Wonton soup

Ingredients:

  • For the soup:

    • 1 green onion/scallion

    • 6 cups chicken stock/broth

    • 1 tsp toasted sesame oil

    • 1 tsp salt

    • ¼ tsp white pepper powder

  • For the wontons:

    • 2 green onions/scallions

    • ½ lb shrimp (about 8 pieces; shelled and deveined)

    • ½ lb ground pork

    • 1 knob ginger

    • 1 package wonton wrappers

    • 2 tsp soy sauce

    • 1 tsp toasted sesame oil

    • 1 Tbsp sake

    • ½ tsp sugar

    • 1 Tbsp potato starch or cornstarch

    • ¼ tsp white pepper powder

Step by step:

  1. To make the soup:
    Cut 1 green onion/scallion into 2-inch. Add 6 cups chicken stock/broth and the green onion to a large pot and bring to a boil.

  2. Once boiling, season with 1 tsp toasted sesame oil, 1 tsp salt, and ¼ tsp white pepper powder. Turn off the heat and set aside.

  3. To make the filling:

    chop 2 green onions/scallions into small rounds. Save some chopped green onion to garnish the soup.

  4. Cut ½ lb shrimp into smaller pieces, and then chop them into even smaller pieces (almost like a paste).

  5. In a large bowl, combine ½ lb ground pork, the shrimp, and the chopped green onion. Grate 1 knob ginger and add to the mixture.

  6. Then add all the seasoning ingredients to the mixture. Mix well.

  7. To fold the wontons:

    While you wrap your wontons, bring a large pot of water to boil. Open 1 package wonton wrappers and prepare a small bowl of water (for moistening the wrapper edges). Place a wonton wrapper on your hand. Place a teaspoon of the filling in the center of the wrapper. Start with a small amount so it’s easier to work with. Use your finger to moisten the edges of the wrapper with water.

  8. When the edges are moist, fold the wrapper in half to create a rectangular shape, pressing any air that might be trapped around the filling. Fold the sides inward so that they overlap.

  9. Wet the portion where the sides meet. Pinch to close and seal.

  10. To cook the wontons:

    In your boiling water. Do not overcrowd the pot. Cook for 5 minutes, or until wontons float on the surface of the water and are tender and translucent. I boil wontons separately from the soup so it stays clear and clean.

  11. Serve in your favorite bowl, place wontons and pour hot soup over the top! Garnish with green onion and enjoy!

Recipe Credit: Just One Cookbook

Full recipe: HERE

FOOD, RECIPESRemi Ishizukawonton soup, japanese, wontons, soupComment