Description
This Watercress Wonton Soup is a light and flavorful Asian dish featuring delicate wontons filled with a savory mixture of ground pork and fresh watercress, cooked in a fragrant chicken broth enhanced with garlic, soy sauce, and sesame oil. Perfect as a comforting appetizer or a satisfying meal, this recipe blends fresh greens and savory notes for a delicious soup experience.
Ingredients
Wonton Filling
- 30 wonton wrappers
- 8 oz. (225 g) fresh watercress (or 6 oz. packaged leafy watercress)
- 1 3/4 teaspoons salt, divided
- 4 oz. (112 g) ground pork
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1/4 teaspoon sugar
- 1 clove garlic, grated
Soup Broth
- 4 cups chicken stock
- 2 green onions, chopped
- 1 teaspoon light soy sauce (or soy sauce)
- 2 cloves garlic, minced
- 2 teaspoons toasted sesame oil
- Salt to taste
- Homemade chili oil (optional)
Instructions
- Prepare the Watercress: Rinse the watercress thoroughly to remove dirt. Remove and discard tough stems by hand, then rinse the leafy parts again. Transfer to a large bowl; you should have about 6 oz. (170 g) after removing stems. Sprinkle with 1 1/2 teaspoons salt and mix well with your hands. Let sit for 10 minutes. Squeeze out as much water as possible, drain thoroughly, and mince finely.
- Make the Wonton Filling: In a large bowl, combine ground pork, light soy sauce, Shaoxing wine, sesame oil, grated garlic, 1/4 teaspoon salt, and sugar. Stir vigorously for 5 minutes until the mixture becomes sticky. Add the minced, drained watercress and mix thoroughly to combine.
- Wrap the Wontons: Place one wonton wrapper on your palm with a pointed end facing up. Spoon about 1 teaspoon of filling onto the lower third of the wrapper. Fold the bottom point over the filling and roll upwards, pressing both sides of the dough to squeeze out air. Dip your finger in water, moisten the wrapper edges, bring the two ends toward the middle, overlap, and press firmly to seal. Place wrapped wontons on a tray and cover with plastic wrap or damp paper towels to prevent drying.
- Prepare the Broth: In a pot, combine chicken stock, chopped green onions, light soy sauce, and minced garlic. Bring to a boil, then reduce heat to a simmer and cook for at least 5 minutes to develop flavors.
- Cook the Wontons: In a separate pot, bring water to a boil over medium-high heat. Carefully add the desired number of wontons without overcrowding; they should form a single layer. Gently stir to prevent sticking. Boil until wontons float to the surface, then cook for an additional 1 to 2 minutes until filling is cooked through.
- Serve: Use a slotted spoon to transfer cooked wontons into serving bowls. Pour hot broth over the wontons. Taste the broth and add salt if needed. Drizzle with toasted sesame oil and, if desired, drizzle with homemade chili oil. Serve immediately.
- Freezing & Storage: To freeze, seal wrapped, uncooked wontons tightly in plastic wrap and store in the freezer for up to one month. To cook frozen wontons, boil as directed for fresh wontons, adding 1 to 2 minutes extra cooking time to ensure filling is thoroughly cooked.
Notes
- Removing the tough stems from watercress improves texture and flavor in the filling.
- Pressing and mincing the watercress after salting removes excess moisture for a better filling consistency.
- Work quickly when wrapping wontons to prevent wrappers from drying out; keep covered with damp cloth or plastic wrap.
- Do not overcrowd wontons when boiling to ensure even cooking and prevent sticking.
- Leftover wontons freeze well and can be cooked directly from frozen.
- Adjust seasoning of broth to personal preference before serving.
- ShaoXing wine can be substituted with dry sherry if unavailable.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
