Homemade Wonton Soup
My mom and I used to make these wontons all the time from the time I was in middle school. We would always have these in the freezer for a quick meal and because the soup portion is so easy to put together, we would have a meal ready with these in about 10-15 minutes. To me, there is nothing more comforting than soup, but when you add ginger, tender and flavorful wontons, and a warm, thin flavorful chicken broth, its like medicine for the soul! Give this a try and when you do, share a picture with me on Instagram or Facebook @thebitewithjackie !
Ingredients:
For the wontons:
1 lb lean ground beef (or ground chicken, shrimp, pork etc)
2 cups cabbage (about ¼ head), chopped fine
1 teaspoon salt
2 cloves garlic, grated
3 green onions, thinly chopped
1 inch knob ginger, grated
2 tablespoons soy sauce
1 teaspoons sesame oil (optional)
1 tablespoons rice wine/mirin
1 tablespoon corn starch
1 package of square wonton wrappers
For the soup:
4-5 cups low sodium chicken broth
½ inch knob ginger, peeled and very thinly sliced
1-2 green onions, thinly sliced
1 baby bok choy, chopped into bite size pieces
1-2 teaspoon soy sauce (optional)
Directions:
Add the 1 teaspoon of salt to the chopped cabbage and let it sit while you work on the rest of the filling. The cabbage will release some of its water and soften.
Combine the rest of the wonton ingredients except the wonton wrappers and mix just until combined, being sure not to overwork the meat. Add in the softened cabbage to the meat and mix.
Place a small amount of water next to you and place one wonton wrapper in front of you. Add a teaspoon of filling to the center of the wonton wrapper, dip your finger and trace the border of half the wonton wrapper. Fold the wrapper in half and carefully press to seal it shut, removing any air bubbles along the way. Push the center of the filling up to make a very slight V shape with the wonton, bring the two outer edges together, place water on one edge and press to seal it shut. (Watch video for visual example). Continue doing this for the remainder of the wontons – I like to lay out all the wonton wrappers, fill them all, fold them all in half etc, I find it goes by faster that way. Once they’re all filled, either cook them within 1-2 days, or freeze by either flash freezing on a tray for 30 minutes before placing in a plastic bag then into the freezer OR place them all in a single row – do not overlap them! – in a large plastic bag, place them in the freezer upright (this way is less tedious, but they’re more likely to stick together a bit.)
Bring the chicken broth to a low boil. Add in as many wontons as you’d like – remember that the more wontons in the soup, the more likely they may fall apart. After about 5 minutes, add in the chopped ginger, baby bok choy, green onions and soy sauce. Cook at a simmer for a total of about 10-12 minutes or until the wontons are fully cooked. Enjoy and Sahtein!
Homemade Wonton Soup
Ingredients
For the wontons:
- 1 lb lean ground beef or ground chicken, shrimp, pork etc
- 2 cups cabbage about ¼ head, chopped fine
- 1 teaspoon salt
- 2 cloves garlic grated
- 3 green onions thinly chopped
- 1 inch knob ginger grated
- 2 tablespoons soy sauce
- 1 teaspoons sesame oil optional
- 1 tablespoons rice wine/mirin
- 1 tablespoon corn starch
- 1 package of square wonton wrappers
For the soup:
- 4-5 cups low sodium chicken broth
- ½ inch knob ginger peeled and very thinly sliced
- 1-2 green onions thinly sliced
- 1 baby bok choy chopped into bite size pieces
- 1-2 teaspoon soy sauce optional
Instructions
- Add the 1 teaspoon of salt to the chopped cabbage and let it sit while you work on the rest of the filling. The cabbage will release some of its water and soften.
- Combine the rest of the wonton ingredients except the wonton wrappers and mix just until combined, being sure not to overwork the meat. Add in the softened cabbage to the meat and mix.
- Place a small amount of water next to you and place one wonton wrapper in front of you. Add a teaspoon of filling to the center of the wonton wrapper, dip your finger and trace the border of half the wonton wrapper. Fold the wrapper in half and carefully press to seal it shut, removing any air bubbles along the way. Push the center of the filling up to make a very slight V shape with the wonton, bring the two outer edges together, place water on one edge and press to seal it shut. (Watch video for visual example). Continue doing this for the remainder of the wontons – I like to lay out all the wonton wrappers, fill them all, fold them all in half etc, I find it goes by faster that way. Once they’re all filled, either cook them within 1-2 days, or freeze by either flash freezing on a tray for 30 minutes before placing in a plastic bag then into the freezer OR place them all in a single row – do not overlap them! – in a large plastic bag, place them in the freezer upright (this way is less tedious, but they’re more likely to stick together a bit.)
- Bring the chicken broth to a low boil. Add in as many wontons as you’d like – remember that the more wontons in the soup, the more likely they may fall apart. After about 5 minutes, add in the chopped ginger, baby bok choy, green onions and soy sauce. Cook at a simmer for a total of about 10-12 minutes or until the wontons are fully cooked. Enjoy and Sahtein!
