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Wild Pork Wonton Soup Recipe

A hot bowl of this wild pork wonton soup is a light, yet satisfying and comforting meal.

Wild Pork Wonton Soup Recipe

Wild Pork Wonton Soup (Jenny Nguyen-Wheatley photo)

Wonton soup was a dish my mother often made for us kids when we were growing up. She would assemble the wontons ahead of time, then cover and refrigerate them until dinner time rolled around. Then all she had to do was boil the broth and drop the wontons into the hot liquid, where they quickly cooked. It was always a light, yet satisfying and comforting meal.

Serves: 6
Prep Time: 1 hour and 30 minutes
Cook Time: 20 minutes

Ingredients:

  • 3/4-pound ground wild pork
  • 3 dried wood ear mushrooms, or other mushrooms
  • 1/4-pound raw shrimp, peeled, deveined and finely chopped
  • 4 green onions, minced
  • 1 tablespoon soy sauce, plus extra
  • 1 tablespoon Chinese rice wine, or dry sherry
  • 1 teaspoon sesame oil, plus extra for garnish
  • 2 teaspoons corn starch
  • 3/4 teaspoon kosher salt, plus extra
  • 1/8 teaspoon white pepper, plus extra for garnish
  • 1 package thawed wonton wrappers, at least 12 ounces
  • 2 quarts low-sodium chicken broth
  • 2-inch knob of ginger, sliced
  • Small onion, halved
  • 6 baby bok choy, halved lengthwise
  • Sesame oil, to taste
  • Chili oil (optional)

Directions:

  1. Soak mushrooms in warm water for 30 minutes, and once reconstituted, remove hard stems or roots. Thinly slice and set aside.
  2. In a bowl, combine the ingredients: ground pork, chopped shrimp, three minced green onions, soy sauce, rice wine, sesame oil, corn starch, kosher salt and white pepper.
  3. To fill wontons, place one generous teaspoon of filling in the center of a wonton wrapper. Keep remaining wonton wrappers covered while you work to prevent them from drying out. Brush water on the edges of the wrapper, then fold one corner over to the opposite corner to form a triangle. Press edges together to seal, removing air bubbles. Then dab water onto one bottom corner of the triangle and shape it to meet it with the other bottom corner – there are tutorial videos online. If you don’t care about presentation, seal the wontons however way you like. Repeat with remaining wonton wrappers and filling.
  4. Lay assembled wontons on a cookie sheet loosely covered with plastic wrap to prevent drying. If you have extra filling, simply form into patties or meatballs and pan fry as cook’s snack.  
  5. Bring the chicken broth, ginger and onion to a boil over high heat. Season broth to taste with soy sauce and sesame oil. Add the mushrooms and bok choy and cook for two minutes. Then lower heat to a simmer. Add wontons and cook for three minutes. Broth should be scalding and steamy to cook the meat, but not boiling so hard that wontons fall apart.  
  6. Ladle wontons and broth into soup bowls. Garnish with a pinch of white pepper, chopped green onion and chili oil (optional). Serve immediately.



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