Friday, February 11, 2011

Wonton Soup

I don't think I've ever ordered Wonton Soup at a restaurant, and now I don't see any need to because this at-home version is delightful. A little time-consuming to assemble all the wontons, but the end result is worth it. You can always make extra wontons and freeze them too!

Wonton Soup
adapted from "The Soup Bible"


1/2 lb. ground pork
1/2 cup peeled raw shrimp, finely chopped
1 tsp. brown sugar
1 Tbsp. rice vinegar
1 Tbsp. light soy sauce
1 tsp. sesame oil
1 tsp. finely chopped green onion
1 tsp. chopped fresh ginger root
1 egg
3 Tbsp. plain bread crumbs
30 (3.5 inch square) wonton wrappers
5 cups chicken stock (I used a mix of chicken and beef)
2 Tbsp. light soy sauce
1/8 cup finely chopped green onion


1. In a large bowl, combine pork, shrimp, sugar, vinegar, soy sauce, sesame oil, 1 tsp. chopped green onion, ginger, egg and bread crumbs. Blend well, and let stand for 25 to 30 minutes.

2. Meanwhile, combine the stock and 2 Tbsp. soy sauce in a large saucepan. Bring to a boil, then reduce heat and let simmer 30 minutes.

3.For the wontons: Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.

4. Fill a large stock pot with water and bring to a rolling boil. Working in batches, drop in wontons and boil 5 minutes, until wontons float and the filling is cooked through.

5. To serve, place cooked wontons in the bottom of serving bowls. Pour hot stock over the top, and garnish with chopped green onion.

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