Homemade Wonton Soup

Homemade Wonton Soup
Recipe adapted from RecipeTin Eats

For the wontons:

8 oz. ground pork
8 oz. peeled shrimp, roughly chopped
1 Tbsp. ginger, finely grated
2 shallots, finely chopped
1 Tbsp. soy sauce
2 Tbsp. mirin
½ tsp. salt
2 Tbsp. sesame oil
wonton wrappers

For the broth:

3 c. chicken brothHomemade Wonton Soup 2
2 garlic cloves, smashed
⅓” / 1 cm piece of ginger, sliced
1½ Tbsp. soy sauce
2 tsp. sugar
½ tsp sesame oil 

For serving:

scallions, finely chopped
Bok choy, quartered
8 – 16 oz. mushrooms (mixed, shiitake, enoke, etc.)

Place all Wonton ingredients except wonton wrappers into a bowl. Use a potato masher to mash until fairly smooth – about 20 mashes. Don’t turn the shrimp into a complete paste, small chunks are good.

Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal. (I used a ramekin with water and a finger to do this).

Place wrapped wontons into a container with a lid as you work (so they don’t dry out).

Bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls.

Place Broth ingredients in a saucepan over high heat. Add white ends of scallions, and add mushrooms.  Place lid on, bring to simmer then reduce to medium high and simmer for 5 – 10 minutes to allow the flavors to infuse. Pick garlic and ginger out before using.

If using vegetables, blanch in the soup broth and place in serving bowl.

Pour broth over wontons and serve immediately.

 

Our Thoughts:

Yet another recipe that came out fantastic.  Much tastier and more versatile than what you would get at a normal Chinese restaurant, unless you were going somewhere very high end or somewhere traditional that makes their own.  Our oldest daughter loved this one, but it wasn’t as popular with our three-year-old.  The flavors are probably too complex for small children.  Jeremy had the idea of including mushrooms instead of noodles and it really added to the savory flavor of the broth, the palate feel, and visual appeal of the finished soup.  It’s not as advanced as it may first appear.  Definitely give this one a try!

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