Wonton Soup

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!

The Recipe:
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.

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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.

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4. Continue until all wrappers are used.

5. Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes.

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6. Garnish with chopped green onion and serve.

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My Experience:

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.

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