Pork Wonton Soup
Featured Products: Wing’s Wonton Wraps, Wing’s Soy Sauce
This recipe yields about 50 wontons.
- 1 package (400 g) Wing’s Wonton Wraps
- 2 packages (2 L) Chicken or Vegetable Broth
- ¼ cup (60 ml) Water for sealing the wraps
- Green onion, finely chopped (for garnish)
- 1lb (450 g) Pork, ground
- ½ lb (225 g) Shrimp, finely chopped (optional)
- 1 tsp (2.8 g) Ginger, finely graded
- 2 cloves (8 g) Garlic, finely graded
- ½ cup (52 g) Green Onions, finely chopped
- 1 tsp (2 g) Chicken Stock Powder
- 2 tsp (4 g) White Pepper
- 1 tbsp (7.5 g) Corn Starch
- 1 tbsp (15 ml) Wing’s Soy Sauce
- 2 tsp (5 ml) Sesame Oil
- In a large mixing bowl add ground pork, graded ginger and garlic, green onion, corn starch and seasonings (chicken stock powder, white pepper, Wing’s Soy Sauce and sesame oil). Mix the ingredients until well combined.
- To start filling the wonton, place 1 heaping teaspoon (6 g) of filling in the center of the Wing’s Wonton Wrap. Using your finger, gently dab water on the edges of the wrapper.
- Fold the wrapper into a triangular shape. Press firmly on all sides to seal the filling.
- Take the bottom two corners and bring them together. Press firmly to hold the two corners together. This will give you a boat-like shaped wonton.
Discover How to fold wontons.
Tip: Place the wontons under plastic wrap or damp towel to prevent drying.
- Heat broth in a pot.
- In a second large pot, bring water to a boil. Add the wontons and let them boil for 4 minutes or until they float and the filling is cooked.
- Ladle hot broth into bowls. Remove the cooked wontons from pot and add them directly to the broth. Garnish with finely chopped green onion. Enjoy!