Since everyone has their own favorite recipe for wonton soup I am only posting the dumpling recipe but don't just use these for wonton soup these can be cooked in any flavored broth that you wish, or the cooked dumplings may be served on the side with gravy from a stew just make certain that you cook them first in boiling water --- I usually get about 35-40 dumplings, use as many as desired and freeze the rest to use another time, just drop from the frozen state into simmering broth --- I make mine in "nurse's hat" shapes you may make them into whatever shape you like, I also like to add in some cayenne pepper for heat ---these are just as good if not better than any Asian restaurant, they are very easy to make, very addicting and you will be making them all the time!
- 226.79 g uncooked ground pork
- 1 large green onion, finely minced (can use more green onion if desired)
- 1.23 ml ginger powder (or use 1 tablespoon fresh minced ginger)
- 14.79 ml low sodium soy sauce (can use regular soy sauce and omit the 1/4 teaspoon salt)
- 4.92 ml low sodium soy sauce
- 4.92 ml rice vinegar
- 1.23 ml sesame oil
- 2 small garlic cloves, minced (or use 1 large clove)
- 1.23 ml seasoning salt (or use white salt)
- 1.23 ml fresh ground pepper (can use more, use white or black pepper)
- 1.23 ml cayenne pepper (optional or adjust to suit heat level)
- 4.92 ml cornstarch
- wonton wrapper (you will need 35-40 wrappers)
- In a bowl using clean hands mix together all ingredients (except the wrappers).
- Cover and refrigerate for at least 6 hours or up to 48 hours.
- Place 1 wonton wrapper flour-side up with one point of the wrapper facing you.
- Place a heaping 1 teaspoon of pork filling in the center.
- Moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly.
- Take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse's cap).
- Repeat with remaining pork mixture.
- Place on a jelly-roll sheet or large plate/plates.
- Cover with plastic wrap until ready to use.
- Drop into lightly simmering broth (or water) for about 7 minutes then remove to a bowl using a slotted spoon.
- Return the dumplings to the soup bowl in the broth when serving.
These were AWESOME! I made the entire batch and, rather than make soup, deep fried a dozen. Then I spread the rest on a cookie sheet and froze them until firm and packed them in batches of a dozen in bags. They're great to whip out and deep fry for a quick and easy nosh, rather than in a soup. No thawing required. Thanks!
These were FANTASTIC and I could only let them sit for an hour or so to marinate. Delicious and better tasting than take out! I followed the recipe exactly and the seasoning was perfect. This made an entire package of wrappers for me.Thanks for posting....
I have never made these, as they intimidated me! Hey, I'm not perfect, I'll admit it! But they were so easy! I forgot to count, but it made a lot! As susggested, I froze some. I added some water chestnuts, almost minced, to the ingredients just for that crunch. I made a simple chicken broth with the green onions,five-spice powder, soy sauce, and I added some slices of fennel which greatly kicked up the broth. These are fabulous! Made for Chef's Pick at KK.