Best 2 Chef Johns Pork Wonton Soup Recipes

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Pork wonton soup is a classic Chinese dish that is enjoyed by people all over the world. It is a flavorful and comforting soup that is perfect for a cold winter day. This recipe from Chef John is made with a rich and flavorful broth, tender pork wontons, and a variety of vegetables. The wontons are filled with a mixture of ground pork, shrimp, and vegetables, and they are cooked to perfection in the soup. The soup is also packed with vegetables, including carrots, celery, and bok choy. This recipe also includes instructions for making your own wonton wrappers from scratch, but you can also use store-bought wrappers if you are short on time.

In addition to the main pork wonton soup recipe, this article also includes recipes for two variations of the soup: a spicy pork wonton soup and a vegetarian wonton soup. The spicy pork wonton soup is made with a spicy chili oil, and the vegetarian wonton soup is made with a vegetable broth and tofu instead of pork. So whether you are looking for a classic pork wonton soup or a more unique variation, this article has you covered.

Let's cook with our recipes!

PORK WONTON SOUP



Pork Wonton Soup image

Steamed pork-filled wontons and steamed vegetables make a hearty and satisfying soup.

Provided by Allrecipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 2h20m

Yield 4

Number Of Ingredients 18

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)

Steps:

  • 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 513.4 calories, Carbohydrate 57.6 g, Cholesterol 106 mg, Fat 16.1 g, Fiber 10.2 g, Protein 32.4 g, SaturatedFat 5.3 g, Sodium 846.2 mg, Sugar 5.2 g

GRANDPA WONG'S PORK AND BOK CHOY WONTON SOUP



Grandpa Wong's Pork and Bok Choy Wonton Soup image

This recipe comes from James Wong, grandfather of Michelle Wong, associate style editor at Martha Stewart Living. Unlike most wontons, they contain ample fresh greens; you can substitute fresh spinach for the bok choy greens, if you like. Store-bought wonton wrappers are an easy, time-saving alternative to homemade ones.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 18

Coarse salt
1 1/2 pounds bok choy, leaves only (from about 4 1/2 pounds whole bok choy), rinsed well
8 ounces ground pork
1 teaspoon minced fresh ginger
1 tablespoon soy sauce
1 1/2 teaspoons Shaoxing cooking wine or medium-dry sherry
Pinch of granulated sugar
Pinch of freshly ground pepper
18 square wonton wrappers
8 scallions, white and pale-green parts only
3 pounds chicken necks, backs, and wings
1/3 cup thinly sliced fresh ginger
1 tablespoon whole black peppercorns
6 dried shiitake mushrooms, soaked in hot water for 1 hour
12 cups cold water
1/4 cup Shaoxing cooking wine or medium-dry sherry
1 teaspoon soy sauce
Coarse salt

Steps:

  • For the wontons: Bring a large pot of salted water to a boil. Add bok choy, and cook until bright green, about 2 minutes. Drain, and let cool slightly. Press to remove excess liquid. Roll bok choy in a clean kitchen towel, and squeeze to remove any remaining liquid. Transfer to a food processor, and coarsely chop. Add pork and ginger, and pulse until mixture forms a coarse puree. Transfer to a bowl, and stir in soy sauce, wine, sugar, 1/4 teaspoon salt, and the pepper.
  • Place 1 wonton wrapper on a work surface. Spoon 1 tablespoon filling onto center of bottom half of wrapper. Lightly moisten edge of wrapper with a finger dipped in water. Fold top edge over filling to form a rectangle, gently pressing around the filling to squeeze out any air and seal the edges. With folded edge facing you, gently pull the 2 corners of the folded edge together to meet, pinching to seal with a dab of water. Flip up the sealed edge like the brim of a hat. Place wonton on a parchment-lined baking sheet, and cover loosely with a clean kitchen towel. Repeat. (Wontons can be frozen in a single layer on a baking sheet for 1 hour, then transferred to airtight containers and frozen for 2 weeks.)
  • For the soup: Thinly slice 2 scallions, and reserve. Gently crush remaining 6 scallions with a chef's knife, and place in a stockpot along with chicken, ginger, peppercorns, drained mushrooms, and the cold water. Bring to a boil, and skim foam from top. Add wine, reduce heat, and simmer very gently for 2 1/2 hours.
  • Strain mixture through a fine sieve lined with cheesecloth, reserving mushrooms and discarding remaining solids. Rinse mushrooms, and reserve. Let broth cool completely. Skim fat from surface. (Broth can be refrigerated in an airtight container for up to 5 days or frozen for up to 1 month.)
  • Add mushrooms and soy sauce to broth, and bring to a simmer. Season with salt to taste. Reduce heat to low, and cover to keep hot.
  • Bring a large pot of water to a boil. Add half of the wontons. As soon as wontons rise to the surface, add 1 cup cold water to pot. When wontons return to surface, remove with a slotted spoon, and place in the hot broth. Repeat with remaining wontons.
  • To serve, place 3 wontons in each bowl, and ladle soup over top. Sprinkle with reserved scallions.

Tips:

  • Choose high-quality wonton wrappers. Fresh wonton wrappers are ideal if you can find them. Frozen wonton wrappers are also fine, but make sure to thaw them completely before using.
  • Use a variety of fillings in your wontons. Pork is a classic filling, but you can also use chicken, shrimp, or vegetables. Get creative and experiment with different flavors and textures.
  • Make sure to seal the wontons properly. This will prevent them from coming apart in the soup.
  • Cook the wontons in a flavorful broth. Use a combination of chicken broth, pork broth, and vegetable broth for a rich and flavorful soup.
  • Add vegetables to the soup. Vegetables such as carrots, celery, and green onions add flavor and texture to the soup.
  • Season the soup to taste. Add salt, pepper, and other seasonings to taste.
  • Garnish the soup with fresh herbs and a drizzle of sesame oil. This will add a pop of color and flavor to the soup.

Conclusion:

Chef John's pork wonton soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give Chef John's pork wonton soup a try. You won't be disappointed!

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