When I hear homemade Chinese food, I think of simple but homey food. And Wonton Soup is the epitome of this. It's probably one of the simplest dishes to make, yet it's so homey and satisfying to eat. And since it is autumn and it's starting to be a bit chilly here in Canada, what better way to warm ourselves with a nice hot bowl of Wonton Soup! It's a classic Chinese comfort food that's so simple yet incredibly delicious!
The first step is making the wontons! For our filling, we use the classic pork and shrimp filling since that is what we prefer. But you can use other proteins of your choice if you prefer. Two ingredients that are important in this recipe: eggs and tapioca starch. These two ingredients will help bind the ground pork and shrimp together and will give the protein a more tender texture.
We decided to fold the wontons the classic way, but there are many other methods to fold them. The easiest way for us is to place the filling in the middle, then fold the wrapper in half, forming a rectangle half the size of the wrapper. Then, all you need to do is connect the bottom right corner to the bottom left corner of the rectangle, forming a boat-shaped wonton!
The easiest part of this recipe is probably the broth. All you need are two ingredients: chicken or pork broth and sesame oil. We used chicken broth because that's what he had in hand, but pork broth works the same! For our chicken broth, we combined two teaspoons of Lee Kum Kee Chicken Broth Powder with two cups of boiling water. If you do have the time, you can definitely make chicken broth from scratch. But the instant chicken broth is a nice alternative if you want to make something quick and easy too!
This dish was easy to make yet super delicious and comforting! That's what we love the most about Chinese food in general: they're yummy and it's quick to make. If you're interested in other easy Chinese food recipes, make sure to check out our Garlic Sesame Noodles Recipe and Chinese Egg Drop Soup Recipe.
- 5 ounces ground pork
- 3 ounces shrimp deshelled, deveined
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 egg
- 1/2 tsp sugar
- 2 cloves garlic finely minced
- 3 tbsp green onions finely chopped
- 36 wonton wrappers
- 4 cups chicken broth
- 1 tsp sesame oil
- 2 tbsp green onions finely chopped, for topping
- To make the wonton filling, place the shrimps in a food processor and grind until smooth and forms a paste. In a mixing bowl, combine the shrimp paste, ground pork, soy sauce, sesame oil, cornstarch, egg, sugar, garlic, and 3 tablespoons of chopped green onions and mix well.
- Place about 1/2 tsp to 1 tsp of the filling (depending on the size of the wonton wrapper) at the center of a wonton wrapper. Wet the edges of the square wonton wrapper, and fold it in half, forming a rectangle. Wet the bottom right corner of the rectangle, and connect it to the bottom left corner, forming a boat-shaped wonton. Repeat steps with the rest of the filling.
- Bring about 5 cups of water to a boil. Gently add the wontons in batches into boiling water and let boil for about 3 minutes, or until cooked thoroughly. Remove from heat and drain off excess water, and set aside.
- To make broth, bring chicken stock to a boil (we used powder-based chicken stock), and let simmer for about 5 minutes. Add 1 tsp of sesame oil and mix well.
- To serve, place wontons in a bowl, then pour broth over them. Garnish with green onions.