Ginger and Wonton Vegetable Soup
Ginger and Wonton Vegetable Soup is a hearty soup filled with homemade wontons, ginger, baby corn, snow peas, and bell peppers. In this recipe, I use homemade wonton dough, because I really dislike the taste of the wonton dough I’m able to purchase. My homemade wonton dough is really easy to make. It mixes together easily, and it’s easy to roll and cut out.
The Equipment You’ll Need
- A Food Processor- You’ll need this for combining the wonton filling. But, you could probably get by stirring this with a fork, if you don’t have a food processor.
- A Three Inch Round Ravioli or Cookie Cutter- I actually used a biscuit cutter, that was nice and sharp.
- A Dutch Oven- This is for heating up the soup. You could also use another kind of large pot.
- A Large Pasta Pot- You will need a big pot for cooking the wontons.
The Ingredients You’ll Need for Ginger and Wonton Vegetable Soup
- Cabbage- I used regular green cabbage for my wonton filling.
- Ginger Root- You need to peel the ginger before using it.
- Sesame Oil- Try and use pure sesame oil for the best taste. You can find this in the oil section of your supermarket, or in the Asian aisle.
- Chicken Stock- I always use my homemade chicken stock, which, if I forget to link it here, you can find in my Chicken Soup post.
- Mixed Vegetables- Use whatever veggies you want, but I used bell peppers, bean sprouts, baby squash, snow peas, and baby corn. I don’t usually buy precut vegetables, but I saw a store made pack at my favorite market, and I just bought it.
How I Made This Soup
- First, I made my wonton dough. The trick with this is to get it rolled out very thinly. Sometimes, it helps to roll it out, let it rest for a little while, and then roll it out even thinner. But, even thick wonton dough makes delicious wontons, so don’t worry if your dough is on the thick side.
- Next, I cut out my wontons. It’s important to use a sharp cutter.
- Then, I processed the filling in my food processor.
- Next, I boiled a large pot of water, and cooked the wontons. The water should be at a mild boil, not a furious one, to avoid exploding your wontons.
- Finally, I heated up the soup and served it.
Of course we can all order wonton soup at our favorite Chinese restaurant, but I usually find it to be too bland. If you’ve never made wonton soup at home, I hope you’ll try my, definitely not bland, Ginger and Wonton Vegetable Soup.
Ginger and Wonton Vegetable Soup
A ginger broth filled with pork and cabbage wontons and vegetables.
Ingredients
- 1¼ cups all purpose flour
- ½ tsp. salt
- 2 large eggs, beaten
- ¼ cup chopped cabbage
- 1 tbsp. grated ginger
- 1 clove grated garlic
- ¼ lb. ground pork
- 2 tsp. white wine
- 4 tsp. soy sauce
- 1 chopped scallion
- 1 tsp. sesame oil
- 6 cups chicken stock
- 2 cups chopped baby corn, snow peas, peppers, and baby squash
Instructions
- Begin by making the wonton dough: In a large bowl, stir together the flour and salt. Add the eggs and stir until a dough forms. Dump the mixture on to a floured board and knead the dough for 10 minutes.
- Cover the dough loosely with a floured cloth and let it rest for thirty minutes. Meanwhile, make the filling by combining in a food processor: the cabbage, 1 tsp. of ginger, the garlic, pork, wine, 1 tsp. of the soy sauce, the scallions, and the sesame oil. Pulse until everything is minced together.
- Divide the dough in half, and roll each half out as thinly as possible. Use a three inch sharp cookie cutter to cut about 30 circles. On each dumpling, place a teaspoon of filling. Wet the edges with water, and fold the circle in half. Bring the two points together to form a wonton and seal with a dab of water. Repeat with rest of dumplings, placing them on a floured tray.
- Bring a large pot of salted water to a boil, and cook the dumplings for about 12 minutes on a low boil.
- Meanwhile, in a Dutch oven, heat the stock, vegetables, and the rest of the soy sauce and ginger until simmering.
- Drain the wontons and serve with the soup. You can add some red pepper flakes, sesame oil, and scallions as garnish.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
