Best 4 Pork Wonton Soup Recipes

PORK WONTON SOUP

Steps:

• Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
• Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
• Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
• Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.

CHEF JOHN'S PORK WONTON SOUP

Steps:

• Stir pork, green onion, garlic, ginger, soy sauce, fish sauce, dry sherry, sriracha sauce, and sesame oil together in a large bowl until well-combined. Cover the bowl with plastic wrap and refrigerate meat mixture until chilled, 30 minutes to 1 hour.
• Heat vegetable oil over medium-high heat. Saute mushrooms in hot oil until golden and fragrant, about 10 minutes. Pour chicken stock over mushrooms; bring broth to a simmer.
• Place wonton wrappers on a flat work surface and drop about 1/2 teaspoon pork mixture into the center of each wonton. Brush egg white onto the border of each wrapper. Take the bottom corner and fold it up to the top corner to form a triangle and press edges with fingers to seal. Hold opposite ends of the triangle, center-tip facing down. Gently push down on meat pocket to form a flat base and fold triangle points together to form a tortellini shape.
• Stir bok choy into mushroom broth and return broth to a simmer. Add wontons to broth; cook until wontons are wrapper firms and meat is cooked through, 3 to 5 minutes.

KITTENCAL'S ASIAN PORK WONTON SOUP DUMPLINGS

Steps:

• In a bowl using clean hands mix together all ingredients (except the wrappers).
• Cover and refrigerate for at least 6 hours or up to 48 hours.
• Place 1 wonton wrapper flour-side up with one point of the wrapper facing you.
• Place a heaping 1 teaspoon of pork filling in the center.
• Moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly.
• Take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse's cap).
• Repeat with remaining pork mixture.
• Place on a jelly-roll sheet or large plate/plates.
• Cover with plastic wrap until ready to use.
• Drop into lightly simmering broth (or water) for about 7 minutes then remove to a bowl using a slotted spoon.
• Return the dumplings to the soup bowl in the broth when serving.

PORK WONTON SOUP

Steps:

• 1. Mix first 5 ingredients together incorporating all ingredients well. Fill each wonton wrapper with about an inch size ball of pork. Fold wrapper over meat in half sealing with a little water then pinch sides together and bring up a bit to seal tightly. Cook wontons in batches in boiling water until wontons raise to the top. Remove with slotted spoon onto paper lined plate. Repeat until all wontons are cooked. Do not allow cooked wontons to touch or they will stick together and tear open. Set aside
• 2. Mix first 5 ingredients together incorporating all ingredients well. Fill each wonton wrapper with about an inch size ball of pork. Fold wrapper over meat in half sealing with a little water then pinch sides together and bring up a bit to seal tightly. Cook wontons in batches in boiling water until wontons raise to the top. Remove with slotted spoon onto paper lined plate. Repeat until all wontons are cooked. Do not allow cooked wontons to touch or they will stick together and tear open. Set aside
• 3. Bring chicken stock to a boil. Reduce to a simmer and Add the soy, mirin, and fish sauce. Taste for seasoning and add chicken bouillon if desired according to your taste. Add the bok choy and wontons. Simmer 3 minutes. Add green onions. Remove from heat and serve .
• 4. Bring chicken stock to a boil. Reduce to a simmer and Add the soy, mirin, and fish sauce. Taste for seasoning and add chicken bouillon if desired according to your taste. Add the bok choy and wontons. Simmer 3 minutes. Add green onions. Remove from heat and serve .