Wonton soup always reminds me of my childhood. On cool, fall days my sister and I used to ride our bikes to a little Chinese restaurant nearby. Hungry and with great anticipation, we’d enter, the bell on the door ringing to let the owner know we were there. We’d be seated at a small table with stiff white tablecloths and be given giant, elaborate menus, but we always ordered the same thing. Two bowls of wonton soup. We’d let the steam from the broth hit our faces and slurp up those delicious, slippery dumplings one by one until our bowls were empty. We rarely talked. Satisfied, we’d throw down our handfuls of change and hop back on our bikes refueled. This is a memory I never want to forget. Here is my version of Chinese Wonton Soup.
Wonton Soup
Print recipe
| Meal type | Chicken Broth, Ginger, Pork, Shrimp |
| Season | Fall, Spring, Summer, Winter |
Ingredients
For the Dumplings
- 1/2 lb. ground pork
- 2 oz. peeled shrimp, finely chopped
- 1 tsp. brown sugar
- 1 Tbl. rice wine
- 1 Tbl. soy sauce
- 1 Tbl. finely chopped green onion
- 1 tsp. finely chopped ginger root
- 24 wonton wrappers
For the Broth
- 1 tsp. vegetable oil
- 5 cups chicken stock
- 1 clove finely chopped garlic
- 1 Tbl. finely chopped ginger root
- 2 Tbl. finely chopped green onion
- 1 tsp. soy sauce
- dash of sesame oil
Directions
| 1 | In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes. |
| 2 | Place about one teaspoon of the filling at the center of each wonton skin. 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. |
| 3 | In a large stock pot heat the 1 tsp. of oil, add the chopped garlic and ginger root and saute until fragrant (about one minute). Add the chicken stock, soy sauce, dash of sesame oil and green onions. Bring stock to a rolling boil, reduce the heat just slightly and drop wontons in. Cook for 5 minutes. Serve in deep bowls and enjoy! |