Wonton Soup

For making Wonton Soup with home made wontons, follow this recipe:

Ingredients:
Wontons:
8 ounces ground pork
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon fresh ginger, grated
1 teaspoon light brown sugar
2 green onions, finely chopped
24 square (3½ inches each) wonton wrappers

Soup:
6 cups (1,440 g) chicken broth
1½ teaspoons garlic, minced
1 cup sliced shiitake mushrooms (stems removed)
4 baby bok choy , leaves separated, ends trimmed, and thoroughly washed
2 tablespoons soy sauce
2 teaspoon sesame oil
2-3 green onions, finely chopped

Instructions:
Wontons:
In a bowl, combine pork, rice wine, soy sauce, sesame oil, ginger, sugar, and onion. Mix well. Place 1 teaspoon of filling into the center of each wonton wrapper. Moisten edges with water and fold the corners together, pressing out any excess air. (It should look like a triangle). Slightly lift the long edge of the wonton. Wrap the edges in the opposite directions and press firmly to seal, using your finger to create a space and wetting the edges as needed. Continue with the rest of the wontons and let them rest while you prepare the soup.

Soup: In a large pot, warm 2 teaspoons of the sesame oil over medium heat. Once shimmering, add in the green onions, garlic, ginger, and mushrooms; stir constantly until the mushrooms have softened, about 4 minutes. Next, add in chicken broth, soy sauce, and bring to a boil. Then add in the baby bok choy; reduce heat to a gentle bubble and cook for about 5 minutes until the bok choy is wilted. In a separate large pot, bring about 4 quarts of water to a boil. Once the water is boiling, add wontons and cook for 5 minutes. Strain the wontons and add them to the warm broth mixture. Serve warm.

For making Wonton Soup with frozen wontons, follow this recipe:

Ingredients:
3 teaspoons sesame oil, divided
3 green onions, diced small, white and green parts separated
2 cloves garlic, minced
1 teaspoon grated ginger (or ginger paste)
1 cup sliced shiitake mushrooms (stems removed)
6 cups chicken broth
4 baby bok choy , leaves separated, ends trimmed, and thoroughly washed
30 frozen mini wontons
1½ tablespoons soy sauce
1½ tablespoons Shaoxing wine (or mirin or dry sherry)
drizzle of chili oil, for serving, optional

Instructions:
In a large pot, warm 2 teaspoons of the sesame oil over medium heat. Once shimmering, add in the white parts of the scallions, garlic, ginger, and mushrooms; stir constantly until the mushrooms have softened, about 4 minutes. Pour in the chicken broth; bring to a boil. Then add in the baby bok choy and frozen wontons; reduce heat to a gentle bubble and cook for about 5 minutes until the bok choy is wilted and the wontons float to the top and are heated through (you can cut one open to check.) Remove from the heat and stir in the green parts of the green onions, the remaining teaspoon sesame oil, soy sauce, and Shaoxing wine. Ladle soup into bowls, with 5 wontons per serving. Drizzle with a bit of chili oil, if desired.

Please follow & like us: