Won Ton Soup

We all love this soup. It is one of those go to dishes in most Chinese restaurants. Typically served in a large plastic container from your local take-out, this soup is really comforting. Sure, my family gets take out from time to time, but not that often. If we do order Chinese, we order from our local Chinese restaurant, which I think is probably the most authentic in Milwaukee; Fortune.

Won Ton Soup Recipe

On our most recent visit to Chicago, Illinois to visit my brother and sister-n-law, we decided to get some of Chicago’s best dim sum at Furama. Sure we had out servings of potstickers, shaomaisiao pao, and some really killer fried whole shrimp, and baby bok choy, but a soup cart came around with, what else but the won ton soup. A must try at a dim sum shop. The kids slurped it down, my sister-n-law was excited, and hands down, it just looked great. Bits of pork floating, dumplings waiting, and green onions floating in a delicious broth. My first question to myself as I ate my fun roll, was ‘Why haven’t I made this, and made it my way?’

Well, you know what, I made it this past weekend on one of those rainy Sunday afternoons. Both my wife and I were looking for something comforting, warm, and delicious. This soup is really easy to make, so don’t get intimated by words like ‘won ton wrapper’. This one is a must make for any rainy Sunday, or better yet, your next meal.

Ingredients:

  • 24 won ton wrappers
  • 1 pork loin
    1. salt, pepper, garlic powder, olive oil. Slow roasted at 325 degrees for 2 hours
    2. Let rest, slice thinly, and chop
  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1/4 tsp of dark sesame oil
  • 1 tbsp sherry cooking wine
  • 1/2 tbsp granulated sugar
  • 1 tsp cornstarch
  • 1 stalk green onion, thinly sliced
  • pinch of black pepper
  • 4-6 cups of good chicken broth
  • 1 green onion, thinly sliced for garnish

Begin by getting a large pot of water ready, and bring to a slow boil. At the same time, get a pot ready and add your broth, bringing it to a medium-high heat, or a slow simmer. During this time, get a large bowl ready, and toss in your chopped, roasted pork and all of the other ingredients, but not the broth or won ton wrappers. Mix well to combine all of the ingredients.

Get a small bowl of water ready. Take a won ton wrapper and place one tablespoon of the meat mixture into the center. Use your finger, or a brush, and dip it into the water. Run your finger or brush along the edges of the won ton wrapper, and fold over to seal. Push out the air while you begin to seal. Sure you can make cute little purse shapes, but I keep it simple, and simply fold over, like a triangle shape.  Continue with this process to make the remaining won tons.

Once your water comes to a slow boil, add a few drops of sesame oil for extra dumpling flavor, drop in a handful of won tons (do not overcrowd), and cook for roughly 6 minutes, or until they float to the top.

Get your bowl ready. With a slotted spoon, remove the won tons and let the excess water drain, and add into your bowl. Ladle in a nice serving of the chicken broth, and sprinkle with the sliced green onions.

Two words. Yum Yum. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Won Ton Soup”

  1. Hey there – this looks delicious! I always love to eat won ton soup but have never made it at home.
    I just wanted to make sure you saw that the adopt a blogger that you signed up to be a mentor for had kicked off last Friday. You have been matched with Dishing up Delights. Head over to my blog to get connected!
    Thanks.
    Kristen

  2. Okay, I’ve been cursing the rain all day, but now I hope for a rainy Sunday so I may have an excuse to try your recipe. Thanks!

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