For many Filipinos who live abroad, it’s truly a struggle when they miss Filipino dishes and comfort food from home. Thankfully, a lot of ingredients can be found in most groceries and in some cases, in specialty stores that have Asian and Filipino ingredients on the shelves. Sometimes, it just takes a little creativity to successfully substitute ingredients.
We asked Kay Eriksen, who currently lives in Malmo, Sweden, for her easy recipe for wonton soup. It’s a family favorite, she shares, and is perfect for when the temperature drops and when you need to remind yourself of home.
Wonton Soup Recipe
- Serves 4
- 200 grams ground pork
- 100 grams peeled shrimp, chopped into small pieces
- 1 tablespoon grated ginger (about 3 cm)
- 2 green onions, finely chopped (save the white part for the broth)
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon salt, or to taste
- 2 tablespoons sesame oil
- 1 pack wonton wrappers (50 wrappers)
- 5 cups chicken stock (or 5 cups water plus 2 chicken bouillon cubes)
- 5 teaspoons soy sauce
- 2 pieces ginger, sliced
- 4 garlic cloves, smashed
- 3 teaspoons white sugar
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- green onions, finely chopped (optional, for garnish)
- bok choy, cut to bite-size (or spinach; optional, for garnish)
- cilantro, chopped (optional; to serve)
- chili garlic oil (optional; to serve)
- 1 Make the dumpling filling: Combine ground pork, ginger, green onion, soy sauce, mirin, salt, and sesame oil in a big bowl. Mix well using a potato masher (or fork) until well combined and the mixture looks a bit sticky. Add the chopped shrimp and mix again.
- 2 Make the dumplings: Lay wonton wrapper on a work surface and put about a teaspoon of filling. Brush the edges with water and fold to seal, making sure to press out air.
- Place wrapped wontons into a container with a lid or with a damp tea towel as you work to avoid them from drying out (Tip: Freeze remaining dumplings; recipe will make more than 25 pieces).
- 3 Bring a large pot of water to boil. Place wontons in water and cook until they float, and wait for 2 minutes more. Remove with a slotted spoon straight into serving bowls.
- 4 Make the broth: Combine the water, chicken bouillon cubes, soy sauce, ginger, garlic, sugar, mirin and sesame oil in a pot and bring to a boil. Let it simmer for 10 minutes.
- 5 To serve: Blanch bok choy in the soup broth and place in serving bowl. Ladle broth into the bowl, sprinkle green onions, cilantro, and chili garlic oil, if using.
Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!
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