Wonton Soup

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This has become my favorite go-to dinner lately. It’s wonderful on a cold, blustry day and yet light and refreshing enough for a hot summer day when you don’t feel like turning on the oven. It also makes a great first course for entertaining. The wontons can be prepared hours in advance or even frozen and then cooked when your guests arrive. You can also have your guests help you by folding the wontons. Helpful for those parties where you don’t know the people all that well and need a low-key icebreaker! 😉

This recipe was adapted from Martin Yan’s recipe: http://www.foodandwine.com/recipes/martin-yans-wontons-in-hot-and-sour-sauce. I’m horribly allergic to shrimp and other shellfish, so I’ve left it out here. But by all means, add it if you like it!

Wontons:

  • 1 pound ground pork
  • 1 large egg white
  • 1 tablespoon finely chopped cilantro
  • 1/2 teaspoon minced ginger root
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon toasted sesame oil
  • Pinch ground white pepper
  • 1 package Wonton wrappers (such as Nasoya), plus more in case of breakage

Soup:

  • 3 32-oz. cartons chicken stock
  • 6 cups water
  • 4 scallions
  • 5 slices ginger root, peeled
  • Pinch ground white pepper
  • Soy sauce, for serving
  • Toasted sesame oil, for serving

Directions:

  1. Combine all the ingredients for the wonton filling and let stand for 10 minutes at room temperature.
  2. In the meantime, combine the chicken stock and water in a large stockpot. Cut the root ends off the scallions and divide the white parts from the dark green parts. Place the white parts into the stockpot and reserve the dark green parts.
  3. Add the slices of ginger and the white pepper to the stockpot and bring the soup to a rolling boil.
  4. To make the wontons, spoon a rounded teaspoonful of filling into the center of one wonton wrapper. Wet the edges with water and fold the wrapper into a triangle, pressing out the air as you go and sealing tightly. Bring the two pointed edges together and press to seal. Transfer the folded wontons to a large tray lined with plastic wrap or parchment paper, and cover with a damp paper towel while you make the rest.
  5. Turn down the heat to medium-low and add the wontons to the soup mixture. Gently boil the wontons until just cooked through, about 8-10 minutes.
  6. To serve, slice the reserved green part of the scallions finely, and sprinkle over the top to garnish. Add soy sauce and sesame oil to taste.
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