With chicken balls, spring rolls, or dumplings, this Asian dipping sauce pairs incredibly well. Serve in individual bowls for dipping, and make sure to spoon some of the garlic and ginger into each bowl.
| Prep Time: | 1 hr |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 bowls soup |
Ingredients
- 1 tablespoon rice wine
- ½ teaspoon cornstarch
- ¾ pound ground pork
- 2 tablespoons finely chopped green onion (white and light green parts)
- 1 tablespoon soy sauce
- 1 teaspoon minced fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon white sugar
- salt to taste
- 25 wonton wrappers
- 1 egg, beaten
- 3 heads bok choy, sliced
- 10 sugar snap peas, sliced
- 1 carrot, thinly sliced
- 2 tablespoons finely chopped green onion (white and light green parts)
- 2 cups chicken broth
- 1 cup water
- ¼ cup finely chopped green onion (white and light green parts)
Instructions
- 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.
Nutrition Facts
| Calories | 513 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 10 g |
| Protein | 32 g |
| Saturated Fat | 5 g |
| Sodium | 846 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
The wontons came out great. I use a wonton soup bullion I found at the grocery store and it’s perfect.
Made it and it came out delicious
simple and tasty.
It was good but not sure what I am missing. I think I would make some changes. First I would cut back a little on the ginger. Second, I steamed the vegetables and the wontons but think I would cook them in the broth the next time to give it more flavor. And lastly, I will add more green onions. Will give it a try and review. The wontons came out really good but the ones that I steamed got a little hard on the edges.
I made it quick and easy by steaming vegetables in broth and also used frozen potstickers.
The wontons were good but the broth wasn’t good.
I loved the wontons. They had great flavor. However, next time I’ll probably opt for a different broth.
Very good, but a couple comments I do recommend following directions and steam vegetables separately but for absolute minimum time to keep crisp. And I must assume recipe meant 3 heads of BABY bok choy which is what I used. 3 heads of regular bok choy is a lot. My personal flavor preference I added a teaspoon each of fish sauce and sesame oil to the broth.
Love this recipe! I must be a lazy cook because I just add everything together and simmer until done. I freeze the won tons and it takes about 10 min. to thaw out in the hot broth, then I cook for an extra 10 min. just to make sure the meat is fully cooked. Oh yes, and I usually just buy the frozen vegetables like cauliflower/broccoli mix, etc. to add to the chicken broth. Wonderful recipe!
Excellent
Excellent–that’s all I have to say about it!
I swapped out the sugar snap peas for Chinese broccoli and added cut up thinly sliced boneless chicken breasts (lightly salted). I also dropped the wontons and vegetables directly into the broth instead of steaming them. My kids, even my picky son, loved this recipe. He even went back for seconds!
Will make again with less carrot and ginger
I made this with leftover wontons from an Easter appetizer, used shopped shrimp in place of the pork and otherwise followed the recipe. I thought this was bland but our two teenagers and my husband loved it! I did like the addition of all the veggies in the broth and cooked my wontons in the broth rather than steaming.
This is the first time I’ve made wonton soup and I’m happy to say this recipe was great! The wontons tasted just like they came from any good restaurant.
This was great. I would take Baking Nana’s tip to not steam anything, just poach it in the pot for best flavor.
I have made wonton soup many times but this will be my go to recipe from now on! Fantastic with all the veggies in it! I swapped ground chicken for pork (my daughter doesn’t eat pork) and added a dash of sesame oil to the broth. The key, IMHO, is leaving the meat to sit in the fridge and let the flavours marry. The filling was super tasty. I also cooked the veggies in the broth and only until they were warmed through. We like them crunchy! We all loved this! Thanks!
Made it, love it, will make it many times more. Don’t cheat on the steaming because that’s what makes it so good. Keeps the flavours in the veggies! So tasty and freezes well (without the chicken broth) in bowl size portions. Just microwave, fresh chicken broth over it and your good to go??
Wontons were delicious! I didn’t cook them separately though. I cooked the wontons in the stock, to which I added star anise and a bit of soy sauce. Then a few minutes before they were ready, I added the veggies. Fabulous!
I made this soup today and it turned out fantastic, my picky 3 year old ate it up so quickly. I used chicken and beef broth mixed and added a tsp of sesame oil in the broth. Yum!
What better thing to do than cook with your kids – and this recipe was perfect from start to finish. We prepared and tasted and the only thing we changed was added another Tbsp. of Soy Sauce as the Sesame Oil was overpowering. With 9,9,11, and 13 year old girls it was a fantastic Cultural adventure. I must say the only thing I was apprehensive about … was the low amount of reviews. It’ll be my best secret!!