Wonton soup is a simple light Chinese classic with porkfilled dumplings in seasoned chicken broth Whether in soup or fried wontons always add delicious hearty flavor to any dish
Prep Time
25 mins
Dificult
Medium
Servings
1 hr 5 mins
Ingredients
Instructions
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.
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.
Make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in wontons and cook for 5 minutes.
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.
Recipe Tip
Uncooked wontons keep in the freezer for up to 2 months if they're wrapped well. Thaw them first if you're frying them
but if you're boiling them
drop frozen wontons into boiling broth and cook for 7 minutes.
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