Shortcut Wonton Soup with Store-Bought Wrappers
Make small-batch wonton soup with ground pork, store-bought wonton wrappers, ginger, green onion, spinach, and simple stock.
chicken or vegetable stock: 5 cups. Substitution: Use vegetable stock with tofu filling for a meat-free direction.
Combine pork, green onion, ginger, soy sauce, sesame oil, and white pepper until sticky.
Place a small spoon of filling in each wrapper, wet the edges, and fold into simple triangles or purses.
Boil wontons in stock until they float and the filling is cooked. Add spinach at the end and season with vinegar or soy sauce to taste.
Wonton wrappers are usually in Asian grocery refrigerators or freezers.
Ground pork is easiest, but ground chicken or turkey also works.
Use gyoza wrappers if wonton wrappers are unavailable, but avoid overfilling them.
Use ground chicken, turkey, or finely chopped mushrooms instead of pork.
Use baby spinach, bok choy, or sliced cabbage in the broth.
Wonton wrappers: Wonton skins, Gyoza wrappers, Thin dumpling wrappers. Gyoza wrappers are usually round and slightly thicker, but they work for a shortcut soup.
Ground pork: Ground chicken, Ground turkey, Finely chopped mushrooms. Lean fillings may need a small spoon of oil or water to stay juicy.
Greens: Baby spinach, Bok choy, Thinly sliced cabbage. Add greens at the end so they stay bright.
They are usually sold in Asian grocery refrigerators or freezers, and sometimes in larger international supermarkets.
Yes. Freeze them in a single layer first, then store in a bag and cook directly from frozen.
Yes. Use ground chicken, turkey, or finely chopped mushrooms, adjusting seasoning to taste.