Making Wonton Soup was a lot of fun for Monique and I as we put it together. We found this recipe from the cookbook The Big Book Of One Pot which by the way is always a treat when you can get by with just messing up one pot for dinner! This day was not one of those days with having some other items too!
This recipe calls for both shrimp and pork for the Wonton filling as well as fresh ginger. The wonton’s are quite fun to fill and once the liquid portion of the soup is done and the wonton’s are filled and set up into triangles they only take about 5 to 10 minutes to cook in the chicken stock. This recipe serves 6 to 8 portions.
|6 ½||Oz||Ground pork|
|8||Oz||Shrimp, raw, peeled, deveined and chopped|
|½||Tsp||Fresh Ginger, minced|
|1||Tbsp||Light Soy Sauce|
|1||Tbsp||Chinese Rice Wine|
|1||Tbsp||Green Onion, finely chopped|
|1||Each||Egg White, lightly beaten|
|2||Tbsp||Green onions, finely chopped|
|1.||For the wonton filling mix the pork, shrimp, ginger, soy sauce, rice wine, green onions, sugar, white pepper and sesame oil. Stir until mixed well and the texture is thick and pasty. Set aside to rest at least 20 minutes.|
|2.||To make the wonton’s, place a teaspoon of the filling at the center of a wrapper. Brush the exposed edges of the wrapper with a little egg white. Bring the opposite points toward each other and press the edges together, creating a flowerlike shape. Repeat with the remaining wrappers and filling.|
|3.||To make the soup, bring the stock to a boil and add the salt and white pepper. Add the filled wonton’s to the stock and boil for about 5 minutes, or until the wrappers begin to wrinkle around the filling.|
|4.||For service, evenly divide the green onion among individual serving soup bowls, then ladle in the wonton’s and soup, then garnish each bowl with the cilantro.|