Wonton Soup Recipe


  • 2 tablespoons Cooking Oil (I used Extra Virgin Olive Oil)
  • 4 cloves Garlic, Minced
  • 1 medium Shallot, Sliced Thin
  • 2 tablespoon Fresh Ginger, Grated
  • 8 ounces Shiitake Mushrooms, Sliced and Woody Stems Removed
  • 10 cups Chicken Stock
  • 2 cups Water
  • 1 tablespoon Chili Garlic Paste
  • 1 tablespoon Soy Sauce
  • 4 large Carrots, Cut On The Bias
  • 12 ounces Square Wonton Wrappers
  • 1 pound Plain Ground Pork
  • 1 whole Egg, Yolk and White Separated
  • 3 cloves Garlic, Minced
  • 3 whole Green Onions, Sliced Thin
  • 2 tablespoon Fresh Ginger, Grated
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Toasted Sesame Seed Oil
  • 1 teaspoon Chili Garlic Paste
  • 3 whole Baby Bok Choy, Sliced Thin
  • 8 ounces Canned Sliced Bamboo Shoots, Drained
  • 3 whole Green Onions, Sliced Thin
  • 1 tablespoon Toasted Sesame Seed Oil
  • For Serving: Soy Sauce, Chili Garlic Paste, Sriracha Sauce, and any other desired condiments.

Cooking Instructions:

  1. Wonton Soup Base: In a large soup pot heat oil over medium-high heat until hot.
  2. Add garlic, shallot, and ginger, cook until fragrant.
  3. Add mushrooms and cook for 1 minute until softened. Stir in chicken stock, water, chili paste, soy sauce, and carrots.
  4. Bring to a simmer, cover, and reduce heat to low. Cook for 30 minutes while making wontons or until carrots are tender.
  5. Wonton Dumplings: Mix together ground pork, 1 egg yolk, garlic, green onions, ginger, soy sauce, toasted sesame seed oil, and chili garlic paste.
  6. Mix together egg white with 1 tablespoon of water.
  7. Take 1 wonton wrapper and brush all 4 edges with egg white mixture.
  8. Place about 3/4 tablespoon of ground pork mixture into the center of wrapper.
  9. Fold in half so corners meet to form a triangle.
  10. Press all air out of wonton wrappers and press edges together. Brush opposite corners with egg white mixture.
  11. Overlap corners in the center and press together to form an envelope shape. Repeat with remaining wrappers until all pork has been used.
  12. Wontons can be frozen separately on a parchment lined cookie sheet and then stored frozen in a ziplock bag until ready to use. Add frozen wontons directly into boiling soup and allow an extra 5-10 minutes to cook.
  13. To assemble Wonton Soup: Drop assembled wontons into simmering soup. Cook for 4 minutes or until wontons start to float to the top of soup, stir 2-3 times as needed to prevent wontons sticking to the bottom of the pot.
  14. Gently stir in bok choy, bamboo shoots, green onions, and toasted sesame seed oil. Cook an additional 5 minutes or until wontons are cooked through and bok choy is bright green.
  15. Serve with additional condiments if desired.

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