This is a dish that makes every occasion comfortable with itself. It is soft, succulent wontons filled with a savoury mixture of ground meat, vegetables, and spices, all simmered in a fragrant broth. And when you're looking for the ultimate recipe of wonton soup that tastes just yet appropriate, you have arrived in the right place. But what makes a great dish of delicious won ton soup is the filling preparation for the won tons themselves. There's nothing quite like ground pork or chicken and shrimp combined with minced ginger, garlic, and green onions for their aromatic punch. Wrapping that into delicate wonton wrappers is an art; just fold and seal them to create delightful pockets of flavour. The broth is also equally important here; a homemade chicken or vegetable broth takes it to another dimension. Toss it in some soy, sesame oil, and a pinch of white pepper to deliver a savoury and appetising flavour profile. Once the broth is done, gently add the wontons to the broth, and cook until they float – that is done. Pour the hot wonton soup in, garnished with fresh cilantro and sliced scallions for the zing of freshness. The comforting bowl of goodness isn't a meal-it's an experience. Whether you enjoy it on a cold evening or share it with friends, this wonton soup recipe will impress you! Enjoy the process and the deliciousness received with the cherished recipe of wonton soup.

• 280 gms green vegetable
• 2 1/2 tbsp sesame oil
• 1/8 tsp pepper
• 6 cups chicken
• 1 tbsp soy sauce

• Begin by cleaning the assortment of common wonton vegetables - bok choy, mushrooms, and carrots, to mention but a few.
• These will add a lot of flavour and nutrition to your wontons. Place a large pot of water on the heat to boil.
• Blanch the vegetables for only about 60 to 90 seconds until they just wilted but are still very coloured.
• This blanching will retain the nutrients in the vegetables while colouring them and making them easier to chop.
• Blanch the vegetables, and then drain them and chill them in cold water to stop cooking.
• This is also where they absorb much crispiness. Now gather up a healthy clump of your blanched vegetables and squeeze as much water from them as possible.
• There is nothing worse than soggy wontons, and excess moisture is not ideal.
• Chop the vegetables finely using the knife, or pulse them through the mini-food processor with a few pulses until finely minced for a faster version.
• Do this for all the vegetables; once they are chopped and ready, mix them well.
• Place the finely chopped vegetables in a bowl and mix with the ground pork.
• The pork would add richness and flavour and also balance out the vegetables.
• Mix in 2 1/2 tablespoons of sesame oil, a pinch of white pepper, one tablespoon of soy sauce, 1/2 teaspoon of salt, and 1 to 2 tablespoons of Shaoxing wine in this mixture.
• Shaoxing wine is an aged Chinese rice wine used in many Chinese dishes for additional flavour and depth.
• Use your hands and mix all the ingredients until the mixture emulsifies and almost forms a paste.
• This will make the flavour more balanced throughout the filling of each wonton, thus making the taste more cohesive.
• This filling should be rich and aromatic, with promises of yummy wontons. Assemble the wontons.
• Have some water in a small bowl to seal the wonton wrappers.
• Take a wrapper, moisten the edges of it with your finger so that it seals well, put little more than a teaspoon of your filling in the middle of it, fold it in half, pressing the sides together really well, sealing it up.
• You have the bottom two corners of the rectangle you just created, side to the filling, and that will leave you with the traditional wonton shape.
• The water can help stick them together if it is needed. Not only is this folding pleasing in its appearance, it also ensures that the filling is perfectly sealed inside.
• Now is a good time to steam or boil a few wontons to taste the filling and season accordingly.
• You will probably find that you want to add a little more Shaoxing wine, soy sauce, sesame oil, salt, or white pepper to taste.
• When you are satisfied with the filling, continue assembling the wontons until all of the filling has been used up.
• Place each of the finished wontons on a baking sheet or plate lined with parchment paper so they do not touch each other, so they will not stick together.
• Cover the wontons with plastic wrap and place the baking sheet in the freezer to freeze for later use. When completely frozen, put them in your bags for freezing.
• They can be kept for months. Use them when you have a bowl of wonton soup.
• Prepare the soup by heating chicken stock in a pot until just simmering. Season with 2-3 teaspoons of sesame oil white pepper, and salt to taste.
• This aromatic broth is perfect to scoop wontons into.
• Water comes to a boil in another pot. Carefully add the wontons one at a time to the soup by swirling motion to avoid sticking to the bottom of the pot.
• This is the most important technique for perfectly cooked wontons.
• Once they begin floating, let them boil for another minute or two, but avoid overcooking as it will make for mushy wontons. Serve the cooked wontons in serving bowls using a slotted spoon.
• Finally, ladle over the hot chicken broth and let their savoury flavours meld into one another.
• Garnish with finely chopped scallions for an added pop of flavour.
• Serve your homemade wonton soup hot, and enjoy the satisfaction of having created this comforting dish from scratch.