Homemade wontons are so much fun to make. It’s as though you’re wrapping up these bite-size presents to bestow on your dinner party.
Author:Addie Gundry
Prep Time:40 minutes
Cook Time:20 minutes
Total Time:1 hour
Yield:Serves 8
Category:Soups
Ingredients
Scale
Wontons
1 pound ground pork
2 teaspoons grated fresh ginger
2 teaspoons soy sauce
2 teaspoons sesame oil
1/3 cup thinly sliced green onions
Kosher salt and freshly ground black pepper
1 (12-ounce) package wonton wrappers
1/2 pound peeled cooked shrimp, chopped
Soup
2 teaspoons sesame oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
7 cups chicken broth
4 ounces shiitake mushrooms, chopped
2–3 large carrots, shredded (about 1/2 cup)
3 leaves bok choy, coarsely chopped
1/2 cup thinly sliced green onions, for garnish
Soy sauce, for garnish
Instructions
For the wontons: In a food processor, combine the pork, ginger, soy sauce, sesame oil, and green onions and season with salt and pepper. Mix until thoroughly combined.
Place a wonton wrapper on a clean cutting board. Place a walnut-size portion of the meat filling in the center of the wrapper and top with a small amount of chopped shrimp. Moisten the wrapper with water around the edges. Bring two opposite corners together at a point, then seal the rest of the sides tightly, forming a triangle and squeezing out as much air as possible.
With one point facing you, pull the two opposite corners toward each other to form the triangle into classic wonton shape, using a little water to seal the Place on a baking sheet in a single layer and repeat with the remaining wontons. Freeze any leftover wontons you do not plan to use in this batch of soup.
Bring a large pot of water to boil. Working in batches as needed, boil the wontons for 3 to 5 minutes, until the center is no longer pink. Transfer the wontons to a large bowl once cooked.
For the soup: In a large pot, heat the sesame oil over medium heat.
Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the broth, mushrooms, and carrots. Bring to a boil and cook for 10 minutes, until the mushrooms have softened. Add the bok choy and cook for 3 to 4 minutes, until the greens are wilted.
Divide the wontons among eight bowls. Ladle the soup over the top. Garnish with green onions and a drizzle of soy sauce. Serve.
Notes
Keep the wontons covered with a towel while working, pulling them out one at a time to keep them from drying out. Avoid overfilling the wontons, as they will burst as the filling expands.
This recipe makes plenty of extra wontons. Prepare as directed and freeze the extras before boiling. To use, simply toss frozen wontons right into the soup and simmer for 10 to 15 minutes, or until cooked through.
