Best 4 Pork Wonton Soup Recipes

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Calling all wonton soup lovers! This hearty and flavorful soup is a classic for a reason. With its savory broth, succulent pork wontons, and an array of vegetables, it's a dish that is both comforting and satisfying. In this article, we'll take you on a culinary journey with three delectable pork wonton soup recipes.

Our first recipe is a traditional Chinese pork wonton soup that will transport your taste buds to the streets of Hong Kong. We'll guide you through the process of making homemade wonton wrappers from scratch, ensuring that your wontons have the perfect texture. The flavorful broth is simmered with a medley of aromatic ingredients, creating a symphony of flavors that will warm your soul.

Next, we'll introduce you to a unique Vietnamese-inspired pork wonton soup. This recipe incorporates the vibrant flavors of Southeast Asia with lemongrass, ginger, and a touch of chili. The wontons are filled with a mixture of pork and shrimp, adding an extra layer of depth and complexity. The fragrant broth is sure to tantalize your senses and leave you craving more.

Finally, we'll share a modern twist on the classic pork wonton soup. This recipe features a rich and creamy broth made with coconut milk and aromatic spices. The wontons are filled with a combination of pork and vegetables, providing a delightful textural contrast. This innovative take on a beloved dish is sure to impress even the most discerning palate.

Whether you're a seasoned home cook or just starting your culinary adventure, these three pork wonton soup recipes offer something for everyone. So, gather your ingredients, prepare your taste buds, and let's embark on this delicious journey together!

Check out the recipes below so you can choose the best recipe for yourself!

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

CHEF JOHN'S PORK WONTON SOUP



Chef John's Pork Wonton Soup image

The term 'wonton' is mostly commonly translated as meaning 'irregularly-shaped pasta'. The second translation I found is from a popular Cantonese homonym that literally means 'swallowing clouds'. If given the choice between eating 'irregularly-shaped pasta', or 'swallowing clouds', I'm going with the clouds every time! You can add ginger, onion, soy, hot pepper, cilantro, lime, lemon grass, etc., to suit your taste and customize the broth.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 15

1 pound ground pork
3 green onions, minced
3 cloves garlic, crushed
1 ½ tablespoons freshly grated ginger
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon dry sherry
1 teaspoon sriracha sauce
¼ teaspoon sesame oil
2 teaspoons vegetable oil, or as needed
4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
1 ½ quarts chicken stock
1 (10 ounce) package wonton wrappers, or as needed
1 egg white, beaten
1 head bok choy, thinly sliced

Steps:

  • Stir pork, green onion, garlic, ginger, soy sauce, fish sauce, dry sherry, sriracha sauce, and sesame oil together in a large bowl until well-combined. Cover the bowl with plastic wrap and refrigerate meat mixture until chilled, 30 minutes to 1 hour.
  • Heat vegetable oil over medium-high heat. Saute mushrooms in hot oil until golden and fragrant, about 10 minutes. Pour chicken stock over mushrooms; bring broth to a simmer.
  • Place wonton wrappers on a flat work surface and drop about 1/2 teaspoon pork mixture into the center of each wonton. Brush egg white onto the border of each wrapper. Take the bottom corner and fold it up to the top corner to form a triangle and press edges with fingers to seal. Hold opposite ends of the triangle, center-tip facing down. Gently push down on meat pocket to form a flat base and fold triangle points together to form a tortellini shape.
  • Stir bok choy into mushroom broth and return broth to a simmer. Add wontons to broth; cook until wontons are wrapper firms and meat is cooked through, 3 to 5 minutes.

Nutrition Facts : Calories 347.1 calories, Carbohydrate 32.9 g, Cholesterol 54 mg, Fat 14 g, Fiber 2.2 g, Protein 21.3 g, SaturatedFat 4.6 g, Sodium 1436 mg, Sugar 2 g

KITTENCAL'S ASIAN PORK WONTON SOUP DUMPLINGS



Kittencal's Asian Pork Wonton Soup Dumplings image

Since everyone has their own favorite recipe for wonton soup I am only posting the dumpling recipe but don't just use these for wonton soup these can be cooked in any flavored broth that you wish, or the cooked dumplings may be served on the side with gravy from a stew just make certain that you cook them first in boiling water --- I usually get about 35-40 dumplings, use as many as desired and freeze the rest to use another time, just drop from the frozen state into simmering broth --- I make mine in "nurse's hat" shapes you may make them into whatever shape you like, I also like to add in some cayenne pepper for heat ---these are just as good if not better than any Asian restaurant, they are very easy to make, very addicting and you will be making them all the time!

Provided by Kittencalrecipezazz

Categories     Meat

Time 52m

Yield 35 serving(s)

Number Of Ingredients 13

1/2 lb uncooked ground pork
1 large green onion, finely minced (can use more green onion if desired)
1/4 teaspoon ginger powder (or use 1 tablespoon fresh minced ginger)
1 tablespoon low sodium soy sauce (can use regular soy sauce and omit the 1/4 teaspoon salt)
1 teaspoon low sodium soy sauce
1 teaspoon rice vinegar
1/4 teaspoon sesame oil
2 small garlic cloves, minced (or use 1 large clove)
1/4 teaspoon seasoning salt (or use white salt)
1/4 teaspoon fresh ground pepper (can use more, use white or black pepper)
1/4 teaspoon cayenne pepper (optional or adjust to suit heat level)
1 teaspoon cornstarch
wonton wrapper (you will need 35-40 wrappers)

Steps:

  • In a bowl using clean hands mix together all ingredients (except the wrappers).
  • Cover and refrigerate for at least 6 hours or up to 48 hours.
  • Place 1 wonton wrapper flour-side up with one point of the wrapper facing you.
  • Place a heaping 1 teaspoon of pork filling in the center.
  • Moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly.
  • Take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse's cap).
  • Repeat with remaining pork mixture.
  • Place on a jelly-roll sheet or large plate/plates.
  • Cover with plastic wrap until ready to use.
  • Drop into lightly simmering broth (or water) for about 7 minutes then remove to a bowl using a slotted spoon.
  • Return the dumplings to the soup bowl in the broth when serving.

PORK WONTON SOUP



Pork Wonton Soup image

Comfort food at it's best. A great alternative to chicken noodle soup. Tastes great on cold days. I also like to add fresh bean sprouts on occasion.

Provided by barbara lentz

Categories     Chicken Soups

Time 25m

Number Of Ingredients 11

1/2 lb ground pork
3 Tbsp soy sauce
3 clove garlic minced
1 Tbsp ginger grated
1 green onion minced
1 pkg wonton wrappers
8 c chicken broth
2 c bok choy chopped
4 green onions chopped
1 Tbsp each soy sauce mirin and fish sauce
1 knorr chicken bouillon optional

Steps:

  • 1. Mix first 5 ingredients together incorporating all ingredients well. Fill each wonton wrapper with about an inch size ball of pork. Fold wrapper over meat in half sealing with a little water then pinch sides together and bring up a bit to seal tightly. Cook wontons in batches in boiling water until wontons raise to the top. Remove with slotted spoon onto paper lined plate. Repeat until all wontons are cooked. Do not allow cooked wontons to touch or they will stick together and tear open. Set aside
  • 2. Mix first 5 ingredients together incorporating all ingredients well. Fill each wonton wrapper with about an inch size ball of pork. Fold wrapper over meat in half sealing with a little water then pinch sides together and bring up a bit to seal tightly. Cook wontons in batches in boiling water until wontons raise to the top. Remove with slotted spoon onto paper lined plate. Repeat until all wontons are cooked. Do not allow cooked wontons to touch or they will stick together and tear open. Set aside
  • 3. Bring chicken stock to a boil. Reduce to a simmer and Add the soy, mirin, and fish sauce. Taste for seasoning and add chicken bouillon if desired according to your taste. Add the bok choy and wontons. Simmer 3 minutes. Add green onions. Remove from heat and serve .
  • 4. Bring chicken stock to a boil. Reduce to a simmer and Add the soy, mirin, and fish sauce. Taste for seasoning and add chicken bouillon if desired according to your taste. Add the bok choy and wontons. Simmer 3 minutes. Add green onions. Remove from heat and serve .

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and ensure that you don't forget anything.
  • Use Fresh Ingredients: The fresher your ingredients, the better your soup will taste. Whenever possible, use fresh vegetables, herbs, and meat.
  • Don't Overcook the Wontons: Wontons are delicate, so it's important not to overcook them. Cook them just until they are cooked through, about 2-3 minutes.
  • Season to Taste: Don't be afraid to adjust the seasonings in the soup to your liking. Add more salt, pepper, or soy sauce if desired.
  • Serve Hot: Wonton soup is best served hot. Ladle the soup into bowls and garnish with green onions, cilantro, and sesame seeds.

Conclusion:

Pork wonton soup is a delicious and comforting dish that is perfect for a cold winter day. It's also relatively easy to make, especially if you use store-bought wontons. With a little planning and effort, you can easily make a delicious bowl of pork wonton soup at home. So next time you're in the mood for a warm and satisfying meal, give this recipe a try. You won't be disappointed.

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