Homemade Wonton Soup
(Vegetarian Version Included)
This homemade wonton soup is simple, comforting yet absolutely delicious to serve as a main course as well as a starter dish, especially in the cold weather when you are craving a bowl of hearty homemade warm soup. You can be prepared in advance and freeze them in an airtight container or ziplock bag.
Ingredients For Wonton Fillings:
- 1 Pack Wonton Wrappers
- 1/2 Cup Minced Ground Pork (May substitute with ground chicken or ground plant based meat)
- 6-8 Fresh/Frozen Shrimps (Deveined & chopped into small chunks)
- 2 Leaves Bok Choy (Cleaned & finely chopped)
- 1 Small Stalk Spring Onions (Chopped)
- 1/2 Teaspoon Sesame Oil
- 1/4-1/2 Teaspoon Oyster Sauce (Or vegetarian oyster sauce)
- 1/4 Teaspoon LKK Supreme Seasoning Soy Sauce/Light Soy Sauce
- 1/8-1/4 Teaspoon Chinese Cooking Wine (Optional)
- 1/4 Teaspoon Cornstarch
- 1/2 Teaspoon Salt (-/+ adjustable)
- White Pepper (A dash or two)
- 2 Tablespoons Water
Instructions:
- Prepare ground pork mixed with two tablespoons of water in a bowl and set aside.
- Clean and chop up bok choy and spring onions; set aside.
- Clean and devein shrimp. Set aside after cutting into chunks.
- Add prepared bok choy, spring onions, and shrimp to the ground pork.
- Add sesame oil, Chinese cooking wine (optional), LKK supreme seasoning soy sauce, oyster sauce, salt, and white pepper to the ground pork mixture.
- Stir everything to combine.
- Add the cornstarch and stir to combine again. Set them aside in the fridge and let them marinate for 30 minutes.
- Add 2 tablespoons of water to a small plate.
- Take one wonton wrapper and add about half a teaspoon of the pork mixture in the centre with a butter knife.
- Lightly wet the edges of the wonton wrapper with water.
- Fold the right end corner to the top left corner to form a triangle as shown.
- Lightly wet the front triangle edges with water again.
- Pinch edges to seal as shown.
- Continue the wrapping with the rest.
- This wrapping method is just a suggestion for reference. Feel free to wrap them in your own way. Once the wrapping is complete, prepare the soup.
Ingredients For The Soup:
- 3-4 Cups Chicken/Vegetable Broth (-/+ adjustable, homemade/store bought)
- 1-2 Tablespoons Chopped Spring Onions
- 1 Tablespoon Fried Onion (Optional)
- 4 Slices Fresh Ginger
- 1/4-1/2 Teaspoon Sesame Oil
- 1/4 Teaspoon Cooking Oil
- Salt & Pepper (to taste)
Instructions:
- Heat up a saucepan on medium-low heat, then add in sesame oil and cooking oil.
- Add in ginger slices and give it a quick stir and fry for a minute.
- Gently pour in chicken or vegetable broth into the saucepan.
- Turn up the heat to medium and let them boil.
- Once you see some boiling bubbles, add salt and white pepper.Stir everything together.
- When it comes to a big boil, gently add in the wrapped wonton.
- Add in chopped spring onions and fried onions.These two are optional.
- Gently keep stirring the wonton soup.
- Cook the wontons over medium heat until they float to the surface or the pork mixture is cooked through.Roughly 5 minutes or so.
- Taste test before turning off the heat.
- Garnish with some blanched bok choy and fried garlic/onion oil (optional).
- Serve warm.
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Tips & Notes:
- Alternatively, you can use ground chicken or plant-based meat for the vegetarian version.
- You can use store-bought chicken or vegetable broth or make your own broth.
- Alternatively, you can use other leafy greens of your choice.
- If you can’t eat shrimp, omit them.
- If you are making a vegetarian wonton, omit the shrimp.
- Vegetarian oyster sauce is also available online. You can omit this if you dislike oyster sauce.
- Double up the recipe if you want to make a big batch.
- This raw-wrapped wonton can be made ahead of time and kept in the freezer in an airtight container or ziplock bag.
