Homemade Wonton Soup

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I’m a big fan of asian cuisine — I’d pretty much eat Chinese, Japanese, or Thai any day of the week. I’m a sucker for dumplings and Pad See Ew is my go to comfort food. Yet, making good asian food at home always seems to allude me. It seems so difficult and I’m desperately trying to work up the confidence (or should I say, find the time and energy) to really perfect some of these dishes. It will happen, I promise!

But anyway, back home for Christmas, we decided to celebrate with some good ol’ fashioned Chinese food. I pretty much love this new Christmas tradition of embracing my fake inner Jew. We had a veritable feast, getting pretty much enough Chinese to feed a small country… though I’m not complaining.

And because I’m always looking for a challenge / I’m constantly wanting to cook, I decided, why not try my hand at wonton soup? Of all the asian dishes I love, this seemed like a good starting point!

Breakfast in Bed(stuy) / Homemade Wonton Soup

This recipe was ridiculously easy… the soup is a combination of water, chicken broth and a little soy sauce to add saltiness, paired with some sliced mushrooms. The wontons themselves are simple to prepare (pre-made wonton wrappers help) and they cook quickly once ready! I decided to go with a pork filling, though a shrimp and pork combo is common. Delicious!

Wonton Soup

¼ pound ground pork

3 scallions, thinly sliced

¼ tsp ground ginger

1/8 tsp garlic powder

1 dozen wonton skins

¼ cup water

3 cups chicken broth

1½ cups water

1 tbsp soy sauce

¼ pound sliced fresh mushrooms

In a medium bowl, combine ground pork, half of the scallions, ginger, and garlic powder; mix well.

Breakfast in Bed(stuy) / Homemade Wonton Soup_1

Place wonton skins on a work surface then place 1 teaspoon pork mixture in center of each. Brush a dab of water around edges of a wonton skin then fold in half diagonally to make a triangle. Fold 2 opposite points up to top point and seal with water; fold down top edge toward you and secure with more water. Repeat with each remaining wonton.

Breakfast in Bed(stuy) / Homemade Wonton Soup_2

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Meanwhile, in a soup pot, combine chicken broth, water, soy sauce, and mushrooms; bring to a boil over medium-high heat. Carefully drop wontons into soup along with remaining sliced scallions; cook 10 to 12 minutes, or until wontons are tender.

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Whether a part of your Jewish Christmas meal or a simple weeknight dinner or appetizer, I highly recommend homemade wonton soup!

Wonton Soup
 
Ingredients
  • ¼ pound ground pork
  • 3 scallions, thinly sliced
  • ¼ tsp ground ginger
  • ⅛ tsp garlic powder
  • 1 dozen wonton skins
  • ¼ cup water
  • 3 cups chicken broth
  • 1½ cups water
  • 1 tbsp soy sauce
  • ¼ pound sliced fresh mushrooms
Instructions
  1. In a medium bowl, combine ground pork, half of the scallions, ginger, and garlic powder; mix well.
  2. Place wonton skins on a work surface then place 1 teaspoon pork mixture in center of each. Brush a dab of water around edges of a wonton skin then fold in half diagonally to make a triangle. Fold 2 opposite points up to top point and seal with water; fold down top edge toward you and secure with more water. Repeat with each remaining wonton.
  3. Meanwhile, in a soup pot, combine chicken broth, water, soy sauce, and mushrooms; bring to a boil over medium-high heat. Carefully drop wontons into soup along with remaining sliced scallions; cook 10 to 12 minutes, or until wontons are tender.
 

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