Homemade Wonton Soup
By :Patricia Tanumihardja
instant pot recipes
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.
instant pot recipes
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Prep Time 15 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
FILLING
  • 3 ounces ground pork 85 g
  • 3 ounces peeled shrimp finely chopped, 85 g
  • 2 tablespoons finely chopped black mushrooms 2 small rehydrated*
  • 1 tablespoon finely chopped green onions plus more for garnish
  • 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 plus more as needed
  • Pinch of sugar plus more as needed 12 round (or square) wonton wrappers, plus more just in case
  • 3 cups low sodium chicken stock 720 ml
SPECIAL EQUIPMENT
  • Steamer rack
  • Parchment-lined plate
  • Bowl of water
  • Damp tea towel
  • Bowl of water
  • Damp tea towel
Prep Time 15 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
FILLING
  • 3 ounces ground pork 85 g
  • 3 ounces peeled shrimp finely chopped, 85 g
  • 2 tablespoons finely chopped black mushrooms 2 small rehydrated*
  • 1 tablespoon finely chopped green onions plus more for garnish
  • 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 plus more as needed
  • Pinch of sugar plus more as needed 12 round (or square) wonton wrappers, plus more just in case
  • 3 cups low sodium chicken stock 720 ml
SPECIAL EQUIPMENT
  • Steamer rack
  • Parchment-lined plate
  • Bowl of water
  • Damp tea towel
  • Bowl of water
  • Damp tea towel
instant pot recipes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Mix together the pork, shrimp, mushrooms, green onions, sesame oil, cooking wine, soy sauce, ginger, salt and sugar in a medium mixing bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe 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.

3 replies
  1. Deb
    Deb says:

    RECIPE SAYS COOK FOR 0 MINUTES. A LOT OF RECIPES ON THIS SIDE HAVE ERRORS. HOW LONG ARE THE WONTONS SUPPOSED TO COOK?

  2. DEB
    DEB says:

    SINCE THE COOK TIME LISTED ON THE RECIPE SUMMARY AT THE TOP SAYS COOK TIME 10 MINUTES, I’M ASSUMING THE WONTONS COOK FOR 10 MINUTES AND NOT 0 MINUTES. MUST BE A TYPE IN THE BODY OF THE INSTRUCTIONS.

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