WONTON SOUP

August 29, 2012

Here’s my hand at remaking that wonton soup goodness from home. If you’re wary because this seems niche and like the ingredients will be hard to find – namely the wonton wrappers, THEY’RE NOT! I get mine at kroger and it would amaze you at how not a big deal it is to work them.

The other star of this soup is the broth which is so pleasantly flavorful. Just with a few ingredients.

And all things that are easy to get at the grocery store AND good staples to have for other asian home cooking (stir fry!!).

Wonton Soup
Serves five to six

1/2 pound ground pork
1 tablespoon grated or pureed ginger
2 tablespoons soy sauce, divided
1 teaspoon rice wine vinegar
5 green onions, sliced
30 wonton wrappers
6 cups vegetable broth
2 teaspoons brown sugar
1 teaspoon sesame oil
1 teaspoon garlic powder
1 cup sliced bok choy (about 3 leaves)

Cook ground pork in a skillet over medium heat for 10-12 minutes, until no pink remains. Add ginger, 1 tablespoon soy sauce, rice wine vinegar, and about half of the green onions to pork.

Spoon about 1 heaping teaspoon of pork filling onto wonton wrappers. Wet edges of wonton and fold in half into a triangle. Bring the two long ends of the triangle together and seal with water. Repeat with all wonton wrappers. I work in batches of six at a time.

In a large stockpot bring vegetable broth, 1 tablespoon soy sauce, brown sugar, sesame oil, and garlic powder to a boil over high heat for 8 minutes. Lower heat to simmer and drop wontons into broth. Cook for 2 minutes. Add bok choy to broth and cook 2 more minutes.

Top with remaining green onion.

WONTON SOUP
 
Author:
Ingredients
  • ½ pound ground pork
  • 1 tablespoon grated or pureed ginger
  • 2 tablespoons soy sauce, divided
  • 1 teaspoon rice wine vinegar
  • 5 green onions, sliced
  • 30 wonton wrappers
  • 6 cups vegetable broth
  • 2 teaspoons brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic powder
  • 1 cup sliced bok choy (about 3 leaves)
Instructions
  1. Cook ground pork in a skillet over medium heat for 10-12 minutes, until no pink remains. Add ginger, 1 tablespoon soy sauce, rice wine vinegar, and about half of the green onions to pork.
  2. Spoon about 1 heaping teaspoon of pork filling onto wonton wrappers. Wet edges of wonton and fold in half into a triangle. Bring the two long ends of the triangle together and seal with water. Repeat with all wonton wrappers. I work in batches of six at a time.
  3. In a large stockpot bring vegetable broth, 1 tablespoon soy sauce, brown sugar, sesame oil, and garlic powder to a boil over high heat for 8 minutes. Lower heat to simmer and drop wontons into broth. Cook for 2 minutes. Add bok choy to broth and cook 2 more minutes.
  4. Top with remaining green onion.

 

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