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Wonton Soup
Serves 2 (20 wontons) · About 30 min (About 15 min of this is wrapping)
Small ground pork wontons simmered in chicken stock. Silky wrappers in a gentle soup with the aroma of green onion.
① Make the filling→② Wrap in the wrappers→③ Bring the soup to a boil→④ Cook the wontons→⑤ Adjust the flavor
What to buy
Meat
Vegetables
Wrappers
Check what you already have
Tap an item to check it off (checks clear when you close the page). Tools: pot (about 20 cm across), bowl, ladle.
How to make it
1
Make the filling
- Finely chop the leek on a cutting board
- Put 100 g ground pork, the leek, 1/2 tsp ginger, 1 tsp soy sauce, 1 tsp sake, 1 tsp sesame oil, 1 tsp potato starch and a pinch of salt in a bowl
- Knead with your hands for about 1 minute, until sticky
How to tell it's doneThe meat turns whitish and sticky, and holds together in one lump.
Be carefulAfter touching raw ground meat, wash your hands with soap before touching the wrappers.
2
Wrap in the wrappers
- Lay a wrapper like a diamond (a corner pointing toward you), and put a little less than 1 tsp of filling in the middle (divide into 20)
- Wet your finger with water and run it along 2 edges of the wrapper
- Fold the near corner to the far corner to make a triangle, and press the edges with your fingers to seal
- Line up the wrapped dumplings on a plate with space between them so they do not stick
How to tell it's doneYou've wrapped 20, each with no air around the filling and the edges sealed tightly.
Be carefulToo much filling makes them tear while cooking. Use a little less than 1 tsp.
3
Bring the soup to a boil
- Put 600 ml water and 1 tbsp chicken stock powder in a pot and put on medium heat
- When it boils, add 1 tsp soy sauce
- Meanwhile, thinly slice the green onions 2–3 mm wide
How to tell it's doneBig bubbles are bubbling up from the edge of the pot.
4
Cook the wontons
- Gently add the wontons to the boiling soup one at a time, from the edge of the pot
- When they're all in, gently stir once from the bottom with a ladle
- Don't let it boil hard; cook on medium heat for about 3–4 minutes
How to tell it's doneAll the wontons are floating, and the wrappers are see-through and silky. Break one open: no pink is left in the meat.
Be carefulSplashing hot soup can burn you. Gently add the wontons close to the surface.
5
Season and serve
- Taste it, and if it's bland, add a pinch of salt
- Turn off the heat and add 1 tsp sesame oil and a pinch of pepper
- Pour into bowls and top with green onions
ReadyWhitish wontons and green onions float in a clear soup.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The wontons tore and the meat came outToo much filling, or the soup boiled hard. Next time use a little less than 1 tsp of filling, and cook gently on medium heat after adding the wontons.
The wontons stuck together in a clumpYou didn't stir after adding them. Right after adding, gently stir once from the bottom.
The soup turned thick and cloudyFlour from the wrappers dissolved into the soup. If it bothers you, boil the wontons in a separate pot of water, then move them to the soup.
The meat inside is pinkIt didn't cook long enough. Keep cooking even after they float. Cook 1–2 more minutes.
The soup is blandAdd salt a pinch at a time, tasting each time.
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