Wonton soup is probably my favorite soup. Almost always order it at Asian restaurants to start a meal. It’s about time I make my own at home!
1/4 pound boneless pork loin, coarsely chopped
1 oz. peeled shrimp, finely chopped
1/2 tsp. brown sugar
1 1/2 tsp. rice wine vinegar
1 1/2 tsp. soy sauce
1/2 tsp. finely chopped green onion
1/2 tsp. chopped fresh ginger root
12 (3.5 inch square) wonton wrappers
1 1/2 cups chicken stock
1 tbsp. finely chopped green onion
1. In a large bowl, combine pork, shrimp, sugar, vinegar, soy sauce, 1 tsp. chopped green onion and ginger. Mix well and let stand for 25 to 30 minutes.
2. Place about 1 teaspoon of the filling at the center of each wonton wrapper.
3. 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 the left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together.
4. Continue until all wrappers are used.
5. Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes.
6. Garnish with chopped green onion and serve.
I’m not too sure about some of these quantities. I used 28 wonton wrappers and that wasn’t even enough (I still need to finish some up). So definitely not 12 wrappers. I mean, I used a little less than a teaspoon but not that much. The pack of wrappers that I bought came with 2 sealed packs of 28 wrappers.
I also needed more broth in order to boil the wontons (but then again I had more than 12). So maybe make sure you have extra broth just in case.
Instead of boiling in the broth, you could also fry the wontons. Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or plum sauce.
Uncooked wontons will keep in the freezer for 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen for 7-8 minutes. I have a little bag of extras that I froze to make another meal.