Clear, fragrant, and ever-so-slightly garlicky broth with soft, pillowy ginger scallion pork dumplings and matchsticked carrots poured over thinly sliced scallions, this is a recipe for pleasing everyone in our home and it is certain to please you and yours, too.
Make a big batch of the soup dumplings (double, triple, shoot for the moon!) to keep on hand in the freezer for busy nights and last-minute cravings.
To make and freeze dumplings:
Line a large platter or baking sheet with parchment paper or plastic wrap and set aside.
Add the pork, fish sauce, ginger, scallions, corn starch and sherry or rice wine into a mixing bowl and stir together vigorously until it is evenly combined.
Lay out four wonton wrappers at a time on a cutting board or clean work surface and brush the entire top surface of each wrapper with beaten egg. (This keeps the dumplings from popping open while simmering in the soup.) Scoop a scant teaspoon of the meat mixture into the center of the wonton wrapper. Gather up the edges around the filling, pinch the edges together and give a gentle twist to seal. They will resemble a beggar’s purse or little head of garlic or onion. Place each dumpling on the prepared platter with enough room between them so they do not touch. Repeat with remaining meat and wonton wrappers.
When you have completed the dumplings, cover them with plastic wrap and lay the platter or pan in the freezer. When they are fully frozen, transfer the dumplings to a resealable plastic bag, gently squeeze the air from the bag and keep in the freezer for up to 6 months.
To prepare the Irresponsible Wonton Soup:
Drizzle the bottom of a heavy-bottomed saucepan with sesame oil and place the frozen dumplings flat side down on top of the oil. Place the garlic clove alongside the dumplings and scatter the matchsticked carrots and the whites of the scallion over the top of the dumplings.
Add one cup of stock and turn the heat to medium high. The stock will only come partway up the dumplings.
Bring the stock to a full boil. Then add another cup of the stock. When that reaches a full boil, add the final cup of stock and bring once again to a boil. Allow it to boil fully for 5 minutes.
Add the thinly sliced green parts of the scallions to a serving bowl. Use a deep spoon to transfer the dumplings and carrots into the bowl and then pour the hot broth over top.
If desired, you can serve with a splash of fish sauce or soy sauce, a dollop of chili garlic sauce or Sriracha and a handful of fried chow mein or wonton noodles.
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The wontons were fun and kind of easy to make. In the photo it looks like beef broth was used – I used chicken per the instructions but really think you could use either. I still thought something was lacking flavor wise so I did splash in some hot sauce at the end but maybe that was because I used low sodium broth. I think the beef broth would add to the flavor too.
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
2 Comments
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Rebecca on 5.9.2012
I just wanted to assure the reviewer who thought I used beef broth that this was indeed chicken broth, I was just heavy handed with the soy sauce, as I am wont to be!
Melissa on 3.5.2012
Hi! I want to make this soup sooo bad for a group for lunch.I would like to make it ahead and leave it in a nesco(its a pretty big batch of soup I want to make for a big group) My question is- How would I make the dumplings ahead and serve this. Would they hold up in a nesco on low for 2 hours? Or not. Any suggestions on how to do this?