The name wonton translates to "swallowing a cloud" in Chinese, as the pieces floating in this popular soup is thought to resemble them. Light, delicious, and unassuming, the humble wonton packs a punch of flavor in a small one-bite package. For these wontons, the most tedious part is the assembly and folding. However, many find the process to be meditative.
While we enjoy the soup topped with baby bok choy, the finishings for this soup are also customizable, like using spinach as the greens.
- For the Wontons:
- 40 wonton wrappers (store-bought or homemade)
- 1 pound boneless lean pork (chopped finely)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 5 drops sesame oil
- 1 teaspoon sherry
- 1/2 teaspoon sugar
- 2 green onions (finely minced)
- 1 tablespoon minced ginger
- 1 teaspoon salt
- 1 teaspoon cornstarch
- For the Soup Base:
- 4 1/2 to 5 cups chicken stock
- 4 teaspoons soy sauce
- 3 tablespoons sesame oil
- For the Toppings:
- 10 to 12 pieces baby bok choy
- Chopped green onion
- Chili oil
- Sesame Oil
Gather the ingredients.
In a medium bowl, add all of the wonton ingredients except for the wrappers and mix with a fork until fully combined and the mixture feels sticky.
Place a wonton wrapper in one hand and adjust to look like a diamond shape. Scoop one teaspoon of wonton filling into the bottom half of the wonton wrapper. Fold the bottom side over the filling, then fold once more so the top part of the diamond is left open.
Fold the left side over then fold the right to create a seal. You may need to brush a thin layer of water onto the wonton and press. As you’re making the wontons, use a damp paper towel to prevent them from drying out.
Meanwhile, combine the chicken stock and soy sauce in a pot and bring to a rolling boil. Allow the mixture to boil for 5 minutes, then add about 12 wontons at a time and boil over medium heat until wontons are floating on the surface of the water. Continue to boil until the wrappers are swollen, about 2 minutes. To check for doneness, use a slotted spoon to remove a wonton and split it with a fork. If the wonton is cooked through, stop heat immediately and transfer the wontons to individual serving bowls. If not, continue to boil until cooked through.
Once you’ve cooked the wontons, add the bok choy and allow to cook until tender, about 5 minutes. Remove from the pot and add to your serving bowl.
To your serving bowl, add chopped green onion, a dash of soy sauce and sesame oil. Pour in 1 and 1/2 cups hot broth. Garnish with chili oil and serve hot.
- You can double the recipe for the wontons and freeze half the batch for a later date. Just up the boil time by 3 minutes when cooking from frozen.