Can I use store-bought wontons for this recipe?
Yes, you can use store-bought wontons to save time. Follow the package instructions for cooking them, then add them to the prepared spicy broth.
LUNCH
Spicy Pork and Shrimp Wonton Soup with Chili Oil
Dive into a bowl of pure comfort with this Spicy Pork and Shrimp Wonton Soup. Tender, homemade wontons filled with savory pork and succulent shrimp are nestled in a rich, fiery broth, all finished with a drizzle of aromatic chili oil. It's a quick and satisfying meal that brings the vibrant flavors of Chinese cuisine right to your kitchen.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the ground pork, minced shrimp, 1 tablespoon of soy sauce, minced garlic, and grated ginger. Mix well until thoroughly combined.
02
Lay out a wonton wrapper on a clean surface. Place 1 teaspoon of the pork and shrimp filling in the center. Moisten the edges of the wrapper with a little water.
03
Fold the wrapper in half to form a triangle, pressing out any air and sealing the edges. Bring the two bottom corners of the triangle together and overlap them, sealing with a dab of water to form a classic wonton shape.
04
Bring 4 cups of water to a rolling boil in a large pot. Carefully add the wontons, cooking them in batches if necessary to avoid overcrowding. Cook for 3-4 minutes, or until the wontons float and the filling is cooked through.
05
While the wontons cook, in a separate saucepan, combine the chicken broth, remaining 1 tablespoon of soy sauce, rice vinegar, chili oil, and sesame oil. Bring to a simmer over medium heat.
06
Once cooked, remove the wontons from the boiling water with a slotted spoon and divide them among serving bowls.
07
Ladle the hot spicy broth over the wontons. Drizzle with additional chili oil if desired before serving immediately.
About This Recipe
Dive into a bowl of pure comfort with this Spicy Pork and Shrimp Wonton Soup. Tender, homemade wontons filled with savory pork and succulent shrimp are nestled in a rich, fiery broth, all finished with a drizzle of aromatic chili oil. It's a quick and satisfying meal that brings the vibrant flavors of Chinese cuisine right to your kitchen.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in the wonton filling, add 1/2 teaspoon of white pepper. You can prepare the wontons ahead of time and freeze them on a parchment-lined baking sheet before transferring to a freezer bag. Cook from frozen, adding 1-2 minutes to the cooking time.
Easy Substitutions
Ground chicken or turkey can be used instead of pork. Vegetable broth can replace chicken broth for a vegetarian option, omitting the pork and shrimp and using a mushroom or tofu filling. Adjust chili oil to your preferred spice level.
Storage & Reheating
Leftover wontons and broth should be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently on the stovetop and add freshly cooked or reheated wontons.
Serving Suggestions
Serve this spicy wonton soup with a side of steamed bok choy or a simple cucumber salad. A sprinkle of chopped fresh scallions or cilantro adds a fresh garnish. You can also add a handful of cooked egg noodles to the soup for a more substantial meal.
Common Mistakes
Overfilling the wontons can cause them to burst during cooking; use only 1 teaspoon of filling. Not sealing the wonton wrappers properly will also lead to them falling apart in the broth. Overcooking the wontons makes them mushy, so stick to the recommended cooking time. Using too much chili oil initially can make the soup overwhelmingly spicy; start with the recommended amount and add more to taste.
Frequently Asked Questions
What kind of chili oil should I use?
Any good quality Chinese chili oil will work. Look for one with crispy chili flakes for added texture and flavor.
Can I make this soup less spicy?
Absolutely. Reduce the amount of chili oil in the broth or omit it entirely, adding a small amount to individual servings for those who prefer spice.
MORE TO KNOW
Achieving the perfect wonton fold takes a little practice, but don't worry if they aren't perfectly uniform. The key is to ensure the edges are well-sealed to prevent the filling from escaping during cooking. A small bowl of water next to your workstation will make the sealing process much easier. For a richer broth, consider simmering the chicken broth with a few slices of ginger and a scallion for 10 minutes before straining and proceeding with the recipe.
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