Description
A heartwarming Wonton Soup filled with savory ground beef, swimming in a rich, aromatic broth. Perfect for a comforting dinner.
Ingredients
Scale
- 8 ounces ground beef (70% lean / 30% fat)
- 3 tablespoons water
- 2 tablespoons light sodium soy sauce
- 1 tablespoon oyster sauce
- ½ tablespoon Shaoxing rice wine substitute (or broth/juice)
- ¾ teaspoon dark soy sauce (optional for color)
- 1 stalk green onion (thinly sliced)
- 44 sheets wonton wrapper
- 8 cups unsalted chicken stock (or water)
- 1½ tablespoons Shaoxing rice wine substitute
- 1 tablespoon chicken bouillon powder
- 2½ teaspoons salt
- ½ teaspoon granulated sugar
- ¼ teaspoon dark soy sauce
- Dash of white pepper
- 1 teaspoon toasted sesame oil
- 1 stalk green onion (thinly sliced, for garnish)
Instructions
- Combine the ground beef, water, light soy sauce, oyster sauce, Shaoxing rice wine substitute, and green onion in a mixing bowl. Mix well.
- Take a wonton wrapper and place about a teaspoon of the meat mixture in the center. Moisten the edges with a little water and fold to create a triangle, then bring the corners together to form a parcel.
- Repeat until you’ve made about 44 wontons.
- Bring the unsalted chicken stock or water to a gentle boil in a large pot.
- Add the Shaoxing rice wine substitute, chicken bouillon powder, salt, sugar, dark soy sauce, white pepper, and toasted sesame oil. Simmer to develop flavors.
- Add the wontons to the pot and gently stir. Cook for about 5-7 minutes, until they float to the surface.
- Serve the soup in bowls, garnished with additional green onion.
Notes
You can prepare the wontons in advance and freeze them. Store broth and wontons separately in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 60mg