Creator: Me, based on Spend with Pennies and Curious Cuisiniere
Wonton soup is something I can’t live without. I honestly crave Chinese takeout just so I can get a large wonton soup with extra crispy noodles. So, it got me thinking, is this something I can make at home and have whenever I want? The answer is yes, thanks to this amazing recipe I found from Spend with Pennies.
So, on Election Day this year, I set to making my wontons and simmering my broth and I was not disappointed. The first few times I made these I followed the recipe from Spend with Pennies. If you are looking for a more traditional recipe, definitely follow that one!
The things I changed in my own recipe?
- I remove the ginger and used less green onions. I’m a fairly picky eater, and for some reason I didn’t love those flavors as they were coming through.
- You’ll notice I add sautéed broccoli, which most will find weird but I think is a lovely addition!
- I make my own wonton wrappers because I enjoy them a little thicker than what you can find at the store. I’ve included that recipe from Curious Cuisiniere below as well, but you can always buy the wrappers in the produce aisle next to the bagged salads and kimchi.
So, please enjoy my updated recipe below! Also, I usually make a big batch of these so the portions listed below reflect that. I’ll use a few fresh and then freeze the rest so I can easily make wonton soup throughout the week.
Wonton Wrappers (recipe from Curious Cuisiniere)
Ingredients (makes 72 wrappers):
- 2 cups flour
- 1/3 cup water
- 1 egg
- 3/4 tsp salt
- In small bowl, beat the egg and mix with water and salt
- In medium bowl, add flour, make a well in the center
- Add the wet ingredients to the flour
- Mix everything together until the mixture comes together
- Turn the dough on the counter and knead 3-5 mins. The dough should be firm but silky. Cover with a towel and let rest for 1 hour.
- Lightly dust the counter with cornstarch – not flour!
- Divide the dough into fourths, remove one and cover the rest with a damp towel. Roll out the dough as thin as possible using a pasta roller or pin roller.
- Cut the strips of dough into 3in x 3in squares and cover with cornstarch. Repeat until the wrappers are all done.
You can use the wrappers right away or stack them with parchment paper in between each wrapper and freeze them for future use.
Ingredients (makes 100 fillings):
- 16 ounces ground pork
- 3 green onions finely chopped
- 2 tablespoon soy sauce
- 2 teaspoon sesame oil
- In a large bowl combine all filling ingredients.
- Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges and fold in half to create a triangle. Moisten the two longer tips and bring together. Press together.
Soup Broth & Broccoli
Ingredients (2 servings)
- 8 cups chicken broth
- 3 cloves garlic whole (sometimes I will just use garlic salt if I’m being lazy, but it obviously makes for a saltier brother)
- 3 tablespoons soy sauce
- 2 teaspoon sesame oil
- 2 green onions sliced (I did not use green onions in the broth because that’s my preference, but including it here in case you want them!)
- Add 8 cups chicken broth to a pot, add 2 cloves garlic, 2 tbsp soy sauce, 1 tsp sesame oil. Bring to a boil. Simmer 10 minutes.
- In a separate pan, sautè broccoli in remaining garlic, soy sauce, and sesame oil.
- Remove garlic and discard.
- Add in wontons and broccoli and simmer 4-6 minutes or until pork is cooked through. Serve immediately.
- Per wrapper: 9 cals
- Per wonton (wrapper + filling): 25 cals
- Per serving (15 wontons, broth, and broccoli): 656 cals