How to Make Authentic Wonton Soup at Home: Koji Cooks Recipe!

Wonton Soup is a perennial favorite, perfect for a cold winter day. The wontons can be made ahead of time and reheated in the soup base. They can be frozen flat and kept in plastic bags for later use. Cook them in stock or water, and they're ready when they float.

The soup base can be as simple as a flavorful Chicken Broth. While store-bought wrappers are a good option, I often make my own, though they do take some time to prepare.

WONTON SOUP

WONTON SOUP - Recipes (serves 6)

INGREDIENTS

FORMING THE WONTONS

FINISHED WONTONS - READY TO COOK or FREEZE

SOUP BASE

6c. Flavorful Chicken Stock. For optional but superb flavor enhancement, consider adding 1 tsp of freshly grated ginger, 2 Tbs of Mirin, a Japanese Togarashi spice blend, and 3 Tbs of Light Soy Sauce, along with vegetables like julienned Napa cabbage and slivered sweet red peppers.

FILLING

1 Pound Ground Pork

1 bunch of scallions, cleaned and sliced thinly - reserving 2 sliced Scallions to garnish.

1 Egg

1 Tbs Cornstarch

1 Tbs Soy Sauce

1 Tbs Sesame oil

1 Tbs Dry Sherry

1 tsp Sugar

1/2 tsp Kosher Salt

15 Grinds of fresh Black Pepper

METHOD

Combine the filling ingredients in a medium-sized bowl and mix thoroughly

Prepare approximately 6 at once by arranging the wrappers side by side on a work surface. Place 1 tsp of filling on each wrapper, moisten the edges with some beaten egg, and fold as shown in the photo.

PLUS - A package of pre-made Wonton wrappers and a beaten egg for sealing the Wontons.

Bring the stock, with flavors enhancers added to a gentle boil over medium-high heat, add 4 Wontons Per person and simmer until they float.

Ladle into bowls and top with the reserved sliced Scallions.