This is a warm and satisfying Chinese dumpling soup. Make and freeze a large batch of the wontons for an easy weeknight meal.
For the wontons
60 wonton wrappers
8 ounces ground pork
8 ounces shrimp, peeled, cleaned, and roughly chopped
1 tablespoon ginger, finely minced
2 green onions, finely chopped (about 5 tablespoons)
1 teaspoon soy sauce
2 tablespoons Chinese Shaoxing wine (can substitute Mirin)
1/2 teaspoon salt
2 tablespoons sesame oil, toasted
For the broth
3 cups chicken broth
2 garlic cloves, smashed
1/2” piece of ginger, sliced
1 1/2 teaspoons soy sauce
2 teaspoons sugar
1 1/2 tablespoons Chinese Shaoxing wine (can substitute Mirin)
1/4 – 1/2 teaspoon sesame oil
To make the wontons
Place all the wonton ingredients except the wrappers in a bowl and stir vigorously to combine. You can use your hand like a paddle to mix and blend the ingredients together. The mixture should be pasty, not crumbly.*
Place about 2 teaspoons of filling in the center of a wonton wrapper. Wet the edges of two adjoining sides of the wrapper. Fold the wrapper in half to form a triangle, gently pushing out any air around the filling before sealing.Take the two opposing points of the triangle and fold around the filling. Using a little water, press the front of one corner to the back of the other corner to form a boat shape.**
Set wontons aside, lightly covered with plastic wrap, while you make the broth.
To make the broth
Place broth ingredients in a pot over high heat.
Bring broth to a boil then reduce heat to medium and simmer, covered, for 5 – 10 minutes to allow the flavors to meld.
Strain out the ginger and garlic pieces.
To finish the soup
Bring broth back to a boil. Place wontons in broth and cook for 4 minutes or until they float. Spoon broth and wontons into serving bowls.
Garnish with char siu, green onions, and cilantro. You could also add noodles and blanched vegetables to serve as wonton min (wonton noodle soup).
Serve with soy sauce and Chinese hot mustard, if desired.
*Unlike a meatball or meatloaf you don’t need to worry about overworking the filling. You want to breakdown the fat in the pork. This method helps the filling bind together without the use of egg or cornstarch.
**Wontons may be frozen at this stage. Don’t put them in the refrigerator (the wrappers will absorb moisture from the filling and get mushy). Place wontons, not touching each other, on a parchment-lined tray. Freeze solid then store dumplings in zip top freezer bags for later use.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Soup, Dumplings
- Cuisine: Chinese
- Calories: 316.34
- Sugar: 1.54 g.
- Sodium: 949.48 mg.
- Fat: 10.73 g.
- Saturated Fat: 2.93 g.
- Carbohydrates: 35.23 g.
- Fiber: 1.19 g.
- Protein: 16.94 g.
- Cholesterol: 72.87 g.
Keywords: pork, shrimp, soup