Wonton soup




3 lbs. of pork bones (I usually save the bones from the pork shoulder that I buy for the filling) 

3 Tbsp. of dried shrimp 

1/3 of a average sized daikon (white radish) 

2 Tbsp. of salt

1 quartered onion

2 Tbsp. of MSG (if you’re feeling adventurous) 

Cover everything with water (10 cups of water, maybe?) 



1 lb. ground pork

½ tsp. sugar

½ tsp. garlic powder

3-4 cloves of minced garlic 

½ tsp. black pepper

2 Tbsp. Fish Sauce

2 Tbsp. Oyster Sauce

1.5 Tbsp. Sesame Oil

1 egg


Finishing Touches:


Minced green onions

Minced cilantro 

Sesame and /or chili oil 

Salted fermented cabbage 



Fried flair:

I usually buy a big pork shoulder to grind my own pork, use the bone in my stock, and cut off the fat cap to make little chicharrones for a fun and delicious soup topping. 

Cube fat cap (should have some meat on it still) into ½ inch cubes. Fry in small saucepan until most of the fat is rendered and then fried crispy golden and brown. Immediately toss in a small concoction of spices—½ tsp. salt, ½ tsp. of garlic powder, and ½ tsp. black pepper. 



Add bones to stockpot and cover with water. Bring to a boil to release the scummy impurities. Drain the bones and spray with water to knock the impurities off. 

Add all broth ingredients back into the pot and bring to a boil. Turn down to medium heat and simmer for about 2-3 hours. Skim as much fat and impurities as possible during this cooking time for a clear broth. 


Wonton filling:

In a bowl, add filling ingredients. Stir well with a fork to combine. Cover with plastic wrap and set aside for 30 minutes or refrigerate overnight.

Set up a wonton making station with the wrappers, a bowl of water, and brush.

Working in batches of 5 or 6 wonton wrappers, brush water on the edges of each wrapper, then fill with about 1 1/2 tsp. of filling. Make your favorite shape or explore a variety of wrapping techniques online. 


Bowl assembly:

Bring a large pot of water to a boil. Add the wontons to the large pot of boiling water, dropping each in and nudging it to prevent sticking. Once they float to the top, let cook for 1 minute until translucent and plump, then use a slotted spoon or spider to transfer to the hot broth.

Meanwhile, in a medium pot, combine the broth and 1 Tbsp. soy sauce then reheat over medium-high heat; lower the heat and cover if it comes to a boil.

Let the wonton finish cooking in the hot broth for 2 to 3 minutes, then divide among the bowls. Finish with crunchy pork fat. Drizzle on sesame oil. Add green onions and cilantro. Serve immediately.


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