Fish Free Wonton Soup with Pork Wontons
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Learn more →Ingredients
4 servings
For the wontons
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 2 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- 2 scallions, thinly sliced (white and light green parts only, for filling)
- ½ tsp white pepper
- ½ tsp salt
- 24 square wonton wrappers (about 3-inch squares)
For the broth
- 6 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 3 slices fresh ginger (about ¼-inch thick)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ¼ tsp white pepper
- 2 scallions, thinly sliced (green tops, for broth and serving)
Instructions
- 1
In a medium bowl, combine the ground pork, 2 tbsp soy sauce, Shaoxing wine, 1 tsp sesame oil, grated ginger, sliced scallion whites and light greens, 1/2 tsp white pepper, and 1/2 tsp salt. Stir vigorously in one direction for about 1 minute until the mixture is cohesive and slightly sticky.
- 2
Set a small bowl of water nearby. Place a wonton wrapper on a clean work surface and add 1 heaping teaspoon of filling to the center. Dip a finger in the water and moisten all four edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing firmly to seal out any air pockets. Bring the two bottom corners of the triangle together, overlapping them slightly, and press to seal — the wonton will look like a nurse's cap. Repeat with the remaining wrappers and filling to make 24 wontons.
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