Wonton Soup
Ready In: 46 mins
Serves: 6-8
Ingredients
Soup Base
- 8 cups chicken stock (or canned broth)
- 3 scallions, left whole
- 2 inches fresh ginger, peeled and sliced into thin coins
- kosher salt, to taste
Wontons
- 2 tablespoons chicken stock (or canned broth)
- 2 1⁄4 teaspoons cornstarch
- 1 tablespoon minced scallion
- 1 inch fresh ginger, peeled and minced
- 1⁄4 lb ground pork
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon sesame oil
- 1 pinch sugar
- 20 wonton wrappers (3 1/2 inch squares)
Soup addition
- 1 cup fresh spinach leaves, torn into large pieces and packed in cup
Directions
- Soup Base:.
- Place ingredients for soup base into a large soup pot and bring to a boil over medium heat.
- Once boiling, reduce heat to low, cover and simmer for 10 minutes to combine flavors.
- Remove broth from heat and set aside.
- Wontons:.
- Place 2 tbsp chicken stock and cornstarch into a large mixing bowl and stir to combine.
- Add minced scallions, minced ginger, pork, soy sauce, dry sherry, sesame oil, and sugar, and stir well.
- Fill a cup with water and set it nearby.
- Place a wrapper in front of you so that it looks like a diamond.
- Dip your finger in the water and moisten all 4 edges of the wrapper.
- Place about 1 tsp of the meat mixture in the center of the wrapper and fold in half over the filling to make a triangle.
- Press firmly along the sides to seal it and remove any excess trapped air.
- Moisten the left and right corners of the triangle and pinch them together.
- Place stuffed wonton on a wax paper lined baking sheet and cover lightly with a kitchen towel.
- Repeat until all wontons are made.
- Soup:.
- Bring reserved broth to a boil, cover and reduce heat to medium low.
- Add wontons to simmering broth.
- Stir occasionally until wonton filling is firm and cooked through - about 5 minutes.
- Stir in spinach leaves and cook for 30 seconds until they wilt.
- Serve hot.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off