Wonton Soup Recipe

Ground pork: Provides the main protein for the wonton filling, giving it a rich and savory flavor.

Soy sauce: Adds a salty and umami taste to both the filling and the broth.

Sesame oil: Contributes a nutty and aromatic flavor to the dish.

Grated ginger: Adds a fresh and slightly spicy note to the filling.

Garlic: Enhances the overall flavor with its pungent and aromatic qualities.

Wonton wrappers: Thin dough sheets used to encase the pork filling, creating the wontons.

Chicken broth: Forms the base of the soup, providing a savory and comforting flavor.

Baby spinach: Adds a fresh and nutritious element to the soup.

Green onions: Provides a mild onion flavor and a pop of color to the finished dish.

When sealing the wonton wrappers, make sure to press out any air pockets around the filling to prevent them from bursting open while cooking. Use a small bowl of water to moisten the edges of the wrappers, ensuring a tight seal. This will help the wontons maintain their shape and keep the filling intact during the boiling process.

• ground pork - Substitute with ground chicken: Ground chicken provides a similar texture and absorbs flavors well, making it a good alternative to ground pork.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor. Add a small amount of toasted sesame seeds for a similar taste.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it is more concentrated. Use about ¼ teaspoon of ground ginger for every teaspoon of fresh ginger.

• garlic, minced - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic. Use about ⅛ teaspoon of garlic powder for each clove of garlic.

• wonton wrappers - Substitute with dumpling wrappers: Dumpling wrappers are similar in texture and can be used as a substitute for wonton wrappers.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth, providing a similar base flavor while keeping the dish vegetarian.

• baby spinach - Substitute with bok choy: Bok choy offers a similar texture and mild flavor, making it a good alternative to baby spinach.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a substitute for green onions.

• Allow the wonton soup to cool completely before storing. This prevents condensation and helps maintain the texture of the wontons.

• Transfer the soup to an airtight container. Ensure the container is large enough to hold both the broth and the wontons without squishing them.

• If you plan to store the wonton soup for more than a day, consider storing the wontons and broth separately. This helps to keep the wontons from becoming too soggy.

• For freezing, place the wontons on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze until solid, then transfer to a freezer-safe bag or container. This prevents them from sticking together.

• Pour the chicken broth into a separate freezer-safe container, leaving some space at the top for expansion. Label with the date and contents.

• When ready to enjoy, thaw the broth and wontons in the refrigerator overnight. Reheat the broth in a pot until it reaches a gentle boil.

• Add the thawed wontons to the broth and cook for 5-7 minutes until they float to the top. Add fresh baby spinach and green onions, cooking for an additional 2 minutes.

• Serve hot and savor the freshly reheated wonton soup.

• For stovetop reheating:

  1. Pour the leftover wonton soup into a pot.
  2. Heat over medium flame until it begins to simmer gently.
  3. Stir occasionally to ensure even heating.
  4. Once the wontons are heated through and the broth is steaming, it's ready to serve.

• For microwave reheating:

  1. Transfer the wonton soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Ensure the wontons and broth are hot before serving.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the wonton soup in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 20-25 minutes, stirring halfway through.
  5. Check that the wontons and broth are thoroughly heated before serving.

• For slow cooker reheating:

  1. Pour the leftover wonton soup into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally.
  4. Once the wontons and broth are hot, it's ready to serve.

• Mixing bowl: A large bowl used for combining the ground pork, soy sauce, sesame oil, grated ginger, and minced garlic.

• Spoon: Used to place a small spoonful of the filling in the center of each wonton wrapper.

• Wonton wrappers: Thin sheets of dough used to encase the pork filling.

• Pot: Used to bring the chicken broth to a boil and cook the wontons.

• Stove: Provides the heat source for boiling the chicken broth and cooking the wontons.

• Knife: Used for chopping the green onions and mincing the garlic.

• Cutting board: A surface for chopping the green onions and mincing the garlic.

• Grater: Used for grating the ginger.

• Measuring spoons: Used to measure out the soy sauce, sesame oil, and other ingredients.

• Tongs: Useful for gently adding the wontons to the broth and removing them if needed.

• Ladle: Used for serving the soup into bowls.

Prepare the filling ahead: Mix the ground pork with soy sauce, sesame oil, ginger, and garlic the night before and refrigerate.

Pre-made broth: Use store-bought chicken broth to save time on making it from scratch.

Batch assembly: Lay out multiple wonton wrappers and fill them all at once before sealing.

Quick cook spinach: Add baby spinach at the end to wilt quickly without overcooking.

Chop in advance: Pre-chop green onions and store them in the fridge to save prep time.