parchment paper. In addition, make sure the wontons aren’t too close that they stick together.
If you are not using the homemade wontons within a day, freeze them. To freeze homemade wontons, place them on a baking sheet lined with parchment paper. Loosely cover them with plastic wrap and transfer the pan to the freezer to let them freeze. After frozen, store them in a freezer-safe container.
When ready to use them in the soup, you can boil them from frozen (but you will need to add some extra time) or let them thaw in the refrigerator before boiling.
Can I Use Frozen Wontons?
Yes! You can definitely make this recipe even easier by using store-bought frozen wontons. Boil them according to the package directions.
Can I Freeze Wonton Soup?
You can absolutely freeze it! Carefully pour the soup into a freezer-safe plastic bag, seal it well, and lay it flat in your freezer. Be sure to label and date it. Should last about 6 months.
To reheat, bring it to a boil on your stovetop. You do not need to separate out the wontons, they can heat along with the soup base.
- 8 ounces ground pork
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon brown sugar
- 2 green onions, finely chopped
- 24 square (3½ inches each) wonton wrappers
- 6 cups (1,440g) chicken broth
- 1½ teaspoons garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2-3 green onions, finely chopped
- In a large bowl combine pork, rice wine, soy sauce, sesame oil, ginger, sugar, and onion. Mix well.
- Place 1 heaping teaspoon of filling into the center of each wonton wrapper.
- Moisten edges with water and fold the corners together, pressing out any excess air. (It should look like a triangle).
- Slightly lift the long edge of the wonton. Wrap the edges in the opposite directions and press firmly to seal, using your finger to create a space and wetting the edges as needed.
- Continue with the rest of the wontons and let them rest while you prepare the soup.
- In a medium pot over medium heat add chicken broth, garlic, soy sauce, sesame oil, and green onions.
- In a separate large pot, bring about 4 quarts of water to a boil. Once the water is boiling, add wontons and cook for 5 minutes.
- Strain the wontons and add them to the warm broth mixture. Serve warm.
Did you make this recipe?
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