FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 30 min to prep, 20 min to cook
MAKES: about 40-45 wontons
I have never made wonton soup in my life. So yes, I must be crazy to even attempt something like this. I was a little intimated at first because I didn’t even know where to begin. But, after much research, I realized that wonton soup is not as difficult as you might think. The most tedious part was forming the actual wontons because I would add too much filling or the wrapper would tear since they’re so fragile. This is the part where my patience was tested. Once I found my groove though, making the wontons was a cinch. The filling for the wonton and broth were also easy to prepare. I would love to take credit for the filling, but I found a recipe for it through Joylicious.net. However, the broth was my own concoction. It was seasoned beautifully, had the right amount of saltiness with hints of onion and ginger. This soup is one of my favorite recipes and I will definitely make it again, probably the next time my parents are in town. I think they will certainly be impressed.
1 package wonton wrappers, about 45
7 oz shrimp, shelled and chopped
14 oz ground pork
1/2 egg white
1 tablespoon corn starch
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon ginger, minced
1 teaspoon sugar
1/4 teaspoon salt
2 boxes of 32 oz low sodium chicken stock
3 scallions, sliced in half
3 slices of ginger
1 teaspoon sesame oil
1 teaspoon soy sauce
1-2 handfuls of spinach
chopped scallions and cilantro for garnish
1. Prepare the filling. In a medium-size bowl, combine with a fork the following ingredients: chopped shrimp, ground pork, egg white, corn starch, rice wine vinegar, sesame oil, ginger, sugar and salt.
2. Make the wontons. Take one wonton wrapper and lay it flat on the board in a diamond shape. Scoop one little teaspoon of filling into the lower center of the wrapper. Wet the edges with water. Take the bottom corner and fold over to form a triangle. Seal all the edges and remove any air pockets. Moisten the left and right corners of the triangle, then draw them together and pinch to seal. Place on a tray and be sure to cover the wontons with a damp paper towel so they don’t dry out.
3. Prepare broth. In a large saucepan, add chicken broth, green onions, ginger slices, sesame oil and soy sauce. Simmer for 10 minutes on medium temperature. Once the broth has simmered, slowly drop the wontons one at a time, stirring gently to prevent it from sticking together. Cook the wontons for an additional 10 minutes. At the last 2 minutes of cooking, drop a heaping handful of spinach. The spinach takes only seconds to wilt. Spoon soup into bowls and top with chopped scallions and cilantro.
If you like more spinach, feel free to use two handfuls into the broth.
A tasty bowl of the most delicious homemade wonton soup. Let it cool down for a while because it will be super hot. Enjoy!
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