Wonton soup is a simple, light, Chinese classic with pork-filled dumplings in seasoned chicken broth. Whether in soup or fried, wontons always add delicious, hearty flavor to any dish!

Tips:

• Enhance your broth by simmering it with aromatics like ginger, garlic, and scallions. Allow these ingredients to infuse for at least 5-10 minutes before adding the wontons.
• Cook wontons in boiling water until they float, which usually takes about 3-4 minutes. Overcooking can make them mushy.
• For a richer texture, consider adding a small amount of cornstarch mixed with water to the broth.

Now, Ingredients

• ½ pound boneless pork loin, coarsely chopped
• 2 ounces peeled shrimp, finely chopped
• 1 tablespoon Chinese rice wine
• 1 tablespoon light soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon finely chopped green onions
• 1 teaspoon chopped fresh ginger root
• 24 (3.5 inch square) wonton wrappers

Soup:

• 3 cups chicken stock
• 2 tablespoons finely chopped green onions

Directions

Step 1: Make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and ginger together in a large bowl until well combined. Let stand for 25 to 30 minutes.

Step 2: Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten all four wrapper edges with water and fold over filling to make a triangle; press the edges firmly to seal. Bring left and right corners together above filling; overlap the tips of these corners, moisten with water, and press together to seal. Repeat until all wrappers have been filled and sealed.

Step 3: Make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in wontons and cook for 5 minutes.

Step 4: Ladle into bowls and garnish with green onions.

To Fry Wontons: Heat 2 to 3 cups oil in a wok until hot. Deep-fry wontons in batches in hot oil until golden, 2 to 3 minutes per side. Drain on a paper towel-lined plate. Serve with duck sauce (plum sauce) or any dipping sauce.