Pork Stuffed Wonton Soup is plump full of scrumptious pork stuffed wontons, onions, mushrooms, carrots, celery and Napa Cabbage in a perfectly seasoned vegetable broth! It is healthy, homemade and delicious.
Oh my heavens it is cold here. This is the second dose of extremely cold air that we have had in Missouri. The first one lasted about fourteen days and this one is lasting about seven days. You know it is cold when you have to coax the dog out with treats. With this cold winter, soup has quickly moved up to one of the most popular categories on my blog. Delicious Pork Stuffed Wonton Soup is the latest soup recipe and boy is it amazing. We love love love this soup and it is the perfect treat for a cold winter weekend!
Are you always in a hurry? The pork mixture can be mixed together early in the day. These fantastic wontons take a little extra time to put together but they are well worth the effort as they are the stars of the soup!
How do you make Pork Stuffed Wonton Soup?
Start by mixing together the pork, ginger, soy sauce, green onions, bread crumbs and egg. Cover and place in the refrigerator for a little bit while you start the soup.
Now heat a little canola and sesame oil in a large stockpot or dutch. Cook the onion, mushrooms, carrots and celery for about five minutes stirring frequently. Then reduce the heat to low and add the garlic and ginger. Cook for about one minute stirring constantly. Now add the vegetable broth and simmer until the carrots are tender.
Now place a wonton wrapper in front of you so that it is in the shape of a diamond. Dip your finger in cool water and moisten all around the edges of the wrapper. Place one teaspoon of the pork mixture in the center of the wonton wrapper and fold in half over the filling to make a triangle. Press firmly along the sides to seal. Moisten the left and right corners of the triangle and pinch them together firmly. While working with the wontons keep the extra skins and stuffed wontons covered with a lightly moistened paper towel to keep them from getting too dry.
Once your carrots are tender add the stuffed wontons and the Napa Cabbage to the soup and simmer for about three minutes. Finally garnish with green onions and serve.
Helpful tips for making Wonton Soup!
- Wonton wrappers can be found in the refrigerated produce section of most grocery stores.
- Keep both your extra wonton wrappers and your prepared pork stuffed wontons covered with lightly moistened paper towels while you work.
- Napa cabbage is usually found near the snow peas and bok choy in the refrigerated produce section.
- Both the wontons and the Napa cabbage will cook quickly. Be prepared to serve promptly.
- To add more vegetables use chopped bok choy or Chinese broccoli. Add at the same time as the wontons and Napa Cabbage but cut back on the wontons and cabbage by about half so there is enough room to simmer everything.
So if winter is still in full force in your neck of the woods or if you just adore soup like I do then make yourself this amazing Homemade Pork Stuffed Wonton Soup! It will make you the center of attention with your friends and family!
Other soup recipes you will love!
- Creamy Asparagus Potato Soup
- Bacon Cheeseburger Soup
- Easy Chicken Gumbo Soup
- Sausage Potato Cheddar Soup
- Good For You Minestrone Soup
This post was originally published January 16, 2018 and was republished December 11, 2019 with new content.Print
Pork Stuffed Wonton Soup
A brothy soup full of sweet pork stuffed dumplings, onions, mushrooms, carrots, celery and Napa cabbage and fresh ginger.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: soup main meal
- Method: stove top
- Cuisine: Chinese
- 1/2 lb ground pork
- 1 tablespoon fresh grated ginger or ginger paste
- 1 tablespoon soy sauce
- 2 green onions chopped (Set aside two tablespoons for garnish)
- 3 tablespoons panko bread crumbs
- 1 egg
- Wonton skins (about 36-46)
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
- 1 small onion chopped
- 8 ounces baby Bella Mushrooms thickly sliced
- 3 large carrots thinly sliced
- 3 stalks celery chopped
- 2 cloves garlic minced
- 1 tablespoon grated ginger or ginger paste
- 6 cups vegetable broth
- 4–5 cups Napa Cabbage chopped
- 2 green onions chopped
- In small bowl mix together pork, ginger, soy sauce, green onions, bread crumbs and egg. Cover and place in the refrigerator.
- In large stockpot or dutch oven over medium heat canola oil and sesame oil. Cook onion, mushrooms, carrots and celery for 5-6 minutes; stirring frequently. Reduce heat to low add garlic and ginger and cook for additional 1 minute. Add vegetable broth and simmer until carrots are tender; approximately 10 minutes.
- Place a wonton wrapper in front of you so that it looks like a diamond. Dip your finger in cool water and moisten all around the edges of the wrapper. Place 1 teaspoon of the pork mixture in the center of the wrapper and fold in half over the filling to make a triangle. Press firmly along the sides to seal. Moisten the left and right corners of the triangle and pinch them together firmly. While working with the wontons keep the extra skins and stuffed wontons covered with lightly water moistened paper towels.
- Once your carrots are tender add the stuffed wontons and Napa Cabbage to the soup and simmer for 3 minutes. Finally garnish with green onions and serve.
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