Wonton Soup
Out of all the things I’ve made, I think this might be my favorite so far. I had a horrible stomach ache all night & when I finally got my appetite back I wanted a hot bowl of wonton soup. I immediately thought to make my own version. After some Googling & recipe reading, I came up with this recipe. The wontons are a bit tedious, but the flavor & final product of this soup is so worth it. The only thing I would do differently is cut down a bit on the ginger next time. I brought my mom a quart of this & then froze the leftover wontons. They’re a great thing to keep in the freezer! You just have to boil them in some chicken broth when you’re ready to eat them.
You have to try this! Filling the wontons took over an hour, but it was relaxing & perfect for a breezy spring afternoon. I put some music on & enjoyed the entire process. This recipe makes about 12 servings. Each serving is for 4 wontons, 1.5 cups of broth, and 1 tsp of sesame oil. If you use 5 wontons in your soup then the points go up to 7 per serving.
Wonton Soup
Servings: 12 ● Points Plus: 6
Ingredients:
For the Filling:
- 1 lb ground pork
- 3 green onions, minced
- 1/4 cup minced ginger root
- 1/2 cup minced bamboo shoots
- 7 shitake mushrooms, minced
- 3 TB soy sauce
- 2 TB sesame oil
- 2 TB cornstarch
Other Ingredients:
- Wonton wrappers (I like Nasoya brand - any brand of about 48 wrappers will do)
- Small bowl of water
- 18-20 cups chicken stock
- Scallions for garnish
- Sesame oil (1 tsp per bowl of soup)
- Pot of water
Directions:
1) Boil a large pot of water. Add 1 TB sesame oil & salt to water when it begins to boil.
2) Make the filling:
- You can either mince the onion, ginger, bamboo shoots, & mushrooms on your own, or you can place them one ingredient at a time in a food processor. I used the small bowl of my food processor for this. I honestly don’t know what people did before these things.
- In a large bowl, combine the minced ingredients with the pork, sesame oil, cornstarch, & soy sauce. Mix together until all ingredients are combined.
3) When water is beginning to boil, start making your wontons:
- Using either a cookie scoop or small spoon, scoop a little more than a tsp of filling into the center of a wonton wrapper.
- Wet the edges of the wrapper & fold into a triangle. Pinch all of the edges together & try to get out any air bubbles as you do this.
- Wet the two points & fold them so that they cross at the corners.
(don’t they look like tough little warriors?)
4) When the water is boiling, add a few wontons at a time (I did about 6-7 per batch), and keep making other wontons as you go. By the time I made 6 more, the 6 I put in the water were ready to come out. You will know your wontons are cooked because they will float & bounce around in the water. They will sink when you first put them in.
This is what they look like when they’re cooked:
5) Keep making wontons & boiling them in batches. Make sure not to overcrowd your boiling water and keep the batches to about 6-8 wontons at a time.
6) Remove wontons from water & set aside. When ready to serve your soup, heat up the chicken broth & chop some scallions for garnish. Place 4 wontons in each bowl, top with 1.5 cups of chicken broth & 1 teaspoon of sesame oil. Garnish with scallions & serve with soy sauce on the side. Enjoy!
*Note: These are very gingery. If you aren’t a huge fan of ginger then I would only use 1/8th of a cup.
