Nothing says cosy like a warm bowl of homemade Wonton Soup!
In under 20 minutes, you’ll be slurping up a rich, umami broth packed with juicy pork dumplings that beats any takeout. Plus, you can prep the wontons ahead and freeze them for later, making mealtime a breeze!
Juicy Wontons in Mushroom Broth
Crumble Cookware
Rated 5.0 stars by 1 users
A comforting meal that comes together in under 30 minutes or less. Whats more, this recipe is perfect for freezing in batches for those days where you're feeling a little lazy but still want a flavoursome meal.
Ingredients
-
2 tbsp oil of choice (we used sesame)
- 1 large shallot, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 1/2 tbsp fresh ginger, peeled and grated
- 1 tsp brown sugar
- 5 oz shiitake mushrooms, sliced
- 1 1/2 tbsp soy sauce, plus more to taste
- 2 cups low-sodium chicken stock (preferably bone broth)
- 1 cup water
- 1/4 cup scallions, chopped
- Chili crisp for serving (optional)
- 1 packet dumpling wrappers
- 500g pork mince
- 10g chives, finely chopped
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 1/2 tbsp chinese cooking wine
- 1/4 tsp brown sugar
- 1/2 tsp sesame oil
- 1 tbsp salt
- 1/4 tsp white pepper
For the Dumplings
Directions
For the Dumplings
In a large mixing bowl, combine dumpling filling ingredients. Mix well until a thick paste forms.Make the dumplings by adding a tbsp of the filling and tightly pleating the top.
For the Broth
Heat the oil in a large pot over medium heat. When shimmering, add the shallot, garlic and ginger. Once fragrant add brown sugar and mushrooms.
Cook for another 2-3 minutes, until fragrant. Deglaze the pan with soy sauce before pouring in the broth and water. Bring to a boil and add the frozen wontons.
Boil for 2-3 minutes or until heated through.Remove from the heat and stir in the scallions.
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