Ground pork is so versatile; you can make any dishes by using this as the ingredient. But there are times when you want to eat pork but with a different look. You will find many pork recipes on the Internet, but the best ground pork recipe choice is wonton soup.
Surely, you will taste the tasty and juicy ground beef in a wonton. Its fresh soup will enhance the taste of wonton. This dish is perfect for those of you who want to warm the atmosphere because it is better served when it is hot. By following this ground pork recipe, you will be a master in making wonton soup that suitable on your family’s taste.
All About Wonton Soup
Traditionally, wonton is a small dumpling with a delicate texture that can be filled with the vegetables, and ground or minced pork. Wonton is serving with flavorful soup and sliced green onion as the garnish. There are a lot of varieties of wonton soup, but in this ground pork recipe you will make the simplest, the purest, yet the most perfect wonton soup.
Widely, wonton filling is ground pork and sometimes shrimp because it has a savory flavor and fat. You can also add the filling with vegetables, such as mushrooms, carrots, green onion, or other Asian veggies.
In this ground pork recipe, you will not use the veggies as the filling because you will make classic wonton soup. Wonton filling texture is usually sticky like paste to make the wonton easier to fold and give a dense texture to the wonton.
How To Fold Wontons
There are a lot of varieties of folding wontons, from a simple triangle fold to more complicated techniques. You can try it yourself one by one and choose one that is easy and perfect for you. In this ground pork recipe, you will be making the shallow style of the wonton.
There are no definite rules about the style that should be used in this dish. You are welcome to use another style of folding wonton beside the shallow style. Most importantly, you must ensure that it seas correctly so that the filling is not come out of the wonton.
- 2/3 lb. ground pork
- 2 teaspoons soy sauce
- 1 teaspoon of rice wine vinegar
- 2 teaspoons chives, thinly sliced
- 1 teaspoon cornstarch
- 1 garlic clove
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon grated ginger
- ½ teaspoon sesame oil
- 1 package square wonton wrappers
- ¼ c. water
For The Soup
- 2 teaspoons soy sauce
- 4 c. Swanson chicken broth
- 2” piece of peeled ginger
- 2 garlic cloves, smashed
- ¼ teaspoon sesame oil
- 2 tablespoons sliced green onions, for garnish
- Place the ground pork, chives, vinegar, ginger, soy sauce, cornstarch, red pepper flakes, garlic, and sesame oil to a large bowl. Mix them until they are well combined.
- Prepare the wonton wrappers and wet the edge of the wonton wrapper with water so that it can stick from one side to another. Spoon half of tablespoon of ground pork mixture to fill the wonton wrapper, place it into the center of a wonton wrapper. Fold the wonton diagonally so that it forms a triangle and stick the edges that have been given water. Afterward, fold the edge of the wonton to the other end and press it to stick the wonton and repeat this step to the remaining wonton.
- Add the chicken broth, soy sauce, ginger, garlic, and sesame oil into a large soup pot. Bring them to boil and simmer on low heat about 10 minutes long. Afterward, remove the ginger and garlic from the soup and boil the soup back. Add the wonton and bring back to boil for another 10 minutes.
- Serve the wonton soup with sliced green onions for a garnish.
You can freeze the wontons before they are cooked. Put the wonton one by one over a non-stick sheet so it does not stick to each other and refrigerate them in a freezer. After they are frozen, you can put them in a zip-lock plastic bag or airtight container and freeze them back for up to 2 months.