Warm soup is perfect on rainy days. Wonton soup is relatively easy to make. The most complicated step is making the wonton balls. Some of the ingredients don’t have measurements because I kinda just eyeballed it. 😀
Eyeballing ingredient quantities is more common than you think. Most home cooks don’t really use measuring spoons or cups when putting dishes together. At the end of the day, your tongue, nose, and eyes are the ultimate judge. I actually posted this recipe on my Facebook community page months ago but only found the time to post this here now.
Wonton soup 🍲
- 30 wonton wrappers
Wonton Filling
- 250 grams ground pork
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 ½ teaspoons cornstarch
Broth
- 8 cups chicken broth
- HEBI
- 1 head garlic, minced
- 2 slices ginger approx. 1/4″
- 2 tablespoons soy sauce
- 2 teaspoon sesame oil
- 2 green onions, sliced
- Fresh Shitake Mushrooms
- Sliced Cabbage
- Combine all the wonton filling ingredients.
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Place 1 teaspoon of the filling at the center of wonton paper and bring the edges together to form pouches.
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Sauté garlic, ginger, and onions. Add hebi, a pinch of salt, and pepper.
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Add mushrooms and broth and let it boil. Simmer for 10 minutes.
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Add the wontons to the soup and simmer for 4 to 6 minutes or until the pork filling is cooked through.
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Add cabbage and cover.
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Taste the dish and add salt, as needed. Serve immediately.
Try this dish yourself and enjoy!
