Wonton soup can be as simple or as complex as you want it to be. Chances are your local Chinese restaurant can get you a plastic quart sized container of the soup, or you can create your own delicious, home-made version with a few simple ingredients!

We made this wonton soup with one store-bought ingredient (wonton wrappers are a true time saver!) as well as some Misty Brook favorites: ground pork, our little pullet eggs, and veal bones for the rich broth.

If you want to make your own wonton wrappers, we like this recipe. Check out our own stock recipe here!

Wonton Soup

Ingredients:

  • 1 lb shredded cabbage (you can also use pre-made coleslaw mix)
  • 1 tb Kosher salt
  • 2 tb sesame oil
  • 2 cups fresh mushrooms
  • 1 bunch garlic scapes
  • 2″ piece fresh ginger, grated
  • 2 Misty Brook Farm eggs (or 3 pullet eggs)
  • 1 lb Misty Brook Farm ground pork
  • 3 tb soy sauce
  • Wonton wrappers
  • Broth

Directions:

  1. Combine cabbage and salt and let sit for one hour, then squeeze out any liquid
  2. In a small frying pan, saute mushrooms, garlic scapes, and ginger in the sesame oil
  3. Add the cabbage and cook through
  4. Remove from heat and allow to cool to room temperature
  5. Once the vegies have cooled, add the eggs, ground pork, and soy sauce and mix to combine
  6. Place about 1 tb of pork mixture on top of each wonton wrapper
  7. Brush water around edges of wonton wrapper and pinch down to seal (you can be as creative or as boring as you want here! We did triangles, but here are some cool ideas)
  8. Either cook dumplings immediately in broth, or freeze in an air-tight container for future use

We finished our wonton soup by boiling the wontons in a rich veal broth and serving in bowls with sauteed mushrooms and chopped green onions!