Serves: 4-5
Prep Time: 30 min
Cook Time: 45 min
Wonton soup is a hearty and filling Chinese dish that consists of meat dumplings and a well seasoned chicken broth. This dish gives us life, and is perfect on a cold day when you need a pick me up.
Ingredients
For the Wontons
1 package of wonton wrappers (Rose Brand)
1 lb of ground beef, lean
1 egg
⅓ bunch of green onions, chopped
2 tsp of finely grated ginger
1 tsp of cornstarch
~½ cup of water
Pinch of salt
For the Broth
1-2 boxes of Basic Kitchen chicken broth
2-4 inch ginger root, thinly sliced
2 tbs soy sauce, plus more to taste
1 tsp white pepper
1 tsp salt
1-3 individual green onion stalks
6 large shiitake mushrooms (optional)
1-2 bunches watercress (optional)
5-7 baby bok choy (optional)
Garnishes
Sesame oil, a drizzle
Soy sauce, a drizzle
Green onions, thinly sliced
Instruction
Add all ingredients for the wonton mixture into a large bowl and stir well. Slowly add a little bit of the water so the meat mixture is loose to touch but holds its shape when you pick up a small lump with chopsticks. The water makes it tender, but too much water and the wonton will fall apart.
Wet the edges of the wonton skins and place a small lump of the meat filling in the center. Fold the skin over into a triangle shape. You'll want the sides to seal so the meat doesn't come out when it's cooked. Pick up the wonton and wet the 2 far corners of triangle and pinch them together so the wonton looks more compact.
Place on a baking sheet lined with wax paper and make sure there is cornstarch sprinkled on the wax paper so the wontons don’t stick to the wax paper. If you don't have wax paper you can use saran wrap.
In a large pot add the boxes of chicken broth with several slices of ginger, dash of soy sauce, salt, white pepper, and 1-3 green onion stalks for 30 min while you make the wonton. Taste the broth and add a cup of water as necessary. As the liquid level cooks down, you can add more water, if needed. The broth and vegetables added are all to taste. Add the veggies listed as desired. We used bok choy and shiitake mushrooms. Each ingredient will enhance the flavors of the broth. Boil the wontons for 5 min or until the wontons are cooked. When they are cooked, the noodles will be lighter in color and the skin will hug the meat more tightly.
Once they are cooked, you may assemble your bowl. Place a few wontons, and a nice amount of broth into a bowl. Garnish with a drizzle of sesame oil, a dash of soy sauce and a few sliced green onions.
Serve while hot, and enjoy!
You can freeze and refrigerate the wontons and broth for later use.