with carrots / broccoli
- Pork, ground - 1 lb
- Oyster sauce - 1 Tbsp
- Oil, toasted sesame - 2 tsp
- Salt - 1/2 tsp
- White pepper - 1/2 tsp (sub black pepper)
- Wonton wrappers, round or square - 24
- Parchment paper - for prep
- Carrots - 12 oz , sliced (sub shredded carrots)
- Broccoli florets - 8 oz , chopped
- Ginger, fresh - 1 tsp , grated
- Green onions - 2 stalks , finely chopped, keeping green and white parts separate
- Stock, chicken - 8 cups
- Soy sauce, low-sodium - 3 Tbsp
- Lime juice - 2 tsp
- Hot sauce or chili oil - for serving
Green onions - Chop green onions, keeping green and white parts separate. (Can be done 1 day ahead)
Make wontons - Combine pork, oyster sauce, toasted sesame oil, salt, and white pepper. Set out wonton wrappers. Fill each wrapper with about 2 teaspoons / 10 mL of pork filling. Dip your fingers in water and run your fingers around the edges of the wrapper. Fold the wrapper over into a triangle, enclosing the filling. Moisten the outer two tips of the triangle and bring them together, pinching them tightly to enclose. As you finish, transfer the filled wontons to a parchment-lined sheet pan and cover them loosely with a damp paper towel (this will keep them from drying out).
To simmering stock, add the carrots. Simmer until the carrots are tender, 6 to 8 minutes if using carrot slices, 2 to 3 minutes if using shredded carrots. Add wontons to the soup and simmer until they are cooked through, another 5 to 7 minutes. In the last minute, add the broccoli florets.
Taste the soup and season with some more soy sauce if you’d like it saltier. Squeeze in the lime juice.
Divide the soup between bowls and top with green parts of green onions and hot sauce or chili oil. Enjoy!