Prep 2 hrs 30 mins
Cook 1 hr
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)
- 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
- 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.
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.
Yummy stuff here. The meat has so much flavour. I must have gotten at least 30 wontons out of this. Played around with the soup, adding some courgettes, red pepper and a bit of hot sauce for zing. The wontons are fantastic fried too!
Very nice soup! This recipe may TONS of wontons; I still have leftover meat! I ended up adding more broth because there was so many wontons. This was very flavourful and although time consuming, it wasn't terribly hard! Thanks!