This recipe is perfect for both beginners and seasoned cooks.
With a simple list of ingredients and step-by-step instructions, you’ll create a broth infused with ginger, soy sauce, and sesame oil.
The homemade wontons are filled with ground chicken or beef, garlic, ginger, and scallions, delivering an authentic, savory taste.
Ingredients
For the wontons:
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- ½ lb ground beef or chicken
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 green onions, finely chopped
- ¼ tsp white or black pepper
- 20-25 wonton wrappers
For the soup broth:
- 6 cups chicken broth
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1-inch fresh ginger, sliced
- 2-3 green onions, chopped
- 1-2 baby bok choy, chopped (optional)
- Salt and pepper, to taste
Instructions
Step 1: In a mixing bowl, combine ground beef or chicken with soy sauce, sesame oil, and rice vinegar.
Add garlic, ginger, green onions, and pepper. Mix until evenly combined.
Step 2: Lay a wonton wrapper flat on a clean surface. Place a small spoonful of filling in the center.
Moisten edges with water, fold into a triangle, pressing edges tightly to seal.
Bring the two bottom corners together and press to seal. Repeat with remaining wrappers.
Step 3: In a large pot, bring chicken broth to a boil. Add soy sauce, sesame oil, ginger slices, and green onions.
Optional: add bok choy, simmer on low for 10-15 minutes to blend flavors.
Step 4: Carefully drop wontons into the simmering broth. Cook for 3-5 minutes, or until they float to the surface.
Remove ginger slices before serving for a smoother texture.
Step 5: Ladle soup into bowls, ensuring each bowl has several wontons. Garnish with green onions or bok choy if desired.
Season with salt and pepper to taste, and serve hot.
FAQs
1. Can I make wontons ahead of time and freeze them?
Yes, freeze uncooked wontons on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months.
Cook directly from frozen when ready.
2. Can I use store-bought wonton wrappers?
Absolutely! Store-bought wonton wrappers save time and work just as well in this recipe.
3. Can I substitute chicken broth with vegetable broth?
Yes, vegetable broth can be used for a vegetarian base, though it may slightly alter the flavor.
4. How can I ensure my wontons stay sealed during cooking?
Press edges tightly and remove air pockets to help keep wontons intact while cooking.
Homemade Wonton Soup
Ingredients
For the wontons:
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- ½ lb ground beef or chicken
- 2 clove garlic minced
- 1 tbsp ginger grated
- 2 green onions finely chopped
- ¼ tsp white or black pepper
- 20-25 wonton wrappers
For the soup broth:
- 6 cup chicken broth
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 inch fresh ginger sliced
- 2-3 green onions chopped
- 1-2 baby bok choy chopped (optional)
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine ground beef or chicken with soy sauce, sesame oil, and rice vinegar. Add garlic, ginger, green onions, and pepper. Mix until evenly combined.
- Lay a wonton wrapper flat on a clean surface. Place a small spoonful of filling in the center. Moisten edges with water, fold into a triangle, pressing edges tightly to seal. Bring the two bottom corners together and press to seal. Repeat with remaining wrappers.
- In a large pot, bring chicken broth to a boil. Add soy sauce, sesame oil, ginger slices, and green onions. Optional: add bok choy, simmer on low for 10-15 minutes to blend flavors.
- Carefully drop wontons into the simmering broth. Cook for 3-5 minutes, or until they float to the surface. Remove ginger slices before serving for a smoother texture.
- Ladle soup into bowls, ensuring each bowl has several wontons. Garnish with green onions or bok choy if desired. Season with salt and pepper to taste, and serve hot.
