Wonton soup is a classic of Chinese take-out which might seem out-of-reach for the home cook. But nothing is further from the truth! In fact, you can have your own homemade Wonton Soup on the table in 35 minutes or less. The broth is rich, bright, and tangy from the soy sauce and ginger. With meaty wontons drinking in the broth, you have a hearty combination that can keep you warm on a cold night!
IngredientsFor the wontons: • 7 ounces ground pork • 7 ounces shrimp, peeled • 1 tablespoon ground ginger • 2 shallots, finely chopped • 1 tablespoon light soy sauce • 2 tablespoons Chinese cooking wine • 1/2 teaspoon salt • 2 tablespoons toasted sesame oil • 50 wonton wrappers For the broth: • 3 cups chicken broth • 2 garlic cloves, peeled • 1/3 inch piece of ginger, sliced • 1 1/2 tablespoons light soy sauce • 2 teaspoons sugar • 1 1/2 tablespoons Chinese cooking wine • 1/4 teaspoon sesame oil For serving: • shallots/scallions, finely chopped • bok choy, quartered • 1 1/2 ounces egg noodles per serving
Place the ground pork, shrimp, ginger, shallots, soy sauce, cooking wine, salt, and sesame oil in a bowl.
Mash the ingredients together until fairly smooth. Don’t worry if there are chunks of shrimp.
Lay the wonton wrappers on a work surface.
Measure out 2 teaspoons of filling for each wonton, placing it in the center of each wrapper.
Working in batches, brush 2 edges of the wrappers with water.
Fold them to seal, pressing out the air. Brush water on one corner and bring the corners together, pressing to seal.
Place the wrapped wontons into a container with a lid as you work, so they don’t dry out. This will take some practice, but once you get the hang of it you’ll find the folding goes quickly.
Bring a large pot of water to boil.
Place the wontons in the boiling water and cook them for 4 minutes or until they float.
Remove them with a slotted spoon straight into serving bowls.
Place the chicken broth, garlic cloves, ginger, soy sauce, sugar, cooking wine, and sesame oil in a saucepan over high heat on the stovetop.
Place the lid on the saucepot and bring the broth to a simmer.
Reduce the heat to medium-high and simmer for 5 to 10 minutes to allow the flavors to infuse.
Pick the garlic and ginger slices out before using them.
Prepare the eggs noodles according to the packet directions.
Place them in a serving bowl with the cooked wontons.
Ladle the broth over them, and serve!