If you have not noticed I’ve developed a love affair with wonton wrappers. They are just so versatile and my husband seems really impressed every time I make dinner using them. This soup was delicious and certainly compares to our local Chinese Takeout spot. It might even be a little better because we used a spicy sesame oil giving the broth a nice little kick. Also keep in mind when buying the ingredients that you can get two batches out of the pork and wonton wrappers. We made this twice in a week cutting down on the grocery bill and leaving us with lots of delicious left overs. Original recipe was adopted from Martha Stewart. I did change the recipe a bit so if you are interested in seeing the original you can find it at http://www.marthastewart.com Perry gave this soup ★★★★✩ and this is why:
“I am used to Wonton Soup being a side dish for my 2 entree combo so I was not sure how it would be as a stand-alone meal. As usual I was surprised how well it stood on it’s own but I do think the whole meal would be better with a little stir-fry or rice on the side. That is the only reason I am holding the 5th star (forgive him he has a healthy appetite haha -K). The broth was delicious and I really liked how the wonton filling had a little crunch. I would compare the wonton filling to foil wrapped chicken which is my favorite and an absolute plus for this soup. I would encourage Kelsey to make this again.”
Serves: 4 Calories: 283 per 6 wontons in 1.5 cups of broth
Ingredients for Filling:
-1/2 cup of finely chopped Napa or Savory Cabbage
-1/2 tsp. salt
-1 lb. ground pork
-3 Scallions, finely chopped
-2 tbsp. fresh ginger, peeled and finely chopped (if you want more crunch don’t chop too fine but keep in mind your wontons will taste more gingery)
-1 tbsp. soy sauce (reduced sodium if you can)
-1 tsp. toasted sesame oil (we used a spicy sesame oil. Also this will be a little pricey but keep in mind you can make many tasty dishes on this site with sesame oil so consider it an investment)
Ingredients for Soup:
-24 square wonton wrappers (usually found in the gourmet or refrigerated organic and vegetarian sections of your grocery store next to the tofu.)
-2-14.5oz. cans of reduced sodium chicken broth.
-1 tsp of salt
-3 scallions, thinly sliced
– 3 tsp rice vinegar (like the sesame oil this is an investment to your kitchen if you like the recipes on this site)
-1/2 tsp. sesame oil
1.) In a mixing bowl toss the cabbage with 1/2 teaspoon salt. Let stand 10 minutes.
2.)Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.
3.)Return cabbage to bowl and add pork, scallions, ginger, soy sauce, and sesame oil.
4.)Mix together with a fork and refrigerate until ready to make wontons.
5.) In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil.
6.)Work with one wonton wrapper at a time. It is also smart to have a small glass of water by your side because you need to fold the wontons with moist fingers.
7.)Spoon 1 tsp. of filling into the middle of the wrapper. Wet the 4 edges of the wrapper with moist fingers. Fold the wrapper in half to make a triangle making sure all the ends meet and edges are aligned. Press the edges firmly to seal. Moisten one point on the longer edge of the triangle press it onto the opposite dry end of the longer edge. Repeat for the rest of your wontons.
8.) When broth is boiled add wontons one at a time.
9.) Return to a boil and then reduce heat to medium.
10.) Simmer until wontons are just cooked through, 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil. (trust me on the cook time… if you overcook it the wrappers will be slimy and gross… Lesson learned haha)
11.) Season with salt or a garlic chili sauce if you like and enjoy!
**Photo is an original taken by me
***Original recipe can be found at http://www.marthastewart.com