Gather the family to help you fill and shape the wontons. Once they’re assembled, this soup from Chef May takes just minutes to assemble.Print Recipe Pin Recipe
- 6 ounces Ground pork butt
- 1/2 tsp Soy sauce
- 1/4 tsp Kosher salt
- 1/2 tsp Sesame oil
- 1/2 tsp ginger Freshly grated
- 1 Scallion minced
- Ground white pepper to taste
- 25 Wonton wrappers
- 4 cups Chicken broth
- 1 inch fresh ginger peeled and sliced
- 1 clove Garlic smashed
- 3 Scallions cut into 2″ pieces
- Some Soy sauce or salt to taste
- Make the wonton filling by combining the pork, soy sauce, salt, sesame oil, ginger, scallions and pepper in a bowl with a fork.
- Place a few wontons wrappers on your counter. Cover the remaining ones with a piece of plastic wrap to keep them from drying out. Place 1 heaping teaspoon of filling in the center of each wrapper. Use your fingers dipped in water to dampen the edges. Fold one corner diagonally across to the other, pressing air out as you seal it shut. Bring the two corners on the wide side of the triangle down below it and using a dab of water to seal them shut. Lightly sprinkle a big plate with cornstarch and place form wontons on it. Repeat with remaining wontons.
- Place stock in a medium pot with sliced ginger, scallions, garlic and soy sauce or salt, as needed, to season. Simmer them together for 20 minutes while you make the wontons, then strain out the ginger, scallions and garlic.
- Cooking the Wontons: Boil wontons for 3 minutes. Skim them out into serving bowls and top with broth. Finish with scallions and sesame oil.