No need for takeout – make this incredibly easy wonton soup at home.
Just a few ingredients are needed for this rich and flavorful broth. The wontons also only have a few ingredients, and once you get the hang of wrapping them, you will put this together in no time.
Easy Wonton Soup
Adapted from: Spend With Pennies
- 3 32 oz cartons chicken broth (not low sodium)
- 1 bunch green onions, chopped
- 4 cloves garlic, peeled
- 4 slices of fresh ginger
- 3 Tbsb low sodium soy sauce
- Add all broth ingredients to a large pot and bring to a boil.
- Reduce to a simmer for one hour.
- Once ready to cook your wontons, remove the garlic and ginger and increase to a steady simmer.
- Drop wontons in and let cook about 6 minutes. Serve immediately.
Note: I made 50 wontons with these ingredients. The broth will be able to cook 30 total; the rest of the wontons can be frozen for future use.
- 1 package wonton wrappers (50)
- 1 lb ground pork
- 1 bunch green onions, finely chopped
- 2 tsp freshly grated ginger
- 3 Tbsp soy sauce
- 2 tsp sesame oil
- 3 tsp cornstarch
- Other things needed: water, flour (about 2 Tbsp), parchment paper
- Mix the pork, green onions, ginger, soy sauce, sesame oil and cornstarch in a large bowl until combined.
- Prep your area – put a small bowl of water and a small plate of flour near your wrapping station. Line a baking sheet with parchment paper. Place a clean cutting board or other flat surface in front of you.
- There are several ways to wrap wontons and they all work! I used this process, but you could take a look at some videos online before choosing how to wrap yours: Place a wonton wrapper on the cutting board. Spoon 1 tsp of the filling onto the center of the wrapper. Wet the edges with water, and then fold the wonton wrapper in half to form a triangle, pressing the edges together tightly. Wet the 2 pointed ends and pull them together, pinching tightly. Dip the bottom in flour and place on your parchment paper lined baking sheet.
- Continue until you have wrapped all of your wontons.
- At this point, either place them in the freezer and once frozen place in freezer baggies, or drop into the broth to cook. Or do like I did – cook half and freeze half!
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