馄饨，是中国人最爱的传统面食之一。薄薄的皮包裹着鲜嫩的肉馅，配上紫菜、虾皮和葱花，汤鲜味美。咬一口滑溜溜的馄饨，喝一口热汤，暖心又暖胃。
Wonton Soup is one of the most beloved traditional dishes in China. The thin wrapper holds a tender meat filling, served in a savory broth with seaweed, dried shrimp, and scallions. Each bite is silky and comforting—perfect for warming up your day.
🌴食材 | Ingredients：
馄饨皮，30张（现买的）。/ Wonton wrappers, 30 (store-bought).
猪肉末，200g（肥瘦相间）。/ Minced pork, 200g (fatty and lean).
🌴配料 | Aromatics：
姜末，一小块。/ Minced ginger, a small piece.
葱花，2根（切碎，一份拌馅，一份出锅撒）。/ Scallions, 2 stalks (chopped, one for the filling, one for garnish).
紫菜，1小把（约5g）。/ Dried seaweed, 1 small handful (about 5g).
虾皮，1小撮（可选，提鲜用）。/ Dried shrimp, a small pinch (optional, for extra flavor).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
香油，1勺（约10ml）。/ Sesame oil, 1 tbsp (about 10ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
🌴做法 | Instructions：
1，调肉馅 | Make the Filling
猪肉末放入碗中，加入姜末、葱花、2勺生抽、1勺蚝油、1勺香油、少许白糖、白胡椒粉和盐。用筷子顺着一个方向搅拌，直到肉馅变得粘稠上劲。⚠️ 搅拌一定要顺着一个方向，肉馅才会抱团多汁。我试过胡乱搅拌，结果肉馅散散的，一点都不嫩。
In a bowl, combine the minced pork, ginger, scallion, light soy sauce, oyster sauce, sesame oil, sugar, white pepper, and salt. Stir in one direction until sticky and cohesive. ⚠️ Always stir in one direction for a tender, juicy filling. I’ve tried stirring randomly, and the filling turned out dry and crumbly.
2，包馄饨 | Wrap the Wontons
取一张馄饨皮，放入适量肉馅，边缘抹一点水，对折捏紧，再把两角向中间捏合。⚠️ 边缘抹水能让馄饨皮粘得更紧，煮的时候不容易开口。我试过不抹水，结果煮的时候馅全漏出来了。
Place a wrapper in your palm, add a spoonful of filling, wet the edges with a little water, fold and seal, then pinch the two corners together. ⚠️ Wetting the edges helps seal the wontons tightly. I’ve tried without water, and the filling leaked out during boiling.
3，煮馄饨 | Boil the Wontons
锅里烧水，水开后放入馄饨，用勺子轻轻推动防止粘底。水再次沸腾后，加入一小碗冷水，重复两次，直到馄饨全部浮起，皮变透明就熟了。⚠️ 馄饨皮薄，很容易熟，别煮太久，不然会烂。
Bring a pot of water to a boil, add the wontons, and gently stir to prevent sticking. When the water boils again, add a small bowl of cold water. Repeat this twice until the wontons float and the wrappers turn translucent. ⚠️ Wonton wrappers are thin and cook quickly; don’t overcook them, or they will fall apart.
4，调汤底 | Make the Soup Base
取一个面碗，放入紫菜、虾皮、少许生抽、香油、白胡椒粉和盐。冲入煮馄饨的热汤，搅拌均匀。⚠️ 紫菜和虾皮是汤鲜的关键，千万别省。
In a noodle bowl, combine the seaweed, dried shrimp, light soy sauce, sesame oil, white pepper, and salt. Pour in the hot broth from the wontons and mix well. ⚠️ The seaweed and dried shrimp are key to the umami flavor; don’t skip them.
5，出锅 | Serve
把煮好的馄饨捞入汤碗中，撒上葱花。趁热吃，馄饨滑嫩，汤鲜味美。⚠️ 趁热吃口感最好，凉了皮会变硬。
Add the cooked wontons to the soup bowl and sprinkle with scallion. Serve hot. ⚠️ They taste best hot; the wrappers get tough when cooled.
宝宝们，馄饨的精髓在于“皮薄馅嫩，汤鲜味美”。肉馅顺着一个方向搅拌上劲，才会抱团多汁。包的时候边缘抹水，煮的时候不容易开口。馄饨皮薄，煮到浮起就熟了，千万别煮太久。汤底加紫菜和虾皮，鲜味直接翻倍。
Tips: The key to Wonton Soup is “thin wrappers, tender filling, and a savory broth.” Stir the filling in one direction for a juicy texture. Wet the edges when sealing. Wontons cook quickly; remove them as soon as they float. The seaweed and dried shrimp in the broth make it extra flavorful.
这道【馄饨 | Wonton Soup】是中国人最爱的传统面食之一。如果你喜欢这种汤水类的面食，还可以试试我之前写的【紫菜蛋花汤 | Seaweed Egg Drop Soup】。想看更多面点和小吃，可以逛逛我的【主食/小吃 | Rice, Noodles & Dim Sum】分类。
If you enjoy this comforting soup dish, you should also try my Seaweed Egg Drop Soup. For more dim sum and snacks, check out my Rice, Noodles & Dim Sum category.
❤️ 点击主页，更多美味食谱持续更新！ / Click the homepage for more delicious recipes!