Pork Wonton Soup

This Pork Wonton Soup is the ultimate Asian soup! We make homemade pork and mjushrooms dumplings and then poach them in a simple soy sauce and sesame broth. Comforting and so delicious.

Course Soup

Cuisine Asian

Keyword wonton soup, dumpling soup, homeamde dumplings, pork dumplings

Prep Time 30

Cook Time 20

Total Time 50

Servings people

Calories 374kcal

Author Nicole

Cost $15

Equipment

stock pot

Ingredients

1 1/2 cups sliced shiitake mushrooms, divided
1/2 lb ground pork
3/4 cup sliced scallions (about 6-7 scallions), divided
1 tbsp + 1 tsp minced ginger, divided
4 large garlic cloves, minced and divided
1 tsp kosher salt, divided
2 tbsp + 1 tsp tamari, divided
1 tbsp + 1 tsp sesame oil, divided
1 tsp sambal oelek (or other similar chili paste)
1 tbsp rice vinegar
20 wonton wrappers
1/2 small onion, chopped
40 oz low-sodium chicken stock
1/4 tsp beef bouillon
2 cups baby spinach

Instructions

Take about 1/2 cup of the sliced shiitakes and finely chop until you have 1/2 cup of mushrooms. You want the pieces to be very small. If you don't have 1/2 cup of chopped mushrooms, chop more until you get there. Set aside and leave the remaining sliced mushrooms to the side for later.
To a medium bowl, add the chopped mushrooms, groung pork, 1/2 cup sliced scallions, 1 tbsp minced ginger, half of the minced garlic, 1/2 teaspoon salt, 2 teaspoons tamari, 1 teaspoon sesame oil, sambal oelek, and 1 teaspoon rice vinegar. Mix with a fork or spoon until completely combined.
Place a medium baking sheet out and line with parchment paper. Get your wonton wrappers out. Fill a small bowl with water.
Place one wonton wrapper on a flat surface. The wrapper should have the corners facing up, down, left and right so you have a diamond. Spoon a scant 2 teaspoons of the filling on to the middle of the wrapper. Use your finger to gently wet all the edges of the wrapper. Fold the top corner down so you have a triangle. Get any air bubbles out and seal.
Make sure the triangle's flat edge is on top. Use your fingers to pull the two corners together, while gently bending the wonton, overlap the corners and use your finger to wet the middle so the corners stay glued together. You should have a little hat shape. (See photo.)
Place finished dumplings on the prepared baking sheet. Cover with a kitchen towel while you prepare the rest. Once they are all done, keep covered with a kitchen towel while you make the soup.
Heat a large stock pot to a medium-low heat. Add remaining tablespoon of sesame oil. Once the oil is hot, add onion and remaining shiitake mushrooms. Cook until the onion starts to soften, about 2 minutes. Add the garlic and ginger. Continue to cook another 1-2 minutes until garlic and ginger are fragrant and starting to soften.
Pour in chicken stock, remaining 1 tablespoon plus 2 teaspoons tamari, 2 teaspoons rice vinegar, 1/2 teaspoon salt, and beef bouillion. Bring to a boil, simmer for 3-4 minutes. Stir in spinach.
Once the spinach has wilted, gently add in wontons. Give it a gently stir to make sure none of the wontons stick to the bottom or each other. Continue to simmer until wontons are cooked through, about 5-6 minutes. Add in remaining sliced scallions. Season to taste with salt and pepper.
Gently spoon wontons into bowls. Cover with veggies and broth.

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