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Simple Wonton Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Description

This is the best thing ever on a cold wintry day. Surprisingly simple and so good. You’ll love this!

Ingredients

  • FOR THE WONTONS:
  • 10 ounces, weight Baby Bok Choy Or Similar Green Leafy Vegetable
  • 1 cup Ground Pork
  • 2-½ Tablespoons Sesame Oil
  • 1 pinch White Pepper
  • 1 Tablespoon Soy Sauce
  • ½ teaspoons Salt
  • 1 Tablespoon Shaoxing Wine
  • 1 package Wonton Skins, 12 Ounce Package
  • FOR THE SOUP:
  • 6 cups Good Chicken Stock
  • 1 Tablespoon Sesame Oil
  • 1 teaspoon Salt, Or To Taste
  • ¼ teaspoons White Pepper
  • 1 whole Scallion, Chopped

Preparation

Start by thoroughly washing the greens. Bring a large pot of water to a boil, add the greens and blanch them just until wilted (this will only take a couple of minutes). Drain off the hot water and rinse the greens in cold water.

Grab a good clump of greens and carefully squeeze out as much water as you can. Very finely chop them (you can also speed up the process by throwing them in the food processor).

In a medium bowl, add the finely chopped greens, ground pork, sesame oil, white pepper, soy sauce, salt and wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.

Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.

Hold the bottom two corners of the little rectangle you just made and bring the two corners together. You can use a bit of water to make sure they stick. And that’s it! Place the assembled wonton on a baking sheet or plate lined with parchment paper to prevent sticking. Keep assembling until all the filling is gone.

At this point, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and then transfer them to Ziploc bags once they’re frozen. They’ll keep for a couple months in the freezer and be ready for wonton soup whenever you want it.

To make the soup, heat your chicken stock to a simmer in a large pot. Then add sesame oil, salt and white pepper and keep it simmering.

Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. They’re done when they float. Take care not to over-cook them. Remove the wontons with a slotted spoon and put them in bowls.

Pour the broth over the wontons and garnish with scallions. Serve!

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Profile photo of Linda Lou

Linda Lou on 1.2.2014

Easy to make and tasty!

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