Craving cozy? 🥣 Let’s do homemade wonton soup—simple, comforting, and way better than takeout.
Homemade Wonton Soup (classic & easy)
Wontons
Ingredients
- 30–40 wonton wrappers
- 200 g (about 7 oz) ground pork (or shrimp, or half/half)
- 1 green onion, finely chopped
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- Pinch of white pepper (or black)
Mix everything until just combined (don’t overwork).
Wrap
- Place 1 tsp filling in the center of a wrapper.
- Wet edges with water, fold into a triangle, press to seal.
- Bring the two corners together and seal.
(Keep covered with a damp towel so they don’t dry out.)
Soup Broth
Ingredients
- 4 cups chicken broth (homemade or good-quality store-bought)
- 1–2 slices fresh ginger
- 1 clove garlic, smashed
- 1 tbsp soy sauce (adjust to taste)
- ½ tsp sesame oil
- Salt/white pepper to taste
Simmer everything for 10–15 minutes, then remove ginger/garlic.
Cook & Serve
- Bring a pot of water to a gentle boil.
- Drop in wontons; cook 3–4 minutes until they float and filling is cooked.
- Transfer wontons to the hot broth.
Finish with
- Chopped green onions
- A few drops of chili oil
- Optional: bok choy, napa cabbage, or spinach
Quick upgrades
- Shrimp wontons: finely chop shrimp, add a little egg white.
- Extra cozy: add a splash of Shaoxing wine to the broth.
- Freezer-friendly: freeze uncooked wontons flat; cook straight from frozen.
If you want, I can tailor this—super traditional, ultra-fast weeknight version, or a spicy Sichuan-ish twist 😌
