Sesame Ginger Pork Wonton Soup

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Prep Time: 1 hour

Cook Time: 20 minutes

Servings: 6

Wonton Ingredients

  • ¾ lb
    Good Nature® Bone-In Pork Butt, trimmed & ground
  • ½ lb
    Good Nature® Boneless Pork Loin, ground
  • 1 tbsp
    rice wine vinegar
  • 3 tbsp
    green onion, finely chopped
  • 1 tbsp
    soy sauce
  • 1 tsp
    toasted sesame oil
  • 2 tsp
    fresh ginger, grated
  • 30
    wonton wrappers
  • 1 large
    egg, beaten

Soup Ingredients

  • 5 cups
    chicken stock
  • 3
    baby bok choy heads, thinly sliced
  • 8 oz
    shiitake mushrooms, thinly sliced
  • 3 tbsp
    green onions, thinly sliced
  • 1 tbsp
    white sesame seeds
  • 1 tbsp
    black sesame seeds
  • 3 tbsp
    toasted sesame oil

In a large bowl, combine the pork, vinegar, green onion, soy sauce, sesame oil, and ginger; let sit in fridge for 30 minutes. To assemble the wontons, place 1 tablespoon pork mixture into the middle of a wonton wrapper. Brush the edges of the wonton with the egg and pinch the edges to seal. Repeat, repeat, repeat; set aside.

In a large sauce pan over medium high heat, add the chicken stock and bring to a low boil. Place steamer insert into pan. Add the bok choy, mushrooms, and green onions; steam 3 to 4 minutes or until tender. Remove veggies from steamer and divide into 6 soup bowls.

Place wontons into steamer basket and steam until pork is no longer pink, approximately 10 to 12 minutes. Remove wontons and divide into soup bowls.

Pour the hot stock over the wontons and veggies. Top with green onions, sesame seeds, and a drizzle of toasted sesame oil.

Note: To grind pork, you can use a meat grinder attachment to a stand mixer or briefly pulse in a food processor until the texture is coarse. The pork is easiest to grind if it is slightly frozen (about 30 minutes to an hour).

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