Wonton Soup

August 2nd, 2012

I love serving this flavorful soup as a light evening meal.  This recipe is versatile–you can use the wonton recipe to make fried wontons or the filling to make steamed dumplings or potstickers.

Wonton Soup
Yield: 4 servings

½ lb. ground pork
2 Tbsp green onion, finely chopped
2 Tbsp Napa cabbage, finely chopped
1 Tbsp fresh ginger, grated
1 ea garlic clove, minced
½ an egg, beaten
1 Tbsp soy sauce
1 Tbsp hoisin sauce
1 tsp rice wine
¼ t salt

About 24 ea wonton wrappers

1 Tbsp canola oil
¼ cup white onion, chopped
¼ cup leeks, chopped
1 ea garlic clove, minced
3 cups chicken broth
3 cups water
1 tsp salt
1 ea carrot, sliced
2 ea Napa cabbage leaves, chopped
3 ea green onions, sliced diagonally
1 slice of fresh ginger

Wonton directions: Combine first 10 ingredients for wonton filling in a bowl, reserving wrappers for later use. Cover and refrigerate 30 minutes for flavors to come together. Place wonton wrappers on a plate under a damp paper towel to keep from drying. Take one wrapper, place a heaping teaspoon of wonton filling, moisten edges of the wrapper with a little water. Fold over to make a triangle, removing any air bubbles and sealing well with your fingers. Fold bottom part of filled triangle up one time and fold side corners over together, sealing with water to make a rosette. Repeat this process until you have made 24 wontons, or until the filling is completely used.

Soup directions: Heat oil in medium pot. Lightly cook onion, leeks and garlic over medium heat until fragrant (do not brown). Add chicken broth, water and salt and bring to a simmer (small bubbles). Add carrot, cabbage, green onions, ginger and prepared wontons into broth and simmer for 5 minutes (Do NOT boil or wontons will burst open). Remove slice of ginger and discard. Taste and adjust seasoning with more salt, if needed. To serve: ladle equal portions of wontons and vegetables into individual soup bowls. Top with broth. Serve soup while hot.