Wonton Soup
I’ve been getting into dumpling making lately. There are so many possibilities! Who knew it would be so fun?! My favorite part about them is that you can freeze them and pop them in some broth or steam them for an entire meal.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (4 Servings + extra wontons)
1 LB GROUND PORK
1 LB MINCED SHRIMP
4 TBSP SESAME OIL
2 TBSP SOY SAUCE
1/2 TBSP WHITE PEPPER
2 TSP SALT
4 TBSP SHAOXING WINE (COOKING WINE)
100 WONTON WRAPPERS
4 BABY BOK CHOY BULBS, QUARTERED
8 CUPS OF WATER*
@quocvietfoodsusa CHICKEN FLAVORED SOUP BASE*
*you can also substitute the water for chicken broth and omit the soup base
Instructions
Add pork, shrimp, sesame oil, soy sauce, pepper, salt, and wine to a mixing bowl. Combine well using your hands.
Add about 1 tbsp. of filling per wrapper and fold into desired shape using water to seal the edges.
Bring two pots of water to a boil (one for the broth that has 4 cups and the other just enough to cook wonton). For the broth, add soup base according to proportion instructions. Add a drizzle of sesame oil and bok choy and cook for a couple minutes and turn the heat off. For the other boiling pot, drop in half the wontons and cook for a few minutes until they float.
Add the cooked wontons in a bowl and ladle broth and bok choy over. I like to eat mine with chili oil.
Freeze the remaining wontons on a parchment lined and covered pan. Then drop them to a ziplock bag and store for future use.
Process
Brands I Like
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Bonus
For those extra wontons, I steamed about 20 of those babies up and topped them with this chili oil sauce and green onions for some 🔥
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Chili Oil Sauce:
2 TBSP CHILI OIL (I used @laoganmausa)
1 TBSP BLACK VINEGAR
1 TBSP SOY SAUCE
1/2 TSP SUGAR
