Wonton Soup

A couple of years ago while traveling the east coast, one of our cousins was nice enough to ask my son if he wanted to travel to New York City with him to tour Yankee Stadium. It was a no brainer for my kid, who at the time was only seven years old. I don’t know if this was for our cousin to persuade my kid to become a lifelong Yankee’s fan, as we lost our oldest already to becoming a Philadelphia Phillies fan at an early age, but I did not want to think about the outcome. I just wanted him to have fun in the big city and spend time with our cousin, or uncle as he would say.

Later that night, he returned a very happy kid. He had his Yankees shirt on, along with some fancy sunglasses, and as he began talking about how cool the stadium was. He was probably just as excited to talk about the Chinese restaurant they had lunch at, and even said he had wonton soup, and that it was the best soup ever!

Now our cousin knows good food, and he knows good Chinese food. A connoisseur of dim sum, and have been a big city native, I knew my kid probably had some of the best Chinese food in New York City.

For the last couple of years, my son reminds me of that time. Not so much of the Yankees, as I think I lured him back into being a Milwaukee Brewers fan, but of the time where he had the wontons, and that was my cue to make him my version, of what I think is a great wonton soup.

Wonton Soup Recipe

We have all had wonton soup, and we pretty much all love it. A nice broth with tender, savory dumplings floating in the broth. I personally really enjoy the soup, and it is one of those items on a Chinese menu that is always ordered. I’ve investigated various broths and dumplings and was determined to make my own this past weekend, and well, my son, he ate the majority of the soup.

Let’s get started.

Ingredients: (Serves 6) [Print this Recipe]

  • 1 lb of ground pork, 2 tbsp reserved for stock
  • 1/4 tsp dark sesame oil
  • 1/4 tsp fish sauce
  • 1/2 tsp ground white pepper
  • 1/4 tsp salt
  • 1/2 cup of green onions, finely sliced
  • 1/2 tsp corn starch
  • 12-18 wonton wrappers, approximately
  • 1 egg, beaten
  • 1 tbsp water
  • Steamer
  • 7 cups of homemade chicken stock, approximately

Begin by adding the pork, sesame oil, fish sauce, white pepper, salt, half of the green onions, and corn starch to a mixing bowl, and do just that, mix. Make sure all of the ingredients have incorporated.

To a smaller bowl, beat the egg, and add the water, and mix.

To make your wonton, lay a wrapper out onto a plate, or in your hand. Add about a tablespoon or less of the mixture into the middle of the wrapper. Lightly brush some of the egg wash along the perimeter of the wrapper. Fold one corner of the wrapper to the opposite side, and pinch to secure. Take the other corner, and do the same, then give it a slight twist.

Repeat this process until the pork mixture is done.

Ingredients for making Wonton Soup

Next get a large pot of water to a rolling boil. Add the dumplings to a parchment paper lined steamer. Place the steamer to the top of the boiling water, cover, and let these steam for about 10 minutes.

During this time, get the chicken stock into a large pot and bring it to a boil, and toss in the ground pork.   Cook the broth for about 5 minutes, or until the ground pork is fully cooked, then remove the pork with a slotted spoon and discard. Toss in the remaining sliced green onions. When the wontons are cooked, add them to the chicken stock, turn off the heat, and let them sit in the broth for about 5 minutes before serving.

To serve, ladle some of the broth, and a few of the dumplings in each bowl.

I think I scored as both my wife, and dumpling loving son genuinely told me that it was probably better than the Chinese restaurant in New York. My son said my broth was better than the place in New York, and the dumpling was a tie. I think I came out a winner on this one. I hope you 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.

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