Pork Wonton Soup Recipe

I absolutely love this recipe because it combines the rich, savory flavors of pork, soy sauce, and sesame oil with the comfort of a warm, homemade broth—making it the perfect comforting meal. Plus, the process of folding wontons is surprisingly therapeutic, and the end result is both delicious and Instagram-worthy!

Crafting the ideal bowl of Pork Wonton Soup is a joy. The marriage of ground pork, enriched by soy sauce, sesame oil, and grated ginger, makes for a filling that is at once delicate and harmonious within the wonton wrappers.

This served in a chicken broth that is just hearty enough—adequately rich but not too much so—that it complements the fresh spinach or bok choy in the bowl. And when both the broth and the wontons are at their respective peaks, it’s a profoundly nourishing delight.

Though a few steps are required in crafting your own wontons, they’re well worth it.

Ingredients

Pork, Ground: A protein-rich meat; a highly seasoned, intensely flavored foundation.

Soy sauce: contributes umami, adds salt; enhances flavor.

Nutty aroma, enriches dishes, boosts flavor: sesame oil.

Finely shredded ginger: Offers a spicy warmth that helps with digestion; a fragrant spice.

Garlic possesses a powerful flavor, gigantic immune strength, and aromatic profundity.

Onions, Green: Onions have a mild flavor and a fresh crunch.

When they aren’t being used in cooking, they’re the kind of onion you can eat raw.

Their very youthful flavors make for a perfect kind of garnish.

Broth Chicken: Base flavorful, nutrients dense, warmth comfort.

Bok Choy and Spinach: Add greens, rich in vitamins, with a healthy crunch.

Ingredient Quantities

• 200g ground pork
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice wine
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 2 green onions, finely chopped
• 30 wonton wrappers
• 4 cups chicken broth
• 1 cup water
• Handful of spinach or bok choy (optional)
• Sliced green onions, for garnish
• Soy sauce, for serving

Instructions

1. In a mixing bowl, combine the ground pork, soy sauce, sesame oil, rice wine, sugar, salt, white pepper, grated ginger, minced garlic, and finely chopped green onions. Well mixed until all ingredients are thoroughly combined.

2. Set a wonton wrapper on a smooth, clean surface. Into the very center of the wrapper, place a heaping teaspoon of the pork stuffing.

3. Wet the perimeter of the wonton skin with water using your digit. Bisect the wrapper in an apical direction by folding it into a half; it should now resemble a triangle. Press together the edges, and ensure a sufficient seal to avoid any leakage during subsequent cooking steps.

4. Take the two top corners of the triangle and press them together to seal. This makes a hat shape. Do the same for the rest of the wrappers and filling.

5. In a big vessel, heat the chicken broth and water until they bubble aggressively. This should happen over medium-high heat.

6. Lower the temperature to low and carefully add the wontons to the pot. Let them cook for 4-5 minutes or until they not only float to the surface but also have cooked all the way through.

7. If you are going to use spinach or bok choy, add it to the pot in the last minute of cooking. A watery, pale green mass is not what you are going for—just a lightly cooked version of the leaves. Serve the dish with a sprinkling of scallions and a generous drizzle of sesame oil.

8. Ladle the soup with care into the bowls, and make sure that each bowl contains both wontons and broth.

9. Finish the dish with chopped scallions.

10. Serve hot with extra soy sauce on the side, if desired.

Equipment Needed

1. Mixing bowl
2. Spoon or spatula for mixing
3. Teaspoon
4. Small bowl for water
5. Large pot or saucepan
6. Ladle
7. Cutting board
8. Chef’s knife
9. Grater (for ginger)
10. Soup bowls

FAQ

• Q: Can I use a different type of meat for the wontons?A: Certainly! You can replace the ground pork with any of these to suit your taste: ground chicken, turkey, or shrimp.
• Q: How can I prevent the wonton wrappers from drying out while filling them?A: When working with wonton wrappers, keep them covered with a damp towel to prevent them from drying out; this will ensure they are still pliable by the time you use them.
• Q: How do I know when the wontons are fully cooked?A: Cooking is complete when the wontons rise to the top of the soup and the filling inside looks opaque.
• Q: Can I make the wontons ahead of time?A: Yes, you can prepare the wontons ahead and freeze them. Simply boil them directly from the freezer when ready to use.
• Q: Can I add other vegetables to the soup?A: Certainly, you can include vegetables such as mushrooms, napa cabbage, or carrots alongside or in place of spinach or bok choy.
• Q: How can I make the soup spicier?A: For a spicier kick, add a few slices of fresh chili peppers or a dash of chili oil to the broth.

Substitutions and Variations

Pork that has been ground: You can substitute with chicken that has been ground or turkey that has been ground for a lighter option.
Sesame oil: If you want a different flavor, use peanut oil, or skip it and add more grated ginger.
Rice wine: For a proper substitute choose dry sherry; if you use mirin, adjust the recipe to add slightly less sugar.
If preferred, the soup can be made vegetarian by using vegetable broth, provided that an alternative is used in place of pork.
Spinach or bok choy: Use kale or napa cabbage as an alternative leafy green.

Pro Tips

1. Chill the Filling Before assembling the wontons, chill the pork mixture in the refrigerator for 20-30 minutes. This helps firm up the filling, making it easier to handle and shape within the wrappers.

2. Seal Properly Use a light touch when wetting the wrapper edges, and ensure there’s no excess filling at the edges. Trapped air can cause the wontons to burst or float unevenly during cooking.

3. Customize Broth Flavor Enhance the chicken broth with an inch of fresh ginger or a few slices of shiitake mushrooms while simmering. This adds depth to the soup without overpowering the delicate wonton flavors.

4. Test a Wonton Before cooking all the wontons, cook one to test for seasoning. Adjust the salt and pepper in the pork mixture if needed, so the final dish is perfectly balanced.

5. Layer Flavors For a deeper flavor profile, sauté the garlic and ginger briefly in sesame oil before adding them to the pork mixture. This caramelizes the aromatics, intensifying their natural sweetness and aroma.