Wonton Soup is full of flavor from tender pork stuffed wontons, onions, mushrooms, carrots, celery, and Napa Cabbage in a perfectly seasoned vegetable broth. It is healthy, homemade, and delicious.
Oh my heavens, it is cold here. This is the second dose of extremely cold air that we have had in Missouri. The first one lasted about fourteen days, and this one is lasting about seven days. You know it is cold when you have to coax the dog out with treats. With this cold winter, soup has quickly moved up to one of the most popular categories on my blog. Wonton Soup is the latest soup recipe, and boy, is it amazing. We love love love this soup, and it is the perfect treat for a cold winter weekend!
Are you always in a hurry? The pork mixture can be mixed together early in the day. These fantastic wontons take a little extra time to put together, but they are well worth the effort as they are the stars of the soup!
How do you make Pork Stuffed Wonton Soup?
Start by mixing together the pork, ginger, soy sauce, green onions, bread crumbs, egg, salt, and pepper together. Cover and place in the refrigerator for a little bit while you start the soup.
Now heat a little canola and sesame oil in a large pot or dutch. Cook the onion, mushrooms, carrots, and celery for about five minutes, stirring frequently. Then reduce the heat to low and add the garlic and ginger. Cook for about one minute, stirring constantly. Now add the vegetable broth and bring the mixture to a boil. Then reduce the heat and simmer until the carrots are tender.
Now place a wonton wrapper in front of you so that it is in the shape of a diamond. Dip your finger in cool water and moisten all around the edges of the wrapper. Place one teaspoon of the pork mixture in the center of the wonton wrapper and fold in half over the filling to make a triangle. Press firmly along the sides to seal. Moisten the left and right corners of the triangle and pinch them together firmly. While working with the wontons, keep the extra skins and stuffed wontons covered with a lightly moistened paper towel to keep them from getting too dry.
Once your carrots are tender, add the stuffed wontons and the Napa Cabbage to the soup and simmer for about three minutes. Finally, garnish with scallions and serve.
Helpful tips for making Wonton Soup!
- Wonton wrappers can be found in the refrigerated section of Asian markets or most grocery stores.
- Keep both your extra wonton wrappers and your prepared pork stuffed wontons covered with lightly moistened paper towels while you work.
- To make things even faster, you can substitute frozen wontons. Sometimes Costo has mini chicken cilantro wontons.
- Napa cabbage is usually found near the snow peas and bok choy in the refrigerated produce section.
- Both the wontons and the Napa cabbage will cook quickly. Be prepared to serve promptly.
- To add more vegetables, use chopped baby bok choy, shiitake mushrooms, or Chinese broccoli. Add at the same time as the wontons and Napa Cabbage but cut back on the wontons and cabbage by about half, so there is enough room to simmer everything.
- Finely chopped shrimp, ground turkey, or ground chicken can be substituted for ground pork.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low on the stovetop.
- To freeze the soup, first cool it completely. Then freeze in a sturdy freezer container for up to 3 months. Thaw in the fridge overnight and reheat on low on the stovetop.
So if winter is still in full force in your neck of the woods and you have tired of chicken noodle soup, then make yourself this amazing Homemade Pork Stuffed Wonton Soup! It will make you the center of attention with your friends and family!
More soup recipes
Wonton Soup Recipe
Ingredients
Pork Wontons
- 1/2 lb ground pork
- 1 tablespoon fresh grated ginger or ginger paste
- 1 tablespoon soy sauce
- 2 green onions chopped Set aside two tablespoons for garnish
- 3 tablespoons panko bread crumbs
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- Wonton skins about 36-46
Soup
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
- 1 small onion chopped
- 8 ounces baby Bella Mushrooms thickly sliced
- 3 large carrots thinly sliced
- 3 stalks celery chopped
- 2 cloves garlic minced
- 1 tablespoon grated ginger or ginger paste
- 6 cups vegetable broth or low sodium chicken broth
- 4-5 cups Napa Cabbage chopped
- 2 green onions chopped
Instructions
- In a small bowl mix together pork, ginger, soy sauce, green onions, bread crumbs, egg, salt, and pepper. Cover and place in the refrigerator.
- In large stockpot or dutch oven over medium heat canola oil and sesame oil. Cook onion, mushrooms, carrots and celery for 5-6 minutes; stirring frequently. Reduce heat to low add garlic and ginger and cook for additional 1 minute. Add vegetable broth and bring the mixture to a boil. Then reduce the heat and simmer until the carrots are tender; approximately 10 minutes.
- Place a wonton wrapper in front of you so that it looks like a diamond. Dip your finger in cool water and moisten all around the edges of the wrapper. Place 1 teaspoon of the pork mixture in the center of the wrapper and fold in half over the filling to make a triangle. Press firmly along the sides to seal. Moisten the left and right corners of the triangle and pinch them together firmly. While working with the wontons keep the extra skins and stuffed wontons covered with lightly water moistened paper towels.
- Once your carrots are tender add the stuffed wontons and Napa Cabbage to the soup and simmer for 3 minutes. Season with salt and pepper to taste. Finally garnish with green onions and serve.
Notes
- Wonton wrappers can be found in the refrigerated section of Asian markets or most grocery stores.
- Keep both your extra wonton wrappers and your prepared pork stuffed wontons covered with lightly moistened paper towels while you work.
- To make things even faster, you can substitute frozen wontons. Sometimes Costo has mini chicken cilantro wontons.
- Napa cabbage is usually found near the snow peas and bok choy in the refrigerated produce section.
- Both the wontons and the Napa cabbage will cook quickly. Be prepared to serve promptly.
- To add more vegetables, use chopped baby bok choy, shiitake mushrooms, or Chinese broccoli. Add at the same time as the wontons and Napa Cabbage but cut back on the wontons and cabbage by about half, so there is enough room to simmer everything.
- Finely chopped shrimp, ground turkey, or ground chicken can be substituted for ground pork.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low on the stovetop.
- To freeze the soup, first cool it completely. Then freeze in a sturdy freezer container for up to 3 months. Thaw in the fridge overnight and reheat on low on the stovetop.
Nutrition
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Katie
Looks so good. Can’t wait to try this one!
Erin
Now that we’re eating at home so much, I needed some new recipe ideas! Found a great one here! Thanks!
Andrea Metlika
Won ton is my absolute favorite. This one full of all the veggies looks delicious!
Emily Liao
This was so hearty and warm! Loved that I was able to finally make wontons and they came out perfectly.
Cathleen
I need to try this soup! Wonton soup was the first thing I learned how to make, and I haven’t made it for so long! I need to give your recipe a go 🙂