Wonton soup is one of our family’s beloved comfort food, especially on chilly days! Its warm, savoury broth and tender wontons provide a cozy embrace that warms you from the inside out. The combination of seasoned meat and delicate wrappers creates a satisfying texture, while the broth, infused with aromatics and seasonings, offers a soothing warmth.
I love making a big batch of wontons and storing them in the freezer for those lazy days! It’s such a lifesaver. I’ll spend an afternoon folding dozens of wontons, and then I lay them out on a wooden cutting board to freeze individually before transferring them to a ziplock bag. That way, whenever we need a quick meal, I can just grab a handful, pop them into a pot of simmering broth, and within minutes, we have a comforting bowl of wonton soup. It makes weeknight dinners so much easier and brings that warm, homemade feel even on the busiest days or whenever I have unexpected visitors! 😛
Here are some tips for making the best wonton soup:
- Quality Wrappers: Choose fresh wonton wrappers from the store. If you can find homemade ones, even better! They tend to be more tender.
- Flavourful Filling: Use a mix of ground meat, the fatter the meat the better, and add seasonings and aromatics like soy sauce, sesame oil, minced ginger, and garlic. Don’t forget to include chopped of green onions for freshness!
- Moisture Control: Make sure your filling isn’t too wet. If it is, add a little cornstarch to help bind it. This prevents the wrappers from getting soggy.
- Seal Properly: When folding, ensure you remove as much air as possible before sealing the edges to prevent them from bursting during cooking. Use water to moisten the edges for a better seal.
- Freezing: If you’re making a big batch, freeze them individually on a baking sheet before transferring to a bag. This way, they won’t stick together!
- Cooking Technique: Boil them gently to prevent tearing, or try steaming for a lighter option. They’re done when they float and are cooked through.
- Broth Matters: A well-seasoned broth can elevate your soup. Simmer it with ginger, garlic, and green onions for added depth of flavor.
- Add Veggies: Enhance your soup with bok choy, spinach, or mushrooms for added nutrition and flavor.
- Garnish: Fresh herbs like cilantro or extra sliced green onions can brighten up the dish and add a pop of colour.
Serving wontons can be both simple and delightful! Here are some ideas of how you can enjoy your favourite wontons:
- In Broth: The classic way is to serve wontons in a warm, flavorful broth. Ladle the broth into bowls, add the cooked wontons, and top with chopped green onions and cilantro.
- With Sauce: If you prefer a dipping experience, serve the cooked wontons on a platter with a side of soy sauce, chili oil, or a homemade dipping sauce (like a mix of soy sauce, vinegar, and sesame oil).
- Over Noodles: For a heartier meal, serve wontons over cooked noodles (like egg noodles or rice noodles) with broth poured over them. Add veggies like bok choy or spinach for extra nutrition.
- As an Appetizer: Serve them on their own as a starter. You can plate them attractively with a small bowl of dipping sauce in the center.
- Garnishes: Enhance the presentation with toppings like sliced green onions, sesame seeds, or crispy garlic for added flavor and texture.
Feel free to mix and match these serving ideas based on your mood and the occasion! Enjoy your delicious wontons! 😀
Wonton Soup
Equipment
- 1 Large pot For the soup.
- 1 Cutting Board
- 1 Small pot to blanche the bokchoy and boil the wontons separately
- 1 Sharp knife
- 1 Large Bowl
Ingredients
- 250 gr Wonton wrappers for wonton soup
- 300 gr Ground beef I used the one that has more fat
- 200 gr Shrimp Reserve the heads and skins for the broth. Mince the meat.
- 2 pcs Green onion Chopped
- 1 tbsp Soy Sauce
- 1 tsp Minced ginger
- 1 tbsp Minced garlic
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing sauce
- 1 tsp White pepper powder
- 1 tsp MSG
- 1½ tsp Beef bouillon powder
- 1 pcs Egg
- 1 tbsp Corn starch
- 1 tbsp Sesame oil
For the broth:
- The peels and heads of the shrimps
- 2 liter Water
- 3 pcs Sliced ginger, smashed ginger
- 3 pcs Green onion Cut into big chunks
- 2 tbsp Soy Sauce
- 1 tbsp Beef bouillon powder
- 1 tsp MSG
- 1 tbsp Sesame oil
- 1 tsp White pepper powder
- 3 cloves Garlic, minced
For Garnish:
- 1 pack Baby bokchoy Boiled
- Green onion, thinly sliced
Instructions
For the Wontons:
- In a large bowl, mix the ground meat, minced shrimp, green onions, soy sauce, oyster sauce, sesame oil, ginger, garlic, corn starch, egg, bouillon, msg, white pepper, sesame oil and shaoxing wine until well combined.
- Take a wonton wrapper and place about 1 teaspoon of filling in the center. Moisten the edges with water to glue the edges, fold it in half to form a triangle, and press to seal. Bring the two corners together to form a crown, and pinch to seal. Repeat until all the filling is used. See the video instruction.
- In a small pot, add in water (about 1 liter) and bring it to a boil. Gently add the wontons and cook for about 5-6 minutes, or until they float to the top and are cooked through.
- Use a slotted spoon to transfer the cooked wontons into the simmering broth or to your bowls.
For the Broth:
- In a large pot, add in the peels and heads of the shrimps. Pour in 2liter of water, and cook for about 20-30 minutes. Once the broth is done, thaw the broth to get the clear soup or simply take out the shrimp remaining out of the pot using a colander.
- Once you have the clear soup, add in all the seasonings: soy sauce, sesame oil, ginger, garlic, bouillon, msg, white pepper, and green onion. Bring it to simmer for about 10 minutes.
Serving:
- In a serving bowl, arrange the cooked wontons and bokcoy. Ladle the broth/soup into the bowl and garnish with green onion. Enjoy!
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