Recipe by Jeanette G
I remember my Mom making this when I was a kid and I always enjoyed it. It's so simple and it will have people thinking you slaved in the kitchen all day long. (Prep time includes marinating)
Top Review by beckas
Very good. This soup had good flavor. The Asian market had thin, regular, and thick wonton wrappers. I bought thin ones for this soup which ended up being a mistake on my part. No matter how careful I was removing the wontons from the water, they fell apart regardless. I also found that the cooking time was less for the thin wrappers. The soup was delicious but ended up looking more like meatball noodle soup. I added some chopped baby bok choy and a grated carrot to the broth and also added a little sesame oil to the broth. I used only 1/2 lb of meat and I still had left over meat. The next time that I make this recipe, I will try using thick wonton wrappers.
- 4 cans chicken broth
- 1 lb ground pork or 1 lb chicken
- 2 tablespoons fresh minced ginger
- 2 -3 minced shallots
- 2 cloves minced garlic
- 1 teaspoon sesame oil
- 3 tablespoons maggi seasoning or 3 tablespoons soy sauce
- 1 small sliced onion
- 2 tablespoons oil
- 1⁄4 cup chopped cilantro
- 1⁄4 cup sliced green onion
- wonton wrapper
Directions See How It's Made
- Mix together pork, ginger, shallots, garlic, sesame oil, soy sauce and cilantro in a mixing bowl and let it marinate for about 2 hours in the refrigerator.
- Once the meat is finished marinating, place 2 Tbs of the oil in a soup pot and add in your onions and saute for about 3 minutes.
- Add in all of your cans of chicken broth.
- Bring to a boil and then turn your stove to the lowest setting.
- In another large pot, boil some water.
- You will use this for boiling your wontons.
- Take your wonton wrappers and place about 1 tsp.
- of the meat mixture and place it in the middle of your wrapper and fold according to the directions on the back of the package or to your liking.
- If your wonton wrappers are not staying pressed together, rub some water on the edges and then seal.
- Once you have about a dozen or so add them to your boiling water.
- Boil them for approximately 8-10 minutes.
- It's ok to take one out and cut it in half to make sure it's done in the middle.
- Once that batch of dumplings is done, transfer your cooked dumplings into the chicken broth.
- Repeat these steps until all of your dumplings are gone.
- Bring the chicken broth with your dumplings to a boil for 5 minutes.
- Turn off, ladle into a soup bowl and garnish with the sliced green onion.