Wor Wonton Soup Recipe
Wor Wonton Soup is a comforting and flavorful dish packed with pork-filled wontons, shrimp, and fresh vegetables in a fragrant broth. The combination of soy sauce, sesame oil, garlic, and ginger enhances the depth of flavor, while tender wontons and crisp vegetables make every spoonful satisfying.
Equipment
- Large mixing bowl
- Small bowl for water
- Cutting board and knife
- Large pot
- Slotted spoon
- Parchment-lined pan
Ingredients
Soup
- 2 tsp toasted sesame oil
- 3 tbsp sliced green onions
- ⅓ cup thinly sliced fresh basil leaves
- 2 tsp minced fresh ginger
- 8 cups chicken broth
- 24 medium shrimp thawed, peeled and deveined
- 4 cups mixed vegetables such as carrots, celery, broccoli, and bok choy, divided
- 2 tbsp soy sauce
- 1 clove garlic minced
Wonton Filling
- 30 wonton wrappers
- 8 oz ground pork
- 1 tsp sesame oil
- 4 green onions finely chopped
- 1½ tsp cornstarch
- 1 tsp grated fresh ginger
- 1 egg white
- 1 tbsp soy sauce
Instructions
- Mix pork, green onions, soy sauce, sesame oil, ginger, egg white, and cornstarch in a bowl.
- Keep the wonton wrappers covered with plastic wrap.
- Lay out 2–3 wrappers at a time, place a teaspoon of filling in the center, moisten the edges with water, and fold into a triangle.
- Moisten the tips, bring them together, and press to seal.
- Arrange on a parchment-lined pan or dust the bottoms with flour to prevent sticking.
- Bring broth to a boil and add soy sauce, sesame oil, ginger, garlic, carrots, and celery.
- Simmer for 2 minutes, then add wontons, bok choy, and broccoli.
- Let cook for 5 more minutes, adding shrimp in the last 3 minutes.
- Remove from heat, stir in any remaining ingredients, and serve immediately.
Notes
- Before wrapping all the wontons, cook a small portion of filling and taste to adjust seasoning.
- They save time and work just as well as homemade dough.
- Avoid boiling the wontons too hard, or they may break apart.
- Swap shrimp for chicken, tofu, or extra wontons to suit your preference.