Easy Wonton Soup with Step-by-Step Instructions

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Homemade wonton soup recipe that’s easy to make! Each hearty bowl is packed with pork dumplings, fresh vegetables, and jumbo shrimp. __ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__ 🖨 PRINT THE RECIPE: 🕑 INSTRUCTIONS: 00:00 Intro 00:34 The Filling Mixture 01:29 Dumpling Assembly 02:20 How to Fold a Wonton 06:45 Make the Broth 07 :49: Cook the Shrimp 08:06 Cook the Dumplings ⭐ ALWAYS IN MY KITCHEN (affiliate): • Cutting Board: • Vitamix Blender: • Instant-Read Thermometer: • Knife Set: • Glass Bowls: • Food Processor: • Kitchen Scale: ✅ INGREDIENTS: —Wontons • 1 pound ground pork • ⅓ cup green onions • 2 teaspoons ginger • 2 teaspoons granulated sugar • 2 teaspoons soy sauce • 2 teaspoons sesame oil • 1 teaspoon kosher salt • ¼ teaspoon black pepper • 8 ounces shrimp • 50 wonton wrappers • 1 cup of water —Soup • 8 cups water • 2 teaspoons sesame oil • 1 teaspoon minced garlic • 1 teaspoon ginger • 8 cups chicken broth • 4 ounces brown mushrooms • ¾ cup sliced ​​carrots • 5 ounces baby bok choy • 1 pound large shrimp • kosher salt • ⅓ cup green onions 📕 MY COOKBOOK (affiliate): • Easy Culinary Science for Better Cooking: ➡️ FOLLOW ME: • Website: • Instagram: • Pinterest: • Facebook: ❤️ Thanks for watching! .

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49 COMMENTS

  1. It looks great but not like any Wonton soup I've ever seen. Most restaurants use a clear chicken broth that isn't spicy. With wontons, seaweed, green onions, and julienned roast pork. It is delicious. I'm going to try this version. I think Chinese food is my favorite cuisine with Greek running close behind. So much variety and so many wonderful flavors and tastes in both cuisines.

  2. What am I doing wrong? My "ground pork" was a bit tough and tasteless. I do crave spices, but in all the restaurants the wontons ARE AWESOME. Should I just increase the meat seasonings OR the thought came to me maybe to buy the ground Italian Sausage and act like it's normal? Note: I did not read any fat content. They only had 3 packs stacked on top of the other so no choices. — ALSO.. When I make the wonton Broth (stock) I've tried 3 or 4 recipes and it's WAY TOO STRONG. At my favorite Chinese Restaurant the broth seems more simple and I'm 300% In Love with it. I'm thinking Next Time I make it.. I'm gonna put 2 chicken stock containers, 2 Qts Water, Full Garlic and only 2 slithers of Ginger and NOTHING ELSE. — I JUST got a pasta maker. Woot !! Woot !! they tasted ok, but I'm gonna have to work on Shaping the wontons.

  3. Your soup was delicious. I appreciated your extra tips on folding the wontons. The one thing I didn't see in your video is that it's important to squeeze out all the air, which is something I read/saw before. I was happy to see a minimum of salt and soy. It was so good that I didn't need to add any seasoning at the end. The only thing I added was a tsp of chili oil to my bowl, but only because I love spicy. Thank you so much. This is now my go-to recipe for wontons.

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