Wonton Soup!

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Wonton Soup!

Post by Shizouka » 02/11/15

Okay, this is one I've been modifying a bit.

The aim was to make some Wonton Soup since some people I cook for have possible shrimp alergies. EVERY place does wonton soup with shrimp. If you like shrimp and want to use, put the cleaned and prepped shrimp in when you add the vegetables to the soup and simmer till they turn pink.


1 bunch Green onions sliced (mostly white parts, very sparingly some green close to the white unless you want more zing)
6 Fresh Mushrooms sliced
1-2 medium sized head of Bok Choy, torn into 2 inch pieces
~16-20 snow peas (one small package) the 'string' torn out from tip to tip.
1 small piece of fresh ginger (thumb sized)
1 small/medium tin water chestnuts
( you can add just about any of the chinese greens )

1 pound ground pork
1 egg
1 order of Chinese BBQ pork (Tasty but optional)

1-2 tablespoons seseme oil
1-2 tablespoons soy sauce
ground black pepper
1/4 cup dry bread crumbs
8 cups Chicken Broth (low sodium might need more salt)
1 package of wonton wrappers (near the Tofu)

Dutch oven or large saucepan(needs to hold the 8 cups and all the veggies)
small brush (optional)

This recipe has two stages. Some of which you can do ahead of time by a few hours as long as everything is refrigerated.

The Won-Ton Mix

Dice the green onions and set aside all but one Tablespoon. Slice the Mushrooms and set aside all but one tablespoon which you dice finely. Peel and dice the ginger. You can grate it with a special grating tool, but I prefer dicing with a knife since cleaning fibers out is a pain. Its best to make slices, then cut into thin strips and dice against the grain since ginger can be fibrous. Make the dicing very small. Set aside half. Should be a bit close to 1 tablespoon.

Place the diced small portions you set aside in a glass bowl with the ground pork. Add 1 tablespoon of sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, and 1 teaspoon each of salt and pepper. Thoroughly mix the pork filling, let sit in the refrigerator covered till you are ready. Ten or so minutes should help the flavor.

Making the Won-Tons

This is the most labor intensive part, but once you get a system going, you should fly through these. If you haven't already, search Youtube or the internet for Alton Brown's system of Wet and Dry hand usage. The basic idea is to keep your hands separate among wet and dry ingredients so you don't get them clumped on both hands. Arrange your area so you can do this without too much trouble.

Put water in a small egg cup or glass, and a plate or tray for placing the wontons on. A cutting board or some other flat surface for laying out wonton wrappers. Again, lay out your work area in the kitchen so you have the pork mix, wrappers, water, and a spoon handy to the hand you designate for dry or wet.

lay out wonton wrappers on the work space, spooning close to a tablespoon of pork onto the center of each. If you have a small pastry brush, use that to brush cool water onto the edges of half of the wrapper and carefully fold it closed into a triangle. You can use your finger too, but make sure you observe your wet and dry designated hands else the flour will clump to your fingers. The edges should stick together, feel free to squeeze most of the air out in the act of sealing it up. Dab some water on the two inner corners and fold inward.

You'll want to gauge how much you feel comfortable wrapping up. One tablespoon might be a bit much for a wrapper if you have trouble sealing it. Get comfortable with the portions so you can work quickly enough for your desires. You will likely have extra won-ton wrappers left, so don't feel you have to be super careful with each one or be annoyed with messing up.

Use up the pork mix and place all the wontons on the plate. Once done you can store them refrigerated for later if you need. But I wouldn't trust it for longer than a few hours.

The Soup

Bring the chicken broth to a low boil in a dutch oven over medium heat. Drop the wontons one by one into the broth and let them cook for 3 to 5 minutes, until they float (remember to have removed air?) Reduce heat to a simmer and gently stir in 1 tablespoon seseme oil, 1 tablespoon soy sauce, bok Choy pieces, sliced mushrooms, and green onions.

Let simmer another 5 minutes and drop in snow pea pods, water chestnuts, and if you got it, the BBQ pork. Taste the broth and add salt to taste. Keep in mind Bok Choy sucks up salt, and may need more salt to give the broth full flavor, especially if you used low sodium broth.

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Re: Wonton Soup!

Post by Shizouka » 04/22/18

Follow up note:

I do love making this, and should note something.

If you intend to save these for use a later day, freeze them quick and carefully, as the wonton wrapper can absorb liquid from the filling and become doughy and be hard to separate.

I layered a few on top of each other in flat tupperware and found with a bit of time in the fridge they mushed together a bit and were hard to peel apart.

In retrospect, just dump them in frozen.

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