Homemade Wonton Soup

The wontons I grew up on are a combo of pork, shrimp and/or mushrooms. But feel free to omit any of the ingredients. And just like the street vendors I bought them from, I prefer to poach my wontons in the liquid instead of steaming them. I like to use thinner round Hong Kong-Style dumpling wrappers (they’re yellowish in color) or square wonton wrappers.

Cuisine

Asian

Course

Soup

Difficulty

Medium

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4 servings, asian, bowl of water, chinese cooking wine, contributed, cook 10 min, damp tea towel, fine sea salt, finely chopped black mushrooms, finely chopped green onions, grated fresh ginger, ground pork, instant pot soup recipe, low sodium chicken stock, medium, parchment-lined plate, Patricia Tanumihardja, peeled shrimp, pinch of sugar, prep 15 min, pressure cook, sesame oil, soup, soy sauce, steamer rack, wonton soup

Prep Time

15 min

Cook Time

10 min

Servings

4 servings

Ingredients

3 ounces ground pork
3 ounces peeled shrimp
2 tablespoons finely chopped black mushrooms
1 tablespoon finely chopped green onions
1 teaspoon sesame oil
1 teaspoon Chinese cooking wine
1/2 teaspoon soy sauce
1/2 teaspoon grated fresh ginger
1/2 teaspoon fine sea salt
Pinch of sugar
3 cups low sodium chicken stock
Steamer rack
Parchment-lined plate
Bowl of water
Damp tea towel
Bowl of water
Damp tea towel

Instructions

Mix together the pork, shrimp, mushrooms, green onions, sesame oil, cooking wine, soy sauce, ginger, salt and sugar in a medium mixing bowl.
Arrange your work station: Fill a small bowl with water, cover your stack of wrappers with a damp tea towel and line a large plate with parchment.
Scoop 1 tablespoon of filling onto a wrapper. Wet the edge, fold into a half-moon or triangle (depending on the wrapper shape), and gather into a pouch. Set on the prepared plate. Repeat until you have 12 wontons.
Pour 3 cups of stock into your Instant Pot®. Gently place the wontons in the stock. Don’t worry if the wontons are not entirely submerged.
Lock the lid. Select PRESSURE COOK/MANUAL and set to LOW for 0 minutes. Make sure the steam release valve is sealed. Once pressurized (10 to 12 minutes), the cook cycle will start. When the timer beeps, manually release the pressure. When the float valve drops, press CANCEL and open the lid.
Scoop up the wontons with a spider or slotted spoon and divide among 4 soup bowls. Season the stock with salt and sugar to taste and pour 1/2 to 3/4 cup (180ml) of stock into each bowl. Sprinkle with green onions and serve immediately.

Notes

NOTES: To turn this into a meal for 2 or for small appetites, serve with noodles. Feel free to add more broth after the wontons are cooked.
*HOW TO PREPARE DRIED MUSHROOMS
Rinse then soak the mushrooms in warm water for at least 30 minutes. If you can plan ahead, soak them for 8 hours or more. When the caps are tender, pluck them out and squeeze out the excess water with your hands. Save the soaking water to use in your recipe.

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