Easy Wonton Soup

Prep Time: 15 mins min Cook Time: 25 mins min Servings: 4 Servings Difficulty: Easy

Iam a firm believer in the power of dumplings and soup. Not only is the combination tasty and comforting, but a little upfront effort also yields prepped emergency meals to stash in my freezer — and who doesn’t want that? These easy wontons are full of juicy, savory ground pork and swim in a 15-minute gingery broth that starts with boxed chicken broth. Best of all, the ingredients are all easy-to-find, and the wontons use a simple but pretty wrapping technique.

Ingredients

For the wontons:

1 pound ground pork
1/3 cup thinly sliced scallions, plus more for serving
1 1/2 tablespoons soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon toasted sesame oil
1 tablespoon minced ginger
1 teaspoon kosher salt
1 teaspoon granulated sugar
About 35 (about 3-inch-wide) square wonton wrappers

For the broth:

1 tablespoon toasted sesame oil
6 (1/4-inch-thick) slices fresh ginger
2 cloves garlic, minced
2 (32-ounce) boxes low-sodium chicken broth (8 cups)
3 tablespoons soy sauce, plus more as needed

Instructions

Make the wontons: Line a rimmed baking sheet with parchment paper; set aside. Place a small bowl of water on a work surface.
Place the pork, scallions, soy sauce, wine or sherry, sesame oil, ginger, salt, and sugar in a large bowl. Using your hands, mix and knead the dough vigorously until sticky and paste-like.
Place 6 wrappers on a work surface. Place a scant tablespoon of filling in the center of each wrapper and press down slightly. Dip a finger in the water and trace around the edges of a wrapper. Fold in half to form a triangle and press to seal, pushing out any pockets of air. Pull the two bottom corners over the center until they meet, then dab with a little water so they stick together and the wonton resembles a nurse’s cap. Place on the baking sheet and repeat with the remaining wrappers.
Make the broth: Bring a large pot of salted water to a boil. Meanwhile, heat the oil in a large saucepan over medium-high heat until shimmering. Add the ginger and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Carefully add the broth and soy sauce (it may sputter) and bring to a boil. Reduce the heat and simmer for 15 minutes. Taste and season with more soy sauce or salt as needed.
When the broth is ready, add as many wontons as you’d like to cook to the water and gently boil until cooked through, about 4 minutes. Using a slotted spoon, transfer the wontons to bowls. Ladle hot broth over the wontons (about 1 cup broth for every 6 wontons). Sprinkle with more scallions and serve immediately.

Recipe Notes

Make ahead: The uncooked wontons can be loosely covered in plastic wrap and refrigerated if cooking the same day. Otherwise, freeze until solid, then transfer to a plastic zip-top bag and freeze for up to 2 months. Cook from frozen, adding 2 minutes to the cooking time. The broth can also be frozen for up to 2 months.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.