Wonton Soup

wonton soup

It’s cold here in Washington and this wonton soup is EXACTLY what I needed to warm up today. It’s light and filling at the same time, and you know what??? You won’t feel like a complete COW after you’ve devoured and slurped each and every tiny drop of that delicious broth. Give this soup a try…you won’t be sorry. :)

For the broth you will need:

(3) 32 oz boxes of low sodium chicken broth plus 2 more cups of water(3.5 quarts total)
2 T of sugar
1/2 tsp of freshly grated ginger
1 1/2 tsp of salt
3 packets of wonton soup base mix( I use the brand dynasty)
1/8 tsp of white pepper(or more if you like spicy)
1 tsp of sesame oil

For the filling you will need:

1/2 pound of finely chopped shrimp(peeled and deveined)
1/4 of a pound(or 4 oz) of ground pork(give your pork a few quick chops on cutting board before mixing w/ shrimp)
3 T of finely chopped green bartlett pear(or water chestnut/celery if you wish)
1 green onion finely chopped
1 tsp of sugar
1/4 tsp of salt
1/4 tsp of white pepper
1/2 tsp of garlic powder
some freshly grated ginger

You will also need:

chopped green onion for garnish
1 to 2 pkg’s of wonton wrappers
1 egg lightly beaten

To make the broth:

Bring your chicken broth and water to a boil. Grate in your ginger. Add your salt and sugar. Add in your wonton soup mix. Stir to combine. Turn heat down(or off) and add in your white pepper and sesame oil last. Taste and adjust seasoning as needed. Don’t make the broth too salty. You don’t want it to overpower the taste of the wonton.

How to make the filling:

Place all of your ingredients into a mixing bowl and thoroughly mix it with clean hands. Once mixed, cover and let refrigerate for 1 hr to overnight.

How to assemble wontons:

Place 1/2 tsp to 1 tsp of filling onto the middle of wonton wrapper. Using a pastry brush, lightly dab on some egg wash on all four sides of wonton wrapper. Fold over to create a triangle. Press the sides down gently and fold using technique shown in my video. Remember to have a damp cloth over filled wontons and wonton wrappers at all times to prevent drying out.

Place filled wontons in boiling water and cook for 5 minutes or until they all float to the surface. I recommend cooking ONE WONTON FIRST to taste for seasoning. Sometimes, I end up adding a touch more salt, sometimes more sugar. Once all cooked, using a slotted spoon, place in colander to drain excess water. Place wontons in pretty serving bowl, ladle on some warm broth, and garnish with chopped green onion.

Notes:
You may freeze any leftover filling that you don’t use. You may also cut the broth recipe in half. If using baby bok choy and mushrooms, I recommend boiling them separately(not with the broth), drain them, and add them into individual bowls as needed. Pouring broth over noodles is also optional.

Watch the video here on how to fold the wontons. Don’t laugh at the video guys, it’s old and was probably my 3rd video that I posted on my channel! LOL.