🍽️ How to Make Wonton Soup (Yuntun Tang)

🧆 Ingredients

• 200g ground pork
• 20 wonton wrappers
• 1 egg (for sealing)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon ginger (minced)
• 1 green onion (chopped)
• 1 liter chicken or pork stock
• 1/2 teaspoon white pepper
• Salt to taste
• Bok choy or spinach (optional, for garnish)

🍳 Steps

1. Prepare the Filling: Thoroughly rinse the green onion and ginger under running water. Peel the ginger and finely mince it. In a mixing bowl, combine the ground pork, minced ginger, chopped green onion, soy sauce, sesame oil, white pepper, and salt. Mix well until the filling becomes sticky and cohesive—this ensures a tender texture. For best results, stir the mixture in one direction for several minutes.

2. Prepare the Wonton Wrappers: Keep the wonton wrappers covered with a damp cloth to prevent them from drying out. Crack the egg into a small bowl and beat it lightly; this will be used to seal the wrappers.

3. Wrap the Wontons: Place a wonton wrapper on your palm. Add about 1 teaspoon of filling to the center. Moisten the edges with beaten egg. Fold the wrapper in half to form a triangle, pressing out any air around the filling. Pinch the edges tightly to seal. Bring the two bottom corners together and press to form the classic wonton shape. Repeat until all filling is used.

4. Prepare the Broth and Vegetables: Wash bok choy or spinach thoroughly, removing any dirt or grit. If using bok choy, separate the leaves. In a pot, bring the chicken or pork stock to a gentle boil. Skim off any foam to keep the broth clear.

5. Cook the Wontons: Gently lower the wontons into the boiling stock, stirring occasionally to prevent sticking. When the wontons float to the surface and the wrappers become translucent (about 3–4 minutes), they are done. Avoid overcooking, as the wrappers may break.

6. Add Greens and Finish: Add bok choy or spinach to the pot and cook for 30–60 seconds, just until wilted and bright green. Taste the broth and adjust salt if needed. For extra aroma, drizzle a small amount of sesame oil into the soup.

7. Serve: Ladle the wontons and broth into bowls, ensuring each serving has a few greens. Garnish with additional chopped green onion. Serve hot and enjoy immediately for the best texture.

Key Points:

• Always use fresh ingredients for the best flavor and texture.
• Ensure the wontons are sealed tightly to prevent filling leakage.
• The broth should remain clear; avoid vigorous boiling after adding wontons.
• If making in advance, freeze uncooked wontons on a tray, then store in a bag for quick meals later.

💡 Tips

• Seal wontons tightly to prevent filling from leaking.
• Use fresh wrappers for best texture.
• Add a splash of sesame oil to broth for extra aroma.
• Freeze extra wontons for quick future meals.