Cooking with Shonte': MEMBER'S CHOICE - Wonton Soup

Wonton Soup

Winner Winner Chicken dinner ... .or rather Wonton dinner lol!! You guys have spoken. You wanted Wonton Soup here it is. I love making this recipe as it is filling and delicious. I love to cook cuisines from all over the world. This one originates from China and it took me some time to perfect this recipe. Don't be intimidated, it's so easy. Follow my instructions and you will wow your guests/family.

Ingredients

• 1 package of fresh or frozen thin wonton wrappers

Pork Filling ingredients

• 1 pound of ground pork (you can use tofu for filling, beyond burger meat or turkey)
• 1 tablespoon of minced garlic and ginger
• 2 tablespoon of soy sauce
• 1 teaspoon of salt and pepper
• 2 teaspoon of of Rice wine Vinegar(found in international section)
• 1 bag of julienne (sliced thinly) carrots (will use about a handful chopped)
• 2 tablespoon of chopped green onions or regular onions

Soup Base

• 8 Cups of chicken stock ( you can add 2-3 tablespoon of dried chicken bouillon my favorite brand is by Knoor or 3 bouillon cubes)          
  • Or you can buy some pho seasoning cubes/packets as well for extra flavor

      

• 1-2 teaspoon of hot chili paste (optional, this is for my spicy lovers) or sriracha for a milder heat
• 6 cloves of minced garlic or 2 tablespoon of minced garlic
• 2 tablespoon of minced ginger or sliced/chopped fresh ginger
• 2 teaspoon of sesame oil
• Sliced Shiitake mushrooms ( add as many you prefer)

Soup Toppings (Garnish)

• 1 head of baby bok choy
• 1 handful of juillenne carrots
• Green onions

Directions:

1. Lets make the wontons 
   1. Mix all the ingredients for the pork filling together in a large bowl
   2. Ensure that if using frozen wonton wrappers, defrost them at room temperature first
   3. We are going to do the envelope  wonton wrapping method- Place 1 teaspoon of filling in center of  1 wonton paper, dip fingertip in warm water and apply to the edges,  fold in half into a triangle to cover and seal the meat, then apply water to the triangle tips and fold each side inwards like an envelope to complete seal. ( I recommend looking at a youtube if you don't attend my class to learn)

       

2. Once all the wontons are done, if you have too many you can freeze some for next time(freeze them flat to prevent congealing together), that way all you will have to do is make the broth for the next meal.  Or if you have run out of wrapper papers, freeze the meat, defrost later and make more wontons when you have more wrappers.
3. Lets make the soup 
   1. In a saucepan combine the stock, garlic, ginger, sesame oil, and hot chili paste/sirracha
   2. Bring to a boil
   3. Season with salt and pepper to taste if needed
   4. Add mushrooms once water is boiling, cook til tender

       

4. Lets cook the wontons 
   1. I like to pan sear my wontons for a crispy texture but your welcomed to just add as many wontons you prefer directly to the boiling broth and cook for 5 mins
   2. To pan sear wontons, get a frying pan, add 1 teaspoon of sesame oil and 1 tablespoon of water on medium heat. Add the wontons flat to pan and sear until golden brown and crispy on both sides

       

5. Lets assemble 
   1. Clean and chop green onions and break apart the bok choy and clean leaves
   2. Add broth to a bowl, add wontons if you pan seared them otherwise they will already be in the broth cooked, garnish with  green onions, carrots, and 2 leaves of bok choy
   3. If you want more spice, add more hot chili paste

       

6. Enjoy!!

Recipe written and created by Shonte’ Drakeford, Lead Chef of Project Life MBC