Wonton Noodle Soup

Ingredients

Wontons

This recipe makes about 50-60 wontons which freeze great and make for cheap and easy meals.

• 1lb ground pork

• 1 package of wonton wrappers

• 1/2 cup water chestnuts, finely chopped

• 2 green onion stalks, finely chopped

• 5 cloves of garlic, minced

• 2 tsp soy sauce

• 2 tsp oyster sauce

• 1/2 tsp Worcestershire sauce

• 1 egg

• 2 tsp ground white pepper

My mom’s OG recipe also includes a few finely chopped shiitake mushrooms if you’re looking for an added element :)

Noodles

• 1 package of MAMA instant noodles (you can really use any instant noodles but these are simply the greatest of all time)

Vegetables

Feel free to use any veggies here you prefer, we also love to use broccoli in this recipe but bok choy is our favourite!

• 2-3 bunches of baby bok choy, chopped to desired size

Instructions

Wontons

• Combine all of the ingredients except the wrappers into a mixing bowl. Make sure the water chestnuts, garlic, and green onion are finely chopped to help keep folding easy and for better texture when eating.

• Mix with your hands until… uh… well mixed.

• Prep a nice wonton folding station, you’ll be here a while. Maybe grab a chair, or a stool. I like to cover my wonton wrappers with a damp paper towel so that they don’t get too dry. As you complete wontons you’ll want to put them on a plate covered with a damp paper towel or directly into a freezer bag. Also, have a finger dipping bowl on the side.

• Fold your wontons! We like to use the Point-to-Point method™ but here is an instructional video for doing it a few ways.

  • Place the wonton wrapper in front of you so a point is facing you (like a diamond)

  • Use a small spoon to put about .25oz of the ground pork mixture into a wrapper.

  • Wet the top left and top right edge of the wrapper with your fingers.

  • Connect the bottom point to the top point and lightly squeeze all the edges together. Try to make sure you get the air bubbles out while doing this but it’s not a big deal if there’s a bit of air still in there. This should leave you with a triangle with the top point facing away from you.

  • Pick up the wonton and connect the left point to the right point. This will require some finger gymnastics but once you try it a couple times it’s pretty easy to do.

  • Place them in your freezer bag or if you’re going to cook right away on a plate covered with a damp paper towel so they don’t dry out. Stays in the freezer for a very long time! 

P.S. It should look like this when done.

Soup

Once you have your wontons made the soup can be ready in as little as 5 minutes!

• Boil your water, only use as much as you think will just cover the wontons, noodles, and vegetables. If you use too much it really waters down the broth.

• Add your wontons (5-10 is pretty good for a meal) and the soup mix. Cook in the boiling water until the wontons are all floating. Stir regularly so that they don’t stick to the bottom of the pot.

• Add the instant noodles. Cook until they’re almost at desired doneness.

• Add chopped vegetables. For broccoli and bok choy it really only needs a couple of minutes so they don’t get too soft.

• Take it off and serve with your favourite dipping sauces. We like to dip our wontons in Worcestershire sauce and/or chili oil.